Introduction

Cookie Dough Cake combines the nostalgic flavor of raw cookie dough with a moist, tender cake for an irresistible dessert experience. Layered with rich buttercream and topped with chocolate ganache, this cake is perfect for celebrations or any time you crave something sweet and comforting.

A close-up view of a layered dessert slice featuring three layers of moist chocolate chip cake with visible dark chocolate chips scattered throughout. Between the cake layers are two thick, creamy off-white frosting layers that look smooth and fluffy. The top of the slice is covered with a rich, glossy milk chocolate ganache layer that has three evenly spaced, large Hershey’s kiss-shaped chocolate dollops standing up. The entire slice is presented on a clean white plate, resting 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) sugar
3 large eggs
2 tsp vanilla extract (for cake batter)
3 cups (400g) all-purpose flour
2 tsp baking powder
1 tsp salt (for cake batter)
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
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 (for ganache)

Instructions

Step 1: Make the cookie dough by creaming together 1/2 cup unsalted butter, granulated sugar, light brown sugar, milk, and 2 tsp vanilla extract. Mix in 2 cups flour and 1/2 tsp salt, then fold in 1 cup mini chocolate chips. Chill the dough in the refrigerator.
Step 2: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper.
Step 3: In one bowl, whisk together 3 cups flour, 2 tsp baking powder, and 1 tsp salt. In another bowl, combine whole milk and 2 tsp vanilla extract.
Step 4: In a large mixing bowl, cream 1 1/2 cups unsalted butter and 2 cups sugar until fluffy. Add eggs one at a time, beating well after each addition, then mix in Greek yogurt.
Step 5: Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Fold in 1 cup mini chocolate chips.
Step 6: Divide the cake batter evenly among the pans. Break the chilled cookie dough into small balls and press them gently into the top of each cake layer.
Step 7: Bake for about 35 minutes, or until a toothpick inserted into the cake (avoiding cookie dough) comes out clean. Allow the cakes to cool completely in the pans before removing.
Step 8: For the buttercream, cream 1 1/2 cups unsalted butter with 3/4 cup light brown sugar until smooth. Gradually add 5 cups powdered sugar alternating with 1/4 cup milk, mixing well to reach a spreadable consistency. Stir in 2 tsp vanilla extract, 1/2 tsp salt, 1 cup flour, and 1/2 cup mini chocolate chips.
Step 9: Spread buttercream evenly between cake layers and over the top and sides of the cake.
Step 10: Prepare the chocolate ganache by heating 4 oz heavy cream until just simmering. Pour over 4 oz chopped bittersweet chocolate and let sit for a minute, then stir until smooth. Add 2–3 tsp vegetable oil for shine. Pour the ganache over the frosted cake.
Step 11: Allow the ganache to set before slicing and serving.

Tips & Variations

Make sure to chill the cookie dough thoroughly before adding it to the cake layers to prevent it from melting during baking.
For a nutty twist, add chopped walnuts or pecans to the cookie dough or cake batter.
If you prefer a dairy-free option, substitute the butter and milk with plant-based alternatives.
Mini chocolate chips work best to distribute evenly in the cake and buttercream without weighing them down.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving to soften the buttercream. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a close-up slice of a layered cake with three distinct layers. The bottom and middle layers are light brown with a crumbly texture, mixed with dark chocolate chips, giving a speckled look. Between these layers is a thick, creamy white filling that looks smooth and soft. On top, there is a thick, glossy chocolate layer that covers the cake completely. Three dollops of shiny chocolate sit evenly on the top edge, each with a swirl shape and a peak. The cake slice is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, but mini chocolate chips distribute more evenly throughout the dough and batter, providing a better texture and consistency.

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

The cookie dough in this recipe is baked inside the cake layers, making it safe to eat. It uses flour and butter that are safe for baking but should not be consumed raw outside the cake.