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+ servings
Split open cookie dough cake on a platter.
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5 from 47 votes

Cookie Dough Cake

This cookie dough cake is a layered vanilla cake with cookie dough baked in. It is filled with chocolate cream cheese frosting and cookie dough.
Prep Time1 hour 30 minutes
Cook Time16 minutes
Total Time1 hour 46 minutes
Servings: 16 slices
Calories: 1055kcal

Ingredients

Chocolate Chip Cake

  • 3 ½ cups All-purpose flour
  • 2 ½ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 ½ cups White granulated sugar
  • 3 tablespoon Oil
  • ½ cup Sour cream room temperature
  • 1 tablespoon Pure vanilla extract
  • 4 Large eggs room temperature
  • 1 cup Buttermilk room temperature

Edible Cookie Dough

  • 1 cup Unsalted butter room temperature
  • ½ cup White granulated sugar
  • 1 cup Brown sugar packed light or dark
  • ½ cup Milk
  • 1 teaspoon Pure vanilla extract
  • 2 ¾ cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup Mini chocolate chips

Chocolate Cream Cheese Frosting

  • 2 ½ cups Unsalted butter room temperature
  • 8 oz Cream cheese room temperature
  • 4 ½ cups Powdered sugar sifted
  • ½ cup Unsweetened cocoa powder
  • ¼ teaspoon Salt
  • 1 teaspoon Pure vanilla extract

Chocolate Drip

  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream

Instructions

Edible Cookie Dough

  • Preheat the oven at 300F. Place flour on a cookie sheet. Bake for 8 minutes. Allow flour to cool completely.
    2 ¾ cups All-purpose flour
  • In a medium bowl, sift together flour and salt. Set aside.
    1 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.
    1 cup Unsalted butter, ½ cup White granulated sugar, 1 cup Brown sugar, ½ cup Milk, 1 teaspoon Salt, 1 cup Mini chocolate chips, 1 teaspoon Pure vanilla extract
  • Slowly add in dry ingredients. Stir in all chocolate chips.
  • Line a cookie sheet with parchment paper. Use a 1 oz cookie scoop to scoop 15 balls of dough. Flatten out each ball out into a disc. Place in the freezer to chill. The remaining cookie dough will be for the filling and to top the cake.

Vanilla 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, baking soda, 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, 2 ½ teaspoon Baking powder, 1 teaspoon Salt, 1 cup Unsalted butter, 1 ½ cups White granulated sugar, 3 tablespoon Oil
  • Add in sour cream and vanilla. Mix on medium until fluffy. Add in eggs and mix on medium 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 on low speed. Then, add another ⅓ of the dry ingredients and the rest of the buttermilk. Next, add the rest of the dry ingredients. Mix until just combined.
    1 cup Buttermilk
  • Pour the batter evenly into the three pans. Place 5 cookie dough discs per cake pan. Place it on top of the batter.
  • Bake for 25-30 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pans for 10 minutes. Then, transfer cake onto a wire rack to cool completely.

Chocolate Frosting

  • Sift the powdered sugar and cocoa powder together. Set aside.
  • Using a mixer, beat the butter and cream cheese on high speed for 2 minutes. Scrape the bowl.
  • Add half of the powdered sugar and mix on low speed until just combined. Add in the remaining powdered sugar and mix until combined. Add in the salt and vanilla and mix on high speed until creamy.

Chocolate Drip

  • Start this right before you need this. 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. Spread ¾ cup of frosting over the cake. Pipe 2 layers of frosting around the border of 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.
  • 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, place cookie dough on top of the cake.

Notes

High altitude baking- Add in 3 tablespoon of flour.
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: 1055kcal | Carbohydrates: 129g | Protein: 9g | Fat: 73g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 500mg | Potassium: 263mg | Fiber: 4g | Sugar: 52g | Vitamin A: 2063IU | Vitamin C: 0.2mg | Calcium: 150mg | Iron: 4mg