Cookie Dough Cake Recipe | Easy Bakery-Style Dessert
Make cookie dough cake with soft layers, edible cookie dough filling, and creamy frosting. A rich, indulgent dessert perfect for any occasion!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Cake pans (round or square)
- Oven
- Spatula
Ingredients
- 2 ½ cups all‑purpose flour (plus extra for cookie dough, heat‑treated)
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 cup brown sugar (for cookie dough)
- ½ cup butter (for cookie dough)
- 1 cup chocolate chips
- Frosting or ganache of choice
Instructions
- Bake Cake Layers: Cream butter and sugar, add eggs and vanilla. Mix flour, baking powder, and salt separately, then combine with wet mixture. Add milk. Bake at 350°F (175°C) for 25–30 minutes. Cool completely.
- Make Edible Cookie Dough: Mix softened butter, brown sugar, and vanilla. Stir in heat‑treated flour and chocolate chips. Ensure no raw eggs are used.
- Assemble Cake: Spread frosting and cookie dough between cake layers. Frost outside of cake and decorate with cookie dough chunks.
- Chill & Slice: Refrigerate for 30 minutes before slicing for neat layers.
- Expert Tip: Chilling ensures cookie dough sets and slices cleanly.
Notes
- Always use heat‑treated flour for safe cookie dough.
- Customize with chocolate, funfetti, or caramel variations.
- Store in fridge up to 4 days; freeze slices for 2 months.
- Chill before slicing for best presentation.
- Great centerpiece dessert for birthdays or holidays.