cookie dough cake

Combining classic chocolate cake with your favourite guilty pleasure in this Cookie Dough Cake!

Cookie Dough Cake

all-purpose flour

sugar

Dutch-processed cocoa powder (sifted)

tsp baking soda

tsp baking powder

salt

vegetable oil

buttermilk

coffee (or hot water)

eggs

vanilla

unsalted butter (room temperature)

brown sugar (packed)

all-purpose flour (heat-treated)

tsp sea salt

+ 2 Tbsp milk (room temperature)

chocolate chips

oz dark chocolate

oz heavy whipping cream

Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake until a cake tester comes out mostly clean. A total of 30-35mins.

Chocolate Cake:

Combine flour and salt in a bowl, set aside.

Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.

Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes until light and fluffy. Stir in chocolate chips.

Cookie Dough Frosting:

Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely before using on cake.

Ganache:

Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Smooth the outside, chill for 30mins.

Using a teaspoon, drip ganache along the edges then fill in the top. Chill for 15mins.

Top with chopped cookies if desired.

Assembly:

This Chocolate Chip Cookie Dough Cake is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!

Chocolate Chip Cookie Dough Cake

Box Duncan Hines Dark Chocolate Fudge Cake Mix

Jell-O Instant Chocolate Fudge Pudding

sour cream

milk

vanilla extract

sea salt

unsalted butter

brown sugar

mini chocolate chips

tub chocolate frosting

Mini chocolate chip cookies

Preheat oven to 350 degrees F and line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.

Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.

Add 2 cups of batter to each pan (there will be additional batter if you make this in 2 6-inch pans, you can either discard it or make cupcakes with it). Bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.

In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.

Scrape down the sides and add vanilla and milk.

Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.

Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers. Again, lining with parchment paper for easy removal.

Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first cake layer, top with the second cake, then top that with the second cookie dough layer.

Scoop 1/3 of the frosting into a frosting bag or decorating tool fitted with a large star tip. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.

Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.

Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.

Bake cakes for 40 to 50 minutes.

Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.

Use remaining batter to make 12 cupcakes or you can make a 9-inch cake by doing the following:

https://content.jwplatform.com/videos/wRlvU5XM.mp4

This Chocolate Chip Cookie Dough Ice Cream Cake is insanely delicious. It's made with layers of rich chocolate cake, cookie dough ice cream, and topped with even more edible cookie dough! Good luck eating just one slice.

Chocolate Chip Cookie Dough Ice Cream Cake

flour

Hershey’s Special Dark Cocoa powder

tsp vanilla extract

water

tbsp butter

oz cream cheese, softened

oz Cool Whip (OR 1 recipe of homemade whipped cream)

4-8 oz Cool Whip for icing cake

chocolate sauce,

2. Put all dry ingredients in a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.

4. Add vanilla to boiling water and add to mixture.

6. Pour into 2 8-inch pans and bake 25-30 minutes.

7. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.

8. Once cooled, cut off cake domes with a long serrated knife. You don&#8217;t have to do this step, but it will give you more even layers.

CHOCOLATE CAKE:

1. While the cake cools, cream the butter and brown sugar

3. Add the flour and milk and mix thoroughly. The dough will be thick.

5. Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter.

6. Place the balls of dough in the fridge to firm up. If they end up a little big, cut them in half before adding them to the ice cream.

EGGLESS COOKIE DOUGH:

1. Once the cake has cooled and the cookie dough balls are firm, make the ice cream. Combine cream cheese and sugar together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Add the milk and vanilla extract and mix until well combined.

3. Fold in the cool whip and mini chocolate chips.

4. Add about 3/4 of the cookie dough balls and stir together.

ICE CREAM:

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first cake layer in the bottom of your pan.

6. Allow ice cream cake to freeze completely, 6-8 hours.

7. When frozen, remove from springform pan and remove parchment paper from sides.

8. Ice cake with additional cool whip, then top with additional mini chocolate chips, remaining cookie dough and chocolate sauce, if desired.

ASSEMBLING IT ALL:

DELICIOUS!!! I made this cake for my husband's birthday and everyone loved it! I'm sad to say that this was the first cake where I had no leftovers to eat the next day. : (     I had never made an ice cream cake before so I was a little worried, but it was a lot easier than I thought. Now, I'm going to make your Oreo ice cream cake for my son's birthday. Thank you so much for sharing this recipe!

