Cookie Dough Cake

Why You’ll Love This Recipe

If you’re a fan of cookie dough and chocolate cake, this recipe will be your new favorite. The rich, fudgy chocolate cake is dotted with delicious chunks of cookie dough, making each bite a fun and flavorful surprise. Topped with a dreamy cookie dough frosting and a sprinkle of mini chocolate chips, this cake is the ultimate treat for any occasion. It’s a fun, indulgent dessert that will satisfy all your sweet cravings!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookie Dough Pieces:

6 tablespoons butter, softened (regular or dairy-free)

1/4 cup light brown sugar

1/4 cup granulated sugar

1/2 tablespoon vanilla extract

1/4 teaspoon salt

3/4 cup + 3 tablespoons all-purpose flour

1/2–1 tablespoon milk of choice (regular or dairy-free)

1/4 cup semisweet mini chocolate chips

Chocolate Cake:

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

3/4 cup unsweetened cocoa powder

2 eggs

1 cup hot water

1/2 cup canola oil, grapeseed oil, or sunflower oil

1/2 cup milk of choice (regular or dairy-free)

1 teaspoon vanilla extract

Cookie Dough Frosting:

1 1/4 cups + 2 tablespoons butter, softened

3/4 cup granulated sugar

3/4 cup light brown sugar

1 1/2 tablespoons vanilla extract

1 1/4 teaspoons salt

2 1/4 cups all-purpose flour, heat treated (see notes)

1–4 tablespoons milk of choice (regular or dairy-free)

3/4 cup mini chocolate chips (regular or dairy-free)

Directions

Cookie Dough Pieces:

In a large bowl, beat the softened butter with light brown sugar and granulated sugar until light and fluffy.

Add the milk and vanilla extract, mixing until combined.

Stir in the salt and flour until a dough forms. Then fold in the mini chocolate chips.

Scoop the dough into 18 small balls (about 1 tablespoon each) and flatten slightly. Place the cookie dough balls on a parchment-lined plate and chill in the fridge.

Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

In a bowl, whisk together cocoa powder, flour, sugar, salt, baking soda, and baking powder.

Add the eggs, vanilla extract, oil, and milk to the dry ingredients. Pour in the hot water and mix until the batter is smooth.

Divide the batter evenly between the two prepared pans. Gently press 9 pieces of chilled cookie dough into the center of each pan, ensuring that the cookie dough is covered by the cake batter.

Bake for 20–26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 20 minutes before transferring them to a cooling rack.

Cookie Dough Frosting:

Heat treat the flour by microwaving it for 1–2 minutes or baking it at 350°F (175°C) for 5 minutes. Let it cool.

In a large bowl, beat the softened butter with granulated sugar, light brown sugar, and vanilla extract until smooth.

Add the heat-treated flour and salt, mixing until combined. Add milk 1 tablespoon at a time until the frosting reaches your desired consistency.

Stir in the mini chocolate chips.

Assembling the Cake:

Place one chocolate cake layer on a cake plate and spread a layer of frosting on top.

Place the second cake layer on top of the frosting and cover the entire cake with the remaining frosting.

For decoration, crumble any remaining cookie dough over the top and add extra mini chocolate chips.

Servings and Timing

Prep Time: 35 minutes

Cook Time: 22 minutes

Total Time: 57 minutes

Servings: 15 slices

Variations

Dairy-Free: Use dairy-free butter, milk, and chocolate chips to make this cake completely dairy-free.

Different Cake Flavors: You can swap out the chocolate cake for another flavor, like vanilla or red velvet, to create a unique twist on this recipe.

Add-ins: For extra texture, add chopped nuts like walnuts or pecans to the cookie dough or cake batter.

Storage/Reheating

Room Temperature: Store the cake covered at room temperature for up to 4 days.

Freezing: To freeze the cake layers, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Let them thaw at room temperature before serving.

Freezing Slices: Wrap individual slices in plastic wrap, then foil, and place them in a Ziploc freezer bag. Thaw at room temperature when ready to enjoy.

FAQs

1. Can I use store-bought cookie dough for the pieces in the cake?

Yes, you can use store-bought cookie dough, but homemade cookie dough will add a fresher, more personalized flavor.

2. How do I prevent the cookie dough from sinking in the batter?

Be sure the cookie dough balls are fully covered by the cake batter, and press them gently into the batter rather than letting them sit on top.

3. Can I make this cake ahead of time?

Yes, you can make the cake layers and frosting a day in advance and assemble the cake the day you plan to serve it.

4. How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for longer storage.

5. How do I heat treat the flour for the frosting?

You can microwave the flour for 1–2 minutes or bake it at 350°F (175°C) for 5 minutes to kill any potential bacteria, ensuring it’s safe to eat raw.

6. Can I make this recipe as cupcakes?

Yes, you can bake the batter in cupcake tins. Just reduce the baking time to about 18–20 minutes.

7. Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips will work, but mini chips provide a better texture and more even distribution in the frosting and dough.

8. Can I add other flavors to the frosting?

Feel free to add a dash of cocoa powder to the frosting for a deeper chocolate flavor or a bit of espresso powder for a coffee twist.

9. Can I make this as a sheet cake?

Yes, you can make this cake in a 9×13-inch pan. The baking time will be shorter, so start checking it around 18-20 minutes.

10. Can I substitute the oil in the cake for applesauce?

Yes, you can substitute oil with applesauce for a lower-fat option, but it may slightly change the texture.

Conclusion

The Cookie Dough Cake is the perfect dessert for anyone who loves cookie dough. With gooey chunks of cookie dough baked into the chocolate cake layers and topped with a rich cookie dough frosting, this dessert is irresistible. It’s the ultimate treat for cookie dough lovers and a fun, indulgent cake that will make any occasion extra special.

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