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4.9 from 147 votes

Get the Recipe: Cookie Dough Cake

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!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 12 slices
Calories: 981 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  5. Divide the cake batter evenly among the prepared cake pans. Smooth the tops with a spatula.
  6. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.
  8. 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.
  9. 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.
  10. Gradually add the flour and salt to the butter mixture, mixing until well combined. Stir in the mini chocolate chips.
  11. 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.
  12. 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.
  13. Frost the top and sides of the cake with the buttercream frosting.
  14. Garnish the cake with mini chocolate chips, pressing them gently onto the sides of the cake.
  15. Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
  16. 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

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

% 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.