Introduction

Cookie Dough Cake is a delightful fusion of soft cake layers and rich cookie dough filling, perfect for those who love the taste of cookie dough without baking it separately. This indulgent cake features moist vanilla layers, creamy cookie dough buttercream, and a luscious chocolate ganache topping.

Ingredients

1/2 cup (110g) unsalted butter, room temperature (for cookie dough filling)
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 (for cake batter)
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 (for frosting)
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 (for frosting)
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)
4oz bittersweet chocolate, chopped (for ganache)
4oz (1/2 cup) heavy cream (for ganache)
2–3 tsp vegetable oil (for ganache)

Instructions

Step 1: Prepare the cookie dough filling by mixing 1/2 cup unsalted butter, granulated sugar, light brown sugar, milk, vanilla extract, 2 cups flour, salt, and 1 cup mini chocolate chips until smooth. Set aside.
Step 2: Preheat your oven to 350°F (175°C). In a large bowl, cream together 1 1/2 cups unsalted butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 3: In a separate bowl, combine 3 cups flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with whole milk and Greek yogurt, mixing until just combined.
Step 4: Grease three 8-inch round cake pans and evenly divide the cake batter among them. Drop spoonfuls of the prepared cookie dough filling on top of the batter in each pan. Bake for about 30 minutes, or until a toothpick inserted in the cake 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 powdered sugar while continuing to beat. Add milk, vanilla extract, light brown sugar, 1 cup flour, salt, and 1/2 cup mini chocolate chips. Mix until smooth and fluffy.
Step 6: To assemble, layer the cake rounds with cookie dough buttercream between each layer. Frost the outside of the cake with remaining buttercream.
Step 7: Prepare the chocolate ganache by heating heavy cream until just about to boil, then pour over chopped bittersweet chocolate. Stir until smooth and glossy. Add vegetable oil to thin if needed. Allow ganache to cool slightly, then pour over the top of the frosted cake.

Tips & Variations

Use room temperature ingredients for better mixing and fluffy textures.
Replace mini chocolate chips with chunks for more texture.
For a nutty twist, add chopped toasted pecans or walnuts to the cookie dough filling or frosting.
Chill the cookie dough filling slightly if it feels too soft to handle.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. The cake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough filling safe to eat raw?

This recipe uses heat-treated flour and no raw eggs in the cookie dough filling, making it safe for eating without baking. Still, it’s best to consume freshly and store properly.

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the fillings and frosting a day ahead. Assemble the cake on the day you plan to serve for the freshest results.

Cookie Dough Cake Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

This Cookie Dough Cake is a decadent dessert featuring layers of moist vanilla cake filled and frosted with a cookie dough buttercream, topped with a rich chocolate ganache. The cake combines the nostalgic flavor of cookie dough with classic buttercream and chocolate, perfect for celebrations or indulgent treats.

Author: Nora
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
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) 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

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

Instructions

Make Cookie Dough Filling: In a mixing bowl, combine the unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract. Beat until smooth and creamy. Gradually add the all-purpose flour, salt, and mini chocolate chips, mixing to incorporate evenly. Set this cookie dough filling aside for assembly.
Preheat and Cream Butter and Sugars: Preheat your oven to 350°F (175°C). In a large bowl, cream together the unsalted butter and sugars until fluffy and light. This step ensures your cake will have a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk and Greek yogurt. Begin and end with flour mixture. Stir just until combined, then fold in mini chocolate chips.
Prepare Cake Pans and Add Batter: Grease three 8-inch round cake pans thoroughly. Evenly divide the batter among the pans. Drop spoonfuls of the prepared cookie dough filling on top of the batter in each pan, gently pressing slightly but not mixing in.
Bake the Cakes: Place the pans in the oven and bake for about 30 minutes, or until a toothpick inserted in the cake portion comes out clean and the tops are golden brown. Remove from the oven and allow cakes to cool completely in the pans before removing.
Prepare Buttercream Frosting: Beat the unsalted butter in a clean bowl until creamy. Gradually add powdered sugar while continuing to beat until fluffy. Mix in the all-purpose flour, light brown sugar, milk, vanilla extract, and salt until the frosting is smooth. Fold in the mini chocolate chips for added texture.
Assemble the Cake: Once the cakes are completely cool, use one cake as the base. Spread a generous layer of the cookie dough buttercream on top. Repeat with remaining cake layers and frosting. Finish by spreading the remaining frosting evenly over the outside of the cake.
Prepare Chocolate Ganache: Heat heavy cream gently until it just begins to simmer. Pour over chopped bittersweet chocolate and let it sit for a minute. Add vegetable oil, then stir until smooth and glossy.
Finish Cake: Pour the chocolate ganache over the assembled and frosted cake, allowing it to drip down the sides. Chill the cake briefly to set the ganache before serving.

Notes

Ensure all butter and eggs are at room temperature for a smooth batter.
Do not overmix the batter to avoid dense cake texture.
Use good quality bittersweet chocolate for the ganache to enhance flavor.
To store, keep the cake refrigerated and consume within 3-4 days.
The cookie dough in this recipe is safe to eat as it uses heat-treated flour or no raw eggs.
If you prefer, mini chocolate chips can be substituted with regular chocolate chips chopped in smaller pieces.

Keywords: cookie dough cake, chocolate chip cake, cookie dough filling, buttercream frosting, chocolate ganache dessert