Introduction

Cookie Dough Cake is a delightful treat combining the rich flavors of moist cake layers with pockets of creamy cookie dough and mini chocolate chips. Topped with luscious buttercream frosting and a smooth chocolate ganache, this dessert is perfect for celebrations or whenever you crave something indulgent.

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
1/2 tsp salt
1 cup (180g) mini chocolate chips
1 1/2 cups (330g) unsalted butter, room temperature
2 cups (400g) 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
1 1/2 cups (330g) unsalted butter, room temperature (for frosting)
5 cups (550g) powdered sugar
1 cup (130g) all-purpose flour (for frosting)
3/4 cup (140g) light brown sugar, packed
1/4 cup (60ml) milk (for frosting)
2 tsp vanilla extract (for frosting)
1/2 tsp salt (for frosting)
1/2 cup (90g) mini chocolate chips (for frosting)
4 oz bittersweet chocolate, chopped
4 oz (1/2 cup) heavy cream
2–3 tsp vegetable oil

Instructions

Step 1: Prepare the cookie dough filling by mixing 1/2 cup unsalted butter, 1/2 cup granulated sugar, 2/3 cup light brown sugar, 1/4 cup milk, 2 tsp vanilla extract, 2 cups all-purpose flour, 1/2 tsp salt, and 1 cup mini chocolate chips until smooth. Set aside.
Step 2: Preheat your oven to 350°F (175°C). Cream together 1 1/2 cups unsalted butter and 2 cups sugar until fluffy. Add eggs one at a time, mixing in 2 tsp vanilla extract.
Step 3: In another bowl, combine 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Gradually add this dry mix to the wet ingredients, alternating with 1 cup whole milk and 1/2 cup Greek yogurt. Mix until just combined.
Step 4: Grease three 8-inch round cake pans. Evenly divide the batter among them. Drop spoonfuls of the prepared cookie dough filling on top of each cake layer. Bake for about 30 minutes or until a toothpick inserted near the cookie dough comes out clean. Allow cakes to cool completely.
Step 5: For the buttercream frosting, beat 1 1/2 cups unsalted butter until creamy. Gradually add 5 cups powdered sugar, 1/4 cup milk, 2 tsp vanilla extract, 3/4 cup light brown sugar, 1 cup all-purpose flour, 1/2 tsp salt, and 1/2 cup mini chocolate chips. Beat until light and fluffy.
Step 6: To make the chocolate ganache, heat 4 oz heavy cream until just simmering. Pour over 4 oz chopped bittersweet chocolate and let sit for a few minutes. Stir until smooth, adding 2–3 tsp vegetable oil for shine if desired.
Step 7: Assemble the cake by layering the cake rounds with buttercream and additional cookie dough filling between layers. Frost the outside of the cake evenly with the buttercream. Drizzle the top with chocolate ganache and let set before serving.

Tips & Variations

For a softer cookie dough filling, use cake flour instead of all-purpose flour.
Mini chocolate chips add the perfect texture and melt evenly; avoid large chips that might sink.
Greek yogurt in the cake batter adds moisture and a slight tang, but sour cream can be used instead.
Chill the assembled cake for about an hour before serving to let flavors meld.
Swap bittersweet chocolate ganache for milk chocolate if you prefer a sweeter finish.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. The cake layers can be wrapped tightly and frozen separately for up to 2 months. Thaw overnight in the fridge before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough filling without eggs?

Yes, this recipe’s cookie dough filling doesn’t include eggs, making it safe to eat raw and perfect for the cake layers.

How do I prevent the cookie dough from burning in the cake?

Dropping the cookie dough in spoonfuls on top of the batter allows it to stay soft and creamy because it bakes gently within the cake layers, rather than being exposed directly to heat.

Cookie Dough Cake Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

Indulge in a decadent Cookie Dough Cake that combines the irresistible flavors of classic cookie dough with a moist, fluffy cake. This layered dessert features a chocolate chip cookie dough filling nestled between tender vanilla cake layers, all enveloped in a rich buttercream frosting studded with mini chocolate chips and topped off with a luscious bittersweet chocolate ganache.

Author: Maya
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough Filling

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

Chocolate Ganache

4 oz bittersweet chocolate, chopped
4 oz (1/2 cup) heavy cream
2–3 tsp vegetable oil

Instructions

Prepare Cookie Dough Filling: In a mixing bowl, combine unsalted butter, granulated sugar, light brown sugar, milk, vanilla extract, all-purpose flour, salt, and mini chocolate chips. Mix until smooth and set aside for later use.
Preheat and Cream Butter & Sugars: Preheat the oven to 350°F (175°C). In a large bowl, cream together unsalted butter and granulated and light brown sugars until fluffy and light in color. This usually takes around 3-5 minutes.
Add Eggs and Vanilla: Add eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk and Greek yogurt. Start and end with the dry mixture to ensure a smooth batter. Mix until just combined.
Add Chocolate Chips: Fold in the mini chocolate chips evenly into the cake batter.
Prepare Cake Pans and Bake: Grease three 8-inch round cake pans. Evenly divide the cake batter among the pans. Spoon dollops of the prepared cookie dough filling over the batter in each pan.
Bake Cake Layers: Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cakes cool completely in their pans on wire racks.
Prepare Buttercream Frosting: Using a mixer, beat unsalted butter until creamy. Gradually add powdered sugar, mixing well after each addition. Incorporate milk, vanilla extract, light brown sugar, all-purpose flour, salt, and mini chocolate chips until smooth and fluffy.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of the buttercream frosting and dollops of cookie dough filling on top. Repeat layering with remaining cake layers and frosting. Cover the entire outside of the cake with the remaining frosting.
Make Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over chopped bittersweet chocolate and let sit for 1-2 minutes. Add vegetable oil and stir until smooth and glossy.
Finish and Serve: Drizzle or spread the chocolate ganache over the frosted cake. Allow the ganache to set slightly before slicing and serving. Enjoy your Cookie Dough Cake!

Notes

Ensure all butter is at room temperature for easier mixing and smoother texture.
Do not overmix the batter to keep the cake tender and light.
Use mini chocolate chips in both the cookie dough filling and frosting for even distribution and texture.
Allow the cake layers to cool completely before frosting to prevent melting.
The ganache can be made ahead and refrigerated; gently rewarm before applying.
Store leftover cake covered in the refrigerator for up to 4 days.

Keywords: Cookie Dough Cake, Chocolate Chip Cake, Layer Cake, Buttercream Frosting, Chocolate Ganache, Dessert