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Chocolate Chip Cookie Dough Cake: The Ultimate Dessert Recipe

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3.9 from 36 reviews

  • Author: Emma
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

Indulge in the ultimate dessert experience with this Chocolate Chip Cookie Dough Cake, featuring moist cake layers studded with semi-sweet chocolate chips, sandwiched with luscious cookie dough filling and topped with a rich cocoa-infused buttercream frosting. This show-stopping cake combines the best of chocolate chip cookie dough and classic cake for a crowd-pleasing treat perfect for any celebration.

Ingredients

Scale

Cake Batter

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup semi-sweet chocolate chips

Cookie Dough Filling

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup mini chocolate chips
  • 2 tablespoons milk

Cocoa Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup cocoa powder
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons heavy cream (as needed for consistency)

Additional

  • Extra mini chocolate chips (for garnish)
  • Chocolate drizzle (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt. Set this mixture aside.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes, which helps incorporate air for a tender cake.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure proper emulsification. Then stir in the vanilla extract for flavor.
  5. Combine Dry Ingredients and Buttermilk: Alternate adding the dry ingredient mixture and the buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined each time. Add half of the buttermilk in two increments, ending with the dry ingredients. Be careful to avoid overmixing, which can lead to a dense cake.
  6. Fold in Chocolate Chips: Using a spatula, gently fold in the semi-sweet chocolate chips to distribute them evenly without deflating the batter.
  7. Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans and smooth the tops for uniform baking. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring to wire racks to cool completely, which is essential before layering and frosting.
  9. Prepare Cookie Dough Filling – Cream Butter and Sugars: In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and well combined, roughly 2-3 minutes.
  10. Add Vanilla Extract: Mix in the vanilla extract thoroughly.
  11. Add Flour: Gradually add the all-purpose flour to the butter mixture, combining until just incorporated to maintain a soft dough texture.
  12. Incorporate Chocolate Chips and Milk: Fold in the mini chocolate chips, then add the milk, mixing until the dough is smooth and slightly sticky, mimicking edible cookie dough texture.
  13. Chill Dough (Optional): Set the cookie dough filling aside or refrigerate for 15-20 minutes; chilling makes it easier to handle during assembly.
  14. Prepare Cocoa Buttercream Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. Add vanilla extract and heavy cream by tablespoons until reaching desired consistency for spreading.
  15. Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of cookie dough filling over the cake. Repeat with the second layer. Top with the third layer of cake.
  16. Frost and Decorate: Apply a crumb coat of cocoa buttercream frosting over the assembled cake and refrigerate to set. Then frost the entire cake with the remaining cocoa buttercream. Garnish with extra mini chocolate chips and optional chocolate drizzle for an elegant finish.

Notes

  • Ensure all butter is softened to room temperature for smooth creaming and frosting consistency.
  • Avoid overmixing the cake batter to keep the cake light and tender.
  • Refrigerate the cookie dough filling if the kitchen is warm to prevent it from becoming too soft during assembly.
  • The cake can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • For a dairy-free variation, substitute butter and milk with plant-based alternatives.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/chocolate-chip-cookie-dough-cake-the-ultimate-dessert-recipe/