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Cookie Dough Cake Recipe

★★★★★

4.5 from 75 reviews
  • Author: Zoe
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

Indulge in a decadent Cookie Dough Cake that combines the best of two beloved desserts: rich, moist cake layers studded with mini chocolate chips and studded with a luscious, soft cookie dough filling. Topped with a creamy buttercream frosting loaded with cookie dough pieces and finished with a glossy chocolate ganache, this cake is a showstopper perfect for celebrations or any sweet craving.

Ingredients

Scale

Cookie Dough Filling

  • 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) 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
  • 5 cups (550g) powdered sugar
  • 1 cup (130g) all-purpose flour
  • 3/4 cup (140g) light brown sugar, packed
  • 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. Prepare the cookie dough filling: In a large mixing bowl, combine unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract. Beat until smooth and creamy. Gradually add the all-purpose flour and salt, mixing until fully incorporated. Fold in mini chocolate chips gently. Set aside the cookie dough filling at room temperature.
  2. Preheat the oven: Set your oven to 350°F (175°C) and grease three 8-inch round cake pans with butter or baking spray to prevent sticking.
  3. Make the cake batter: In a separate large bowl, cream together the unsalted butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  4. Incorporate dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with whole milk and Greek yogurt, starting and ending with the flour mixture. Mix until smooth and uniform. Fold in the mini chocolate chips.
  5. Assemble the pans: Evenly divide the cake batter among the three prepared pans. On top of each batter layer, drop spoonfuls of the prepared cookie dough filling evenly spaced out.
  6. Bake the cakes: Bake the layers in the preheated oven for approximately 30 minutes or until a toothpick inserted in the cake (not the cookie dough) comes out clean. Remove from oven and let cool completely in the pans on wire racks.
  7. Prepare the buttercream frosting: Beat the unsalted butter until creamy and fluffy. Gradually add the powdered sugar, beating continuously. Mix in the milk, vanilla extract, light brown sugar, all-purpose flour, and salt until smooth. Finally, fold in the mini chocolate chips to incorporate evenly.
  8. Make the chocolate ganache: In a heatproof bowl, combine the chopped bittersweet chocolate with heavy cream and vegetable oil. Heat gently over a double boiler or microwave in short intervals, stirring until the mixture is melted and glossy. Let it cool slightly to thicken but remain pourable.
  9. Assemble the cake: Once the cake layers are completely cooled, place one layer on a cake stand or serving plate. Spread a generous amount of the buttercream frosting mixed with cookie dough filling over the surface. Repeat layering with the second and third cake layers and frosting. Finish by frosting the outside of the entire cake evenly.
  10. Finish with ganache: Pour the chocolate ganache over the top of the frosted cake, letting it drip down the sides for a beautiful finish. Allow the ganache to set before serving.

Notes

  • Make sure the butter and eggs are at room temperature for the best texture in both cookie dough and cake batter.
  • You can prepare the cookie dough filling in advance and store it wrapped in the refrigerator for up to 2 days.
  • When baking, check cakes with a toothpick to avoid overbaking, as the cookie dough can cause the cake to appear less done on top.
  • For a dairy-free version, substitute butter with a vegan alternative and use plant-based milk and yogurt.
  • Store the assembled cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for the best flavor.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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