Description
A decadent layer cake with moist vanilla layers, rich cookie dough filling, creamy buttercream frosting, and topped with edible cookie dough balls for the ultimate indulgence.
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing well.
- Gradually add the dry ingredients, alternating with milk, until smooth. Divide the batter evenly into the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- To make the cookie dough filling, beat the butter and brown sugar until creamy. Add the heat-treated flour, milk, and mini chocolate chips. Mix until combined; set aside.
- Prepare the buttercream by beating the butter until smooth. Gradually add powdered sugar, then mix in vanilla extract and heavy cream until fluffy.
- Assemble the cake by placing one cake layer on a stand. Spread a layer of cookie dough filling on top. Repeat with remaining layers.
- Frost the entire cake with buttercream, smoothing the sides and top.
- For the edible cookie dough topping, mix butter, brown sugar, milk, heat-treated flour, and chocolate chips. Roll into small balls and decorate the top of the cake.
- Chill the cake for 1 hour before slicing. Serve and enjoy!
Notes
- Ensure the flour for the cookie dough is heat-treated to make it safe to eat raw.
- For a richer flavor, chill the cake overnight before serving.
- You can use different types of chocolate chips for added variety.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 54g
- Sodium: 210mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
