Introduction

Cookie Dough Cake combines the irresistible delight of cookie dough with a tender, moist cake for a truly decadent dessert. Layers of chocolate chip-studded cake are filled and frosted with cookie dough buttercream, then finished with rich chocolate ganache and cookie dough crumbles. It’s a show-stopping treat perfect for any celebration.

A tall round cake stands on a wooden cake stand with a white marbled background. The cake has three visible layers inside covered with white cream that has small dark specks all over. On top, there is a thick layer of dark chocolate glaze dripping down the sides. The top of the cake is decorated with crumbled cookie pieces, some of which are also scattered around the base. The overall look is neat with smooth cream and shiny chocolate. Photo taken with an iphone --ar 4:5 --v 7

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 (for cookie dough)
1/2 tsp salt
1 cup (180g) mini chocolate chips
1 1/2 cups (330g) unsalted butter, room temperature (for cake)
2 cups (400g) granulated sugar
3 large eggs
2 tsp vanilla extract
3 cups (400g) all-purpose flour (for cake)
2 tsp baking powder
1 tsp salt
1 cup (240ml) whole milk
1/2 cup (125g) 2% Greek yogurt (or sour cream)
1 cup (180g) mini chocolate chips (for cake batter)
1 1/2 cups (330g) unsalted butter, room temperature (for buttercream)
5 cups (550g) powdered sugar
1 cup (130g) all-purpose flour (for buttercream)
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 (for buttercream)
4 oz bittersweet chocolate, chopped
4 oz (1/2 cup) heavy cream
2-3 tsp vegetable oil

Instructions

Step 1: Make the cookie dough. Using a hand or stand mixer with the paddle attachment, cream together 1/2 cup butter, granulated sugar, and brown sugar until smooth. Add milk and vanilla extract, mixing until combined. Stir in 2 cups flour and 1/2 tsp salt, then fold in 1 cup mini chocolate chips.
Step 2: Scoop about 15 balls of cookie dough, each using 1 1/2 tablespoons, and flatten slightly. Place cookie dough patties on a plate lined with wax paper. Refrigerate patties and leftover dough.
Step 3: Preheat oven to 350°F. Prepare three 8-inch round cake pans by spraying with non-stick spray and lining bottoms with parchment paper rounds.
Step 4: In a small bowl, whisk together 3 cups flour, baking powder, and 1 tsp salt. In a separate measuring glass, combine whole milk and vanilla extract.
Step 5: Using a large bowl and a mixer with the whisk attachment, cream 1 1/2 cups butter and 2 cups sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Step 6: Reduce speed to medium and add eggs one at a time, fully incorporating each before adding the next. Mix in Greek yogurt.
Step 7: Alternately add the flour mixture and the milk mixture to the batter, starting and ending with the flour mixture. This means three additions of flour and two of milk.
Step 8: Fold in 1 cup mini chocolate chips.
Step 9: Divide batter evenly among the prepared cake pans and smooth tops. Press 5 cookie dough patties into each pan, then cover cookie dough completely with remaining cake batter.
Step 10: Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
Step 11: Cool cakes in pans for 20 minutes, then run a knife around the edges and transfer cakes onto a wire rack. Remove parchment paper. Chill cakes in fridge for at least one hour before assembly.
Step 12: Prepare the cookie dough buttercream by creaming 1 1/2 cups butter and brown sugar together. Gradually add powdered sugar and 1 cup flour in 2-cup increments, pouring in milk between additions.
Step 13: Stir in salt and vanilla extract, but do not add mini chocolate chips yet.
Step 14: Assemble the cake by spreading a heaping scoop of buttercream between each cooled cake layer. Chill the stacked naked cake in the fridge for 20 minutes to set layers.
Step 15: Mix 1/2 cup mini chocolate chips into the remaining buttercream. Frost the outside of the cake evenly with this mixture.
Step 16: Chill the frosted cake while preparing the chocolate ganache.
Step 17: Place chopped bittersweet chocolate in a bowl. Heat heavy cream in the microwave for 1 minute until it bubbles. Pour hot cream over chocolate and whisk until smooth.
Step 18: Add 2-3 teaspoons vegetable oil to thin ganache for dripping. Check consistency by lifting whisk and watching the ganache drip smoothly back.
Step 19: Pour ganache over the center of the cake and use a small spatula to gently push it toward edges, allowing drips down the sides.
Step 20: Crumble any remaining cookie dough over the top of the cake for garnish.
Step 21: Serve and enjoy your indulgent Cookie Dough Cake!

Tips & Variations

Chilling the cake layers before frosting helps prevent the cake from sliding and breaking during assembly.
Use sour cream instead of Greek yogurt for a slightly tangier flavor in the cake.
If you don’t have mini chocolate chips, chop regular chips or use small chocolate chunks for texture variations.
Adjust the ganache thickness by adding more or less vegetable oil until it drips nicely but isn’t too runny.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. For best flavor, remove the cake from the fridge 30 minutes before serving to let it come to room temperature. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before serving. Reheat slices gently in the microwave if preferred warm.

How to Serve

The image shows a tall cake with three layers covered in light beige frosting that has small dark specks throughout. Thick dark chocolate ganache drips down from the top edge over the sides in uneven, glossy streams. On top of the cake, there is a generous amount of textured cookie dough pieces clustered together. The cake sits on a white cake stand with a natural wood base. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, cookie dough can be made and refrigerated for up to 3 days. If making further in advance, freeze the dough balls and thaw in the fridge before using.

Is this cake safe to eat because of raw cookie dough?

This recipe uses flour that should be heat-treated or toasted to make it safe for raw consumption. Also, the eggs in cookie dough are excluded to avoid risk. Follow food safety guidelines when preparing raw dough.