There’s nothing quite like the scent of freshly baked cookies wafting through the kitchen, and this Ultimate Chocolate Chip Cookie Dough Cake takes that nostalgia to the next level. Picture this: layers of moist, buttery chocolate chip cake stacked high with velvety brown sugar buttercream, generous dollops of safe-to-eat raw cookie dough sprinkled throughout, and topped with a glossy chocolate ganache. It’s a dessert that truly captures the spirit of that beloved American classic.
I came up with this recipe on a cozy weekend, inspired by my childhood love for cookie dough—yes, the kind we all snuck a spoonful of when mom wasn’t looking! It’s the perfect solution for anyone craving that childhood favorite but looking for something a bit more impressive for gatherings or celebrations. Whether it’s a birthday party, a holiday feast, or just a sweet treat to brighten your day, this stunning cake is sure to steal the show and delight all chocolate lovers. So, let’s dive into this indulgent creation that promises to be a crowd-pleaser!
Why is Chocolate Chip Cookie Dough Cake irresistible?
Indulgent Layering: This cake’s layers of rich chocolate chip cake and creamy buttercream create a heavenly contrast that’s hard to resist.
Safe-to-Eat Raw Dough: Enjoy the nostalgic joy of raw cookie dough without the worry, making it a safe treat for everyone.
Visually Stunning: The glossy ganache drizzle and topped cookie dough bites make it a showstopper at any gathering.
Versatile Occasions: Perfect for birthdays, holidays, or just a sweet indulgence, this cake is sure to impress!
Simple Process: Despite its fancy look, the steps are straightforward, allowing you to create this masterpiece with ease. Dive into decadence and explore more delightful desserts like this amazing cake!
Chocolate Chip Cookie Dough Cake Ingredients
• Get ready to create a symphony of flavors!
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For the Cake
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Cake Flour – Provides structure and a light texture; you can substitute all-purpose flour by making DIY cake flour (remove 2 tbsp of flour per cup and replace with cornstarch).
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Baking Powder – Acts as a leavening agent for a fluffy cake.
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Baking Soda – Enhances browning and adds lift for that perfect rise.
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Salt – Balances sweetness and enhances all the rich flavors in this chocolate chip cookie dough cake.
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Unsalted Butter – Creates a rich, buttery flavor; use salted butter if unsalted is unavailable, just skip the extra salt.
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Granulated Sugar – Sweetens the cake and contributes to its delightful texture.
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Brown Sugar – Adds moisture and a caramel flavor profile that pairs beautifully with the chocolate.
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Large Eggs – Provides moisture and richness, helping to bind all the ingredients together; room temperature eggs are best.
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Sour Cream – Enhances moisture and tenderness; Greek yogurt can be an excellent substitute.
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Vanilla Extract – Delivers depth of flavor; opt for pure vanilla for the best results.
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Whole Milk – Adds moisture and lightens the batter; feel free to substitute with non-dairy milk if needed.
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Mini Semi-Sweet Chocolate Chips – Provides bursts of chocolate in every bite; ensure even distribution for optimal flavor.
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For the Edible Cookie Dough
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All-Purpose Flour – The main dry ingredient for the dough; make sure it’s heat-treated for safety.
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Butter – Adds richness to the cookie dough; make sure to cream well with the sugars.
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Granulated Sugar – Sweetens the dough perfectly; doesn’t forget to beat until smooth!
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Brown Sugar – Also contributes to that delightful caramel flavor.
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Milk – Aids in achieving the right consistency for the dough.
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Vanilla – Adds that nostalgic cookie flavor.
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Salt – A touch will elevate the sweetness; don’t skip it!
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Chocolate Chips – The more, the merrier; feel free to mix types of chocolate for fun variations.
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For the Buttercream Frosting
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Powdered Sugar – Sweetens and provides a silky texture for the frosting.
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Unsalted Butter – Whipped until fluffy to create a smooth and creamy frosting.
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Brown Sugar – Adds a touch of caramel flavor to the frosting.
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Vanilla Extract – A key ingredient for flavor; don’t hold back!
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Salt – Helps balance the sweetness.
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Whole Milk – Use it to reach desired consistency in your buttercream.
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For the Ganache Drizzle
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Heavy Whipping Cream – Bring it to a simmer to melt the chocolate; can substitute for lower-fat cream if needed.
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Chocolate Chips – Use semi-sweet or dark chips for a rich, glossy finish!
Dive into the delightful world of homemade indulgence with these easy-to-find ingredients, and let your kitchen come alive with the wonderful aroma of this Chocolate Chip Cookie Dough Cake!
