Cookie Dough Cake

Globs of cookie dough baked into layers of sweet vanilla cake make this Cookie Dough Cake a showstopper for any occasion. Whether it’s a birthday party, a family gathering, or just a treat for yourself, this cake is sure to impress. The rich flavors of cookie dough and chocolate combined with fluffy cake layers create an irresistible dessert. Plus, the decadent chocolate ganache adds a luxurious finish that will leave everyone wanting more.

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Why You’ll Love This Recipe

• Delicious Flavor: The combination of cookie dough and vanilla cake creates a mouthwatering taste that anyone can enjoy.
• Versatile Occasion: Perfect for birthdays, celebrations, or just because! This cake fits any event.
• Showstopper Presentation: The chocolate ganache topping and cookie dough buttercream make this cake visually stunning.
• Easy to Make: Even beginners can master this recipe with clear steps and accessible ingredients.
• Fun for Everyone: It’s a fun recipe to make with kids or friends, making baking an enjoyable experience.

Tools and Preparation

Before you start making your Cookie Dough Cake, gather the necessary tools to ensure everything goes smoothly in the kitchen.

Essential Tools and Equipment

• Stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Baking pans (8-inch)
• Whisk
• Offset spatula

Importance of Each Tool

• Stand mixer: Saves time and effort when creaming butter and sugar or mixing batter.
• Baking pans: Ensures even baking and gives the cake its perfect shape.
• Rubber spatula: Helps in folding ingredients gently without deflating the batter.

Ingredients

Globs of cookie dough baked into layers of sweet vanilla cake, all smothered in cookie dough buttercream and coated in silky chocolate ganache.

For the Cookie Dough Layer

• 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 Cake Layers

• 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 Cookie Dough Buttercream

• 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

For the Chocolate Ganache

• 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

Gather all ingredients on your countertop. Measure each one carefully for best results.

Step 2: Make Cookie Dough

In a mixing bowl, combine:
1. Unsalted butter, granulated sugar, and brown sugar. Cream together until light and fluffy.
2. Add milk and vanilla extract. Mix well.
3. Gradually add flour and salt; mix until just combined.
4. Fold in mini chocolate chips gently.
5. Scoop globs of cookie dough onto parchment paper; freeze while you prepare the cake layers.

Step 3: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease your 8-inch baking pans with cooking spray or butter.

Step 4: Make Cake Batter

In a stand mixer:
1. Cream unsalted butter with granulated sugar until smooth.
2. Add eggs one at a time, mixing well after each addition followed by vanilla extract.
3. In another bowl, whisk together flour, baking powder, and salt.
4. Alternate adding dry ingredients with whole milk and Greek yogurt until fully incorporated. Stir in mini chocolate chips.

Step 5: Assemble Cake Layers

Pour half of the batter into one prepared pan. Place frozen cookie dough globs evenly over it, then top with remaining batter. Repeat for second layer.

Step 6: Bake Cakes

Bake cakes in preheated oven for about 30 minutes or until a toothpick inserted comes out clean.

Step 7: Cool Cakes

Let cakes cool in pans for about 10 minutes before transferring to wire racks to cool completely.

Continue with frosting assembly instructions as needed!

How to Serve Cookie Dough Cake

Serving your Cookie Dough Cake can be as delightful as making it! Whether it’s a birthday party or a casual get-together, this cake is sure to impress. Here are some fun serving suggestions to elevate your dessert experience.

For Birthdays

• Candles and Confetti: Add colorful candles and edible confetti on top for a festive touch.
• Ice Cream Scoop: Serve with a scoop of vanilla ice cream to complement the rich flavors of the cake.

With Coffee

• Espresso Shot: Pair each slice with a shot of espresso for a delightful contrast between sweet and bitter.
• Cappuccino: Offer cappuccinos topped with cocoa powder alongside the cake for a cozy experience.

As Dessert Bars

• Mini Slices: Cut the cake into small squares for easy serving at dessert bars or buffets.
• Toppings Station: Set up a toppings station with whipped cream, chocolate sauce, and sprinkles for guests to customize their slices.

For Special Occasions

• Themed Decor: Decorate the plate with chocolate drizzle or caramel sauce for an elegant presentation.
• Fresh Berries: Garnish each slice with fresh berries for a pop of color and freshness.

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How to Perfect Cookie Dough Cake

To truly master the art of baking the perfect Cookie Dough Cake, consider these helpful tips. They will guide you in achieving that soft, moist texture everyone loves!

