Introduction

Cookie Dough Cake is a delightful twist on classic cake and cookie dough lovers’ dreams. With layers of moist cake, rich cookie dough filling, and creamy buttercream frosting studded with chocolate chips, it’s a showstopper for any celebration. Topped off with a smooth chocolate ganache, this cake promises indulgence in every bite.

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
1 cup (240ml) whole milk
1/2 cup (125g) 2% Greek yogurt
1 cup (180g) mini chocolate chips (additional)
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 (for ganache)
4 oz (1/2 cup) heavy cream (for ganache)
2–3 tsp vegetable oil (for ganache)

Instructions

Step 1: Prepare the cookie dough filling by mixing 1/2 cup unsalted butter, 1/2 cup granulated sugar, 2/3 cup light brown sugar, 1/4 cup milk, 2 tsp vanilla extract, 2 cups all-purpose flour, 1/2 tsp salt, and 1 cup mini chocolate chips until smooth. Set aside.
Step 2: Preheat your oven to 350°F (175°C). 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 2 tsp vanilla extract.
Step 3: In a separate bowl, combine 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Gradually add this dry mixture into the wet ingredients alternately with 1 cup whole milk and 1/2 cup 2% Greek yogurt, mixing until just combined.
Step 4: Grease three 8-inch round cake pans. Evenly divide the cake batter among the pans. Drop spoonfuls of the prepared cookie dough filling on top of the batter in each pan. Bake for about 30 minutes or until a toothpick inserted in the cake layers comes out clean. Allow cakes to cool completely.
Step 5: For the buttercream frosting, beat 1 1/2 cups unsalted butter until creamy. Gradually add 5 cups powdered sugar along with 1/4 cup milk, 2 tsp vanilla extract, 3/4 cup light brown sugar, 1 cup all-purpose flour, 1/2 tsp salt, and 1/2 cup mini chocolate chips. Beat until smooth and fluffy.
Step 6: Assemble the cake by layering the cooled cake rounds with the cookie dough buttercream in between. Frost the outside of the cake with the remaining buttercream.
Step 7: Prepare the chocolate ganache by heating 4 oz chopped bittersweet chocolate with 4 oz heavy cream and 2–3 tsp vegetable oil until smooth and glossy. Pour the ganache over the top of the frosted cake and smooth it out as desired. Let set before serving.

Tips & Variations

For richer flavor, use browned butter in the cookie dough filling instead of regular softened butter.
Try adding chopped nuts like walnuts or pecans to the cookie dough for extra texture.
If you prefer a dairy-free version, substitute milk and cream with plant-based alternatives.
Use different types of chocolate chips or chunks, such as white chocolate or peanut butter chips, to vary the flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover ganache can be refrigerated in a separate container and gently reheated for later use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store in the refrigerator until ready to assemble.

Is the cookie dough safe to eat raw in this recipe?

This cookie dough is made without eggs and uses heat-treated flour, making it safe to eat raw. However, always ensure to use fresh ingredients and properly handle flour if you choose to eat it raw.

Cookie Dough Cake Recipe

Print Recipe

★★★★★

5 from 61 reviews

This Cookie Dough Cake is a delightful layered dessert combining moist vanilla cake with pockets of soft, sweet cookie dough filling. Each layer is generously frosted with a homemade cookie dough buttercream and topped with a rich bittersweet chocolate ganache, making it a perfect treat for cookie dough and cake lovers alike.

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

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

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

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

Prepare the cookie dough filling: In a mixing bowl, combine the unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract. Mix until smooth and creamy. Gradually add the all-purpose flour and salt, mixing until fully incorporated. Stir in the mini chocolate chips. Set this cookie dough filling aside.
Preheat oven and prepare cake batter: Preheat your oven to 350°F (175°C). In a large bowl, cream together the unsalted butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Combine dry ingredients and alternate mixing: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet batter, alternating with whole milk and Greek yogurt, beginning and ending with the dry ingredients. Mix just until combined.
Bake the cake layers: Grease three 8-inch round cake pans. Evenly divide the cake batter among the pans. Drop spoonfuls of the prepared cookie dough filling over the batter in each pan to create pockets of cookie dough within the cake. Bake for about 30 minutes or until a toothpick inserted in the cake comes out clean. Allow the cakes to cool completely before assembling.
Prepare the buttercream frosting: Beat unsalted butter until creamy and smooth. Gradually add powdered sugar, mixing well between additions. Add milk, vanilla extract, light brown sugar, all-purpose flour, and salt, beating until fluffy. Fold in the mini chocolate chips evenly throughout the frosting.
Make the chocolate ganache: Warm the heavy cream until just about to simmer, then pour over the chopped bittersweet chocolate. Let sit for a couple of minutes, then stir until smooth. Mix in the vegetable oil for a glossy finish and smooth consistency. Let it cool slightly before using.
Assemble the cake: Place one cake layer on your serving plate. Spread a generous layer of the cookie dough buttercream over it. Repeat with remaining layers. Frost the outside of the cake with the remaining buttercream, smoothing the sides and top.
Add the ganache topping: Pour the cooled but pourable chocolate ganache over the top of the frosted cake, allowing it to drip decoratively down the sides. Let the ganache set before slicing and serving.

Notes

The cookie dough filling is designed to be safe to eat raw; ensure flour is heat-treated or use heat-treated flour for safety.
Use room temperature ingredients for better mixing and texture.
You can substitute mini chocolate chips with regular size if preferred.
Ensure cakes are completely cooled before frosting to prevent melting the buttercream.
For a vegan alternative, substitute dairy and eggs with plant-based options and ensure the chocolate is dairy-free.

Keywords: cookie dough cake, layered cake, chocolate chip, buttercream frosting, baked dessert