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Cookie Dough Cake Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. 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.
  6. Add Chocolate Chips: Fold in the mini chocolate chips evenly into the cake batter.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://messykitchenmagic.com/cookie-dough-cake-recipe/