Indulge in the ultimate dessert mashup with this Chocolate Chip Cookie Dough Cake. Rich chocolate cake layers are stacked with creamy, edible cookie dough and fluffy brown sugar buttercream frosting, then draped in a silky dark chocolate ganache. This cake delivers the nostalgic joy of cookie dough with the decadent satisfaction of a layered cake—perfect for birthdays, celebrations, or any time you crave something truly special.

Why You’ll Love This Recipe:

Two desserts in one – Chocolate cake meets cookie dough.
No raw eggs – Edible, safe-to-eat cookie dough included.
Perfect for special occasions – Ideal birthday or party cake.
Rich and indulgent – Loaded with chocolate, buttercream, and ganache.

Ingredients Breakdown:

For the Edible Cookie Dough Layer:

Butter & brown sugar: Classic cookie base flavor.
Heat-treated flour: Safe for consumption—no baking required.
Milk: Adds softness and creaminess.
Mini chocolate chips: Perfect size for smooth layering.

For the Chocolate Cake Base:

All-purpose flour & cocoa powder: Creates a rich chocolate crumb.
Oil: Keeps the cake moist and tender.
Eggs & vanilla extract: Add structure and depth of flavor.
Milk: Balances the batter for a soft texture.

For the Cookie Dough Frosting:

Butter, powdered sugar, and brown sugar: Sweet, creamy, and smooth.
Heavy cream: Creates a whipped, spreadable consistency.
Vanilla extract: Boosts flavor and aroma.

For the Chocolate Coating:

Dark chocolate chips: Rich flavor and glossy finish.
Coconut oil or butter: Helps chocolate melt smoothly and set perfectly

Tips and Tricks:

Heat-treat flour in the microwave or oven to make it safe for edible cookie dough.
Chill cookie dough before assembling for easier layering.
Level your cake layers with a serrated knife for a clean, professional finish.
Use a cake turntable for easier and smoother frosting application.

Variations and Customizations:

Use milk chocolate chips instead of dark for a sweeter ganache.
Add chopped nuts to the cookie dough for crunch.
Swap vanilla frosting for cream cheese frosting for a tangy twist.
Make mini cookie dough cakes using muffin tins and layering with small discs of cookie dough.

Pairing Suggestions:

Pair this rich cake with:

Storage Instructions:

Refrigerator: Store covered for up to 5 days.
Freezer: Wrap individual slices and freeze for up to 2 months.
To serve: Let the cake sit at room temperature for 15–20 minutes before slicing.

Chocolate Chip Cookie Dough Cake

Author: easysweetmeal
Total Time: 1 hour (plus chilling time)
Yield: 10–12 servings 1x

Print Recipe

Description

Chocolate Chip Cookie Dough Cake – Layers of moist chocolate cake, edible cookie dough, brown sugar buttercream, and dark chocolate ganache. The ultimate dessert mashup for cookie dough lovers! Perfect for birthdays or anytime you want decadence

Ingredients

Scale

½ cup unsalted butter, softened
¾ cup packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour (heat-treated)
2 tablespoons milk
1 cup mini chocolate chips
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
1 cup unsalted butter, softened
2 cups powdered sugar
½ cup brown sugar
2 teaspoons vanilla extract
¼ cup heavy cream
1½ cups dark chocolate chips
1 tablespoon coconut oil or butter

Instructions

1. Prepare the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat oil, sugar, eggs, and vanilla until smooth. Alternate adding dry ingredients and milk, mixing until fully combined.
Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.

2. Make the Cookie Dough

In a mixing bowl, beat softened butter and brown sugar until light and fluffy.
Stir in vanilla and salt.
Add heat-treated flour and milk, then fold in mini chocolate chips. Set aside.

3. Prepare the Frosting

Beat butter until creamy and fluffy.
Add powdered sugar and brown sugar gradually, beating until well incorporated.
Mix in vanilla extract. Slowly add heavy cream until the frosting reaches a spreadable consistency.

4. Assemble the Cake

Place one cooled cake layer on a serving plate. Spread an even layer of frosting, followed by a layer of cookie dough (you can press the dough flat between parchment before adding it).
Add the second cake layer on top. Frost the top and sides of the cake with remaining frosting.

5. Make the Ganache Topping

In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until smooth.
Pour over the cake, letting it drip slightly down the sides.

6. Garnish and Chill

Sprinkle extra mini chocolate chips or cookie dough bites on top for garnish.
Refrigerate the cake for at least 30 minutes to set before slicing and serving.

Notes

This cake is rich and dense, perfect for celebrations where you want to impress.
Smaller slices go a long way, especially for kids.
Customize the cookie dough with peanut butter chips or white chocolate for a twist.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American