Imagine a towering, nostalgic treat that combines everything you adore about two classic desserts: that’s the irresistible magic of Chocolate Chip Cookie Dough Cake. With rich layers of buttery vanilla cake studded with melty chocolate chips, a creamy edible cookie dough filling, and billowy frosting, this cake is a dream for cookie fans and cake lovers alike. It’s the sweet fusion you never knew you needed, always grabbing the spotlight at birthdays, celebrations, or whenever you need some pure, joyous indulgence.
Ingredients You’ll Need
The beauty of this Chocolate Chip Cookie Dough Cake is that every ingredient has its moment to shine—from pantry staples that create the classic soft crumb, to the secret weapon of mini chocolate chips that pop in every bite. Don’t skip a step or a sprinkle; each component makes this cake as memorable as it is delicious.
- All-purpose flour: The backbone of both cake and cookie dough, lending tenderness and structure.
- Baking powder: Gives your cake layers their gorgeous rise and lightness.
- Salt: Just a touch enhances every sweet flavor and balances the richness.
- Unsalted butter: Used in every layer for richness, flavor, and that classic bakery taste.
- Granulated sugar: Sweetens and softens the cake, and helps cream the butter beautifully.
- Large eggs: Essential for binding and creating that fluffy, soft crumb.
- Vanilla extract: Adds depth and warmth—don’t be shy here!
- Whole milk: Makes the cake layers moist and tender.
- Mini chocolate chips: Disperse perfectly in both cake and cookie dough for chocolate in every bite.
- Brown sugar: For the cookie dough, it brings an irresistible caramel note that’s a must for cookie lovers.
- Milk (for dough): A splash makes the cookie dough soft and scoopable.
- Heat-treated flour: Keeps the cookie dough filling safe and delicious to eat raw.
- Powdered sugar: Gives the frosting its fluffy cloud-like sweetness and silky texture.
- Heavy cream: Whips the frosting into a dreamy, spreadable swoon.
- Pinch of salt (for frosting): Cuts through the sweetness, making flavors pop.
How to Make Chocolate Chip Cookie Dough Cake
Step 1: Prep Your Pans and Oven
Let’s get things in motion! Start by preheating your oven to 350°F. Grease and flour three 8-inch cake pans—this guarantees your cake layers will pop out clean and beautiful. Proper prep means no cake is left behind in the pan!
Step 2: Build the Batter
In a medium bowl, whisk together your flour, baking powder, and salt. In a large mixing bowl, cream together softened butter and sugar until it looks pale and fluffy (about 3 minutes). Add eggs one at a time, mixing in vanilla after the last egg. Now alternate adding dry ingredients and milk: start with dry, then milk, repeating until just combined. This gentle approach keeps your cake tender.
Step 3: Fold in the Chocolate Chips
Lightly fold mini chocolate chips into the batter. Use a gentle hand—overmixing means losing that melt-in-your-mouth fluffiness. Every single chip is a happy treasure in your slice of Chocolate Chip Cookie Dough Cake!
Step 4: Bake the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted in the center emerges clean. Let the cakes cool in their pans for a few minutes, then transfer to a wire rack to cool completely—patience pays off here.
Step 5: Prepare the Cookie Dough Filling
Use a mixer to cream together softened butter, brown sugar, and granulated sugar until fluffy. Add milk and vanilla, then mix in heat-treated flour until fully incorporated. Fold in mini chocolate chips. Form this safe-to-eat cookie dough into little balls or just leave it as scoopable chunks, then chill. This gooey, chocolate-studded dough is the heart of the Chocolate Chip Cookie Dough Cake experience!
Step 6: Whip Up the Frosting
Beat the butter until creamy and smooth. Add powdered sugar gradually to prevent a sugar storm, then beat in heavy cream, vanilla, and a pinch of salt. The goal: frosting that’s airy, spreadable, and pipes like a dream.
Step 7: Assemble Your Masterpiece
Place your first cake layer on a platter. Spread a thick layer of frosting, then scatter those chilled cookie dough balls over the top. Repeat with the next layer. Frost the entire outside generously, smoothing it for an ultra-professional finish. Top with extra cookie dough and a sprinkle of mini chocolate chips if you want your Chocolate Chip Cookie Dough Cake to be truly over the top. Chill the cake to make slicing clean and elegant.
