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

Introduction

Cookie Dough Cake is a delightful twist on classic cake and cookie dough lovers’ dream. Layers of moist cake are filled and frosted with a cookie dough buttercream, then finished with rich chocolate ganache. It’s a perfect treat for celebrations or when you want to impress with something uniquely delicious.

The image shows a four-layer chocolate cake with dark brown cake layers separated by creamy, light brown peanut butter filling that has a smooth texture. The outside of the cake is covered in light brown peanut butter frosting, decorated with small chocolate chips around the bottom edge. On top, there is a thick layer of glossy dark chocolate ganache dripping slightly down the sides. Seven chocolate chip cookies are placed evenly on top around the edge. The cake is on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

2 cups (400g) granulated 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

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

4 oz (1/2 cup) heavy cream

2–3 tsp vegetable oil

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 this mixture aside.

Step 2: Preheat your oven to 350°F (175°C). 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 a separate bowl, combine 3 cups all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, alternating with whole milk and Greek yogurt, mixing just until combined. Fold in 1 cup mini chocolate chips.

Step 4: Grease three 8-inch round cake pans and evenly divide the cake batter among them. Drop spoonfuls of the prepared cookie dough on top of the batter in each pan. Bake for about 30 minutes or until a toothpick inserted near the cookie dough comes out clean. Let cakes cool completely.

Step 5: For the buttercream frosting, beat 1 1/2 cups unsalted butter until creamy. Gradually add powdered sugar, then mix in milk, vanilla extract, light brown sugar, all-purpose flour, salt, and mini chocolate chips until smooth and spreadable.

Step 6: To assemble, place one cake layer on your serving plate. Spread a layer of the cookie dough buttercream on top. Repeat with the next layers and frost the outside of the cake with the remaining buttercream.

Step 7: For the ganache, heat heavy cream until just simmering, then pour over chopped bittersweet chocolate. Let sit for a minute, then stir until smooth. Add vegetable oil if needed for shine. Pour ganache over the top of the cake and allow it to set before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and frosting.

For a nutty twist, add chopped walnuts or pecans to the cookie dough filling.

Replace mini chocolate chips with chunks of your favorite chocolate for melty pockets.

Make the cookie dough ahead and refrigerate it to keep it firm before adding on top of the batter.

If you prefer a less sweet frosting, reduce the powdered sugar slightly.

FAQs

Is the cookie dough used in this cake safe to eat raw?

Yes, the cookie dough in this recipe is made safe for eating raw by cooking the flour beforehand and using pasteurized ingredients. This avoids the risks typically associated with raw cookie dough.

Can I use regular yogurt instead of Greek yogurt?

You can substitute regular yogurt for Greek yogurt, but Greek yogurt gives the cake a richer texture and slightly tangy flavor. If using regular yogurt, make sure it is thick and plain for best results.