Quick & Dreamy Cookie Dough Cake Recipe for Sweet Lovers

Sweet cookie dough cake changes ordinary dessert into an irresistible adventure of flavor and texture.

Unbelievably decadent layers promise a magical culinary experience that bridges childhood memories with sophisticated baking techniques.

Rich, creamy components blend seamlessly to create a masterpiece that tingles taste buds and sparks excitement.

Smooth, velvety frosting complements the dense, indulgent base with remarkable harmony and unexpected depth.

Nostalgic ingredients dance together, promising a sensory journey that feels both familiar and extraordinary.

Each slice reveals intricate layers of comfort and creativity, challenging traditional cake expectations.

Bakers of all skill levels can confidently craft this show-stopping dessert that guarantees delighted smiles and enthusiastic requests for seconds.

Cookie Dough Cake That’s Fun and Rich

• Indulge in Cookie Dough Bliss: Dive into a decadent cake that combines the classic comfort of chocolate chip cookies with the luxurious texture of a moist, rich cake.
• Layered Flavor Explosion: Experience multiple textures in every bite, from the soft cake layers to the creamy buttercream and crunchy chocolate chips, creating a symphony of taste and mouthfeel.
• Nostalgic Dessert Upgrade: Transform a childhood favorite into an elegant, show-stopping dessert that will impress guests and satisfy serious sweet tooth cravings with its complex yet familiar flavor profile.
• Baking Adventure Made Easy: Despite looking intricate, this recipe breaks down into simple steps that even intermediate bakers can master, promising a rewarding and delicious final result that looks professionally crafted.

The Ingredients That Bring Cookie Dough Cake Together

• Butter: Provides rich, creamy base for cookie dough with smooth texture.
• Granulated Sugar, Brown Sugar: Creates sweetness and helps with caramelization and moisture.
• Milk: Adds moisture and helps bind ingredients together.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.
• All-Purpose Flour: Gives structure and consistency to cookie dough.
• Salt: Balances sweetness and enhances flavor profile.
• Chocolate Chips: Adds delightful chocolate bursts throughout the dough.

• Butter: Creates tender, rich cake texture.
• Granulated Sugar: Provides sweetness and helps with cake's structure.
• Eggs: Binds ingredients and adds moisture.
• Plain Yogurt: Contributes tenderness and slight tanginess.
• All-Purpose Flour: Provides cake's basic structure.
• Baking Powder: Helps cake rise and become light.
• Milk: Adds moisture and helps mix ingredients.
• Vanilla Extract: Brings warm, sweet undertones.
• Mini Chocolate Chips: Adds chocolate surprise in cake layers.

• Powdered Sugar: Creates smooth, sweet buttercream base.
• Brown Sugar: Adds depth of flavor to buttercream.
• Heavy Cream: Helps create silky chocolate ganache.
• Chocolate: Forms rich, glossy ganache topping.
• Vegetable Oil: Thins ganache for perfect drizzling consistency.

How to Bake a Cake That Tastes Like Cookies

Step 1: Prepare Cookie Dough Base

• Gather butter
• Collect sugars
• Grab milk
• Fetch vanilla
• Mix ingredients using hand or stand mixer until smooth
• Fold in flour
• Sprinkle salt
• Gently blend chocolate chips
• Scoop dough into small rounds
• Flatten slightly
• Place on wax paper-lined plate
• Refrigerate dough balls

Step 2: Ready Cake Pans

• Preheat oven to 350°F (175°C)
• Spray three 8-inch round pans
• Line pan bottoms with parchment paper

Step 3: Create Cake Batter

• Whisk dry ingredients
• Combine milk and vanilla
• Cream butter and sugar until fluffy
• Add eggs one at a time
• Incorporate yogurt
• Alternate flour and milk mixtures
• Fold in mini chocolate chips

Step 4: Bake Cake Layers

• Distribute batter evenly
• Press cookie dough rounds into each pan
• Cover with remaining batter
• Bake 30-35 minutes
• Rotate pans midway
• Check doneness with toothpick

