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Cookie Dough Cake Recipe

★★★★★

4.7 from 94 reviews
  • Author: Sarah
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

Cookie Dough Cake is a decadent layered dessert combining moist vanilla cake, luscious cookie dough filling, creamy buttercream frosting, and a rich chocolate ganache topping. This indulgent treat blends the nostalgic flavor of classic chocolate chip cookie dough with soft cake layers, perfect for celebrations or satisfying a sweet tooth.

Ingredients

Scale

Cookie Dough Filling

  • 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

Vanilla Cake Batter

  • 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

Buttercream Frosting

  • 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

Chocolate Ganache

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

Instructions

  1. Prepare the cookie dough filling: In a large bowl, mix the unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract until smooth and creamy. Gradually add the all-purpose flour and salt, blending until combined. Fold in the mini chocolate chips. Set the cookie dough aside while you prepare the cake batter.
  2. Preheat and cream butter and sugars: Preheat your oven to 350°F (175°C). In a separate large bowl, cream together the unsalted butter and sugars until light and fluffy using a mixer. This process incorporates air, creating a tender cake texture. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  3. Combine dry ingredients and add to wet: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the butter-sugar-egg mixture alternately with whole milk and Greek yogurt. This ensures a smooth batter with balanced moisture. Fold in the mini chocolate chips last.
  4. Prepare pans and assemble cake layers: Grease three 8-inch round cake pans thoroughly. Evenly divide the batter among the pans. Drop spoonfuls of the prepared cookie dough on top of the batter in each pan to create pockets of cookie dough in the finished cake. Place the pans in the oven and bake for about 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove and cool completely on wire racks.
  5. Make the buttercream frosting: Beat the unsalted butter until creamy and smooth. Gradually add the powdered sugar while continuing to beat. Mix in the milk, vanilla extract, light brown sugar, all-purpose flour, and salt. Once combined, fold in the mini chocolate chips. Beat the frosting until light and fluffy to ensure easy spreading and a silky texture.
  6. Prepare the chocolate ganache: Heat the heavy cream until it just begins to simmer, then pour over the chopped bittersweet chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy. Add vegetable oil to add shine and smoothness. Allow the ganache to cool slightly to thicken but remain pourable.
  7. Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of the cookie dough buttercream frosting on top. Repeat with the second and third layers, then frost the outside of the entire cake with the remaining buttercream. Finish by pouring the chocolate ganache over the top, allowing it to drip down the sides for a beautiful finish. Refrigerate to set ganache before serving.

Notes

  • Make sure the butter and eggs are at room temperature for better mixing and texture.
  • Do not overmix the batter to keep the cake tender.
  • Allow the cake layers to cool completely before frosting to prevent melting.
  • The cake keeps best refrigerated and is recommended to be served within 3 days.
  • For easier serving, slice the cake with a warm knife wiped clean between cuts.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cookie dough cake, chocolate chip cake, layered cake, chocolate ganache, buttercream frosting, chocolate chip cookie

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Find it online: https://everydaytastes.com/cookie-dough-cake-recipe/