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Decadent Cookie Dough Cake with layers of chocolate cake and edible cookie dough frosting.

Cookie Dough Cake

A delicious cake that combines tender layers with safe-to-eat cookie dough bits, delivering the best of both worlds for dessert lovers.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 2 cups All purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda A pinch
  • 1 tsp Salt
  • 1 cup Unsalted butter At room temperature
  • 1 cup Granulated sugar
  • 1 cup Brown sugar
  • 4 large Eggs
  • 2 tsp Vanilla extract
  • 1 cup Milk or buttermilk
  • 1 cup Mini chocolate chips
For the cookie dough bits
  • 1/2 cup Unsalted butter Softened
  • 1/2 cup Brown sugar
  • 1 tbsp Milk A splash
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1/2 cup Heat treated flour
  • 1/2 cup Mini chocolate chips
For the frosting
  • 1 cup Unsalted butter Beaten until creamy
  • 4 cups Powdered sugar Added slowly
  • 1 tbsp Milk With a splash
  • 2 tsp Vanilla extract
  • 1/2 cup Egg free cookie dough Mixed into the frosting
For the chocolate drizzle
  • 1 cup Semi sweet chocolate chips
  • 1/2 cup Warm heavy cream
  • 1 tsp Corn syrup Optional for shine

Method
 

Preparing the cake layers
  1. Preheat your oven to 350 F and line your pans with parchment circles.
  2. Cream butter and sugars until fluffy, then beat in eggs and vanilla.
  3. Mix dry ingredients in a separate bowl.
  4. Add dry ingredients and milk to the butter mixture, alternating, until just combined.
  5. Fold in a handful of mini chips.
  6. Pour batter into pans, then gently scatter chilled cookie dough bits on top and lightly swirl them in.
  7. Bake until a toothpick comes out with a few moist crumbs.
Cooling and frosting
  1. Let them cool in the pan for about 10 minutes, then flip them onto a rack.
  2. Wrap and chill them before frosting.
  3. Make the cookie dough buttercream by beating butter until creamy, adding powdered sugar slowly with milk and vanilla, then mixing in a few spoonfuls of egg free cookie dough.
Assembling the cake
  1. Level your cake layers if they domed in the oven.
  2. Spread a thin layer of cookie dough buttercream on the first layer.
  3. Add extra chilled cookie dough bits in the middle for more texture.
  4. Place the next layer on top and repeat.
  5. Do a crumb coat all over, then chill for 20 to 30 minutes.
  6. Add your final frosting layer and smooth it out.
Chocolate drizzle
  1. Pour warm cream over the chocolate chips, let it sit for 2 minutes, then stir until smooth.
  2. Let it cool for about 10 to 15 minutes before drizzling.
  3. Use a spoon to nudge drips around the edge of the cake.
  4. Top with mini chips and cookie dough bites.

Notes

For best results, avoid large cookie dough chunks and do not overbake. Cold cake is easier to stack and less likely to crumble. Make sure to heat treat the flour for the cookie dough.