Description

Decadent Cookie Dough Cake featuring layers of moist vanilla cake, creamy cookie dough filling, and rich buttercream frosting studded with mini chocolate chips, all topped with a luscious bittersweet chocolate ganache. Perfect for celebrations and cookie dough lovers.

Ingredients

Scale

Cookie Dough Filling

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

Cake Batter

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

Buttercream Frosting

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

Chocolate Ganache

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

Instructions

Prepare Cookie Dough Filling: In a mixing bowl, combine the unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract. Mix until smooth. Gradually fold in all-purpose flour, salt, and mini chocolate chips until evenly incorporated. Set aside.
Preheat Oven and Cream Butter and Sugars: Preheat oven to 350°F (175°C). In a large bowl, cream together unsalted butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine Dry Ingredients and Alternate with Wet: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk and Greek yogurt, beginning and ending with the dry ingredients. Fold in mini chocolate chips.
Prepare Cake Pans and Fill: Grease three 8-inch round cake pans. Evenly divide the cake batter among the pans. Drop spoonfuls of the prepared cookie dough filling evenly over the batter layers before baking.
Bake Cakes: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the cake comes out clean. Remove from oven and let cool completely in the pans on a wire rack.
Make Buttercream Frosting: Beat unsalted butter until creamy. Gradually add powdered sugar, mixing well. Add milk, vanilla extract, light brown sugar, all-purpose flour, and salt; continue to beat until smooth. Fold in mini chocolate chips carefully.
Prepare Chocolate Ganache: Heat the heavy cream until just about to boil, then pour over chopped bittersweet chocolate. Let sit for 2 minutes, then stir until silky and smooth. Add vegetable oil to give a glossy finish.
Assemble Cake: Place one cake layer on your serving plate. Spread a generous layer of cookie dough buttercream. Repeat with remaining layers. Frost the outside of the cake with remaining buttercream.
Top with Ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish. Let set before serving.

Notes

Make sure all ingredients are at room temperature before starting to ensure even mixing.
If you prefer, you can substitute the mini chocolate chips with regular chocolate chips or chunks for larger pockets of chocolate.
Allow the cake to cool completely before frosting to prevent melting the buttercream.
The buttercream contains flour which stabilizes it and gives a smooth texture.
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cookie dough cake, chocolate chip cake, layer cake, chocolate ganache, buttercream frosting, dessert recipe