Cookie Dough Cake
Total Time
2 hours 30 minutes
Prep Time
2 hours
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(58)
Ingredients
1 three layer 8-inch cake
- Cookie Dough
- 1/2 cup (110g) unsalted butter, room temp
- 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 *SEE NOTES
- 1/2 tsp salt
- 1 cup (180g) mini chocolate chips
- Cake
- 1 1/2 cups (330g) unsalted butter, room temp
- 2 cups (400g) sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups (400g) all-purpose flour **SEE NOTES
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) whole milk
- 1/2 cup (125g) 2% Greek yogurt (sour cream also works)
- 1 cup (180g) mini chocolate chips
- Cookie Dough Buttercream
- 1 1/2 cups (330g) unsalted butter, room temp
- 5 cups (550g) powdered sugar
- 1 cup (130g) all-purpose flour **SEE NOTES
- 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
- 4oz bittersweet chocolate, chopped
- 4oz (1/2 cup) heavy cream
- 2–3 tsp vegetable oil
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Preparation
Step 1
Cookie Dough
Step 2
Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment.
Step 3
Add in the milk and vanilla and mix until combined.
Step 4
Mix in the flour and salt and then fold in the chocolate chips.
Step 5
Scoop (15) 1 1/2-tbsp sized balls and flatten slightly. Set the cookie dough “patties” on a plate lined with wax paper and place those and the leftover dough in the fridge.
Step 6
Cookie Dough Cake
Step 7
Preheat the oven to 350F and prepare (3) 8 inch round cake pans. Coat them with non-stick spray and cut out 3 rounds of parchment paper to fit in the bottom of each pan.
Step 8
Whisk together the flour, baking powder, and salt in a small bowl and set aside.
Step 9
In a measuring glass, pour in the milk and mix in the vanilla. Set aside.
Step 10
In a large bowl using a hand or stand mixer, cream together the butter and sugar using the whisk attachment. Mix on medium-high speed until light and fluffy (about 3-5 minutes).
Step 11
Turn the speed down to medium and mix in one egg at a time, making sure each egg is fully incorporated before adding the next. Mix in the yogurt.
Step 12
Using the flour and milk mixtures, alternate between the two by starting and ending with the flour mixture. This will be three additions of the flour mix and two of the milk.
Step 13
Lastly, fold in the mini chocolate chips.
Step 14
Divide the batter between the cake pans and spread it even.
Step 15
Push down 5 cookie dough “patties” in each cake pan. Spread the batter over top the cookie dough so that you can no longer see any dough.
Step 16
Bake for 30-35 minutes or until a toothpick in the center comes out clean. You may need to rotate the cakes halfway through to ensure they bake evenly.
Step 17
Let them cool in the pans for about 20 minutes. Then run a knife around the inside of the pans and turn the cakes out onto a cooling rack. Peel the paper off the bottoms.
Step 18
Transfer them to the fridge to chill for at least an hour before assembling the cake.
Step 19
Cookie Dough Buttercream
Step 20
Cream together the butter and brown sugar.
Step 21
Gradually mix in the powdered sugar and flour 2 cups at a time. Pour in the milk between each addition.
Step 22
Lastly, mix in the salt and vanilla. DON’T mix in the chocolate chips yet.
Step 23
Assemble
Step 24
Spread an even layer of buttercream between each cake layer. Each layer uses one large heaping scoop using a standard sized rubber spatula.
Step 25
Once the cake layers are stacked, pop the naked cake in the fridge for about 20 minutes.
Step 26
Mix in the 1/2 cup of mini chocolate chips to what’s left of the buttercream. After the 20 minutes, apply an even layer of the cookie dough buttercream to the outside of the cake.
Step 27
Place the cake back in the fridge while you prep the ganache.
Step 28
Chocolate Ganache
Step 29
Measure out the chocolate in a bowl and set aside.
Step 30
In a glass measuring cup, pour in the heavy cream and heat in the microwave for 1 minute or until it starts to bubble.
Step 31
Pour the hot cream over the chopped chocolate and whisk until smooth. To thin it out for the cake drip, add 2-3 tsp of oil.
Step 32
Immediately pour the ganache in the center of the cake and use a small offset spatula to push the ganache towards the sides, allowing it to drip down.
Step 33
Using the remaining cookie dough that’s left in the fridge, crumble pieces all over the top of the cake.
Step 34
Now it’s ready to serve!
Step 35
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Chef's notes
*As a quick (and optional) extra step, you can heat treat the flour to ensure it’s 100% safe to eat. Although contamination is very rare, read all about heat treating flour and how to do so in my recipe for Edible Brownie Batter Cookie Dough.
**Make sure to spoon the flour into the measuring cup and level it off, don’t shake it down or pack it in otherwise the cake/buttercream will turn out too dense/thick.
