Cookie Dough Cake

There’s something magical about the combination of cake and cookie dough. Growing up, I always found myself sneaking spoonfuls of cookie dough before it even made it to the oven. So, what if I told you there’s a way to enjoy that indulgent, raw-cookie-dough experience baked right into a soft, fluffy cake? That’s exactly what this cookie dough cake delivers—a rich vanilla chocolate chip cake with real cookie dough baked into every layer, all wrapped in a velvety cookie dough buttercream and topped with a luscious chocolate ganache.

This recipe is perfect for beginners because it doesn’t require advanced decorating skills—just simple layering and spreading. It’s also incredibly forgiving, meaning if you make a small mistake, the final cake will still look and taste amazing. Plus, with a few pro tips, you’ll achieve bakery-quality results at home. Let’s dive into what makes this cake special.

Why This Recipe is Special

• A Dream Dessert for Cookie Dough Lovers – Every bite features gooey pockets of cookie dough inside soft vanilla cake layers.
• Beginner-Friendly – No need for intricate piping or advanced techniques—just stack, spread, and drizzle.
• Perfect Texture Balance – The cake is dense enough to hold cookie dough but still light and tender.
• Show-Stopping Presentation – With a glossy chocolate ganache and cookie dough topping, this cake looks as good as it tastes.
• Make-Ahead Friendly – The cake layers, buttercream, and cookie dough can be prepared in advance.

Ingredients and Preparation

This cake has four key components: the cookie dough, the vanilla chocolate chip cake, the cookie dough buttercream, and the chocolate ganache. Each plays a unique role in creating the ultimate dessert experience.

Cookie Dough

The cookie dough in this recipe is egg-free, making it safe to eat raw or baked. It creates those delicious cookie dough pockets in the cake layers.

• Butter – Provides richness and helps bind the dough.
• Granulated & Brown Sugar – A mix of sugars adds depth of flavor and a soft texture.
• Milk & Vanilla – Essential for moisture and flavor.
• All-Purpose Flour – Heat-treating it ensures it’s safe to eat raw.
• Mini Chocolate Chips – Blend more seamlessly than full-sized chips.

Vanilla Chocolate Chip Cake

A sturdy but soft cake base is key for holding the cookie dough.

• Butter – Creates a rich, buttery crumb.
• Sugar – Adds sweetness while helping to tenderize the cake.
• Eggs – Essential for structure and moisture.
• Greek Yogurt or Sour Cream – Keeps the cake ultra moist.
• Flour, Baking Powder, & Salt – Provide structure and lift.
• Milk & Vanilla – Enhance flavor and texture.
• Mini Chocolate Chips – Add bursts of chocolate without overpowering the cake.

Cookie Dough Buttercream

This buttercream mimics real cookie dough but is smooth enough for easy spreading.

• Butter – The base for a rich, creamy texture.
• Powdered Sugar & Brown Sugar – Create the signature cookie dough sweetness.
• Milk & Vanilla – Soften the frosting and enhance flavor.
• Flour – Gives that raw cookie dough texture.
• Mini Chocolate Chips – Add specks of chocolate throughout.

Chocolate Ganache

A silky-smooth ganache adds a final touch of decadence.

• Bittersweet Chocolate – Provides deep chocolate flavor.
• Heavy Cream – Creates a pourable consistency.
• Vegetable Oil – Helps control the thickness for a perfect drizzle.

Step-by-Step Instructions

Step 1: Prepare the Cookie Dough

Cream together softened butter, granulated sugar, and brown sugar until smooth. Mix in milk and vanilla, then fold in flour and salt. Stir in mini chocolate chips. Scoop small balls of dough, flatten slightly, and chill in the refrigerator.

Step 2: Bake the Cake Layers

Preheat the oven to 350°F. Grease and line three 8-inch cake pans. In a bowl, whisk together the dry ingredients. In a separate bowl, cream butter and sugar until fluffy, then add eggs one at a time. Alternate adding dry ingredients and milk mixture, ending with dry. Fold in chocolate chips.

Divide the batter between the cake pans and press 5 chilled cookie dough pieces into each pan. Cover them with more batter. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.

Step 3: Make the Cookie Dough Buttercream

Beat butter and brown sugar together until creamy. Gradually mix in powdered sugar, followed by flour, milk, vanilla, and salt. Once smooth, fold in mini chocolate chips. Set aside.

Step 4: Assemble the Cake

Place one cake layer on a cake board and spread a layer of buttercream. Repeat with the remaining layers. Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20 minutes. Then, frost with a final layer of cookie dough buttercream.

Step 5: Make the Chocolate Ganache

Melt the chocolate with heavy cream in the microwave in 30-second intervals, stirring until smooth. Add vegetable oil until the ganache reaches a pourable consistency.

Step 6: Add the Finishing Touches

Pour the ganache over the chilled cake, letting it drip naturally. Crumble the remaining chilled cookie dough on top. Refrigerate the cake until ready to serve.

Beginner Tips and Notes

• Chilling is Key – Always chill the cake layers before stacking to prevent slipping.
• Heat-Treat the Flour – This prevents any risk of contamination when using raw flour in the buttercream.
• Use Mini Chocolate Chips – Regular-sized chips may make slicing uneven.
• Don’t Overmix the Batter – Overmixing can make the cake dense instead of tender.
• Adjust Ganache Consistency – If the ganache is too thick, add more oil; if too thin, let it cool slightly before pouring.

Serving Suggestions

This cookie dough cake is rich, so serve it with:

• A glass of cold milk – A classic pairing for any cookie-inspired dessert.
• Vanilla ice cream – The extra creaminess complements the cake’s textures.
• Espresso or coffee – Balances the sweetness with a hint of bitterness.

Storage Tips

• Refrigerate the Cake – Keep it in the fridge for up to 5 days, covered to prevent drying out.
• Freeze for Longer Storage – Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge before serving.
• Make-Ahead Friendly – Bake the cake layers and store them wrapped in the fridge for 3 days before assembling.

Conclusion

This cookie dough cake is the ultimate treat for anyone who loves the nostalgic flavors of raw cookie dough in a fully baked, show-stopping cake. Whether you’re new to baking or just looking for a fun, rewarding project, this recipe is sure to impress. Give it a try, and let me know how it turns out in the comments. Happy baking!

FAQ About Cookie Dough Cake

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