Cookie Dough Cake
User Reviews
4.9
Cookie Dough Cake
Description
This layered cake recipe includes three main components: vanilla cake layers, a cookie dough filling, and vanilla buttercream frosting. The cake layers are made from a classic batter incorporating all-purpose or gluten-free flour, baking powder, salt, butter, sugar, eggs, vanilla extract, and milk. The batter is baked in three 8-inch pans to produce soft, even layers.
The cookie dough filling features flour that is heat-treated by baking to eliminate bacteria and then mixed with softened butter, sugars, milk, vanilla, salt, and mini chocolate chips. This approach ensures the filling is safe to eat while retaining the familiar texture and flavor of raw cookie dough. The vanilla buttercream frosting is rich and smooth, made with butter, powdered sugar, heavy cream, and vanilla, with mini chocolate chips used as a garnish to echo the cookie dough filling.
The assembled cake offers a balance of flavors and textures: the moist, tender sponge layers, the slightly sweet and chewy cookie dough filling, and the creamy, fluffy buttercream. It works well as a festive dessert for celebrations. Cooling the cake layers fully before assembly and properly mixing the frosting are key to good texture and appearance.
The recipe notes highlight the importance of heat-treating flour, using electric mixers for best results, and monitoring bake time tightly to avoid overbaking. The cake is best chilled for about an hour before serving and can be stored refrigerated for several days.
Ingredients
Vanilla Cake Layer
- 2 ½ cups flour all purpose or gluten free
- 2 ½ tsp baking powder
- ½ tsp salt sea salt
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 4 egg large
- 2 tsp vanilla extract
- 1 ¼ cups milk whole
Cookie Dough Filling
- 1 cup butter softened, unsalted
- 1 cup light brown sugar tightly packed
- ½ cup granulated sugar
- 4 tbsp milk
- 2 tsp vanilla extract
- 2 ½ cups flour heat treated, see note
- ½ tsp salt sea salt
- 1 cup mini chocolate chips
Vanilla Buttercream Frosting
- 1 ½ cups butter softened, unsalted
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
- ½ cup mini chocolate chips for garnish
Instructions
- First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the cake batter evenly among the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven. Allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- To make the cookie dough filling, first heat treat the flour. Bake the flour on a baking pan for 5 minutes at 350 degrees Fahrenheit.
- Then, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla and mix well.
- Gradually add the flour and salt to the butter mixture, mixing until well combined. Stir in the mini chocolate chips.
- Place one cake layer on a serving plate. Spread a generous amount of cookie dough filling evenly on top. Repeat with the remaining cake layers and filling.
- Then, make the frosting. In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the desired consistency is reached. Stir in the vanilla.
- Frost the top and sides of the cake with the buttercream frosting.
- Garnish the cake with mini chocolate chips, pressing them gently onto the sides of the cake.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
- Finally, slice and serve this cookie dough cake!
Notes
- You can use all-purpose flour or gluten-free flour such as King Arthur Flour's 1 to 1 blend.
- Heat treat the flour for the cookie dough filling by baking it at 350°F for 5 to 7 minutes to ensure safety.
- Use an electric mixer for mixing cakes, cookie dough, and frosting to achieve proper texture.
- Do not overbake the cake layers; they are done when a toothpick comes out clean.
- Allow cakes to cool fully before assembling to prevent melting the filling or frosting.
- Adjust frosting consistency by adding powdered sugar if too thin or heavy cream if too thick.
- Chill assembled cake about 1 hour before serving to set layers.
- Store leftovers refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 981 kcal
% Daily Value*
| Calories | 981kcal | 49% |
| Carbohydrates | 173g | 58% |
| Protein | 26g | 52% |
| Fat | 49g | 75% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 67mg | 22% |
| Sodium | 352mg | 15% |
| Potassium | 575mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 123g | 246% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 185mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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