If you’ve ever dreamed of combining two irresistible treats into one show-stopping dessert, this Cookie Dough Cake Recipe is exactly what you need. Imagine the soft, moist cake layers studded with mini chocolate chips, dotted with decadent pockets of cookie dough, and enveloped in a luscious buttercream that’s bursting with cookie dough flavor. Finished with a silky chocolate ganache drizzle, this cake is a joyous celebration of everything delicious about cookie dough and cake, all wrapped up in one unforgettable bite.
Ingredients You’ll Need
Every element in this Cookie Dough Cake Recipe is a treasure that plays a key role in building its rich flavor and delightful texture. From the creamy butter and sugars that create the perfect sweetness balance to the mini chocolate chips that add bursts of chocolatey goodness, these simple ingredients come together to make magic happen.
- Unsalted butter: Using room temperature butter helps achieve a smooth, creamy texture for both the cake and cookie dough layers.
- Granulated sugar: Provides sweetness and helps with cake structure and moistness.
- Light brown sugar: Adds a lovely caramel note and moisture to both cake and cookie dough.
- Milk: Keeps the cake tender and moist while helping to activate the baking powder and brown sugar.
- Vanilla extract: Infuses a warm, aromatic flavor that complements the chocolate chips beautifully.
- All-purpose flour: The backbone of the cake and cookie dough, giving structure and body.
- Salt: Enhances all the flavors, balancing sweetness perfectly.
- Mini chocolate chips: These little gems create pockets of melty chocolate throughout the cake and frosting.
- Baking powder: Ensures a nice rise and fluffy texture in the cake layers.
- Greek yogurt (2%): Adds moisture and a slight tanginess, keeping the cake tender.
- Powdered sugar: Essential for a smooth, sweet buttercream frosting.
- Bittersweet chocolate: Used in the ganache for a glossy, rich finish.
- Heavy cream: Gives the ganache its silky texture and helps the chocolate melt perfectly.
- Vegetable oil: Helps create a shiny ganache drizzle once added to the chocolate and cream mixture.
How to Make Cookie Dough Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease three 8-inch round cake pans thoroughly. This simple prep ensures your cake will bake evenly and come out cleanly from the pans, setting you up for success from the very first step.
Step 2: Make the Cookie Dough Layer
In a mixing bowl, cream together ½ cup of unsalted butter, ½ cup granulated sugar, and 2/3 cup light brown sugar until fluffy and light. Next, mix in ¼ cup milk and 2 teaspoons vanilla extract. Gradually add 2 cups all-purpose flour and ½ teaspoon salt to the wet mixture. Finally, fold in 1 cup mini chocolate chips to give that perfect cookie dough texture. This rich dough forms the delightful pockets of cookie flavor nestled throughout your cake.
Step 3: Prepare the Cake Batter
Beat 1½ cups of unsalted butter and 2 cups sugar together until creamy and light. Add 3 large eggs one at a time, fully incorporating each before adding the next. Mix in 2 teaspoons vanilla extract for a warm, inviting aroma. In another bowl, combine 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Add the dry ingredients alternately with 1 cup whole milk and ½ cup 2% Greek yogurt to the wet ingredients. Gently fold in 1 cup mini chocolate chips to ensure chocolaty pockets throughout the batter.
Step 4: Assemble for Baking
Divide the cake batter evenly among your three prepared pans. Spoon drop-sized globs of the cookie dough layer on top of the batter in each pan. This layering technique promises that delectable bites of cookie dough baked right into the cake.
Step 5: Bake and Cool
Bake the cakes for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks. Patience here pays off—the cake layers must be fully cooled before frosting to achieve clean, beautiful layers without melting the buttercream.
Step 6: Prepare the Cookie Dough Buttercream
Beat 1½ cups unsalted butter until creamy. Gradually add 5 cups powdered sugar, continuing to beat until smooth. Mix in 1 cup all-purpose flour, ¾ cup light brown sugar, ¼ cup milk, 2 teaspoons vanilla extract, ½ teaspoon salt, and finally stir in ½ cup mini chocolate chips. This luscious buttercream mirrors the cookie dough flavor perfectly and adds that creamy, dreamy texture that will tie your cake layers together.
Step 7: Assemble the Cake
Layer the cooled cakes with generous amounts of buttercream between each. Continue frosting the entire outside of the cake with the remaining buttercream. Take your time to achieve a smooth finish or a rustic, textured look—both will taste equally amazing.
Step 8: Make the Chocolate Ganache and Drizzle
Heat 4 ounces of heavy cream until just simmering, then pour over 4 ounces of chopped bittersweet chocolate. Let sit for a minute, then stir until silky and smooth. For a glossy finish, stir in 2–3 teaspoons vegetable oil. Drizzle this divine ganache over the frosted cake for an elegant, chocolatey finish that ties this Cookie Dough Cake Recipe together in style.
How to Serve Cookie Dough Cake Recipe
Garnishes
Try topping the cake with a sprinkle of extra mini chocolate chips or small chunks of edible cookie dough for added texture and flavor bursts. A light dusting of powdered sugar or chopped toasted nuts can add a lovely contrast as well.
Side Dishes
This cake shines on its own, but serving it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream elevates the dessert experience. Fresh berries also add a refreshing note that balances the rich flavors beautifully.
