This Cookie Dough Cake is the ultimate indulgence for cookie lovers. With layers of soft chocolate chip cake, a rich edible cookie dough filling, and smooth chocolate cream cheese frosting, every bite tastes like your favorite chocolate chip cookie transformed into a decadent dessert. Topped with a luscious chocolate drip and more cookie dough for decoration, this cake is sure to impress.
Ingredients
Chocolate Chip Cake:
- 3 ½ cups All-purpose flour
- 2 ½ tsp Baking powder
- ¼ tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 ½ cups White granulated sugar
- 3 tbsp Oil (vegetable or canola)
- ½ cup Sour cream (room temperature)
- 1 tbsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 1 cup Buttermilk (room temperature)
Edible Cookie Dough:
- 1 cup Unsalted butter (room temperature)
- ½ cup White granulated sugar
- 1 cup Brown sugar (packed, light or dark)
- ½ cup Milk
- 1 tsp Pure vanilla extract
- 2 ¾ cups All-purpose flour (heat-treated)
- 1 tsp Salt
- 1 cup Mini chocolate chips
Chocolate Cream Cheese Frosting:
- 2 ½ cups Unsalted butter (room temperature)
- 8 oz Cream cheese (room temperature)
- 4 ½ cups Powdered sugar (sifted)
- ½ cup Unsweetened cocoa powder
- ¼ tsp Salt
- 1 tsp Pure vanilla extract
Chocolate Drip:
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
Instructions
Edible Cookie Dough:
- Prepare the Flour:
Preheat the oven to 300°F (150°C). Spread the flour on a baking sheet and bake for 8 minutes to heat-treat it, killing any potential bacteria. Let the flour cool completely before using. - Make the Dough:
In a medium bowl, whisk together the heat-treated flour and salt. Set aside.
Using a stand or hand mixer, cream together the butter, white sugar, and brown sugar for 2 minutes until light and fluffy. Add in the vanilla extract and milk, mixing for an additional 30 seconds. - Combine:
Slowly add the dry ingredients into the wet mixture and mix until combined. Stir in the mini chocolate chips. - Shape the Dough:
Line a baking sheet with parchment paper. Use a 1 oz cookie scoop to scoop 15 balls of dough. Flatten each ball into a disc and place them in the freezer to chill. The remaining cookie dough will be used for the filling and to decorate the cake.
Chocolate Chip Cake:
- Prepare Cake Pans:
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add the oil, vanilla extract, and sour cream, and continue mixing until well combined. - Add Eggs and Buttermilk:
Add the eggs one at a time, mixing well after each addition. Gradually alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined (don’t overmix). - Bake:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Chocolate Cream Cheese Frosting:
- Beat Butter and Cream Cheese:
In a stand mixer, beat the butter and cream cheese together on high speed until smooth and creamy. - Add Dry Ingredients:
Gradually add the powdered sugar, cocoa powder, and salt, mixing on low speed until combined. Add the vanilla extract and heavy cream, then increase speed to medium-high and beat until light and fluffy.
Chocolate Drip:
- Heat the Cream:
In a small saucepan or microwave, heat the heavy cream until steaming (but not boiling). - Make Ganache:
Pour the hot cream over the chocolate chips in a bowl. Let it sit for 1-2 minutes, then stir until smooth. Let the ganache cool slightly before dripping it over the cake.
Assembling the Cake:
- Layer the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of edible cookie dough on top, then place the second cake layer on top. Repeat with another layer of cookie dough and the final cake layer. - Frost the Cake:
Frost the top and sides of the cake with the chocolate cream cheese frosting. Smooth out the frosting with a spatula. - Drip Chocolate:
Pour the cooled ganache around the edges of the cake, allowing it to drip down the sides. Spread the remaining ganache on the top of the cake. - Decorate:
Use the chilled cookie dough discs to decorate the top of the cake. You can also crumble extra cookie dough around the base or in between layers for added texture.
Tips:
- Heat-Treat the Flour: Always bake the flour for edible cookie dough to ensure it’s safe to eat raw.
- Chilling the Cookie Dough: Freezing the cookie dough discs makes them easier to handle when decorating the cake.
- Room Temperature Ingredients: Ensure all your ingredients, especially butter, eggs, and dairy, are at room temperature for the best texture in both the cake and frosting.
- Drip Technique: Let the ganache cool slightly before drizzling it on the cake to control the drip consistency.
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