How to Serve Chocolate Chip Cookie Dough Cake
Garnishes
A flourish of mini chocolate chips across the top, a ring of cookie dough balls around the border, or even a drizzle of melted chocolate will make this cake pop visually. For the finishing touch, a sprinkle of flaky sea salt cuts the sweetness and draws out those chocolatey notes—trust me, it’s a little chef’s secret you’ll love.
Side Dishes
Serve each-thick slice with a scoop of classic vanilla or coffee ice cream for a dreamy melt-in-your-mouth pairing. Berries add tartness and color that balance out the richness, and a hot mug of coffee or cold milk never goes amiss next to a serving of Chocolate Chip Cookie Dough Cake.
Creative Ways to Present
You can slice the cake into cubes and serve as decadent “cake bites” on a dessert platter, or bake individual mini cakes for cute, personal servings. For birthdays, try stacking bakery candles atop scattered cookie dough balls and chocolate chips—festive and unforgettable!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Chip Cookie Dough Cake well wrapped in the fridge for up to 4 days. The frosting keeps everything moist, and the cookie dough centers stay lusciously soft.
Freezing
Wrap slices, or even the whole cake, tightly in plastic wrap and foil before freezing for up to two months. For extra convenience, freeze extra cookie dough balls separately—they make excellent munchies or cake toppers on demand!
Reheating
Let the cake thaw in the refrigerator overnight when you’re ready to enjoy it again. If you like, bring it to room temperature for the best texture—the frosting and cookie dough will taste divinely fresh.
FAQs
How do I heat-treat flour for the cookie dough filling?
Spread the flour on a baking sheet and bake at 350°F for about 5 minutes, or until it reaches 165°F. Let it cool before using. This helps ensure your cookie dough is safe to eat raw in the Chocolate Chip Cookie Dough Cake!
Can I use regular chocolate chips if I don’t have minis?
Absolutely! Chop up regular chocolate chips or even a chocolate bar into smaller pieces if you want more even coverage. The mini chips just mix more evenly into the batter and dough.
What’s the secret to making the cake layers extra moist?
Be sure not to overbake the cakes—pull them as soon as a toothpick comes out clean. Also, alternating adding your dry ingredients and milk keeps the batter delicate and guarantees fluffy, moist layers.
Can I make this Chocolate Chip Cookie Dough Cake gluten-free?
Yes, substitute a trusted gluten-free all-purpose flour blend cup for cup in both the cake and the cookie dough filling. The results are still fantastic and just as celebratory!
Is the cookie dough safe to eat raw in this recipe?
You bet! Because the flour is heat-treated and there are no eggs in the cookie dough portion, it’s completely safe to eat and enjoy in every luscious layer of your Chocolate Chip Cookie Dough Cake.
Final Thoughts
If you adore the whimsy of licking the bowl and savoring every bite of classic chocolate chip cookies, this Chocolate Chip Cookie Dough Cake is your next baked adventure. It’s rich, playful, and guaranteed to wow at any gathering. Give it a whirl and make your celebrations (and sweet cravings) extra special!
Print
Chocolate Chip Cookie Dough Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert experience with this decadent Chocolate Chip Cookie Dough Cake. Layers of moist vanilla cake studded with mini chocolate chips are filled with a luscious cookie dough filling and frosted to perfection. A true celebration cake for any occasion!
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups mini chocolate chips
Cookie Dough Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/2 cup mini chocolate chips
Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F and grease and flour three 8-inch cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add vanilla. Alternate adding dry ingredients and milk to the batter.
- Fold in chocolate chips: Fold in mini chocolate chips. Divide batter between pans and bake.
- Make cookie dough filling: Beat butter and sugars, add milk and vanilla, stir in flour, fold in chocolate chips.
- Prepare frosting: Beat butter, add powdered sugar, cream, vanilla, and salt until fluffy.
- Assemble: Layer cakes with frosting and cookie dough balls, frost outside, and decorate with cookie dough and chocolate chips.
- Chill and serve: Chill before slicing for cleaner cuts.
Notes
- Heat-treat flour for the cookie dough filling.
- Freeze extra cookie dough bites for future snacking.
- This cake is rich and perfect for birthdays or special occasions.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 54g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
