Description
Delight in this luscious Cookie Dough Cake, featuring layers of moist vanilla cake filled and topped with rich cookie dough balls, creamy brown sugar buttercream, and a glossy chocolate ganache. Perfect for chocolate chip lovers who want the best of both worlds in a decadent dessert.
Ingredients
Scale
Cookie Dough
- 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) 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
Buttercream
- 1 1/2 cups (330g) unsalted butter, room temperature
- 3/4 cup (140g) light brown sugar, packed
- 5 cups (550g) powdered sugar
- 1/4 cup (60ml) milk
- 2 tsp vanilla extract
- 1 cup (130g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (90g) mini chocolate chips
Chocolate Ganache
- 4 oz bittersweet chocolate, chopped
- 4 oz (1/2 cup) heavy cream
- 2–3 tsp vegetable oil
Instructions
- Make Cookie Dough: In a mixing bowl, cream together the unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract until smooth and combined. Gradually mix in the all-purpose flour and salt until just incorporated. Fold in the mini chocolate chips. Chill the dough in the refrigerator to firm up while preparing the cake batter.
- Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry and Wet Ingredients Separately: In one bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, combine the whole milk with 2 teaspoons of vanilla extract.
- Make Cake Batter: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then incorporate the Greek yogurt. Alternately add the flour mixture and the milk mixture to the batter, beginning and ending with the flour mixture, mixing until just combined.
- Assemble Layers with Cookie Dough: Divide the cake batter evenly among the three prepared pans. Break chilled cookie dough into small balls and press several into the surface of each batter layer evenly.
- Bake Cake: Bake the layers in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Buttercream: Cream together the unsalted butter and light brown sugar until smooth and fluffy. Gradually add the powdered sugar, alternating with milk, mixing until smooth and spreadable. Stir in vanilla extract, and gently fold in mini chocolate chips for texture.
- Prepare Chocolate Ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in vegetable oil to add shine and smoothness.
- Frost and Assemble Cake: Spread a generous layer of buttercream over the cooled first cake layer, then add the second layer and repeat. Place the final layer on top and frost the entire cake with remaining buttercream.
- Apply Ganache: Pour the prepared chocolate ganache over the top of the frosted cake, letting it drip slowly down the sides for an elegant finish. Chill slightly if needed to set the ganache before serving.
Notes
- For best results, chill the cookie dough before using to prevent it from melting into the cake during baking.
- You can substitute Greek yogurt with sour cream for a similar moist texture in the cake.
- Ensure all butter and eggs are at room temperature for smooth batter and buttercream consistency.
- If mini chocolate chips are unavailable, regular chocolate chips chopped into smaller pieces will work.
- Ganache can be kept warm over a double boiler if not using immediately to maintain a pourable consistency.
- Store the cake refrigerated, covered, for up to 3 days. Allow to come to room temperature before serving for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough cake, chocolate chip cake, layer cake, buttercream frosting, chocolate ganache, dessert
