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Cookie Dough Cake Recipe

★★★★★

4.8 from 118 reviews
  • Author: Zoe
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This indulgent Cookie Dough Cake features layers of moist cake filled with pockets of homemade chocolate chip cookie dough, all frosted with a smooth buttercream and topped with rich chocolate ganache. Perfect for chocolate lovers and cookie enthusiasts alike, this dessert combines the best of both worlds in every bite.

Ingredients

Scale

Cookie Dough

  • 1/2 cup (110g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 2/3 cup (130g) light brown sugar, packed
  • 1/4 cup (60ml) milk
  • 2 tsp vanilla extract
  • 2 cups (260g) all-purpose flour
  • 1/2 tsp salt
  • 1 cup (180g) mini chocolate chips

Cake Batter

  • 1 1/2 cups (330g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 cups (400g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (125g) 2% Greek yogurt
  • 1 cup (180g) mini chocolate chips

Buttercream Frosting

  • 1 1/2 cups (330g) unsalted butter, room temperature
  • 3/4 cup (140g) light brown sugar, packed
  • 5 cups (550g) powdered sugar
  • 1 cup (130g) all-purpose flour
  • 1/4 cup (60ml) milk
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup (90g) mini chocolate chips

Chocolate Ganache

  • 4 oz bittersweet chocolate, chopped
  • 4 oz (1/2 cup) heavy cream
  • 2–3 tsp vegetable oil

Instructions

  1. Make the Cookie Dough: In a mixing bowl, cream together the room temperature unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract until smooth and well combined. Gradually mix in the all-purpose flour and salt until just incorporated. Fold in the mini chocolate chips gently. Wrap the dough and chill it in the refrigerator until firm to handle.
  2. Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper for easy removal of the cakes.
  3. Mix Dry and Wet Ingredients Separately: In one bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, mix the whole milk with vanilla extract to infuse flavor.
  4. Make the Cake Batter: In a large mixing bowl, cream together the unsalted butter and granulated sugar until fluffy and light. Add the eggs one at a time, mixing well after each addition. Incorporate the Greek yogurt for moisture and tang. Alternate adding the dry flour mixture and the milk-vanilla mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined. Fold in the mini chocolate chips gently to distribute evenly.
  5. Assemble and Bake: Divide the cake batter evenly among the prepared cake pans. Take the chilled cookie dough and form small balls. Press several of these cookie dough balls into each cake layer, distributing them evenly across the batter’s surface. Bake the cakes in the preheated oven for approximately 35 minutes, or until a toothpick inserted near the cookie dough comes out clean.
  6. Prepare the Buttercream Frosting: While the cakes are baking, cream together the unsalted butter and light brown sugar until smooth and fluffy. Gradually add the powdered sugar, alternating with the milk, and continue to beat until the frosting is light and creamy. Stir in the vanilla extract and salt. Fold in the mini chocolate chips for added texture and flavor.
  7. Make the Chocolate Ganache: Heat the heavy cream gently until just simmering and pour it over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth. Add the vegetable oil to give the ganache a nice sheen and pourability.
  8. Frost and Assemble the Cake: Once the cake layers are completely cooled, spread a generous amount of buttercream frosting on each layer. Stack the layers carefully and cover the entire cake with the remaining buttercream. Pour the prepared chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.

Notes

  • Make sure cookie dough is well chilled to prevent spreading too much during baking.
  • Use room temperature ingredients to ensure even mixing and better texture.
  • The ganache can be adjusted by adding more cream for a thinner consistency or more chocolate for a thicker pour.
  • Store the cake in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
  • Feel free to substitute mini chocolate chips with chunks or other flavored chips for variety.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cookie dough cake, chocolate chip cake, layered cake, buttercream frosting, chocolate ganache, chocolate chip cookie dough

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Find it online: https://cookingwithzoe.com/cookie-dough-cake-recipe-3/