Okay, so, confession time: I basically lived on cookie dough when I was a kid. I mean, who didn’t, right? But this ain’t your mama’s raw-egg-and-questionable-ingredients cookie dough. This Cookie Dough Cake? It’s like, the *ultimate* grown-up version of that childhood dream! I’ve been baking for over 15 years, and trust me, I’ve perfected the art of sneaking cookie dough into, well, pretty much everything.
What makes this cake so special? Oh, just layers of moist, decadent cake, chunks of legit cookie dough baked right in (!!!), and a cookie dough buttercream that’ll make you wanna slap yo’ mama (but don’t, obviously). Oh, and a chocolate ganache drizzle because, well, why not? It’s seriously the Cookie Dough Cake of my dreams, and I’m SO excited to share it with you. Get ready, because this is gonna be epic!
Why You’ll Love This Cookie Dough Cake
Seriously, you guys, this cake is a winner. Why? Lemme break it down:
- Decadent AF: We’re talking layers of cake, cookie dough, and buttercream. It’s a *treat* treat, ya know?
- Impressive: Wanna wow your friends? This cake is a showstopper. They’ll think you’re a baking genius (even if you just followed my recipe!).
- Perfect for Celebrations: Birthdays, anniversaries, “I survived Monday” parties… this cake is ready for anything.
- Customizable: Don’t like chocolate chips? Use peanut butter chips! Wanna add sprinkles? Go wild! It’s *your* Cookie Dough Cake adventure!
The Perfect Cookie Dough Cake for Any Occasion
Look, whether it’s your kid’s birthday bash or you just need a pick-me-up after a long week (we’ve all been there!), this Cookie Dough Cake is *the* answer. It’s special enough for a celebration, but easy enough to whip up (okay, maybe not *easy*, but definitely doable!) whenever you need a little somethin’ somethin’ sweet.
Cookie Dough Cake Ingredients
Alright, let’s talk ingredients! Don’t skimp, okay? This Cookie Dough Cake is all about quality. I’ve got all the deets here, so you know exactly what you need. And hey, don’t worry if you don’t have *everything* on hand. Baking’s about having fun! Just try to stick to the list as closely as you can. Ready? Let’s go!
Cookie Dough Ingredients
For the cookie dough, you’ll want your butter at *room temperature* – like, actually soft, not melted. I use both granulated and light brown sugar (packed!). And mini chocolate chips are a must, trust me on this.
Cake Ingredients
Again, room-temperature butter is key for the cake! Large eggs, please. And for that extra-moist crumb? Greek yogurt (I use 2% but sour cream works too!). Don’t forget those mini chocolate chips in the cake batter too!
Cookie Dough Buttercream Ingredients
Guess what? Room-temperature butter *again*! We’re gonna use powdered sugar for the buttercream, plus a little bit of light brown sugar for that cookie dough flavor. All-purpose flour and mini chocolate chips? Yup, those too!
Chocolate Ganache Ingredients
For the ganache, you’ll need bittersweet chocolate (chopped) and heavy cream. I toss in a *tiny* bit of vegetable oil to make it extra shiny. That’s it!
How to Make Cookie Dough Cake: Step-by-Step Instructions
Okay, people, this is where the magic happens! Don’t be scared by the number of steps. I’ve broken it down so even a newbie baker can handle it. Just take your time, read carefully, and remember: it’s all about having fun! So, grab your apron, crank up the tunes, and let’s get baking this Cookie Dough Cake!
Making the Cookie Dough
First things first: the cookie dough! Cream together that softened butter and both sugars until it’s nice and fluffy. Then, mix in the milk and vanilla. Next, gently mix in the flour and salt. Finally, fold in those mini chocolate chips. Scoop the dough into about 15 balls, flatten ’em a bit, and pop ’em in the fridge to chill. Trust me, this chilling step is important!
Baking the Cookie Dough Cake Layers
Alright, preheat your oven to 350F (175C). While it’s heating, grease and flour your cake pans (or use my fave, cake goop!). In a bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the milk and vanilla. Now, cream together the butter and sugar for the cake batter until it’s light and fluffy. Mix in the eggs one at a time, then stir in the Greek yogurt. Alternate adding the dry and wet ingredients, mixing until *just* combined. Fold in those chocolate chips! Divide the batter evenly into your pans. Now, press 5 of those chilled cookie dough patties into each pan. Cover with the remaining batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 20 minutes, then transfer to a wire rack to cool completely. Chill those cakes for at least an hour – this helps prevent them from crumbling when you frost them!
Preparing the Cookie Dough Buttercream
Time for buttercream! Cream together the butter and brown sugar. Gradually mix in the powdered sugar and flour, alternating with a splash of milk until you get a nice, smooth consistency. Mix in the salt and vanilla. And finally, stir in those mini chocolate chips! This is seriously the best buttercream *ever*.
Assembling the Cookie Dough Cake and Ganache
Okay, get ready to make this Cookie Dough Cake look amazing! Place one cake layer on your serving plate. Spread a generous layer of that cookie dough buttercream on top. Add the second cake layer, and repeat with another layer of buttercream. Now, pop the cake in the fridge for about 20 minutes to let the buttercream set a bit. While it’s chilling, mix some chocolate chips into the remaining buttercream – this will be your outer frosting! Frost the entire cake. Chill it again while you make the ganache. To make the ganache, place the chopped chocolate in a bowl. Heat the heavy cream in the microwave until it’s *just* bubbling. Pour the hot cream over the chocolate and whisk until it’s smooth and glossy. Add a *tiny* bit of vegetable oil to make it extra shiny and easier to pour. Now, pour that ganache over the top of the cake, letting it drip down the sides. Crumble any remaining cookie dough on top for that extra cookie dough goodness. And there you have it – your very own, totally amazing Cookie Dough Cake! Get ready for the compliments!
