Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cookie Dough Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 36 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://onepanmealideas.com/cookie-dough-cake-recipe/