This is the ultimate cookie dough cake! It has vanilla chocolate chip cake layers that are super moist. It is filled with chocolate frosting and edible cookie dough. The entire cake is topped with chocolate chip buttercream and a chocolate drip. The cookie dough is lower in sugar, so it isn't too sweet.
Recipe updated 2/4/2021
This decadent cookie dough cake is the best cake. It has a moist chocolate chip cake. The filling is the best part. It has edible cookie dough and chocolate!
This cake is perfect for cookie dough lovers! If you love cookie dough, you will love this cake. Especially for special occasions or for a birthday cake.
If you are wanting more cookie dough recipes, try cookie dough cupcakes, funfetti cookie dough, and cookie dough cheesecake.
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Why You Will Love This
- Vanilla chocolate chip layer cake- This is a moist vanilla cake loaded with mini chocolate chips. It is easy to make!
- Edible chocolate chip cookie dough- This is made with heat treated flour and no eggs so it is safe to eat! This raw cookie dough is the filling, and it takes the cake to the next level!
- Chocolate frosting- In the filling is chocolate frosting which pairs well with the cookie dough.
- Chocolate chip frosting- It is topped with a chocolate chip frosting. Which is made with mini chocolate chips.
- Chocolate drip- To up the chocolate flavor, add a chocolate drip!
Ingredients
Here are some notes about the ingredients used.
- Room temperature dairy ingredients- Pull these out 2 hours before baking.
- All-purpose flour- This cake recipe uses all-purpose flour. You can also use cake flour.
- Unsalted Butter + Oil- The cake uses both to give it a more moist texture. You can use canola or vegetable oil.
- Sour cream- Use full fat sour cream
- Buttermilk- Use buttermilk from the store. That is best. If you can't find it, see substitutions.
- Mini chocolate chips- The mini's work best in this recipe.
- Heat treated flour- To make the cookie dough safe, the flour gets cooked first. Since raw flour is unsafe to eat.
- Brown sugar- I used light brown sugar.
Step By Step Instructions
Here are the steps to make the cake and the fillings.
STEP 1: Use three 8 inch cake pans. Make sure to spray with baking nonstick spray, so the cakes won't stick to the pans. Use 8 inch parchment paper circles on the bottom.
STEP 2: First, mix the dry ingredients together in a large bowl. Then, using a mixer, beat the butter, oil, and sugar on high in a separate bowl. You can use a stand mixer or an electric mixer (hand mixer).
STEP 3: Then, mix wet ingredients together. Add in the vanilla extract, sour cream, and eggs on medium speed. Make sure to scrape the bottom of the bowl using a rubber spatula.
STEP 4: Next, alternate the buttermilk and dry ingredients- I like to alternate these two until combined on low speed. Fold in the mini chocolate chips into the cake batter.
STEP 5: Bake for 20-23 minutes. Let the cakes sit for 10 minutes in the pans, then transfer to a cooling rack (wire rack). Make sure the cakes are completely cool before decorating.
STEP 6: Edible cookie dough. First, mix the wet ingredients together until combined on medium-high speed. Add in the flour mixture and the mini chocolate chips. Next, chill slightly before using.
STEP 7: Chocolate frosting. Make the chocolate ganache in a small bowl. If there are any chocolate chunks remaining, heat in the microwave in 10 second intervals.
STEP 8: Chill the chocolate. Next, chill for 40ish minutes. Stir the chocolate every 15 minutes. It should be like a pudding in texture.
Assembling The Cake Tips
- First, make the frosting without the chocolate chips. Use a small amount on the board you are decorating on to keep the cake in place.
- Next, place the first cake layer bottom side up. Then, spread half of the chocolate frosting on the cake layer. Use the regular frosting to pipe a border around the edges of the cake.
- Then, take the cookie dough and flatten into discs. Fill the entire cake layer with the cookie dough filling.
- Use the chocolate ganache filling. Spread the chocolate frosting over the center of the cake.
- Now, repeat with the second layer. The third cake layer should go on bottom side down. This gives the flattest surface to decorate the cake with.
- Next, frost the cake in a very light frosting layer on the outside of the cake. Then, freeze the cake. This is the crumb coat layer and it will keep the crumbs in place.
- Then, add the chocolate chips to the frosting. Next, frost the cake with the remaining buttercream.
- Next, make the chocolate drip. Freeze the cake for 10 minutes before applying the drip to the top of the cake. Let it pour down the sides of the cake. Then, top with extra cookie dough pieces.
