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Slices missing from cookie dough cake.

Chocolate Chip Cookie Dough Cake

Stephanie Rutherford
This cookie dough cake is a moist vanilla chocolate chip cake. Filled with chocolate frosting and cookie dough. It is topped with chocolate chip buttercream and chocolate drip.
5 from 18 votes
Prep Time 1 hr 30 mins
Cook Time 16 mins
Total Time 1 hr 46 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 1025 kcal

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
  • 2 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, 2 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.

Notes

High altitude baking- Add in 3 tablespoon of cake flour and an extra ⅛ cup of sour cream.
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
Make sure all "room temperature" ingredients are pulled out 2 hours before baking.

Nutrition

Calories: 1025kcalCarbohydrates: 142gProtein: 9gFat: 68gSaturated Fat: 40gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 146mgSodium: 360mgPotassium: 254mgFiber: 4gSugar: 56gVitamin A: 1685IUVitamin C: 1mgCalcium: 161mgIron: 4mg
Keyword chocolate chip cake, chocolate chips, chocolate ganache, cookie dough, cookie dough cake, easy cake, vanilla cake
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