We have made this cake several times, and loved it each time. All of your ice cream cakes are my go-to recipes for birthdays, and they are always a huge hit. I love having a completely homemade ice cream cake, and being able to adjust cake vs. brownie and different fillings. Thank you for these!!

Let me say I use this recipe like one time a couple years ago and I refuse to cook any other kind of chocolate cake for any purpose because this is the best chocolate cake I've ever had in any situation and it's super duper easy as well

Globs of cookie dough baked into layers of sweet vanilla cake, all smothered in cookie dough buttercream and coated in silky chocolate ganache.

(110 grams) unsalted butter, room temp

(100 grams) granulated sugar

(130 grams) light brown sugar, packed

(60 milliliters) milk

(260 grams) all-purpose flour *SEE NOTES

tsp salt

(180 grams) mini chocolate chips

(330 grams) unsalted butter, room temp

(400 grams) sugar

(400 grams) all-purpose flour **SEE NOTES

(240 milliliters) whole milk

(550 grams) powdered sugar

(130 grams) all purpose flour **SEE NOTES

(140 grams) light brown sugar, packed

(90 grams) mini chocolate chips

bittersweet chocolate, chopped

(1/2 cup) heavy cream

Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment.

Add in the milk and vanilla and mix until combined.

Mix in the flour and salt and then fold in the chocolate chips.

Scoop (15) 1 1/2-tbsp sized balls and flatten slightly. I used this small cookie scoop to because it dispenses the perfect amount. Set the cookie dough &#8220;patties&#8221; on a plate lined with wax paper and place those and the leftover dough in the fridge.

Cookie Dough

Preheat the oven to 350F and prepare (3) 8 inch round cake pans. Coat them with non-stick spray and cut out 3 rounds of parchment paper to fit in the bottom of each pan.

Whisk together the flour, baking powder, and salt in a small bowl and set aside.

In a measuring glass, pour in the milk and mix in the vanilla. Set aside.

In a large bowl using a hand or stand mixer, cream together the butter and sugar using the whisk attachment. Mix on medium-high speed until light and fluffy (about 3-5 minutes). Don&#8217;t cut this step short! Make sure the butter and sugar are light and fluffy, otherwise the cake will turn out too dense.

Turn the speed down to medium and mix in one egg at a time, making sure each egg is fully incorporated before adding the next. Mix in the yogurt.

Using the flour and milk mixtures, alternate between the two by starting and ending with the flour mixture. This will be three additions of the flour mix and two of the milk.

Lastly, fold in the mini chocolate chips.

Divide the batter between the cake pans and spread it even.

By now your cookie dough should be chilled enough to handle. Push down 5 cookie dough &#8220;patties&#8221; in each cake pan. Spread the batter over top the cookie dough so that you can no longer see any dough.

Bake for 30-35 minutes or until a toothpick in the center comes out clean. You may need to rotate the cakes halfway through to ensure they bake evenly.

Let the them cool in the pans for about 20 minutes. Then run a knife around the inside of the pans and turn the cakes out onto a cooling rack. Peal the paper off the bottoms.

To ensure there is no breakage while frosting the cake, transfer them to the fridge to chill for at least an hour before assembling the cake.

Cream together the butter and brown sugar.

Gradually mix in the powdered sugar and flour 2 cups at a time. Pour in the milk between each addition.

Lastly, mix in the salt and vanilla. DON&#8217;T mix in the chocolate chips yet.

Cookie Dough Buttercream

Spread an even layer of buttercream between each cake layer. Each layer uses one large heaping scoop using a standard sized rubber spatula.

Once the cake layers are stacked, pop the naked cake in the fridge for about 20 minutes. This helps the layers set so the cake doesn&#8217;t slide everywhere when you frost the outside.

Now mix in the 1/2 cup of mini chocolate chips to what&#8217;s left of the buttercream. After the 20 minutes, apply an even layer of the cookie dough buttercream to the outside of the cake.

Place the cake back in the fridge while you prep the ganache.

Assemble

Measure out the chocolate in a bowl and set aside.