Substitutions
- Buttermilk- Use 1 cup cows milk with 1 tablespoon lemon juice. Let it sit for 10 minutes before using.
- Sour cream- You can use Greek yogurt instead.
- Milk- You can use any type of milk
- Less powdered sugar- Don't use less powdered sugar in the frosting. Otherwise the frosting will be like soup.
FAQ
Yes. Half the recipe and make 12 cupcakes. Bake for the same time.
Yes! Bake for 25-30 minutes in a 9X13 cake pan. Make the edible cookie dough with the chocolate chip frosting and the chocolate drip. Then, pour the chocolate over the cake. Chill for 10 minutes. Next, top with frosting and cookie dough.
I have not recipe tested this. If you make the cake with an egg substitution, let me know!
Yes they can. Freeze the cake layers by wrapping in plastic wrap. Freeze for 1 week. Let them thaw for 1 hour before decorating.
Storing and Freezing
Store this cookie dough cake in an air tight container like this cake carrier. Chill in the fridge for up to 5 days.
Freezing
Freeze the individual cookie dough cake slices. Wrap in cling wrap. Freeze up to 30 days. Thaw for 1 hour before eating.
Other Cake Recipes To Try
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📖 Recipe
Chocolate Chip Cookie Dough Cake
Ingredients
Chocolate Chip Cake
- 3 ½ cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- ¾ cup Unsalted butter room temperature
- 1 ½ cups White granulated sugar
- ¼ cup Oil
- ½ cup Sour cream room temperature
- 1 tablespoon Pure vanilla extract
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 cup Mini chocolate chips
- ¾ tablespoon All-purpose flour
Edible Cookie Dough
- ½ cup Unsalted butter room temperature
- ¼ cup White granulated sugar
- ½ cup Brown sugar packed light or dark
- ¼ cup Milk
- 1 teaspoon Pure vanilla extract
- 2 cups All-purpose flour
- ½ teaspoon Salt
- 1 cup Mini chocolate chips
Chocolate Frosting
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
Chocolate Chip Buttercream
- 2 cups Unsalted butter slightly cold
- 6 cups Powdered sugar sifted
- 1 tablespoon Pure vanilla extract
- ¼ cup Heavy Cream
- Pinch of salt
- ½ cup Mini chocolate chips
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
Instructions
Chocolate Chip Cake
- Preheat oven to 350F. Spray three 8-inch cake pans with a non-stick baking spray. Put an 8-inch parchment circle on the bottom and spray again.
- In a mixing bowl, sift flour, baking powder, and salt together. Set aside. Using a mixer, beat the butter, oil, and sugar together for 3 minutes on high.3 ½ cups All-purpose flour, 1 tablespoon Baking powder, 1 teaspoon Salt, ¾ cup Unsalted butter, 1 ½ cups White granulated sugar, ¼ cup Oil
- Add in sour cream and vanilla. Mix on medium until fluffy. Add eggs one at a time. Mix until combined. Scrape the bowl to make sure the butter is all mixed in.½ cup Sour cream, 1 tablespoon Pure vanilla extract, 4 Large eggs
- Add in ⅓ of the dry ingredients and half of the buttermilk. Then, add another ⅓ of the dry ingredients and the rest of the buttermilk. Next, add the rest of the dry ingredients. The whole time mix on low. Scrape bowl. Mix for 15 seconds. Take off mixer.1 cup Buttermilk
- Mix mini chocolate chips and flour together. Add into the batter and gently fold in using a rubber spatula. Pour batter evenly using a kitchen scale between the three pans.1 cup Mini chocolate chips, ¾ tablespoon All-purpose flour
- Bake 20-23 minutes. The cakes are done baking when a toothpick inserted comes out clean. Let cakes sit in the pans for 10 minutes before transferring to a cooling rack. Allow to cool completely.
Edible Cookie Dough
- Preheat the oven at 300F. Place flour on a cookie sheet. Bake for 8 minutes. Allow flour to cool completely.2 cups All-purpose flour
- In a medium bowl, sift together flour and salt. Set aside.½ teaspoon Salt
- Using a mixer, cream together the butter, sugar, and brown sugar for 2 minutes. It should be light and fluffy. Add in vanilla and milk. Mix for 30 seconds.½ cup Unsalted butter, ¼ cup White granulated sugar, ½ cup Brown sugar, ¼ cup Milk, ½ teaspoon Salt, 1 cup Mini chocolate chips, 1 teaspoon Pure vanilla extract
- Slowly add in dry ingredients. Stir in all chocolate chips and refrigerate for at least 30 minutes before using.
