Get the Recipe: Cookie Dough Cake
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4.9
147 reviews
Excellent
Get the Recipe: Cookie Dough Cake
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This cookie dough cake is perfect for anyone who loves cookie dough! It features a classic vanilla cake, layers of homemade edible cookie dough, and vanilla buttercream frosting. This is the ultimate dessert for birthdays, holidays, parties, and more!
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Ingredients
Vanilla Cake Layer
- 2 ½ cups flour all purpose or gluten free
- 2 ½ tsp baking powder
- ½ tsp sea salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 ¼ cups whole milk
Cookie Dough Filling
- 1 cup unsalted butter softened
- 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 sea salt
- 1 cup mini chocolate chips
Vanilla Buttercream Frosting
- 1 ½ cups unsalted butter softened
- 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
- This cake can be made with regular all purpose flour or with gluten free 1 to 1 flour.
- Since I am gluten free, I test all of my recipes with both flours. King Arthur Flour gluten free flour works very well for this recipe.
- For the cookie dough layer, it is important to heat treat the flour. To do this, bake the flour on a baking pan at 350 degrees Fahrenheit for 5 to 7 minutes. This kills off any bacteria in raw flour.
- Use a stand mixer or electric hand mixer for the cakes, cookie dough, and frosting. Do not mix by hand.
- Do not bake the cakes too long. They are done baking when a toothpick inserted comes out clean.
- Allow the cakes to fully cool before assembling the cake.
- If the frosting is too thin, add slightly more powdered sugar. If the frosting is too thick, add slightly more heavy cream.
- Allow the cake to chill for 1 hour. This allows the cake to fully set.
- Store leftovers in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
981kcal
(49%)
Carbohydrates
173g
(58%)
Protein
26g
(52%)
Fat
49g
(75%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
10g
Monounsaturated Fat
21g
Trans Fat
0.05g
Cholesterol
67mg
(22%)
Sodium
352mg
(15%)
Potassium
575mg
(16%)
Fiber
6g
(24%)
Sugar
123g
(246%)
Vitamin A
252IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
185mg
(19%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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