Cookie Dough Cake is the ultimate cookie dough experience! Edible cookie dough is baked into ultra rich & moist chocolate cake layers. The cake layers are frosted with a luscious cookie dough buttercream, filled with a layer of edible chocolate chip cookie dough, and finished with a silky chocolate ganache drip & cookie dough balls. Chocolate and cookie dough lovers rejoice – this is the dessert of your wildest dreams!
This mouthwateringly decadant cake makes the perfect birthday cake, or a special occasion treat. There are a few components at play here, but I know you can handle each of them! I break everything down in the blog post (including make-ahead tips and options to shorten the recipe a bit!) and in the recipe card. Now, let’s dive into this cookie dough dream!
Why you’ll love this Chocolate Chip Cookie Dough Cake:
- Moist Chocolate Cake Layers – The easiest chocolate layer cake you’ll ever make is the base for this decadent dessert! It’s ultra moist and full of rich chocolate flavor.
- Edible Cookie Dough Filling – Edible cookie dough discs are baked into the cake layers, while larger discs of cookie dough are stuffed between each cake layer. Top the cake with extra cookie dough for the ultimate cookie dough experience!
- Cookie Dough Frosting – This frosting tastes just like edible cookie dough in frosting form – it’s got heat-treated flour and brown sugar to give it a true cookie dough taste.
- Chocolate Ganache Drip – Top this stunning cake off with an easy chocolate drip for a polished finishing touch. Oh, and don’t forget the extra cookie dough balls!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. We’re using this instead of vegetable oil in this cake to add extra richness!
- Sour Cream – Use full fat sour cream at room temperature for best results.
- Cake Flour – Cake flour produces a more tender crumb in a cake and I highly recommend using it! Spoon & level your flour for best results, or use a scale. 1 cup of cake flour is 110 grams, whereas 1 cup of all-purpose flour is 130 grams. Scooping the measuring cup directly in will lead to too much flour. See notes in FAQs and in the recipe card about heat treating the flour to make the raw cookie dough safe to eat.
- Eggs – Use large eggs, at room temperature.
- Cocoa Powder – Use natural cocoa powder, not dutch process.
- Milk – I always use 2% milk for baking because it’s what we already buy.
Ingredient Substitutions:
- Dairy-free – Use your favorite, trusted dairy-free products to make this recipe dairy-free.
- Gluten-free – I have not tested a gluten-free version of this cake. Let me know if you do!
- Cornstarch – We use a mixture of cornstarch and water in the edible cookie dough in place of the raw eggs. You can substitute 4 ounces of softened cream cheese for the cornstarch and water slurry, if desired. They will taste virtually the same either way.
- Sour Cream – You can use full fat greek yogurt, at room temperature, in place of the sour cream.
- Cake Flour Substitute – Make your own cake flour by spooning & leveling 1 cup of flour into a measuring cup, using a flat edge to level it off. Add to a mixing bowl, then remove two tablespoons (scoop & level them off). Add two tablespoons of corn starch, then sift this mixture twice. This is important to evenly mix the ingredients and to give the same light texture as cake flour.
How to Make this Cookie Dough Cake Recipe Step-by-Step:
Step 1: Make the Edible Cookie Dough. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Beat in the egg substitute – either cornstarch & water, or cream cheese. Then, mix in the dry ingredients and mini chocolate chips. Portion part of the dough into mini balls and flatten some of them, reserving the rest for the top of the cake.
Portion some more of the dough into large discs – this will fill our cake layers.
Step 2: Make the Cake Batter. Whisk together the dry ingredients, then mix in the wet ingredients until just combined. It’s the easiest chocolate cake recipe you’ll ever make!
Step 3: Bake Cake Layers. Divide the batter between greased and parchment paper-lined cake pans. Add 10 cookie dough discs to each cake layer, pressing them in until they’re covered with cake batter. Bake as directed in the recipe card below.