In a glass measuring cup, pour in the heavy cream and heat in the microwave for 1 minute or until it starts to bubble.

Pour the hot cream over the chopped chocolate and whisk until smooth. To thin it out for the cake drip, add 2-3 tsp of oil. To test and see if it&#8217;s the right consistency, lift your whisk out of the ganache and watch how it drips back into the bowl. It it runs back into the bowl in a smooth stream, it&#8217;s ready to go. If it&#8217;s still too thick, add another tsp of oil.

Immediately pour the ganache in the center of the cake and use a small offset spatula to push the ganache towards the sides, allowing it to drip down.

Using the remaining cookie dough that&#8217;s left in the fridge, crumble pieces all over the top of the cake.

Chocolate Ganache

This was an absolute hit at work today. It was crazy dense, but unique and very good, and got many compliments.  I followed the recipe exactly.  Thanks for sharing a great recipe!

This was delicious! Not a slice survived over 24 hours! Made it with less sugar and mixed chocolate chips with flour before adding to the batter.

Made this yesterday. Tastes just like a chocolate chip cookie in cake form. A great recipe I will use again. I would recommend filling the tins half way, smoothing, putting cookie dough discs in batter and topping with other half of batter. This will allow for easier leveling of cakes after baking.

Made this cake this weekend, and it is delicious! It eats more like a pound cake with it's density. The cookie dough &amp; the cookie dough frosting are both amazing!! Thanks for the recipe!

I made this cake yesterday and it was both beautiful and delicious!  I am by no means a baker, and I found all of your instructions easy to follow.  The results were spectacular.  Thank you!

I would like to make this for my husband but it'll only be me and him eating the cake (due to covid-19), so it would have to be a lot smaller. If I were to make the cake in smaller mold like a 6 inch with only 2 layers instead of 3, how many adjustments would I need to make? I greatly appreciate it!

I made the cake ahead of time but I didn't let it completely cool and I put it in the fridge hot... what will happen to the cake?

This cake was a HIT. It came out wonderful! My kids said this cake was the best I have made. The cake is time consuming but well worth it. Thanks for sharing the recipe!

LOVE!  This cake is by far a hit with any cookie dough lover.  It is quite dense like a pound cake but rich with cookie dough flavor and just the right amount of chocolate on top..  My layers did sink a little in the center but the cake was cooked through.  May try to downsize to a smaller cake or bundt version next time.

I never leave reviews, but I definitely made time for this one. The instructions were very easy to follow, and the cake didn’t last a full day in my house. That’s how good it was. For anyone wondering, there is no need to adjust the recipe for 9in pans (:  Thank you for sharing, Jenna. Can’t wait to try your other recipes!

This cake was time consuming but not difficult and turned out perfect—yummy and beautiful—plus very impressive.  However, it is so heavy that even with teenage sons we won’t be able to finish it before it dries out—does it freeze well?

i made this recipe for my friend and she loved it! i tried it too and it was amazing the frosting is so rich and delicious!!!

Holy cow! This is soooo delicious and fun to make. My 11 year old son and I made it together for his birthday. It’s the sweetest, most decadent cake I’ve ever eaten (we didn’t even add the chocolate ganache). Cut the pieces small! A couple bites is perfectly satisfying.

This cake was great! Very decadent, there are many steps to follow, but worth it. I would cut very small pieces and eat at room temperature! Way different texture, not as rich to eat and great. I wish I could share a picture, this was the first time I measured my ingredients and it makes a difference. Thanks for sharing!

I freaking LOVED this cake. It was an absolute dream, so rich and full of so many different layers of cookie dough elements. I dropped some off to my friends a couple months ago and people are STILL talking about it.10/10 will make this again!

Honestly so good. I was skeptical about making this for my brothers birthday because he doesn’t like overly sweet, but it was just the right amount of sweet and nostalgia of eating cookie dough straight from the package. The buttercream is absolutely delicious. The only problem I ran into was my cookie dough didn’t hold very well and crumbled super easy. The cake is definitely dense but more tolerable room temperature so when I had leftovers I would cut a slice and leave it out for a while before eating. Delicious!

