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Cookie Dough Layer Cake
Melissa Andrew

Cookie Dough Layer Cake

Cookie Dough Layer Cake
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Prep Time 45 minutes
Bake Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Edible Cookie Dough
  • 115 g unsalted butter ½ cup, softened
  • 100 g granulated sugar ½ cup
  • 120 g brown sugar ⅔ cup
  • 60 ml milk ¼ cup
  • 2 teaspoons vanilla extract
  • 240 g all-purpose flour 2 cups, heat-treated
  • ½ teaspoon salt
  • 170 g mini chocolate chips 1 cup
Vanilla Cake Layers
  • 340 g unsalted butter 1½ cups, softened
  • 400 g granulated sugar 2 cups
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 375 g all-purpose flour 3 cups
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 240 ml whole milk 1 cup
  • 120 g sour cream ½ cup
  • 150 g mini chocolate chips 1 cup
Cookie Dough Buttercream
  • 340 g unsalted butter 1½ cups, softened
  • 600 g powdered sugar 5 cups
  • 120 g brown sugar ¾ cup
  • 120 g heat-treated flour 1 cup
  • 60 ml milk ¼ cup
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 80 g mini chocolate chips ½ cup
Chocolate Ganache
  • 115 g dark chocolate 4 oz, chopped
  • 120 ml heavy cream ½ cup
  • 2 teaspoons neutral oil

Method
 

  1. Preheat your oven to 175°C (350°F) and prepare your cake pans by greasing them and lining the bottoms with parchment paper
  2. Start by heat-treating the flour for the cookie dough by baking it for 5 minutes at 175°C or microwaving it until it reaches a safe temperature, then let it cool completely
  3. In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes
  4. Add milk and vanilla extract, mixing until smooth and well combined
  5. Gradually add the heat-treated flour and salt, mixing until a soft dough forms
  6. Fold in mini chocolate chips evenly, then divide the dough into small chunks and refrigerate for at least 30 minutes
  7. In a separate large bowl, beat butter and sugar for the cake layers until pale and fluffy, ensuring proper aeration
  8. Add eggs one at a time, mixing thoroughly after each addition
  9. Mix in vanilla extract for flavor depth
  10. In another bowl, whisk together flour, baking powder, and salt
  11. Add dry ingredients to the wet mixture in batches, alternating with milk, mixing gently each time
  12. Fold in sour cream to enhance moisture and softness
  13. Add mini chocolate chips and mix lightly to distribute evenly
  14. Divide the batter evenly into prepared pans
  15. Press small chilled cookie dough pieces into the batter, ensuring they are slightly covered
  16. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean
  17. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely
  18. To prepare buttercream, beat butter until smooth and creamy
  19. Gradually add powdered sugar and beat until fluffy
  20. Mix in brown sugar, flour, milk, vanilla extract, and salt until smooth
  21. Fold in mini chocolate chips for texture
  22. Place one cake layer on a serving plate and spread a thick layer of buttercream evenly
  23. Add a few cookie dough chunks on top for extra richness
  24. Place the next cake layer on top and repeat the process
  25. Apply a thin crumb coat over the entire cake and chill for 20 minutes
  26. Add a final layer of buttercream and smooth it using an offset spatula
  27. Prepare ganache by heating cream and pouring it over chocolate, stirring until smooth
  28. Let ganache cool slightly before pouring it over the cake for a drip effect
  29. Decorate with extra cookie dough pieces and chocolate chips as desired
  30. Chill slightly before slicing for clean layers

Notes

  • Protein: 6 g
  • Carbohydrates: 85 g
  • Fat: 38 g
  • Fiber: 2 g
  • Sugar: 60 g
  • Sodium: 250 mg