Servings
Font
Back
Chocolate Cookie Dough Cake Recipe
4.7 from 22 votes

Chocolate Cookie Dough Cake Recipe

This chocolate cookie dough cake is so decadent and delicious. Chocolate cake stuffed with cookie dough and topped with chocolate frosting.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 12 slices
Calories: 1330 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For the Cake
  • 26.5 ounces chocolate cake mix (2 (13.25-ounce) boxes)
  • 2 cups water
  • 1 cup butter melted (2 sticks, unsalted
  • 6 large egg
For the Cookie Dough
  • ½ cup butter room temperature (1 stick, unsalted
  • ⅔ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract pure
  • 1 teaspoon kosher salt
  • 2 cups all-purpose flour see note, heat-treated
  • 1¼ cups mini chocolate chips
For the Buttercream
  • 6 cups powdered sugar
  • 1½ cups butter room temperature (3 sticks, unsalted
  • 1½ cups cocoa powder unsweetened
  • 1½ teaspoons vanilla extract pure
  • 1¾ cups heavy cream (more if needed)

Instructions

For the Cake
    Cup of Yum
  1. Preheat the oven to 350°F. Prep 3 (8-inch) round cake pans by lining them with parchment paper and then spraying them with nonstick spray. Set aside.
  2. Stir together the cake mix, water, butter, and eggs.
  3. Evenly divide the cake batter into each of the prepared cake pans (about 577 grams per pan). Place into the oven to bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove from the oven and place onto a cooling rack to cool to room temperature.
  4. While the cakes are cooling, make the cookie dough filling and the buttercream.
  5. Make the Cookie Dough: Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Using a paddle attachment, beat on medium-high speed until the ingredients are creamed together. Add in the cream, vanilla, and salt and beat together. Add in the flour and mix. Fold in the mini chocolate chips. Set aside.
  6. Make the Buttercream: In the bowl of a stand mixer, combine all of the buttercream ingredients except the cream. Using a paddle or whisk attachment, beat first on low until the powdered sugar has incorporated. After about 3 minutes, turn the mixer up to high and beat for another minute. Add in the cream and beat on high for another 3 minutes.
  7. Once the cakes are cooled, place one layer onto a cake stand or a plate. Line the used cake pan with parchment paper. Place half of the cookie dough into the cake pan and evenly spread it out to fill the pan. Remove from the pan and place it on top of the bottom layer of cake. Place a second layer of cake on top of the cookie dough. Spread the second half of the cookie dough and place it on top of the second layer of cake. Place the last layer of cake on top.
  8. Fill a piping bag fitted with a piping tip with ¾ cup of buttercream. Spread the remaining buttercream around the sides and the top of the cake. Using an offset spatula, spread a thin layer of buttercream over the entire cake to seal any crumbs into place. Let set for 5-10 minutes so that a buttercream sets a little before spreading another layer of frosting on.
  9. To smooth the frosting, fill the bottom of a cake pan with warm water. Dip the offset spatula into the water and let most of the water drip off. Gently press the offset spatula parallel to the cake at a 45-degree angle and pull the frosting around the cake allowing a sort of wall to form at the top edge. Before wetting the spatula each time, remove any frosting from the back of the spatula and place back into the bowl. Dampen the spatula again and continue smoothing the sides. It may take several times around the cake to smooth it out. Once the sides are smooth, smooth the top by laying the spatula at the edge and gently pulling the frosting edge in towards the center of the cake. Once the frosting “wall” is smoothed out, smooth the rest of the top of the cake by laying the spatula at a 45-degree angle and turning the cake, pulling the frosting around and removing any excess. Remember to remove any frosting from the spatula before dampening it.
  10. To further decorate the sides, place mini chocolate chips in the palm of your hand and cup them close to the bottom of the cake. Gently press them into the sides. Pipe frosting onto the top of the cake. I like to pipe the frosting swirls in the formation of a clock. First pipe at “6:00” then “12:00” for good starting references. Then pipe at “3:00” and “9:00”. From there, each time you pipe a swirl, pipe another one directly opposite to it. This will help to have a perfect round circle of swirls.
  11. Slice and serve the cake!

Notes

  • Storage: Store cookie dough stuffed chocolate layer cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
  • Flour: To heat treat flour, spread it in an even layer on a lined baking sheet and bake at 350°F for about 5 minutes.

Nutrition Information

Serving 1slice Calories 1330kcal (67%) Carbohydrates 158g (53%) Protein 14g (28%) Fat 78g (120%) Saturated Fat 44g (220%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 21g (105%) Trans Fat 2g (100%) Cholesterol 260mg (87%) Sodium 784mg (33%) Potassium 495mg (11%) Fiber 7g (28%) Sugar 112g (224%) Vitamin A 2144IU (43%) Vitamin C 0.3mg (0%) Calcium 197mg (20%) Iron 6mg (33%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 1330

% Daily Value*

Serving 1slice
Calories 1330kcal 67%
Carbohydrates 158g 53%
Protein 14g 28%
Fat 78g 120%
Saturated Fat 44g 220%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 21g 105%
Trans Fat 2g 100%
Cholesterol 260mg 87%
Sodium 784mg 33%
Potassium 495mg 11%
Fiber 7g 28%
Sugar 112g 224%
Vitamin A 2144IU 43%
Vitamin C 0.3mg 0%
Calcium 197mg 20%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.