About to make this again for the second time. One of the very few things that I have baked — and I have baked many many things – that my children have begged for months afterward. So back to the kitchen I go. My favorite Friday night. LOL.

Made this for the first time. Left out some Sugar but either way it was soooo delicious! Definitely not the last time I'm making it. Worth the work.

My husband said this was the best cake he’s ever eaten, his colleagues said the same! Really enjoyed baking it AND eating it!

I used two 6x2 and one 4x2 and 12 cupcake pan. I wanted the cupcakes for a kids party and the smaller cake for family  the next day with the top 4x2 all for my son. I followed the recipe and everything turned out perfect. I have to say this cake was so much fun to make but beware you will be licking and tasting and ooohing and aweing all the way through. My son who is a heavy cookie dough eater was in heaven!!!! Thank you  for for producing  and sharing an easy to follow recipie that actually turns out as expected.

Pretty tasty, except the cake was almost too dense to even be considered a cake. But tasted good nonetheless .

THE BEST CAKE I HAVE EVER MADE.
I am a true lover of cookie dough who prefers it over any baked cookie. I love baking cakes, but much more for the process than the taste of the result. This cake blew me away. It is absolutely perfect. It's such a fun process to make AND the result just tastes and looks so fabulous. It was so good that I had to cut slices and deliver them to a dozen of my friends. People have already begged for me to make it again. I made it to look exactly like the pictures and it was really such a gorgeous cake. And the BUTTERCREAM! This is definitely my favorite buttercream that I've ever tried (could eat it with a spoon), and it tastes even better with the chocolate ganache topping. If you're considering making this, clear your schedule tomorrow and MAKE IT! Or get started right now on the cookie dough. You will not regret this. Truly incredible cake. Thank you for the recipe.

I’ve made this before and it was amazing!!! But I am making a batch of cupcakes and was wanting to use this icing recipe. Do I need the full amount of icing in this recipe or would half be enough for my cupcakes?

This cake was divine! I followed it exactly except that I only made the chocolate drip as a border around the top of the cake. I really can't believe how good the cake was. Make sure to really flatten the cookie dough balls before chilling. Similar to a peanut butter cup so that you can easily cover them with the batter. Thank you for being willing to share such a good recipe online! Kudos

This cake was a hit for my sister's birthday tonight. It is very rich and dense, but the layers baked super even and were easy to frost. The only changes I made were adding more milk to the frosting so it was easier to spread, and instead of adding chocolate chips into the frosting before coving the outside of the cakes my nephew, 6 years old, and I just pressed them onto the sides before we did the Ganache. Great recipe!

Made it this for my husband who loves cookie dough and he LOVED IT! Thanks for sharing, will def be making it again. I did adjust recipe to make a 4 inch cake since it was just for the two of us. The only comment he had was that ganache was too bitter, any suggestions?

This cake was delicious! It is very sweet and rich and a little goes a long way. Luckily that meant I had plenty left over. I wrapped the extra slices in saran wrap, vacuum sealed them, and put them in the freezer  A month later the cake tastes just as good as the day I made it, if not better! I will definitely be making this again!

Jenna! I've been meaning to thank you for ages. I baked the cookie dough cake for my 40th birthday while in quarantine solo this past December. And, it was my first layer cake to boot! It was decadent and whimsical and everything I had hoped for to make my day feel special. Thank you so much for the recipe + the detailed instructions. I'm looking forward to baking more of your delightful creations!

Cookie dough lovers, hold onto your hats! This dreamy Chocolate Chip Cookie Dough Cake is layered with edible cookie dough and a creamy chocolate chip cookie dough frosting!

Chocolate Chip Cookie Dough Layer Cake

(325 grams) all purpose flour

(168 grams) unsalted butter, room temperature

(155 grams) sugar

(168 grams) light brown sugar, packed

(115 grams) sour cream

(180 milliliters) milk

(254 grams) mini chocolate chips

+ 2 tbsp (112 grams) unsalted butter, room temperature

(225 grams) packed light brown sugar

(195 grams) all purpose flour, heat treated

(169 grams) semi-sweet mini chocolate chips

(504 grams) unsalted butter, room temperature

tbsp vanilla extract

(130 grams) all purpose flour, heat treated

3-6 tbsp heavy whipping cream

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

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