Cookie Dough Cake
My cookie dough cake features moist chocolate cake with layers of creamy edible cookie dough. If you like cookie dough, you need to make this cake!
Just like my Cookie Dough Cheesecake and cookie dough croissants this cake is made with eggless cookie dough that is safe to eat raw.
I love making layer cakes and have previously shared a Twix Cake, a cherry chip cake, a Cookie Monster Cake, and even cinnamon toast crunch cake. This cookie dough cake has a flavor and texture unlike any you've ever had before! One bite, and you'll be craving more! It features layers of moist chocolate cake, creamy cookie dough filling,and rich chocolate frosting.
Guilty of sneaking a bite of cookie dough before it goes in the oven? This is about to become your new favorite dessert. Everyone always loves it, and it is a hit at birthday parties. It is truly the ultimate dessert!
Why I Love This Cake
- Doctored Up Box Mix: We make our box cake mix take like it came straight from a bakery with a few ingredient hacks.
- Perfect Cookie Dough Filling: No weird flavors or grainy textures; this cookie dough filling tastes just like the real thing.
- No fancy ingredients or special equipment: This cake is made with pantry staples and without a mixer!
Ingredient Notes and Shopping Tips
- Cake Mix: I like Betty Crocker's Triple Chocolate Fudge best. With a few simple ingredient swaps, it tastes fresh in the bakery.
- Milk: I always use whole milk instead of water with my cake mixes. This makes it so tender and moist.
- Butter: I also use butter instead of oil for a richer flavor.
- Flour: Measure your flour by spooning it into the measuring cup. I also suggest toasting your flour for around 8-10 minutes at 350 degrees F to kill any potentially harmful bacteria.
- Readers have also commented on substituting the flour for finely ground oats instead.
- Mini Chocolate Chips: I prefer mini here, so they're not so large and hard to bite into.
How To Make A Cookie Dough Cake
- Combine all ingredients. Divide between pans. Bake for 25-30 minutes.
- Cut the the domes off, and slice each cake in half.
- Combine butter, brown sugar, and powdered sugar. Add in flour and vanilla. Add milk until you reach your desired consistency. Fold in chocolate chips.
- Cream butter, vanilla, and cocoa. Stir in powdered sugar. Add heavy cream as needed to reach your desired consistency.
- Heat whipping cream, and place chocolate chips into a heat-safe bowl. When cream is steaming, remove from heat. Pour over chocolate chips. Allow to sit for one minute before stirring smooth.
- Top cake with filling and repeat with remaining layers. Pour ganache over top.
️Tips️
- Don't Overmix Your Batter: Mix until just combined, or the gluten will overdevelop leading to a tough, dense cake.
- Grease Pans: For easy removal, line your cake pans with parchment paper and spray with nonstick spray. I like to use Pam baking spray as it includes flour to further help prevent things from sticking.
- Don't overbake: Cake is done when a toothpick inserted comes out with just a few moist crumbs. If it comes out clean, the cake may be overbaked. If it comes out with raw batter continue baking for a few minutes.
- Use a Cake Leveler: This helps give you flat layers for easy stacking. If you don't have one you can also use a knife or bake your cake with cake strips to prevent this in the first place.
- Get perfect drips by using a squeeze bottle and dripping onto a chilled cake.
Easy assembly
Place a dollop of frosting on your cake plate or cake board to prevent it from moving around.
❓Frequently Asked Questions❓
Can I Use Store Bought Cookie Dough
Yes, just be aware the flavor and texture may be different. I'd go for cookie dough in the tub over the pre-shaped cookies for easy spreading. Always be sure the dough you buy is safe to eat raw too.
Is It Safe To Eat Raw Flour?
Many people tend to think that eggs are what makes eating cookie dough risky. Eating raw flour can be dangerous as well because it can contain bacteria. I suggest toasting your flour for around 8-10 minutes at 350 degrees F.
More Decadent Cakes To Try
📖 Recipe
Ultimate Cookie Dough Cake
Moist chocolate cake with layers of creamy edible cookie dough. If you like cookie dough, you need to make this cake!
