Cookie Dough Cake
Globs of cookie dough baked into layers of sweet vanilla cake, all smothered in cookie dough buttercream and coated in silky chocolate ganache make this Cookie Dough Cake a showstopper. Perfect for birthdays, celebrations, or just a sweet treat, this cake combines the best of both worlds: classic cake and delicious cookie dough. Its rich flavors and delightful textures are sure to impress everyone at the table.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of vanilla cake, cookie dough, and chocolate ganache creates a rich, indulgent flavor profile that every dessert lover will appreciate.
- Fun Presentation: This three-layer cake is not only delicious but also visually appealing, making it perfect for special occasions like birthdays or family gatherings.
- Versatile Treat: You can customize the cake by adding your favorite mix-ins or toppings, making it suitable for various tastes and preferences.
- Easy to Make: Despite its impressive appearance, this cookie dough cake is straightforward to prepare, even for beginner bakers.
- Perfect for Sharing: With multiple layers and generous portions, it’s an excellent choice for parties and gatherings where you want to share a delightful dessert.
Tools and Preparation
To create your stunning Cookie Dough Cake, having the right tools on hand is key. Here are some essentials you’ll need to get started.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Cake pans (8-inch)
- Cooling rack
Importance of Each Tool
- Electric mixer: This tool saves time and ensures that your batter is mixed evenly, leading to a better texture in your cake.
- Cake pans: Using the right size pan helps ensure even baking and proper layering for your Cookie Dough Cake.
Ingredients
To make this fabulous Cookie Dough Cake, gather the following ingredients:
For the Vanilla Cake Layers
- 1/2 cup (110g) unsalted butter, room temp
- 1/2 cup (100g) granulated sugar
- 2/3 cup (130g) light brown sugar, packed
- 1/4 cup (60ml) milk
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour SEE NOTES
- 1/2 tsp salt
- 1 cup (180g) mini chocolate chips
For the Cookie Dough Buttercream
- 1 1/2 cups (330g) unsalted butter, room temp
- 2 cups (400g) sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups (400g) all-purpose flour SEE NOTES
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) whole milk
- 1/2 cup (125g) 2% Greek yogurt (sour cream also works)
- 1 cup (180g) mini chocolate chips
For the Chocolate Ganache
- 1 1/2 cups (330g) unsalted butter, room temp
- 5 cups (550g) powdered sugar
- 1 cup (130g) all-purpose flour SEE NOTES
- 3/4 cup (140g) light brown sugar, packed
- 1/4 cup (60ml) milk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup (90g) mini chocolate chips
- 4oz bittersweet chocolate, chopped
- 4oz (1/2 cup) heavy cream
- 2–3 tsp vegetable oil
How to Make Cookie Dough Cake
Step 1: Prepare Your Ingredients
Begin by measuring out all your ingredients. Room temperature butter will help create a fluffier batter.
Step 2: Make the Vanilla Cake Batter
In a mixing bowl:
1. Beat together the unsalted butter with granulated sugar and brown sugar until creamy.
2. Add milk and vanilla extract; mix well.
3. Gradually add flour and salt; stir until combined.
4. Fold in mini chocolate chips.
Step 3: Bake the Cake Layers
Preheat your oven to 350°F (175°C).
1. Grease three 8-inch round cake pans.
2. Divide the batter evenly among the pans.
3. Bake for about 30 minutes or until a toothpick inserted comes out clean.
Step 4: Cool the Cakes
Allow cakes to cool in pans for 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
Step 5: Prepare the Cookie Dough Buttercream
In another bowl:
1. Cream together unsalted butter with sugar until fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. Incorporate vanilla extract and dry ingredients alternately with milk until smooth.
Step 6: Assemble Your Cake
Once cooled:
1. Place one layer on a serving plate; spread a layer of cookie dough buttercream on top.
2. Repeat with remaining layers; frost outside of the cake with remaining buttercream.
Step 7: Make Chocolate Ganache
In a saucepan:
1. Heat heavy cream until just simmering; pour over chopped bittersweet chocolate in a bowl.
2. Let stand for a few minutes then stir until smooth; add vegetable oil if needed for shine.
Step 8: Finish with Ganache
Pour warm ganache over the top of your frosted cake, allowing it to drizzle down the sides for an elegant finish.
Now you’ve created an irresistible Cookie Dough Cake that’s perfect for any occasion! Enjoy every bite!
How to Serve Cookie Dough Cake
Serving a Cookie Dough Cake is all about presentation and pairing it with delightful accompaniments. Here are some fun serving suggestions that will enhance your dessert experience.
For the Chocolate Lovers
- Chocolate Drizzle: Drizzle extra chocolate ganache over the top for an indulgent touch.
- Chocolate Ice Cream: A scoop of rich chocolate ice cream on the side pairs perfectly with the cake’s sweetness.
With Fresh Fruits
- Berries Medley: Serve with strawberries and blueberries for a refreshing contrast.
- Banana Slices: Add banana slices to balance the richness of the cake.
Pairing Beverages
- Coffee: A warm cup of coffee can enhance the flavors of this sweet treat.
- Milkshake: Blend up a vanilla or chocolate milkshake for a fun twist!
Festive Touches
- Colored Sprinkles: Top the cake with colorful sprinkles for a festive look, perfect for birthdays.
- Whipped Cream: Serve with a dollop of whipped cream to add lightness to each slice.
How to Perfect Cookie Dough Cake
Perfecting your Cookie Dough Cake requires attention to detail. Here are some tips to ensure your cake turns out delicious every time.
- Use Room Temperature Ingredients: Let butter, eggs, and milk sit at room temperature for better mixing.
