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 cup (180g) mini chocolate chips; 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

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

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

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 (for ganache)

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, all-purpose flour, salt, and 1 cup mini chocolate chips in a bowl until smooth. Set this mixture 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 light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in 2 tsp vanilla extract.

Step 3: In a separate bowl, whisk together 3 cups all-purpose flour, baking powder, and 1 tsp salt. Gradually add the dry ingredients to the wet mixture, alternating with whole milk and Greek yogurt, mixing until just combined.

Step 4: Grease three 8-inch round cake pans. Divide the batter evenly between the pans. Drop spoonfuls of the prepared cookie dough filling on top of the batter in each 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, then remove and set aside.

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

Step 7: Assemble the cake by layering the cake rounds with the cookie dough buttercream in between each layer. Use the remaining frosting to cover the outside of the cake evenly.

Step 8: For the ganache, heat the heavy cream until just simmering and pour over the chopped bittersweet chocolate. Let sit for a few minutes, then stir gently until smooth. Add vegetable oil to give it a glossy finish.

Step 9: Pour the ganache over the frosted cake, letting it drip down the sides. Refrigerate the cake for at least 30 minutes to set the ganache before serving.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and frosting.

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

Substitute mini chocolate chips with dark chocolate chunks for a richer texture.

If you prefer a dairy-free version, use plant-based milk and butter alternatives.

Allow the cake layers to cool completely before frosting to prevent melting.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes for the best flavor and texture. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

FAQs

Can I use regular sugar instead of light brown sugar?

Light brown sugar adds moisture and a slight caramel flavor, but you can use regular granulated sugar as a substitute; the texture and taste will be slightly different but still delicious.

Is the cookie dough filling safe to eat raw?

This recipe uses all-purpose flour and butter, which are safe in recipes that require no baking of the dough alone. If you are concerned about raw flour, you can heat-treat it in the oven before mixing to eliminate potential bacteria.