Description
This cookie dough cake is a dream dessert for cookie lovers. Moist vanilla chocolate chip cake layers are baked with pockets of edible cookie dough, then stacked and frosted with a creamy cookie dough buttercream. Finished with a glossy chocolate ganache and cookie dough crumbles, this show-stopping cake is perfect for birthdays, celebrations, or whenever you crave a little indulgence.
Ingredients
For the Cookie Dough
- Unsalted butter, softened – ½ cup (110g)
- Granulated sugar – ½ cup (100g)
- Light brown sugar, packed – ⅔ cup (130g)
- Milk – ¼ cup (60ml)
- Vanilla extract – 2 tsp
- All-purpose flour – 2 cups (260g)
- Salt – ½ tsp
- Mini chocolate chips – 1 cup (180g)
For the Cake
- Unsalted butter, softened – 1½ cups (330g)
- Granulated sugar – 2 cups (400g)
- Large eggs – 3
- Vanilla extract – 2 tsp
- All-purpose flour – 3 cups (400g)
- Baking powder – 2 tsp
- Salt – 1 tsp
- Whole milk – 1 cup (240ml)
- Greek yogurt (or sour cream) – ½ cup (125g)
- Mini chocolate chips – 1 cup (180g)
For the Cookie Dough Buttercream
- Unsalted butter, softened – 1½ cups (330g)
- Powdered sugar – 5 cups (550g)
- Light brown sugar, packed – ¾ cup (140g)
- All-purpose flour – 1 cup (130g)
- Milk – ¼ cup (60ml)
- Vanilla extract – 2 tsp
- Salt – ½ tsp
- Mini chocolate chips – ½ cup (90g)
For the Chocolate Ganache
- Bittersweet chocolate, chopped – 4oz
- Heavy cream – ½ cup (120ml)
- Vegetable oil – 2-3 tsp
Instructions
- Prepare the Cookie Dough: In a bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Add the milk and vanilla extract, then mix until combined. Fold in the flour, salt, and mini chocolate chips. Scoop small balls of dough, flatten slightly, and place them in the fridge to chill.
- Make the Cake Batter: Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until fluffy, then mix in the eggs one at a time. Add the vanilla and Greek yogurt. Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture. Fold in the mini chocolate chips.
- Incorporate the Cookie Dough into the Cake: Evenly divide the batter between the three cake pans. Press five pieces of chilled cookie dough into each pan, spacing them apart. Cover them slightly with batter. Bake for 30-35 minutes or until a toothpick inserted into the cake (avoiding cookie dough pieces) comes out clean. Let the cakes cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cookie Dough Buttercream: Beat the butter and brown sugar until light and fluffy. Gradually mix in the powdered sugar and flour, adding milk between additions to loosen the texture. Stir in the vanilla and salt. Once smooth, fold in the mini chocolate chips.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of buttercream on top. Repeat with the remaining layers. Apply a thin crumb coat around the entire cake and refrigerate for 20 minutes. Once set, spread a final layer of buttercream evenly over the cake.
- Make the Ganache and Decorate: Heat the heavy cream in the microwave until warm, then pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Add vegetable oil to achieve a pourable consistency. Drizzle the ganache over the cake, letting it flow down the sides. Crumble the remaining cookie dough over the top for the final touch.
Notes
- To ensure safe edible cookie dough, heat-treat the flour by baking it at 350°F for 5 minutes before using.
- Use mini chocolate chips instead of regular-sized ones to prevent large chunks from making slicing difficult.
- If the ganache thickens too much before use, microwave for 5-10 seconds to loosen it.
- Chill the cake layers before assembling to prevent slipping.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 62g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 88g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg