By Bring Cookie Dough Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Cookie Dough Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cookie Dough Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cookie Dough:
1/2 cup (110g) unsalted butter, room temperature
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 Cake:
1 1/2 cups (330g) unsalted butter, room temperature
2 cups (400g) granulated 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 (or sour cream)
1 cup (180g) mini chocolate chips
For the Cookie Dough Buttercream:
1 1/2 cups (330g) unsalted butter, room temperature
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
For the Chocolate Ganache:
4 oz bittersweet chocolate, chopped
4 oz (1/2 cup) heavy cream
2-3 tsp vegetable oil
PREPARATION STEPS
For the Cookie Dough:
Mix the Wet Ingredients:
In a large bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy. Add the milk and vanilla extract and mix until smooth.
Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Add Chocolate Chips:
Stir in the mini chocolate chips. Set the cookie dough aside.
For the Cake:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a large bowl, cream together the unsalted butter and granulated sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the milk and Greek yogurt (or sour cream). Mix until just combined.
Add Chocolate Chips:
Stir in the mini chocolate chips. Divide the batter evenly between the two prepared pans.
Bake the Cake:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cookie Dough Buttercream:
Make the Buttercream:
In a large bowl, cream together the unsalted butter, powdered sugar, and light brown sugar until smooth. Add the all-purpose flour and continue mixing until fully combined.
Add the milk, vanilla extract, and salt, and mix until smooth. Stir in the mini chocolate chips.
For the Chocolate Ganache:
Prepare the Ganache:
Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt the chocolate. Stir until smooth. Add vegetable oil to make the ganache glossy and smooth.
Assemble the Cake:
Layer the Cake:
Place the first cake layer on a serving platter. Spread a layer of cookie dough buttercream on top, followed by half of the cookie dough you set aside earlier.
Add the Second Layer:
Place the second cake layer on top of the cookie dough layer. Spread the remaining cookie dough buttercream over the top of the cake.
Drizzle with Ganache:
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Decorate:
If desired, decorate the cake with additional mini chocolate chips or sprinkles.
Serve and Enjoy!
This indulgent cake combines the classic flavors of cookie dough and chocolate cake, topped with a luscious cookie dough buttercream and smooth chocolate ganache for an irresistible dessert!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