Tips for the Best Cookie Dough Cake
Okay, so you’re ready to bake this Cookie Dough Cake, huh? Awesome! Here are a few little secrets I’ve learned along the way to make sure yours turns out absolutely *perfect*.
First off, seriously, make sure your butter and eggs are at room temperature. It makes a HUGE difference in how the batter comes together. Also, chilling those cake layers before frosting? Non-negotiable! It prevents them from crumbling all over the place. And if your cake layers are a little domed on top (it happens!), just use a serrated knife to carefully level them off. You’ll thank me later!
Cookie Dough Cake Variations
Alright, so you’ve mastered the basic Cookie Dough Cake? Awesome! Now, let’s get a little crazy! My favorite part about baking is tweaking recipes to make ’em my own. And this Cookie Dough Cake is *begging* for some fun variations!
Try swapping out the vanilla extract for almond or even a little bit of rum extract – *wowza*! Or how about using different kinds of chocolate chips? Peanut butter chips? White chocolate? The possibilities are endless! If you’re a nut person (I’m not, but hey, no judgment!), toss in some chopped walnuts or pecans. And for the frosting? Oh man, don’t even get me started! Chocolate buttercream? Peanut butter buttercream? Go wild!
Storing Your Cookie Dough Cake
Okay, so you made this amazing Cookie Dough Cake, and (somehow!) you have leftovers? First of all, I’m impressed! To keep it fresh, wrap it tightly in plastic wrap and pop it in the fridge. It’ll be good for about 3 days. Wanna freeze it? Slice it up, wrap each slice individually, and freeze for up to a month. Just thaw it in the fridge before digging in… or, let’s be real, just eat it frozen. I won’t tell!
Estimated Nutritional Information for Cookie Dough Cake
Okay, so, like, let’s be real: this Cookie Dough Cake is *not* health food! But hey, it’s a treat, right? So, here’s a rough idea of what you’re looking at, nutritionally speaking. Keep in mind, it’s just an estimate, okay?
Cookie Dough Cake FAQs
Got questions about this Cookie Dough Cake? I got answers! Here are a few of the most common things people ask me. Don’t see your question here? Hit me up in the comments!
Can I make this Cookie Dough Cake ahead of time?
Totally! You can bake the cake layers and make the cookie dough a day or two in advance. Just wrap ’em up tight and store them separately. Frost it the day you’re ready to serve!
Can I freeze this Cookie Dough Cake?
Yep! Freezing works great. Slice it, wrap each slice super well (plastic wrap *and* foil is my trick!), and freeze for up to a month. Thaw in the fridge overnight. Easy peasy!
What if my Cookie Dough Cake layers are domed?
No worries, this happens! Just use a serrated knife to carefully trim the tops of the cake layers so they’re nice and flat. That way, your Cookie Dough Cake won’t be all wobbly when you frost it! Plus, you get to snack on the scraps – win-win!
Indulge and Share Your Cookie Dough Cake
So, what are you waiting for? Go bake this thing! And when you do, PLEASE leave a comment and let me know how it turned out! Rate the recipe, too! Oh, and don’t forget to share your pics on Insta with #MyCookieDoughCake – I wanna see your creations!
Print
Cookie Dough Cake: 15 Years to Perfect this Sinful Treat
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Cookie Dough Cake featuring layers of cake, cookie dough, and buttercream frosting, topped with chocolate ganache.
Ingredients
- Cookie Dough:
- 1/2 cup (110g) unsalted butter, room temp
- 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:
- 1 1/2 cups (330g) unsalted butter, room temp
- 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 (sour cream also works)
- 1 cup (180g) mini chocolate chips
- Cookie Dough Buttercream:
- 1 1/2 cups (330g) unsalted butter, room temp
- 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
- Cookie Dough:
- Using a mixer, cream together the butter and sugars.
- Add milk and vanilla; mix.
- Mix in flour and salt, then fold in chocolate chips.
- Scoop dough into 15 balls, flatten, and chill.
- Cookie Dough Cake:
- Preheat oven to 350F. Prepare cake pans.
- Whisk together flour, baking powder, and salt.
- Mix milk and vanilla.
- Cream butter and sugar until fluffy.
- Mix in eggs one at a time, then yogurt.
- Alternate adding flour and milk mixtures.
- Fold in chocolate chips.
- Divide batter into pans.
- Press 5 cookie dough patties into each pan. Cover with batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in pans for 20 minutes, then transfer to a cooling rack.
- Chill cakes for at least one hour.
- Cookie Dough Buttercream:
- Cream butter and brown sugar.
- Gradually mix in powdered sugar and flour, alternating with milk.
- Mix in salt and vanilla.
- Assemble:
- Spread buttercream between cake layers.
- Chill the cake for 20 minutes.
- Mix chocolate chips into remaining buttercream.
- Frost the outside of the cake.
- Chill cake while preparing ganache.
- Chocolate Ganache:
- Place chocolate in a bowl.
- Heat heavy cream in microwave until bubbling.
- Pour hot cream over chocolate and whisk until smooth. Add oil to thin.
- Pour ganache over cake, allowing it to drip.
- Crumble remaining cookie dough on top of the cake.
- Serve.
Notes
- Ensure butter is at room temperature for best results.
- Chilling the cake layers prevents breakage during frosting.
- Adjust baking time as needed based on your oven.
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 60g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
