Name: Cookie Dough Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup whole milk; For the Cookie Dough Filling:; ½ cup unsalted butter, softened; ½ cup brown sugar; 1 cup all-purpose flour (heat-treated); 2 tbsp milk; ½ cup mini chocolate chips; For the Buttercream:; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; 2 tbsp heavy cream; For Edible Cookie Dough Topping (optional):; ¼ cup unsalted butter, softened; ¼ cup brown sugar; 1 tbsp milk; ½ cup all-purpose flour (heat-treated); ¼ cup mini chocolate chips

Why You’ll Love Cookie Dough Cake Recipe

This cake is the ultimate fusion of two classic desserts—cookies and cake. Every bite offers a delicious mix of soft cake layers and the nostalgic taste of cookie dough. Whether you’re baking for a birthday, a party, or just to satisfy your sweet tooth, this cake is sure to impress. Plus, it’s made entirely with edible cookie dough, so you can indulge safely and joyfully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup whole milk

For the Cookie Dough Filling:
½ cup unsalted butter, softened
½ cup brown sugar
1 cup all-purpose flour (heat-treated)
2 tbsp milk
½ cup mini chocolate chips

For the Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream

For Edible Cookie Dough Topping (optional):
¼ cup unsalted butter, softened
¼ cup brown sugar
1 tbsp milk
½ cup all-purpose flour (heat-treated)
¼ cup mini chocolate chips

Directions

Bake the Cake:
Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well.
Gradually alternate adding the dry ingredients and milk to the batter.
Divide evenly into the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Cookie Dough Filling:
Beat together butter and brown sugar until smooth and creamy.
Add heat-treated flour, milk, and mini chocolate chips. Mix until combined and set aside.
Prepare the Buttercream:
Beat butter until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream. Beat until light and fluffy.
Assemble the Cake:
Spread cookie dough filling between each cooled cake layer.
Frost the entire cake with buttercream, smoothing the sides and top.
Add the Edible Cookie Dough:
Mix butter, brown sugar, milk, heat-treated flour, and chocolate chips to make edible cookie dough.
Roll into small balls and place on top of the frosted cake.
Serve:
Chill for 1 hour before slicing. Serve and enjoy your rich, cookie-dough-inspired creation.

Servings and timing

Servings: 12 slices
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 680 kcal per slice

Variations

Chocolate Cake Base: Replace ½ cup of flour with cocoa powder for a chocolatey twist.
Peanut Butter Cookie Dough: Swap out some of the butter for peanut butter in the filling.
Cookie Dough Drizzle: Drizzle melted chocolate or caramel sauce over the finished cake for an extra touch of indulgence.
Cupcake Version: Use the same batter and filling to create decadent cookie dough cupcakes.
Gluten-Free Option: Substitute with a gluten-free flour blend for both cake and dough components.

Storage/Reheating

Store leftover cake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving. The cake is best enjoyed chilled but can be brought to room temperature for a softer texture.

FAQs

How do I heat-treat flour safely for the cookie dough?

Spread the flour on a baking sheet and bake at 350°F (175°C) for 5–10 minutes to kill any bacteria, then let it cool before using.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and assemble the cake the next day for convenience.

Can I use store-bought edible cookie dough?

Absolutely. Store-bought edible cookie dough works well for both filling and topping if you’re short on time.

Why is my buttercream too thick?

If your buttercream is too thick, add a bit more heavy cream (1 tablespoon at a time) until you reach your desired consistency.

Can I make this cake without eggs?

Yes, substitute each egg with ¼ cup unsweetened applesauce or use a commercial egg replacer for similar results.

What’s the best way to frost the cake smoothly?

Chill your cake layers before frosting and use an offset spatula for an even, smooth finish.

How do I prevent my cake layers from sticking to the pan?

Grease the pans well and line the bottoms with parchment paper for easy removal.

Can I make this recipe into cupcakes?

Yes, this recipe makes about 24 cupcakes. Adjust the baking time to 18–20 minutes.

What kind of chocolate chips work best?

Mini chocolate chips blend perfectly into the cookie dough filling and topping without overpowering the texture.

How long does edible cookie dough last?

Edible cookie dough can be stored in the fridge for up to 1 week or frozen for up to 3 months.

Conclusion

This Cookie Dough Cake is the ultimate dessert for anyone who loves the taste of cookie dough and the elegance of a layered cake. With its soft vanilla cake, creamy cookie dough filling, and decorative edible dough topping, it’s a show-stopping treat for birthdays, celebrations, or simply satisfying your sweet cravings. Serve it chilled and enjoy every decadent bite.