Name: Cookie Dough Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (110g) unsalted butter, room temp; 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; 1 1/2 cups (330g) unsalted butter, room temp; 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; 1 1/2 cups (330g) unsalted butter, room temp; 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; 4oz bittersweet chocolate, chopped; 4oz (1/2 cup) heavy cream; 2–3 tsp vegetable oil

Ingredients

1/2 cup (110g) unsalted butter, room temperature (for cookie dough filling)

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

1 1/2 cups (330g) unsalted butter, room temperature (for cake batter)

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 (for cake batter)

1 1/2 cups (330g) unsalted butter, room temperature (for buttercream)

5 cups (550g) powdered sugar

1 cup (130g) all-purpose flour (for buttercream)

3/4 cup (140g) light brown sugar, packed (for buttercream)

1/4 cup (60ml) milk (for buttercream)

2 tsp vanilla extract (for buttercream)

1/2 tsp salt (for buttercream)

1/2 cup (90g) mini chocolate chips (for buttercream)

4 oz bittersweet chocolate, chopped (for ganache)

4 oz (1/2 cup) heavy cream (for ganache)

2–3 tsp vegetable oil (for ganache)

Instructions

Step 1: Prepare the cookie dough filling by mixing 1/2 cup unsalted butter, granulated sugar, light brown sugar, milk, vanilla extract, 2 cups all-purpose flour, salt, and 1 cup mini chocolate chips until smooth. Set aside.

Step 2: Preheat your oven to 350°F (175°C). In a large bowl, cream together 1 1/2 cups unsalted butter and 2 cups sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in 2 tsp vanilla extract.

Step 3: In another bowl, whisk together 3 cups all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with whole milk and Greek yogurt, beginning and ending with the dry ingredients. Mix in 1 cup mini chocolate chips gently.

Step 4: Grease three 8-inch round cake pans. Divide the batter evenly between them. Drop spoonfuls of the prepared cookie dough on top of each batter-filled pan.

Step 5: Bake for about 30 minutes or until a toothpick inserted into the cake layers comes out clean. Allow the cakes to cool completely in the pans before removing.

Step 6: To make the buttercream frosting, beat 1 1/2 cups unsalted butter until creamy. Gradually add powdered sugar, milk, vanilla extract, light brown sugar, all-purpose flour, salt, and mini chocolate chips, beating until smooth.

Step 7: Assemble the cake by layering the cooled cake rounds with cookie dough buttercream between each layer. Spread the remaining buttercream on the outside of the cake.

Step 8: Prepare the chocolate ganache by heating the heavy cream until just simmering, then pouring it over the chopped bittersweet chocolate. Let sit for a few minutes, then stir until smooth. Add vegetable oil to thin if needed. Pour the ganache over the frosted cake and spread evenly.

Step 9: Refrigerate the assembled cake for at least 30 minutes to set the ganache before serving.

Tips & Variations

Use mini chocolate chips in the batter and frosting for more chocolate bites without weighing down the cake.

Substitute Greek yogurt with sour cream for a slightly tangier flavor and tender crumb.

If you prefer, you can make a larger batch of cookie dough filling for extra layers or decorations.

Allow the ganache to set at room temperature before refrigerating if you want a softer glaze.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep the cake moist, cover it tightly with plastic wrap or store in an airtight container. Before serving, allow the cake to sit at room temperature for about 30 minutes for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Can I make the cookie dough filling ahead of time?

Yes, the cookie dough filling can be prepared a day in advance and stored in an airtight container in the refrigerator until ready to use. Let it come to room temperature before assembling the cake.

Is it safe to eat raw cookie dough in this cake?

This recipe uses flour that should be heat-treated before consuming raw. Since the cookie dough is baked on top of the cake layers, it is cooked during baking, making it safe to eat.