Cookie Dough Cake Recipe

Introduction

This Cookie Dough Cake combines the nostalgic flavor of cookie dough with a moist, tender cake and rich buttercream frosting. Featuring layers filled with cookie dough and topped with chocolate ganache, it’s a showstopper dessert perfect for any celebration.

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 frosting)
• 5 cups (550g) powdered sugar
• 1 cup (130g) all-purpose flour (for frosting)
• 3/4 cup (140g) light brown sugar, packed (for frosting)
• 1/4 cup (60ml) milk (for frosting)
• 2 tsp vanilla extract (for frosting)
• 1/2 tsp salt (for frosting)
• 1/2 cup (90g) mini chocolate chips (for frosting)
• 4 oz bittersweet chocolate, chopped
• 4 oz (1/2 cup) heavy cream
• 2–3 tsp vegetable oil

Instructions

1. 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 mini chocolate chips until smooth. Set aside.
2. 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 fluffy. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
3. Step 3: In a separate bowl, combine 3 cups all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with whole milk and Greek yogurt, starting and ending with the dry ingredients.
4. Step 4: Grease three 8-inch round cake pans. Evenly divide the batter among the pans. Drop spoonfuls of the prepared cookie dough filling on top of the batter before placing in the oven. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
5. Step 5: For the buttercream frosting, beat 1 1/2 cups unsalted butter until creamy. Gradually add powdered sugar, milk, vanilla extract, light brown sugar, all-purpose flour, salt, and mini chocolate chips, mixing until smooth and fluffy.
6. Step 6: To assemble, layer the cooled cakes with the cookie dough buttercream in between each layer. Frost the outside of the cake with the remaining buttercream.
7. Step 7: Make the chocolate ganache by heating the heavy cream until just simmering, then pouring it over the chopped bittersweet chocolate. Let sit for a minute, then stir until smooth. Add vegetable oil to achieve a glossy finish. Pour ganache over the frosted cake to decorate.

Tips & Variations

• For extra flavor, toast the mini chocolate chips lightly before adding them to the cookie dough or frosting.
• Use regular yogurt if 2% Greek yogurt isn’t available; it will slightly alter texture but still work well.
• Chill the cake layers briefly before assembling for easier handling.
• Substitute vegetable oil in the ganache with melted butter for a richer taste.
• For a nutty twist, add chopped toasted nuts to the cookie dough or sprinkle on top of the ganache.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting and cookie dough fresh. Before serving, let the cake sit at room temperature for about 30 minutes to soften. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips can be used, but mini chips distribute more evenly, giving a better texture in the cookie dough and frosting.

Is it safe to eat the cookie dough filling raw?

This recipe uses all-purpose flour and raw egg-free ingredients in the cookie dough filling, making it safe to eat. However, always use heat-treated flour or bake the cake layers fully to ensure safety.

Cookie Dough Cake Recipe

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★★★★★

4.8 from 128 reviews

Indulge in the ultimate Cookie Dough Cake, a decadent layered dessert featuring moist vanilla cake layers studded with chunks of cookie dough, filled and frosted with an irresistibly creamy cookie dough buttercream, and finished with a rich bittersweet chocolate ganache topping. This cake combines the nostalgic charm of cookie dough with the elegance of a classic layer cake, perfect for celebrations or any occasion demanding a show-stopping treat.

• Author: Ria
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

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 Cookie Dough Filling: In a mixing bowl, combine 1/2 cup unsalted butter, granulated sugar, light brown sugar, milk, vanilla extract, all-purpose flour, salt, and mini chocolate chips. Mix until smooth and cohesive. Set aside to incorporate flavors.
2. Make Cake Batter: Preheat the oven to 350°F (175°C). In a large bowl, cream together 1 1/2 cups unsalted butter and 2 cups granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients alternately with whole milk and Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined to ensure tender crumb.
4. Assemble Cake Layers: Grease three 8-inch round cake pans. Divide the batter evenly among the pans. Drop spoonfuls of the prepared cookie dough filling evenly on top of each batter layer. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted near the cookie dough comes out clean. Allow cakes to cool completely in pans.
5. Prepare Buttercream Frosting: Beat 1 1/2 cups unsalted butter until creamy. Gradually add powdered sugar while continuing to beat. Add milk, vanilla extract, light brown sugar, all-purpose flour, salt, and mini chocolate chips. Beat until smooth, fluffy, and well incorporated.
6. Make Chocolate Ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat heavy cream until simmering, then pour it over the chocolate. Let sit for a minute before stirring until smooth. Stir in vegetable oil for a glossy finish.
7. Assemble the Cake: Level cake layers if necessary. Place one cake layer on a serving plate and spread an even layer of cookie dough buttercream. Repeat with remaining layers. Frost the outside of the assembled cake generously with the buttercream. Pour the chocolate ganache over the top, allowing it to drip elegantly down the sides. Refrigerate briefly to set before serving.

Notes

• Ensure butter and eggs are at room temperature for smooth batter and frosting.
• Do not overmix the batter to maintain a tender cake texture.
• Your cookie dough in the batter will soften during baking, adding delightful bursts of texture.
• Use high-quality bittersweet chocolate for a rich, balanced ganache.
• Allow cake layers to cool completely before frosting to prevent melting.
• Store the cake covered in the refrigerator for up to 3 days.

Keywords: Cookie Dough Cake, Layer Cake, Chocolate Ganache, Cookie Dough Frosting, Dessert, Celebration Cake