Step 5: Cool Cake Layers

• Rest cakes in pans for 20 minutes
• Transfer to cooling rack
• Remove parchment paper
• Refrigerate for one hour

Step 6: Whip Cookie Dough Buttercream

• Cream butter and brown sugar
• Gradually add powdered sugar
• Blend in flour
• Splash milk between additions
• Mix salt and vanilla

Step 7: Assemble Cake

• Spread buttercream between layers
• Stack cake tiers
• Refrigerate briefly
• Mix chocolate chips into remaining frosting
• Coat cake exterior

Step 8: Create Chocolate Ganache

• Chop chocolate
• Heat heavy cream
• Pour cream over chocolate
• Whisk until smooth
• Add vegetable oil
• Drizzle over cake

Step 9: Final Decoration

• Crumble remaining cookie dough
• Sprinkle on cake top
• Serve and enjoy

Tips That Help Capture That Classic Cookie Flavor

• Chill Cookie Dough Precisely: Refrigerate cookie dough patties for at least 30 minutes to prevent spreading and maintain structured shape during baking.
• Balance Mixing Technique: Cream butter and sugar thoroughly until light and fluffy, which ensures a tender, moist cake with consistent texture.
• Control Cake Moisture: Add yogurt to create a rich, soft crumb that prevents dryness and enhances overall cake tenderness.
• Layer Evenly for Perfect Presentation: Push cookie dough patties gently into cake batter, ensuring they're distributed uniformly for consistent bites.
• Ganache Drizzling Trick: Add vegetable oil to chocolate ganache for smoother, more controllable dripping effect when decorating the cake.

Best Storage Tips for Cookie Dough Cake

• Refrigerate: Wrap cake tightly in plastic wrap or store in an airtight container for up to 5 days. Keep refrigerated to maintain freshness and prevent buttercream from melting.
• Freeze: Slice cake into individual portions, wrap each slice securely in plastic wrap, then place in a freezer-safe container. Frozen cake will last up to 3 months for later enjoyment.
• Thaw: Remove cake from freezer and let it slowly defrost in the refrigerator overnight. Bring to room temperature before serving to restore its soft, delicious texture.

What to Pair With This Dessert-Style Cake

• Indulge in Sweet Wine Pairings: Pair this decadent cookie dough cake with a rich port wine or a sweet moscato. These dessert wines complement the cake's intense chocolate and buttery flavors, creating a luxurious tasting experience.
• Elevate with Cold Beverage Companions: Serve alongside a tall glass of cold milk or a creamy iced latte. The cool, smooth drinks balance the cake's sweetness and provide a refreshing contrast to the rich chocolate and buttercream.
• Enhance with Flavor-Boosting Sides: Accompany the cake with a scoop of vanilla bean ice cream or a dollop of whipped cream. These creamy additions amplify the cake's cookie dough texture and add an extra layer of indulgence to each bite.
• Match with Complementary Coffee: Brew a strong espresso or cappuccino to serve alongside the cake. The robust coffee notes cut through the sweetness and highlight the cake's complex chocolate and cookie dough flavors.

Creative Ways to Evolve Cookie Dough Cake

• Nutty Chocolate Chip Adventure: Replace mini chocolate chips with chopped pecans or almonds in the cake batter and buttercream for a crunchy texture and rich, nutty flavor profile.
• Salted Caramel Dream: Swirl salted caramel sauce between cake layers and drizzle additional caramel over the ganache for an indulgent, sweet-salty combination.
• Mocha Chocolate Lover's Edition: Incorporate 2 tablespoons of espresso powder into the cake batter and replace vanilla extract with coffee extract to create a deep, sophisticated coffee-chocolate experience.
• Seasonal Berry Blast: Add fresh raspberries or strawberries between cake layers and garnish the top with freeze-dried berry crumbles for a fruity, tangy contrast to the rich chocolate cookie dough base.