How to Make Chocolate Chip Cookie Dough Cake
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Prepare for Baking: Preheat your oven to 350°F (177ºC). Grease and line your cake pans with parchment paper to ensure easy release after baking.
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Make Cake Batter: In a mixing bowl, cream together the unsalted butter until smooth and creamy. Gradually add granulated and brown sugars, then incorporate large eggs one at a time. Stir in vanilla extract and sour cream before folding in the dry ingredients combined with whole milk until just blended.
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Add Chocolate Chips: Gently fold in the mini semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter for pockets of melty goodness.
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Bake: Divide the batter equally between your prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool briefly in the pans before transferring to a wire rack to cool completely.
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Make Edible Cookie Dough: For the edible cookie dough, heat-treat the all-purpose flour to eliminate any harmful bacteria. In a separate bowl, cream together butter and both sugars, then mix in milk, vanilla extract, and the cooled, heat-treated flour until combined. Finally, stir in chocolate chips and refrigerate until firm.
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Prepare Buttercream: In a mixing bowl, cream the unsalted butter with brown sugar until fluffy. Gradually add in powdered sugar, then mix in vanilla extract, salt, and enough milk to reach your desired frosting consistency.
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Make Ganache: Heat the heavy whipping cream in a small saucepan over medium heat until simmering. Pour it over the chocolate chips in a bowl and whisk until smooth and glossy, letting it cool slightly before using.
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Assemble Cake: Start by layering your cooled cake; spread a layer of buttercream and sprinkle crumbled edible cookie dough in between. Apply a crumb coat and chill for 30 minutes. Decorate the outer layer with buttercream, drizzle ganache on top, and finish with cookie dough balls for an extra treat!
Optional: Add a sprinkle of sea salt on top for a delightful contrast to the sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chocolate Chip Cookie Dough Cake preparations are perfect for busy home cooks! You can bake the cake layers up to 2 days in advance, storing them tightly wrapped at room temperature to keep them moist. The edible cookie dough can be made ahead and refrigerated for up to 2 weeks; just be sure to let it warm slightly before using for easier assembly. The brown sugar buttercream can be prepped up to 3 days ahead; simply store it in an airtight container in the fridge and re-whip before using for a light, fluffy texture. When it’s time to assemble, layer the components with ease and drizzle your homemade ganache for that finishing touch—it’ll be just as delicious as if made fresh!
How to Store and Freeze Chocolate Chip Cookie Dough Cake
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Room Temperature: Store the cake at room temperature for up to 3 days in an airtight container to maintain its moisture and freshness.
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Fridge: If you need to keep it longer, refrigerate the cake for up to 5 days. Make sure it’s well-covered to prevent it from drying out.
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Freezer: For best results, you can freeze the cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
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Reheating: To enjoy later, let the cake thaw overnight in the fridge, and if needed, reheat individual slices in the microwave for about 10-15 seconds for a delightful warm treat.
Chocolate Chip Cookie Dough Cake Variations
Feel free to get creative and customize this cake to suit your taste buds!
- Dark Chocolate: Swap mini chocolate chips for dark chocolate chunks for an intense chocolate experience that’s deeply satisfying.
- Gluten-Free: Use a gluten-free flour blend to ensure everyone can enjoy this delicious cake while maintaining the same texture.
- Nutty Surprise: Add chopped walnuts or pecans to the cake batter for a delightful crunch and a hint of nuttiness.
- Caramel Swirl: Incorporate swirls of caramel sauce between cake layers for an additional layer of richness that will take your taste buds on a journey.
- Coconut Delight: Mix in shredded coconut to the edible cookie dough for a tropical twist that adds both texture and flavor.
- Spicy Kick: Stir in a pinch of cayenne pepper or cinnamon to the cake batter for an unexpected warmth that cuts through the sweetness.
- Coffee Flavor: Add a tablespoon of instant coffee granules to the batter for a mocha-flavored twist that coffee lovers will adore.
- Fruit Infusion: Fold in fresh raspberries or diced strawberries to the cake batter for a fruity freshness that brightens each bite.
Let your imagination run wild and make this Chocolate Chip Cookie Dough Cake uniquely yours!
What to Serve with Chocolate Chip Cookie Dough Cake?
Picture this: a slice of delicious cake, the aroma of warm cookies lingering in the air. Pair your cake with delightful accompaniments to elevate your dessert experience!
- Vanilla Ice Cream: A classic companion, the creamy richness of vanilla ice cream balances out the cake’s sweetness beautifully.
