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:
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Two desserts in one – Chocolate cake meets cookie dough.
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No raw eggs – Edible, safe-to-eat cookie dough included.
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Perfect for special occasions – Ideal birthday or party cake.
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Rich and indulgent – Loaded with chocolate, buttercream, and ganache.
Ingredients Breakdown:
For the Edible Cookie Dough Layer:
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Butter & brown sugar: Classic cookie base flavor.
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Heat-treated flour: Safe for consumption—no baking required.
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Milk: Adds softness and creaminess.
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Mini chocolate chips: Perfect size for smooth layering.
For the Chocolate Cake Base:
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All-purpose flour & cocoa powder: Creates a rich chocolate crumb.
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Oil: Keeps the cake moist and tender.
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Eggs & vanilla extract: Add structure and depth of flavor.
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Milk: Balances the batter for a soft texture.
For the Cookie Dough Frosting:
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Butter, powdered sugar, and brown sugar: Sweet, creamy, and smooth.
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Heavy cream: Creates a whipped, spreadable consistency.
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Vanilla extract: Boosts flavor and aroma.
For the Chocolate Coating:
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Dark chocolate chips: Rich flavor and glossy finish.
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Coconut oil or butter: Helps chocolate melt smoothly and set perfectly
Tips and Tricks:
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Heat-treat flour in the microwave or oven to make it safe for edible cookie dough.
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Chill cookie dough before assembling for easier layering.
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Level your cake layers with a serrated knife for a clean, professional finish.
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Use a cake turntable for easier and smoother frosting application.
Variations and Customizations:
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Use milk chocolate chips instead of dark for a sweeter ganache.
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Add chopped nuts to the cookie dough for crunch.
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Swap vanilla frosting for cream cheese frosting for a tangy twist.
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Make mini cookie dough cakes using muffin tins and layering with small discs of cookie dough.
Pairing Suggestions:
Pair this rich cake with:
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Vanilla bean ice cream
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Espresso or cold brew coffee
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A glass of cold milk
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Fresh strawberries or raspberries for contrast
Storage Instructions:
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Refrigerator: Store covered for up to 5 days.
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Freezer: Wrap individual slices and freeze for up to 2 months.
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To serve: Let the cake sit at room temperature for 15–20 minutes before slicing.
Popular Questions:
Can I use store-bought cookie dough?
You can, but homemade heat-treated dough offers better texture and flavor without risk of raw ingredients.
How do I heat-treat flour?
Bake flour on a sheet pan at 300°F for 10 minutes, or microwave in 30-second bursts, stirring often, until it reaches 165°F.
Can I make this cake ahead of time?
Yes! Assemble and chill up to 24 hours in advance. Add ganache and garnish just before serving.