Step 4: Make the Cookie Dough Frosting. Beat together butter, powdered sugar, brow sugar, and heat treated flour. This will give the frosting a true cookie dough flavor! Beat in vanilla, salt, and cream cheese last. Part of this frosting will fill the cake layers, and the rest will have mini chocolate chips added to it for frosting the outside of the cake.
Step 5: Assemble the Cake. Spread a layer of frosting over the first cake layer, then pipe a border around the edge. Place one of the large cookie dough discs inside the frosting border. Repeat with the second cake layer, then add the third layer on top. Frost the outside of the cake with the remaining frosting.
Step 6: Add the Chocolate Drip. Allow the cake to chill in the fridge for at least 30 minutes or up to 24 hours before adding the chocolate ganache drip. This is easily made in minutes by pouring simmering heavy cream over chopped semi-sweet chocolate. Add a few drops of vegetable oil to give it a pourable consistency. Pour the ganache over the top of the cake, and spread it to the edges with an offset spatula to create a drip.
Serving + Storing this Recipe:
Let the cake chill in the fridge for 20-30 minutes or so after adding the drip, so it can set up. Add the reserved cookie dough balls on top, and a sprinkle of mini chocolate chips, then slice and serve! Store leftovers (doubtful, hehe!) in an airtight container in the fridge for 3-4 days.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes! Halve it and bake in two 8-inch cake pans or one 9×9 square pan. If you bake it in one 9×9 square pan, I recommend slicing through the cake, width-wise, once cooled to create two layers as it will be very thick otherwise.
Well, I’m certainly not going to encourage you to eat raw flour, haha. So, yes I do recommend it because eating raw flour is discouraged and could make you sick. You can do this in the oven at 350 F for 10 minutes, or in the microwave, in 30 second intervals for 1-2 minutes or until an instant read thermometer reads 165 when stuck into the flour.
Yes! Cake layers can be made up to 24 hours ahead of assembly. Let cool at room temp, then place each layer on a dinner plate and wrap tightly in plastic wrap. Store at room temp. Cookie dough can be made 24 hours ahead as well. I recommend making the frosting and chocolate drip fresh, when ready to use.
Recipe Variations:
- Vanilla Cake – Try this with vanilla cake if you prefer it to chocolate. Use the vanilla cake base from my Peach Cobbler Cake recipe, omitting the cinnamon, nutmeg, and coves from the recipe.
- Chocolate Frosting – Use the chocolate frosting from my Tuxedo Cake instead of the cookie dough buttercream, if desired.
- Fewer steps in this recipe: You can make just 2/3s the amount of edible cookie dough if you don’t feel like you need the layers of edible cookie dough in the cake. You can also use your favorite chocolate or vanilla box cake mix and make the other items yourself.
Special Tools:
- Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.
- Cake Turntable – If you make even just a few cakes a year, a cake turntable makes the frosting process a breeze!
- Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip, but you can use a plastic bag with the corner snipped off in a pinch.
More Chocolate Chip Cookie Recipes to Love:
- No-Bake Cookie Dough Bites
- Chocolate Cookie Dough Cups
- Salted Caramel Chocolate Chip Cookies
- Jumbo Bakery-Style Chocolate Chip Cookies
- Chocolate Chip Cookie Cups (Nutella filled!)
Did you make this recipe? Snap a photo and leave a comment!
