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
1 1/2 cups unsalted butter, room temperature (339g)
2 1/4 cups packed light brown sugar (454g or 1 lb. box)
2 Tbsp heavy whipping cream (30g)
1 Tbsp vanilla extract (12g)
1 tsp fine salt (6g)
2 1/4 cups heat-treated all-purpose flour (280g)
1 cup mini chocolate chips (175g)
1/2 cup mini white chocolate chips (85g)
1/2 cup rainbow sprinkles (90g)
Chocolate Chip Cake
Ingredients:
3 cups all-purpose flour (375g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (5g)
1 cup unsalted butter, room temperature (226g or 2 sticks)
1 cup egg whites (about 7 egg whites, room temperature) (235g)
1 1/2 cups sour cream, room temperature (360g)
2 Tbsp vegetable oil (28g)
1 tsp vanilla extract (9g)
3/4 cup mini chocolate chips, tossed in flour (140g)
Brown Sugar Buttercream Frosting
Ingredients:
2 cups unsalted butter, room temperature (454g)
1 cup packed light brown sugar (200g)
1 Tbsp vanilla extract (12g)
1/2 tsp fine salt (3g)
7 cups powdered sugar (904g or a 2 lb. bag)
1/4 cup heavy cream or whipping cream (60g)
Chocolate Drip Recipe
Ingredients:
1/2 cup heavy cream (80g)
1/3 cup semi-sweet chocolate (60g)
Additional Decorations
2 cups rainbow sprinkles (350g)
1 cup mini chocolate chips (185g)
PREPARATION STEPS
Prepare the Edible Cookie Dough Filling:
In a large bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Add the heavy whipping cream, vanilla extract, and salt. Mix until combined.
Gradually add the heat-treated flour, mixing until just combined. Fold in the mini chocolate chips, white chocolate chips, and rainbow sprinkles. Set aside.
Make the Chocolate Chip Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, beat the butter until creamy. Add the egg whites, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Brown Sugar Buttercream Frosting:
In a large bowl, beat the unsalted butter until creamy. Add the brown sugar, vanilla extract, and salt. Mix until combined.
Gradually add the powdered sugar, mixing until smooth. Add the heavy cream and beat until fluffy.
Make the Chocolate Drip:
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the semi-sweet chocolate. Stir until smooth and let cool slightly.
Assemble the Cake:
Place one layer of chocolate chip cake on a serving plate. Spread a layer of brown sugar buttercream on top, then add a layer of edible cookie dough filling.
Repeat with the second layer of cake, more buttercream, and cookie dough filling. Top with the final layer of cake.
Frost the top and sides of the cake with the remaining brown sugar buttercream.
Drizzle the chocolate drip over the top of the cake, allowing it to run down the sides. Decorate with rainbow sprinkles and mini chocolate chips.
Serve:
Slice and enjoy your delicious Cookie Dough Cake!
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.