- Chocolate Ganache Drizzle: Enhance decadence by drizzling warm ganache over each slice, adding a delightful chocolatey richness.
- Fresh Berries: Juicy strawberries or raspberries add a refreshing burst of tartness that cuts through the sweetness.
- Whipped Cream: Light and airy homemade whipped cream complements the cake’s richness, inviting a cloud-like texture on your plate.
- Coffee or Espresso: A bold cup of coffee brings out the chocolate flavors, creating a harmonious pairing for dessert lovers.
- Sparkling Water or Lemonade: For a refreshing twist, serve with a chilled sparkling water or zesty lemonade for a fizzy contrast.
- Chocolate Chip Cookies: For the ultimate cookie lover, serve alongside warm chocolate chip cookies to double down on that cookie nostalgia.
Create an unforgettable dessert moment that invites everyone to indulge and savor every crumb!
Expert Tips for Chocolate Chip Cookie Dough Cake
- Heat-Treat Flour: Always heat-treat your flour for edible cookie dough to eliminate harmful bacteria, ensuring it’s safe to eat.
- Room Temperature Ingredients: Use room temperature eggs and butter for smoother batter and better cake texture—this is key for a moist Chocolate Chip Cookie Dough Cake.
- Proper Cooling: Allow your cakes to cool completely before frosting; this prevents melting and ensures layers stack beautifully.
- Buttercream Consistency: If your buttercream is too stiff, add a teaspoon of milk at a time until you achieve that perfect spreadable texture.
- Chill Ganache: Chill ganache slightly before drizzling; it should be pourable but not so cold that it hardens too quickly on the cake.
Chocolate Chip Cookie Dough Cake Recipe FAQs
What kind of flour should I use for this cake?
I recommend using cake flour for the best texture in your Chocolate Chip Cookie Dough Cake. If you can’t find it, you can easily make DIY cake flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch.
How can I store leftovers?
Store the cake at room temperature in an airtight container for up to 3 days to keep it moist. If you need to store it longer, you can refrigerate it for up to 5 days—just ensure it’s well-covered so it doesn’t dry out.
Can I freeze this cake?
Absolutely! To freeze the cake, wrap the layers tightly in plastic wrap and place them in a freezer-safe bag. This prevents freezer burn and keeps it fresh for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the fridge and reheat individual slices in the microwave for 10-15 seconds.
What should I do if my buttercream is too stiff?
If your buttercream is not spreadable, try adding a teaspoon of milk at a time until it reaches the desired consistency. Remember, the goal is a fluffy, smooth frosting that can easily be spread on the cake.
Can I make any dietary substitutions for this recipe?
Yes, you can make a few adjustments! For a gluten-free version, swap regular flour for a gluten-free flour blend using the same measurements. Additionally, for dairy-free options, use non-dairy milk and replace butter with a dairy-free counterpart, which works well without compromising flavor.
Is the cookie dough safe to eat?
Indeed! To ensure that the cookie dough is safe to eat raw, be sure to use heat-treated flour in your edible cookie dough mix. This means baking the flour at 350°F (175°C) for about 5 minutes to kill any harmful bacteria before incorporating it into the dough. Enjoy guilt-free!
Decadent Chocolate Chip Cookie Dough Cake to Savor Today
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177ºC). Grease and line your cake pans with parchment paper.
- In a mixing bowl, cream together the unsalted butter until smooth. Gradually add granulated and brown sugars, then incorporate eggs one at a time.
- Stir in vanilla extract and sour cream before folding in the dry ingredients combined with whole milk until just blended.
- Gently fold in the mini chocolate chips to evenly distribute throughout the batter.
- Divide the batter equally between the prepared pans and bake for 30-35 minutes.
- Allow the cakes to cool briefly in the pans before transferring to a wire rack to cool completely.
- Heat-treat the all-purpose flour to eliminate harmful bacteria. Cream butter and both sugars together.
- Mix in milk, vanilla extract, and heat-treated flour until combined, then stir in chocolate chips and refrigerate until firm.
- In a mixing bowl, cream the unsalted butter with brown sugar until fluffy. Gradually add powdered sugar, then mix in vanilla extract, salt, and enough milk for desired consistency.
- Heat heavy whipping cream until simmering, pour over chocolate chips, and whisk until smooth and glossy. Let it cool slightly.
- Layer the cooled cake with buttercream and sprinkle crumbled edible cookie dough between layers.
- Apply a crumb coat and chill for 30 minutes. Decorate the outer layer with buttercream and drizzle ganache on top.
- Finish with cookie dough balls and optionally sprinkle some sea salt on top.