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Cookie Dough Cake Recipe

★★★★★

4.9 from 102 reviews
  • Author: Ella
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This rich and indulgent Cookie Dough Cake combines moist vanilla cake layers with chunks of cookie dough baked right on top for a delightful texture contrast. The cake is layered and frosted with a unique cookie dough buttercream that incorporates mini chocolate chips, making every bite a heavenly mix of cake, cookie dough, and frosting. Finished with a smooth bittersweet chocolate ganache topping, this cake is perfect for any celebration or dessert 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

Cookie Dough 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 Topping

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

Instructions

  1. Prepare Cookie Dough Filling: In a mixing bowl, combine the unsalted butter, granulated sugar, light brown sugar, milk, vanilla extract, all-purpose flour, salt, and mini chocolate chips. Mix until the dough is smooth and well-blended. Set aside for later use.
  2. Preheat Oven: Set your oven temperature to 350°F (175°C). Grease three 8-inch round cake pans to ensure easy cake removal after baking.
  3. Make Cake Batter: Cream together the unsalted butter and sugars until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract into the mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with whole milk and Greek yogurt, mixing until smooth and completely incorporated.
  5. Assemble and Bake: Divide the batter evenly between the prepared pans. Spoon small dollops of the prepared cookie dough filling on top of the batter in each pan. Bake the cakes in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely.
  6. Prepare Cookie Dough Buttercream Frosting: Beat the unsalted butter until creamy. Gradually add powdered sugar, mixing well. Incorporate milk, vanilla extract, light brown sugar, all-purpose flour, salt, and mini chocolate chips into the frosting mixture until fully combined and smooth.
  7. Assemble the Cake: Once the cake layers are completely cooled, spread a generous amount of cookie dough buttercream between the layers to form a stacked cake. Apply the remaining buttercream evenly over the top and sides to frost the entire cake.
  8. Make Chocolate Ganache: Heat the heavy cream until just simmering, then pour it over the chopped bittersweet chocolate with vegetable oil. Let it sit for a minute to melt, then stir gently until smooth and glossy.
  9. Finish the Cake: Pour the chocolate ganache over the frosted cake, allowing it to drip elegantly down the sides. Let the ganache set before serving.

Notes

  • Ensure all butter used in the batter, dough, and frosting is at room temperature for better mixing and texture.
  • You can use mini chocolate chips or finely chopped chocolate in the cookie dough filling and frosting.
  • Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
  • The cookie dough in this recipe is baked on the cake, making it safe to eat without raw egg concerns.
  • Store the cake covered in the refrigerator for up to 4 days for best freshness.
  • Bring the cake to room temperature before serving for the best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://delishwithella.com/cookie-dough-cake-recipe-2/