Chocolate Frosting
- Pour chocolate chips into a bowl. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour over chocolate chips and let it sit for 1 minute and 30 seconds. Use a rubber spatula to mix until smooth.1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
- Chill in the fridge for 45 minutes. Mix every 15 minutes. Then, place on counter until ready to use. Make this right before decorating.
Chocolate Chip Buttercream
- Place butter on the counter for 30 minutes so it can get slightly cold. It should be cold to the touch, but you can see a finger indent if you press on it. Sift the powdered sugar.2 cups Unsalted butter, 6 cups Powdered sugar
- Using a mixer, beat butter on medium-high for 3 minutes. The butter will start to get light and fluffy. Slowly add in sifted powdered sugar. Once incorporated, add in vanilla and heavy cream. Mix on low until just combined.1 tablespoon Pure vanilla extract, ¼ cup Heavy Cream, Pinch of salt
- Mix on high for 5 minutes. Scrape the bowl halfway through. Place in the fridge for 7 minutes. Take it out and beat with a wooden spoon to get rid of air bubbles. Don't add chocolate chips until the final frosting layer.½ cup Mini chocolate chips
Chocolate Ganache.
- Pour the chocolate chips in a small bowl and set aside. Using a saucepan on medium-low, heat the heavy cream until steaming and hot.1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
- Pour the cream on top of the chocolate chips. Let it sit for 1 minute and 30 seconds. Then, stir continuously until smooth and glossy.
Assembly
- Place bottom layer bottom side down. Pipe 2 layers of frosting around the border of the cake. Use half of the chocolate frosting and smooth it on the cake.
- Place the cookie dough down in small globs in the middle of the cake. Fill the center completely. Flatten the cookie dough with your hands.
- Place second layer, with bottom side down. Repeat steps 1 and 2.
- Place final layer with bottom side up.
- Apply a thin layer of frosting for the crumb coat. Place cake in the freezer for 15 minutes, for the frosting to harden and trap the crumbs in frosting.
- Stir in the chocolate chips in the frosting. Frost the rest of the cake.
- Pour the ganache on top of the cake. Slowly push the ganache off the sides of the cake so it drips down. Use an offset icing spatula to smooth the ganache on top of the cake. Then, crumble cookie dough on top.
Sarah says
How should this cake be stored? I am assuming in the refrigerator. I want to make this for a fundraiser, but unsure of how long it can sit out at room temperature?
Stephanie Rutherford says
Store the cake in the fridge. Then, it will last for a few hours at room temperature.
Joanna says
Usually I don't doubt a recipe but I've never seen one with 2 TBSP vanilla. Is that correct? I looked for comments asking the same thing and didn't find any answers 😃. Thanks!
Stephanie Rutherford says
You are right. It is supposed to be 1. I changed it now!
Kaylie says
Made this for my fiancé’s birthday! This was my very FIRST “from scratch” cake and it came out amazing. Thank you for this recipe!
Noah says
This cookie dough cake is amazing. The flavors are perfect together. Stephanie makes the best recipes and I am definitely having this cake for my birthday this year.
Allison says
Cake!! And!! Cookie dough!!! It was so good!
Melissa says
This cake has a lot of step, but they aren’t hard. It turned out so good!
Sarah says
I'm in the process of making this cake (over a few days). Can I suggest that you double the quantity of edible cookie dough to allow for how much gets eaten before it gets in the cake?! 😀 Think I'll need to make another batch....
Stephanie Rutherford says
It is so addicting to eat!
Gena says
So so delicious. Steph is the one to go to for recipes!
Stephanie Rutherford says
I am so glad you loved this recipe!
Eileen Rutherford says
This is a fabulously delicious cake. It makes a lot so come hungry.
Allison says
Thank you for sharing the recipe it looks amazing!!
Heather says
I made this cake for a family birthday and it was so worth it. Amazing! Thank you!!
Stephanie Rutherford says
I am so glad you love this cake!
Cait says
This looks amazing! I don't have any 8 inch cake pans, would you recommend tweaking it to two 9 inch layers or 3 thinner 9 inch layers?
Stephanie Rutherford says
If you are using 9 inch cake pans, you can do either of those options. A 2 layer cake will be thicker layers but only 1 layer of yummy cookie dough. If it is 3 layers, then you will still get 2 layers of cookie dough but the cake will be thinner. Up to you!
Amanda says
I used the frosting and cookie dough parts of this recipe and I’m so glad I did! Thank you for sharing it! Next time I’ll give the cake recipe a try too!