Get the Recipe: Cookie Dough Cake
This cookie dough cake is perfect for anyone who loves cookie dough! It features a classic vanilla cake, layers of homemade edible cookie dough, and vanilla buttercream frosting. This is the ultimate dessert for birthdays, holidays, parties, and more!
Ingredients
Vanilla Cake Layer
- 2 ½ cups flour, all purpose or gluten free
- 2 ½ tsp baking powder
- ½ tsp sea salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 ¼ cups whole milk
Cookie Dough Filling
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 4 tbsp milk
- 2 tsp vanilla extract
- 2 ½ cups flour, heat treated, see note
- ½ tsp sea salt
- 1 cup mini chocolate chips
Vanilla Buttercream Frosting
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
- ½ cup mini chocolate chips, for garnish
Instructions
- First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the cake batter evenly among the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven. Allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- To make the cookie dough filling, first heat treat the flour. Bake the flour on a baking pan for 5 minutes at 350 degrees Fahrenheit.
- Then, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla and mix well.
- Gradually add the flour and salt to the butter mixture, mixing until well combined. Stir in the mini chocolate chips.
- Place one cake layer on a serving plate. Spread a generous amount of cookie dough filling evenly on top. Repeat with the remaining cake layers and filling.
- Then, make the frosting. In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the desired consistency is reached. Stir in the vanilla.
- Frost the top and sides of the cake with the buttercream frosting.
- Garnish the cake with mini chocolate chips, pressing them gently onto the sides of the cake.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
- Finally, slice and serve this cookie dough cake!
Video
Notes
- This cake can be made with regular all purpose flour or with gluten free 1 to 1 flour.
- Since I am gluten free, I test all of my recipes with both flours. King Arthur Flour gluten free flour works very well for this recipe.
- For the cookie dough layer, it is important to heat treat the flour. To do this, bake the flour on a baking pan at 350 degrees Fahrenheit for 5 to 7 minutes. This kills off any bacteria in raw flour.
- Use a stand mixer or electric hand mixer for the cakes, cookie dough, and frosting. Do not mix by hand.
- Do not bake the cakes too long. They are done baking when a toothpick inserted comes out clean.
- Allow the cakes to fully cool before assembling the cake.
- If the frosting is too thin, add slightly more powdered sugar. If the frosting is too thick, add slightly more heavy cream.
- Allow the cake to chill for 1 hour. This allows the cake to fully set.
- Store leftovers in the fridge for up to 4 days.
Calories: 981kcal, Carbohydrates: 173g, Protein: 26g, Fat: 49g, Saturated Fat: 13g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 21g, Trans Fat: 0.05g, Cholesterol: 67mg, Sodium: 352mg, Potassium: 575mg, Fiber: 6g, Sugar: 123g, Vitamin A: 252IU, Vitamin C: 0.2mg, Calcium: 185mg, Iron: 5mg