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Cookie Dough Cake

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Cookie Dough Cake is a dream dessert for cookie dough lovers, featuring fudgy chocolate cake layers filled with cookie dough and topped with creamy cookie dough frosting and mini chocolate chips.

  • Author: Tina
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 57 minutes
  • Yield: 15 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

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

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

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

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

Instructions

  1. In a large bowl, beat the softened butter with light brown sugar and granulated sugar until light and fluffy.
  2. Add the milk and vanilla extract, mixing until combined.
  3. Stir in the salt and flour until a dough forms. Then fold in the mini chocolate chips.
  4. 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.
  5. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  6. In a bowl, whisk together cocoa powder, flour, sugar, salt, baking soda, and baking powder.
  7. Add the eggs, vanilla extract, oil, and milk to the dry ingredients. Pour in the hot water and mix until the batter is smooth.
  8. 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.
  9. 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.
  10. Heat treat the flour for the frosting by microwaving it for 1–2 minutes or baking it at 350°F (175°C) for 5 minutes. Let it cool.
  11. In a large bowl, beat the softened butter with granulated sugar, light brown sugar, and vanilla extract until smooth.
  12. Add the heat-treated flour and salt, mixing until combined. Add milk 1 tablespoon at a time until the frosting reaches your desired consistency.
  13. Stir in the mini chocolate chips.
  14. Place one chocolate cake layer on a cake plate and spread a layer of frosting on top.
  15. Place the second cake layer on top of the frosting and cover the entire cake with the remaining frosting.
  16. For decoration, crumble any remaining cookie dough over the top and add extra mini chocolate chips.

Notes

  • For a dairy-free version, use dairy-free butter, milk, and chocolate chips.
  • Heat treat the flour for the frosting to ensure it’s safe to eat raw.
  • If you’d like, add chopped nuts like walnuts or pecans to the cookie dough or cake batter for extra texture.
  • You can bake the cake batter in cupcake tins, reducing the baking time to 18–20 minutes.

Nutrition

Find it online: https://cheftinaskitchen.com/cookie-dough-cake/