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Servings: 12 Slices
Calories: 1454kcal
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Ingredients
For the Cake
- 2 Boxes Triple Chocolate Cake Mix
- 2 ½ Cups Whole Milk
- 2 Cups Unsalted Butter Softened
- 6 Eggs
For the Filling
- 2 Cups Butter Softened
- 1 ½ Cups Brown Sugar Packed
- 2 Cups Powdered Sugar
- 2 Cups Flour
- 4 Teaspoons Vanilla Extract
- 1 Teaspoon Salt
- ¼ Cup Whole Milk
- 1 Cup Mini Chocolate Chips
For the Chocolate Ganache
- 1 Cup Semi Sweet Chocolate Chips
- ½ Cup Heavy Whipping Cream
For the Chocolate Frosting
- 4 Tablespoons Unsalted Butter Softened
- ¼ Cup Cocoa Powder
- 1 Cup Powdered Sugar
- 2 Teaspoons Heavy Cream
- Chip Ahoy Cookies For Garnish
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Instructions
For the Cake
- Preheat oven to 350 degrees F ,and spray two 9 inch round cake pans with Pam baking spray. Set aside.
- In a large mixing bowl, beat all cake ingredients together until fully combined.
- Divide batter between the two prepared baking pans. Bake in preheated oven for 25-35 minutes ,or until a toothpick inserted in the center comes out clean.
- Cool completely. Cut the domes off the top of the cake. Use a cake slicer to slice each cake in half. You should end up with a total of 4 rounds.
For the Frosting
- In a large bowl, combine brown sugar, powdered sugar, and butter.
- Add the flour and vanilla in, stir until combined.
- Slowly add the milk until the consistency is achieved.
- Fold the mini chocolate chips into the frosting.
For the Chocolate Ganache
- In a small saucepan, heat up the heavy whipping cream until steaming.
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
- Once the heavy whipping cream is heated, pour over the chocolate chips.
- Allow to sit for 1 minute before whisking until smooth.
- Pour ganache into a squeeze bottle.
Putting It All Together
- Place the first cake layer onto a serving plate. Scoop ~1 cup of cookie dough frosting onto the first layer and smooth out evenly.
- Repeat steps with remaining cake layers.
- Pour ganache onto the center of the to layer, and smooth until even
- Using the squeeze bottle, create a drizzle effect around the top of the cake by squeezing some ganache over the side and allowing it to drip down.
- Allow to sit for 10 minutes to allow ganache to harden.
- Pipe dollops of frosting onto the top of the cake. Top with cookies.
Notes
Ingredient Notes:
-
- Cake Mix: I like Betty Crocker's Triple Chocolate Fudge best.
- Milk: I always use whole milk.
- Flour: Measure your flour by spooning it into the measuring cup. I also suggest toasting your flour for around 8-10 minutes at 350 degrees F to kill any potentially harmful bacteria.
- Mini Chocolate Chips: I prefer mini here, so they're not so large and hard to bite into.
- Don't Overmix Your Batter: Mix until just combined, or the gluten will overdevelop, leading to a tough, dense cake.
- Grease Pans: For easy removal, line your cake pans with parchment paper and spray them with nonstick spray. I like to use Pam baking spray as it includes flour to further help prevent things from sticking.
- Don't overbake: Cake is done when a toothpick inserted comes out with just a few moist crumbs.
- Use a Cake Leveler: This helps give you flat layers for easy stacking. If you don't have one, you can also use a knife or bake your cake with cake strips to prevent this.
- Get perfect drips by using a squeeze bottle and dripping onto a chilled cake.
- Place a dollop of frosting on your cake plate or cake board to prevent it from moving around.
Nutrition
Calories: 1454kcal | Carbohydrates: 148g | Protein: 14g | Fat: 94g | Saturated Fat: 53g | Cholesterol: 278mg | Sodium: 1143mg | Potassium: 539mg | Fiber: 4g | Sugar: 102g | Vitamin A: 2415IU | Vitamin C: 0.1mg | Calcium: 264mg | Iron: 6.2mg
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Stooooooop, this was fantastic! I'm going to make it again for my kids upcoming birthday!
This cake is the best combo of both cookie dough and cake! I think this might be my new favorite!
This is the most delicious cake I have ever made! It was very moist and not too sweet! We loved it!
This was sooooo tasty! Thanks a bunch!
I've made this cake twice already! It's that good! The perfect balance of sweet and chewy, 10/10!
This was such an amazing dessert that we will defnitely be making again very soon!
You are a mad genius, and I love it! This satisfied EVERY sweet tooth I have. Absolutely delicious.