Creative Ways to Present
Slice the Cookie Dough Cake Recipe into generous wedges and serve on colorful plates to highlight its inviting layers. For special occasions, place it on a pretty cake stand, and embolden the chocolate ganache drizzle with edible gold leaf or sprinkles for an extra wow factor. The visual delight here matches the cake’s incredible taste!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered in an airtight container at room temperature for up to two days. Refrigeration is ideal if you want to prolong freshness for up to five days—just allow the slices to come to room temperature before serving so the buttercream softens again.
Freezing
You can freeze the cake layers unassembled by wrapping them tightly in plastic wrap and foil. When ready, thaw overnight in the fridge, then assemble and frost as usual. Frozen, the cake and cookie dough components keep their flavor and texture well for up to three months.
Reheating
Because this is a layered cake with a frosting and ganache finish, it’s best enjoyed fresh or gently brought back to room temperature. Avoid microwaving to reheat, as it can melt the frosting. Instead, simply let slices sit out for 30 minutes for the best taste and texture.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work fine in this Cookie Dough Cake Recipe, though mini chips distribute more evenly throughout the batter, giving a balanced bite of chocolate in every forkful.
Is it safe to eat the cookie dough in this cake?
Yes, the cookie dough in this recipe is made without eggs and uses heat-treated flour, so it’s safe to enjoy baked into the cake or in the buttercream. This avoids any concerns related to raw eggs or untreated flour.
Can I make this cake dairy-free or vegan?
This particular recipe relies heavily on dairy for flavor and texture, but you can substitute butter with vegan butter and use plant-based milk and yogurt options. Just keep in mind that the results may vary slightly in texture and taste.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is done. This ensures the layers are fully baked but still tender and moist.
Can I prepare the components ahead of time?
Yes, you can prepare the cookie dough layer and buttercream a day in advance and store them in the fridge. Just bring them to room temperature and give them a quick mix before assembling the cake for the best results.
Final Thoughts
This Cookie Dough Cake Recipe is one of those rare desserts that feels like a celebration every time you slice into it. Whether you’re baking for a birthday, a special treat, or simply because life deserves a little sweetness, this cake delivers both nostalgia and indulgence in every bite. I wholeheartedly encourage you to give it a try—you won’t regret welcoming this gorgeous, gooey, chocolaty beauty into your kitchen and your heart.
Print
Cookie Dough Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cookie Dough Cake is a delightful layered dessert combining rich chocolate chip cookie dough and tender vanilla cake topped with a luscious mini chocolate chip buttercream frosting and finished with a smooth bittersweet chocolate ganache drizzle. Perfect for celebrations or any sweet craving, this cake offers the nostalgic flavor of cookie dough baked inside moist cake layers, making it a crowd-pleaser for all ages.
Ingredients
Cookie Dough Layer
- 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
- 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
Ganache
- 4 oz bittersweet chocolate, chopped
- 4 oz (1/2 cup) heavy cream
- 2–3 tsp vegetable oil
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans thoroughly to prevent sticking.
- Make Cookie Dough Layer: In a mixing bowl, cream together 1/2 cup unsalted butter, granulated sugar, and light brown sugar until fluffy. Add milk and vanilla extract and mix well. Gradually add in 2 cups all-purpose flour and 1/2 tsp salt, mixing until just combined. Gently fold in 1 cup mini chocolate chips to distribute evenly.
- Prepare Cake Batter: In a separate large bowl, beat 1 1/2 cups unsalted butter and 2 cups sugar together until creamy. Incorporate eggs one at a time, mixing well after each addition. Stir in 2 tsp vanilla extract. In another bowl, whisk together 3 cups flour, baking powder, and 1 tsp salt. Alternately add the dry ingredients and the mixture of whole milk and Greek yogurt to the wet ingredients, beginning and ending with the dry ingredients. Fold in 1 cup mini chocolate chips gently.
- Assemble Layers in Pans: Evenly pour the cake batter into the three greased pans. Drop spoonfuls of the cookie dough mixture on top of the cake batter in each pan for a luscious layered effect.
- Bake: Bake the cakes in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire racks before frosting.
- Make Buttercream Frosting: Beat 1 1/2 cups unsalted butter in a large bowl until creamy. Gradually add 5 cups powdered sugar and continue to beat until smooth. Mix in 1 cup flour, light brown sugar, milk, vanilla extract, and salt until combined. Finally, fold in 1/2 cup mini chocolate chips to create a textured frosting.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of buttercream frosting on top. Repeat layering with remaining cake layers and frosting. Frost the entire outside of the cake evenly with the remaining buttercream for a smooth finish.
- Prepare Ganache: Heat heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over chopped bittersweet chocolate and let sit for 2 minutes. Stir gently until the ganache is smooth and glossy. Mix in 2-3 tsp vegetable oil for added shine and pourability.
- Finish Cake: Drizzle the ganache evenly over the frosted cake, allowing it to cascade down the sides for a beautiful finish. Let the ganache set slightly before serving.
Notes
- Room temperature butter helps ensure smooth mixing and fluffy cake and frosting.
- Use mini chocolate chips to keep the cookie dough and cake layers evenly textured and easier to bake.
- Make sure the cake layers are completely cooled before applying frosting to prevent melting.
- For a shiny ganache, adding vegetable oil gives a nice finish and easy pourability.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for optimal flavor and texture.
