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Cookie Dough Cake with Chocolate Ganache and Cookie Dough Buttercream Recipe

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★★★★★

4.8 from 99 reviews

A decadent Cookie Dough Cake featuring layers of moist vanilla cake with hidden cookie dough patties baked inside, frosted with a rich cookie dough buttercream, and topped with a smooth chocolate ganache drip and cookie dough crumbles. This show-stopping dessert is perfect for celebrations or any cookie dough lover craving an indulgent treat.

Ingredients

Scale

Cookie Dough

  • 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 (or sour cream)
  • 1 cup (180g) mini chocolate chips

Cookie Dough Buttercream

  • 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

  1. Prepare Cookie Dough: Using a hand or stand mixer fitted with the paddle attachment, cream together the butter and sugars until smooth. Add in the milk and vanilla extract and mix until combined. Gradually add the flour and salt, mixing just until incorporated. Fold in mini chocolate chips gently. Scoop fifteen 1 1/2-tablespoon-sized balls, flatten slightly, and place on a wax paper-lined plate. Refrigerate cookie dough patties and leftover dough.
  2. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper rounds.
  3. Mix Dry and Wet Ingredients for Cake: Whisk together flour, baking powder, and salt in a small bowl. In a measuring cup, mix milk and vanilla and set aside.
  4. Cream Butter and Sugar: In a large bowl, use a whisk attachment on a hand or stand mixer to cream butter and sugar on medium-high speed for 3-5 minutes until light and fluffy.
  5. Add Eggs and Yogurt: Reduce mixer speed to medium and add eggs one at a time, fully incorporating each before adding the next. Mix in Greek yogurt until combined.
  6. Alternate Flour and Milk: Alternately add the flour mixture and milk mixture to the batter, starting and ending with flour; mix each addition until just combined.
  7. Fold in Chocolate Chips: Gently fold mini chocolate chips into the batter.
  8. Assemble Cake Layers: Divide cake batter evenly among prepared pans. Press five chilled cookie dough patties into each pan, then spread batter over dough to cover completely.
  9. Bake Cakes: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Rotate pans halfway for even baking if needed.
  10. Cool Cakes: Let cakes cool in pans for 20 minutes. Run a knife around edges, invert onto cooling racks, and remove parchment. Chill cakes in the fridge for at least one hour to prevent breakage during frosting.
  11. Make Cookie Dough Buttercream: Cream butter and brown sugar together in a mixing bowl. Gradually add powdered sugar and flour in two-cup increments, alternating with milk between additions. Mix until smooth. Add salt and vanilla extract and mix. Do not add chocolate chips yet.
  12. Assemble Cake: Spread a generous layer of buttercream between cake layers, using about one large heaping scoop per layer. Stack layers, then refrigerate the cake for 20 minutes to set layers.
  13. Finish Frosting: Stir mini chocolate chips into remaining buttercream, then frost the outside of the cake evenly. Refrigerate cake while preparing ganache.
  14. Prepare Ganache: Place chopped bittersweet chocolate in a bowl. Heat heavy cream in microwave for 1 minute or until bubbly. Pour hot cream over chocolate and whisk until smooth. Thin ganache by adding 2-3 teaspoons vegetable oil until it flows in a smooth stream when lifted from bowl.
  15. Apply Ganache Drip: Immediately pour ganache onto cake center and use an offset spatula to push ganache toward edges, allowing drips to form down sides.
  16. Decorate: Crumble remaining chilled cookie dough over the top of the cake.
  17. Serve: The cookie dough cake is now ready to slice and serve. Enjoy!

Notes

  • Use all-purpose flour to ensure proper texture and structure in cookie dough and cake.
  • Chilling the cookie dough patties before baking is crucial to maintain their shape inside the cake layers.
  • If sour cream is used instead of Greek yogurt, the cake’s moisture and tenderness will be similar.
  • Make sure butter and sugar are creamed until very light and fluffy to avoid a dense cake.
  • The ganache can be thinned with vegetable oil for a smooth drip effect; adding oil slowly prevents it from becoming too runny.
  • Refrigerate cake between assembly steps to help layers set and make frosting easier.

Keywords: cookie dough cake, chocolate chip cake, layered cake, chocolate ganache, homemade cake, cookie dough buttercream, birthday cake

Find it online: https://todayfoodrecipe.com/cookie-dough-cake-with-chocolate-ganache-and-cookie-dough-buttercream-recipe/