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Ultimate Cookie Dough Cake
Ingredients
For the Edible Cookie Dough
- 2 and 2/3 cups all-purpose flour, spooned & leveled 347 grams
- 1 cup salted butter, softened at room temperature 226 grams
- 3/4 cup light brown sugar, packed 163 grams
- 3/4 cup granulated sugar 155 grams
- 1 and 1/2 tsp vanilla extract
- 2 tbsp corn starch
- 1/4 cup + 2 tbsp warm water
- 1 tsp baking soda
- 1/4 tsp salt
- 1 and 1/2 cups mini semi-sweet chocolate chips
Chocolate Cake
- 2 cups hot water 472 mL
- 1 and 1/2 cups + 2 tbsp cocoa powder 157 grams
- 3 cups cake flour 330 grams
- 2 and 1/4 cups light brown sugar, packed 488 grams
- 1 cup granulated sugar 206 grams
- 3 tsp baking soda
- 1 and 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 and 1/2 cups full fat sour cream, at room temperature 360 grams
- 1/4 cup milk 60 mL
- 4 large eggs, at room temperature
- 1/2 cup vegetable oil 106 mL
- 1 and 1/2 tsp vanilla extract
For the Cookie Dough Buttercream
- 2 and 1/4 cups salted butter 4 and 1/2 sticks, 509 grams
- 5 and 1/2 to 6 cups powdered sugar 660 to 720 grams
- 2 tbsp milk or heavy cream
- 1 cup light brown sugar, packed 214 grams
- 1 and 1/4 cups all-purpose flour flour, spooned & leveled 163 grams
- 1 tbsp vanilla extract
- pinch of salt to taste
- 6 ounces cream cheese, softened 170 grams
- 1 cup mini chocolate chips
For the Chocolate Drip:
- 4 ounces semi-sweet chocolate, finely chopped 113 grams
- 1/2 cup heavy cream 4 ounces, 118 mL
- 1-2 tsp vegetable oil
Instructions
- Make Edible Cookie Dough: Spread flour for both the edible cookie dough and cookie dough frosting on two cookie sheets and bake at 350℉ for 10 minutes to heat-treat. This makes it safe to eat raw! (You can also do this in 30 second intervals in the microwave for 1-2 mins.) Let cool before using! Whisk together the cornstarch and water until the cornstarch is dissolved.Cream the softened butter in a large bowl, with a hand mixer on high speed. Add the sugars & mix until well creamed together with the butter, at least 1 minute. Add the vanilla and cornstarch egg substitute and mix until well combined, about 1 minute, on medium speed. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix on low speed to distribute evenly.Portion 24 balls of cookie dough, about 2 tsp each in size. Portion two chunks of cookie dough, 265 grams or 1 cup each into large flat discs. Chill, covered in plastic wrap, in the fridge for later. Make cookie dough balls with the remaining dough and store in a container in the fridge – this will be for topping the cake.
- Make the Chocolate Cake: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess. Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps – that's fine.
- Bake Cake Layers: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Gently press 8 cookie dough discs into each pan, so that they're suspended in the middle and covered by the batter. Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely. Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.
- Make the Cookie Dough Frosting: Beat butter in a large mixing bowl on high speed until creamy. Add powdered sugar, 2 cups at a time, mixing between each addition until creamy. Add 1-2 tbsp of heavy cream to help things come together. Add the heat-treated flour from earlier, brown sugar, vanilla, and salt and mix until combined. Beat in the cream cheese last. Reserve the chocolate chips for later.
- Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/4 cups of cookie dough frosting over the layer. Pipe a border of frosting around the cake layer and place one of the large, reserved cookie dough discs in the center. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, mix the mini chocolate chips into the remaining frosting, and apply using an offset spatula, and the cake scraper to smooth the top and sides of the cake. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip. Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
- Chocolate Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small pot over medium heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Add 1-2 tsp vegetable oil to get a pourable consistency. Set cake on a turntable. Pour ganache into the center of the top of the cake, then spin the cake slowly while pushing ganache to the edges with an offset spatula to create drips. Let chill 20-30 minutes, until ganache is set.
- Serve & Store: Top the chilled cake with cookie dough balls and mini chocolate chips. Slice & serve! Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
LDeb says
This cake is decadent and delicious! Of you love chocolate chips and/or cookie dough – you will love this! The espresso brings out the dark chocolate cocoa flavor in the cake. Perfect for special occasions!
Stephanie Simmons says
Thanks so much, Deb! Glad you enjoyed this cake.
Brenda says
This cake was absolutely worth the effort – so delicious!!
Stephanie Simmons says
Thanks so much, Brenda!