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a smooth batter.
• Don’t Overmix the Batter: Mix just until combined. Overmixing can lead to dense cake layers.
• Chill Cookie Dough Pieces: Chill your cookie dough chunks before adding them to the batter. This prevents them from sinking during baking.
• Bake Evenly: Rotate your cake pans halfway through baking to ensure even cooking, especially if your oven has hot spots.
• Cool Completely Before Frosting: Let your cake layers cool down completely on wire racks before frosting. This helps prevent melting of the buttercream.
• Use Quality Chocolate Chips: High-quality chocolate chips will enhance the flavor of both the cake and frosting.

Best Side Dishes for Cookie Dough Cake

Pairing side dishes with your delicious Cookie Dough Cake can enhance its sweetness and balance out flavors. Here are some fantastic options!

1. Vanilla Ice Cream: A classic choice that complements the rich chocolate flavors beautifully.
2. Chocolate Mousse: Light and fluffy, this adds another layer of chocolate bliss alongside your cake.
3. Fruit Salad: A refreshing mix of seasonal fruits offers a light contrast to the sweetness of the cake.
4. Whipped Cream: Serve dollops on top or alongside slices for added creaminess.
5. Milkshake: A thick chocolate or vanilla milkshake makes for a fun pairing that kids will love!
6. Coffee Cake Muffins: These muffins can be served as a brunch item that pairs excellently with coffee after enjoying some cake.

Common Mistakes to Avoid

Baking a Cookie Dough Cake can be fun, but there are common pitfalls that can lead to disappointment. Here are some mistakes to watch out for:

• Overmixing the batter: This can make your cake tough. Mix just until ingredients are combined to retain a light texture.
• Ignoring ingredient temperature: Using cold butter or eggs can affect how well they incorporate. Always use room temperature ingredients for better results.
• Not measuring flour correctly: Too much flour can lead to a dry cake. Use the spoon and level method for accurate measurement.
• Skipping the baking powder: Baking powder is crucial for cake rise. Make sure it’s fresh and properly measured for fluffy layers.
• Underbaking or overbaking: Keep an eye on your cake as it bakes. Use a toothpick to check doneness; it should come out clean with a few crumbs.
• Neglecting cooling time: Cutting into a warm cake can ruin its structure. Allow your layers to cool completely before frosting.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Cookie Dough Cake

• Wrap each layer in plastic wrap and foil for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating Cookie Dough Cake

• Oven: Preheat to 350°F (175°C) and heat slices for about 10 minutes wrapped in foil.
• Microwave: Warm individual pieces for 15-20 seconds on medium power.
• Stovetop: Place on a skillet over low heat, covered, until warmed through.

Frequently Asked Questions

Here are some common questions about making a Cookie Dough Cake:

Can I use regular chocolate chips instead of mini?

You can use regular chocolate chips, but mini chips distribute better throughout the batter and frosting.

How do I ensure my Cookie Dough Cake stays moist?

To keep your cake moist, make sure not to overbake it and consider adding a little extra Greek yogurt or sour cream.

What variations can I try with this Cookie Dough Cake?

Feel free to add flavors like almond extract or even sprinkle in some nuts for added texture.

How should I store leftovers of my Cookie Dough Cake?

Store leftover cake in an airtight container in the refrigerator for up to five days or freeze slices individually.

Final Thoughts

This Cookie Dough Cake is an indulgent treat that combines layers of soft vanilla cake with delicious cookie dough and rich chocolate ganache. Its versatility allows you to customize flavors or add personal touches, making it perfect for any occasion. Try it out and impress your friends and family!

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Cookie Dough Cake

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• Author: Tia
• Total Time: 1 hour
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the ultimate dessert experience with this Cookie Dough Cake, a delightful combination of fluffy vanilla cake layers and rich cookie dough. This showstopper is perfect for birthdays, family gatherings, or simply treating yourself. Each slice features globs of cookie dough baked into the cake, topped with creamy cookie dough buttercream and finished with decadent chocolate ganache. It’s an irresistible treat that will leave everyone asking for seconds!

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch baking pans.
2. In a mixing bowl, cream together butter and sugars until fluffy. Add milk and vanilla; mix well. Gradually add flour and salt, then fold in mini chocolate chips. Freeze scoops of cookie dough while preparing the cake.
3. In a stand mixer, cream butter and sugar until smooth. Incorporate eggs one at a time along with vanilla. In another bowl, whisk flour, baking powder, and salt; alternate adding this mixture with milk until combined.
4. Pour half the batter into each prepared pan, placing frozen cookie dough globs on top before adding the remaining batter.
5. Bake for about 30 minutes or until a toothpick comes out clean. Allow cakes to cool before frosting.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 35g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 50mg