Dessert

Cookie Dough Cake Recipe

Name: Cookie Dough Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, room temperature; 3 large eggs, room temperature; 2 tsp vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 2 cups powdered sugar

ByElla Hart October 19, 2025October 19, 2025

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Introduction

Cookie Dough Cake is a delightful twist on classic cake, combining soft, moist layers with bursts of chocolate chips for a playful texture. Finished with a smooth, sweet whipped cream frosting, it’s perfect for celebrations or any time you crave a comforting dessert.

The image shows a tall, round cake with three thick layers covered in smooth light brown frosting. Dark chocolate sauce drips down the sides from the top edge. The top of the cake is decorated with large swirls of light brown frosting, each sprinkled with crushed chocolate pieces and small round candies. Around the base of the cake, there are more crushed chocolate bits. The cake is placed on a white pedestal cake stand, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, baking powder, and a pinch of salt.
Step 3: In a separate bowl, cream the butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
Step 6: Fold in the chocolate chips gently, then divide the batter evenly between the prepared pans.
Step 7: Bake for 25 to 30 minutes until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool completely before frosting. To make the frosting, whip the heavy cream until soft peaks form, then gradually add powdered sugar and continue whipping until stiff peaks form. Spread the frosting between and on top of the cake layers.

Tips & Variations

For extra flavor, toast the chocolate chips lightly before folding them into the batter.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added nutrition.
Try adding a pinch of cinnamon or espresso powder to deepen the flavor.
Use cream cheese frosting instead of whipped cream for a richer topping.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream frosting fresh. Before serving, let the cake sit at room temperature for about 20 minutes to soften. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw before frosting.

How to Serve

A tall cake with three visible layers covered in smooth light brown frosting stands on a white cake stand. The top layer is decorated with round dollops of light brown frosting, each sprinkled with small chocolate bits. Dark chocolate sauce drips down from the top edges, creating contrast against the light brown frosting. Crushed chocolate pieces form a ring around the base and are also scattered on the cake sides. The background is a white marbled texture, with blurred items behind the cake for depth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to prevent the cake from becoming too salty.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached. The cake should also be golden brown around the edges.