Cookie Dough Cake Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Cookie dough lovers rejoice with this delectable dessert blending classic chocolate chip cookie nostalgia and luxurious cake layers. Rich buttercream frosting and edible cookie dough chunks create an irresistible sweet experience you won’t want to miss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Cake Flour:

• 3 cups (400g) all-purpose flour
• 2 cups (260g) all-purpose flour for cookie dough
• 1 cup (130g) all-purpose flour for buttercream

Sugars:

• 2 cups (400g) granulated sugar for cake
• ½ cup (100g) granulated sugar for cookie dough
• ⅔ cup (130g) light brown sugar for cookie dough
• ¾ cup (140g) light brown sugar for buttercream

Butter:

• 1 ½ cups (330g) unsalted butter for cake
• ½ cup (110g) unsalted butter for cookie dough
• 1 ½ cups (330g) unsalted butter for buttercream

Supporting Ingredients:

Dairy and Eggs:

• 3 large eggs
• 1 cup (240 milliliters) whole milk
• ½ cup (125 grams) 2% Greek yogurt
• ½ cup (60 milliliters) milk for cookie dough
• ¼ cup (60 milliliters) milk for buttercream
• 4 ounces (½ cup) heavy cream for ganache

Flavor and Texture Enhancers:

• 1 cup (180 grams) mini chocolate chips for cake
• 1 cup (180 grams) mini chocolate chips for cookie dough
• ½ cup (90 grams) mini chocolate chips for buttercream
• 2 teaspoons vanilla extract for cake

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Instructions

1. Prepare cookie dough patties by blending butter and sugars until creamy using an electric mixer.
2. Incorporate milk and vanilla into the mixture, ensuring smooth integration.
3. Gently fold flour, salt, and chocolate chips into the dough, creating a soft consistency.
4. Shape fifteen small dough portions into flattened circles, placing them on a wax paper-lined plate.
5. Refrigerate the dough patties and remaining mixture to maintain firmness.
6. Heat oven to 350°F and prepare three 8-inch cake pans with non-stick spray and parchment paper.
7. Combine dry ingredients – flour, baking powder, and salt – in a separate bowl.
8. Mix milk and vanilla in a measuring glass, setting aside for later use.
9. Cream butter and sugar using a mixer until light and fluffy, approximately 3-5 minutes.
10. Introduce eggs individually, mixing thoroughly after each addition, then blend in yogurt.
11. Alternate adding flour mixture and milk mixture, beginning and ending with flour.
12. Fold mini chocolate chips into the batter for enhanced flavor.
13. Distribute batter evenly across prepared pans, embedding five cookie dough patties in each.
14. Bake for 30-35 minutes, rotating midway to ensure uniform cooking.
15. Allow cakes to cool in pans for 20 minutes, then transfer to a cooling rack.
16. Refrigerate cake layers for one hour to stabilize structure.
17. Create buttercream by blending butter and brown sugar until smooth.
18. Gradually incorporate powdered sugar, flour, and milk, mixing carefully.
19. Add salt and vanilla to the buttercream, preserving chocolate chips for later.
20. Layer cake with buttercream between each section, then briefly refrigerate.
21. Mix chocolate chips into remaining buttercream and frost cake exterior.
22. Prepare ganache by placing chopped chocolate in a bowl.
23. Heat heavy cream until bubbling, then pour over chocolate.
24. Whisk ganache until glossy, adding vegetable oil to achieve drizzling consistency.
25. Pour ganache over cake’s center, allowing elegant drips along sides.
26. Garnish top with crumbled remaining cookie dough for final touch.

Notes

• Chilling cookie dough patties before baking helps maintain their shape and prevents spreading during cake assembly.
• Rotating cake pans midway through baking ensures even heat distribution and prevents uneven browning.
• Refrigerating cake layers before frosting stabilizes them, reducing crumbs and making the decoration process smoother.
• Adding vegetable oil to ganache creates a glossy, pourable consistency perfect for drizzling over cake edges.
• Using mini chocolate chips in both cake batter and frosting provides consistent chocolate flavor throughout the dessert.
• Room temperature ingredients like butter, eggs, and yogurt blend more easily and create a more uniform cake texture.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 710
• Sugar: 60g
• Sodium: 300mg
• Fat: 40g
• Saturated Fat: 25g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 80g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 85mg