- Measure Flour Correctly: Use a spoon to aerate flour before scooping it into your measuring cup to avoid dense cake.
- Don’t Overmix Batter: Mix just until ingredients are combined to keep your cake tender.
- Check for Doneness Early: Start checking your cake five minutes before the recommended baking time to prevent overbaking.
- Cool Layers Completely: Ensure each layer is completely cool before frosting to avoid melting the buttercream.
- Chill Ganache Before Using: Allow ganache to cool slightly so it thickens and creates a beautiful drip effect.
Best Side Dishes for Cookie Dough Cake
To complement your Cookie Dough Cake, consider serving it with these delightful side dishes. They will enhance your dessert table and provide balance.
- Vanilla Ice Cream: Creamy vanilla ice cream adds a classic touch that pairs well with the cake’s flavors.
- Fruit Salad: A fresh fruit salad brings brightness and acidity, cutting through the richness of the cake.
- Cheesecake Bites: Mini cheesecake bites offer another sweet option without overwhelming guests.
- Caramel Sauce: A drizzle of caramel sauce can add additional sweetness and flavor complexity.
- Nutty Granola Bars: These provide crunch and make for a great snack alongside slices of cake.
- Chocolate-Covered Strawberries: These elegant treats add sophistication and are always a crowd-pleaser.
Common Mistakes to Avoid
Baking a Cookie Dough Cake can be a delightful experience, but avoiding common pitfalls is key to success.
- Using cold ingredients: Always use room temperature butter and eggs. Cold ingredients can lead to uneven mixing and texture.
- Overmixing the batter: Mix just until combined. Overmixing can create a dense cake instead of a light and fluffy one.
- Ignoring oven temperature: Preheat your oven thoroughly. Baking at the wrong temperature affects cake rising and texture.
- Not measuring flour correctly: Use the spoon-and-level method for accuracy. Too much flour can make your cake dry.
- Skipping the cooling time: Allow the layers to cool completely before frosting. This prevents the frosting from melting.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover cake in an airtight container.
- It will stay fresh for up to 5 days in the fridge.
Freezing Cookie Dough Cake
- Wrap each layer tightly in plastic wrap before freezing.
- You can freeze it for up to 3 months; just thaw in the refrigerator overnight before serving.
Reheating Cookie Dough Cake
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
- Microwave: Heat a slice for about 15-20 seconds, checking frequently.
- Stovetop: Place a slice in a skillet over low heat, covering it for even warming.
Frequently Asked Questions
Here are some common questions about making a Cookie Dough Cake.
Can I use different types of chocolate chips?
You can definitely substitute dark or white chocolate chips for mini chocolate chips. Each will offer a unique flavor twist!
How do I make my cake fluffier?
Be sure to cream the butter and sugar well until light and fluffy. This incorporates air, which helps your cake rise.
Can I customize the cookie dough filling?
Absolutely! Feel free to add nuts or dried fruits to your cookie dough layer for added texture and flavor.
What if my cake is too dense?
If your cake turns out dense, check your measurement technique, especially with flour, as too much can weigh it down.
How long does this cake last at room temperature?
A properly stored cookie dough cake can last about 2 days at room temperature without losing freshness.
Final Thoughts
The Cookie Dough Cake is not only delicious but also offers endless customization options! From different frostings to varied fillings, you can make it uniquely yours. We encourage you to try this recipe for your next celebration or simply as a treat for yourself—it’s worth every bite!
Cookie Dough Cake
- Total Time: 50 minutes
- Yield: Serves 12 1x
Description
Indulge in the delightful layers of our Cookie Dough Cake—a showstopper dessert that combines sweet vanilla cake with gooey cookie dough, all wrapped in rich chocolate ganache and creamy cookie dough buttercream. Perfect for birthdays, celebrations, or just a sweet craving, each bite offers a harmonious blend of flavors and textures that will impress everyone at your table. Easy to make yet breathtakingly beautiful, this cake is sure to become a favorite for any occasion!
Ingredients
- 1/2 cup (110g) unsalted butter, room temp
- 1/2 cup (100g) granulated sugar
- 2/3 cup (130g) light brown sugar, packed
- 1/4 cup (60ml) milk
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour
- 1/2 tsp salt
- 1 cup (180g) mini chocolate chips
- 1 1/2 cups (330g) unsalted butter, room temp
- 2 cups (400g) sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups (400g) all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) whole milk
- 1/2 cup (125g) 2% Greek yogurt
- 1 cup (180g) mini chocolate chips
- 1 1/2 cups (330g) unsalted butter, room temp
- 5 cups (550g) powdered sugar
- 1 cup (130g) all-purpose flour
- 3/4 cup (140g) light brown sugar, packed
- 1/4 cup (60ml) milk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup (90g) mini chocolate chips
- 4oz bittersweet chocolate, chopped
- 4oz (1/2 cup) heavy cream
- 2–3 tsp vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- Cream together unsalted butter with granulated and brown sugars until fluffy. Add milk and vanilla, mixing well.
- Gradually incorporate flour and salt, then fold in mini chocolate chips.
- Divide batter among the prepared pans and bake for about 30 minutes. Cool completely on a cooling rack.
- For the cookie dough buttercream, beat unsalted butter with sugar until light, then add eggs one at a time, alternating dry ingredients with milk until smooth.
- Assemble the cake by layering with cookie dough buttercream between cooled layers and frosting the outside with remaining buttercream.
- Make ganache by heating heavy cream and pouring it over chopped bittersweet chocolate; stir until smooth before pouring over the frosted cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 410
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
