Description
This Ultimate Cookie Dough Cake is the ultimate indulgence, combining soft cake layers with a rich, edible cookie dough filling and creamy frosting. Perfect for special occasions or a sweet treat, this cake is sure to wow your guests and satisfy any sweet tooth!
Ingredients
Scale
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup mini chocolate chips
For the Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 cups all-purpose flour (heat-treated, or bake in the oven for 5 minutes at 350°F)
- ½ tsp vanilla extract
- ¼ cup milk (or more for consistency)
- ½ cup mini chocolate chips
- Pinch of salt
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp whole milk (more if needed)
- Pinch of salt
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, followed by vanilla extract. Mix until smooth.
- Combine wet and dry ingredients: Add the dry ingredients alternately with milk, beginning and ending with the dry mixture. Mix until just combined.
- Fold in chocolate chips: Gently fold in the mini chocolate chips.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Cookie Dough Filling:
- Cream butter and sugar: Beat together the softened butter and brown sugar until fluffy.
- Add flour and vanilla: Mix in the heat-treated flour, vanilla extract, and milk. Add more milk as needed to achieve a dough-like consistency.
- Fold in chocolate chips: Stir in mini chocolate chips and a pinch of salt.
- Chill: Refrigerate the cookie dough for 30 minutes to firm it up before assembling.
For the Frosting:
- Cream butter and powdered sugar: Beat the softened butter and powdered sugar together until smooth and fluffy.
- Add milk and vanilla: Mix in vanilla extract and milk, adding more milk if necessary to achieve a spreadable consistency.
- Frost the cake: Once the cake layers have cooled completely, frost the top and sides of the cake with the buttercream frosting.
Assembling the Cake:
- Layer the cakes: Place one cake layer on your cake stand or serving plate. Spread the chilled cookie dough filling evenly on top.
- Top with the second cake layer: Place the second cake layer on top of the cookie dough layer.
- Frost the cake: Apply a generous layer of frosting on the top and sides of the cake. Use a spatula to smooth it out.
- Decorate: Optionally, top with more mini chocolate chips or a drizzle of melted chocolate for extra flair.
Notes
- Storage: Store the assembled cake in an airtight container. It will stay fresh at room temperature for up to 3 days or in the fridge for up to 1 week.
- Make ahead: You can make the cake layers ahead of time and freeze them. Assemble and frost the cake when ready to serve.
- Cookie dough safety: The cookie dough filling is eggless and uses heat-treated flour, making it safe to eat raw.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550
- Sugar: 47g
- Fat: 28g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg