Triple Cookie Dough Cake
Calling all cookie dough lovers, your dream has come true! Triple cookie dough in cake! Whoa! Luscious layers of vanilla cake with cookie dough baked into the layers, layered with cookie dough buttercream, and then topped with raw cookie dough, wow! This cake is the all any sweet tooth lovers could ever ask for and MORE.
I don’t know about you but I love some raw cookie dough and I always loved sneaking some bites as a kid, which, of course, I still do 😉. One bite of this richness and you’ve hit level 10 on the cookie dough scale!
Now, let’s get real. Not only is this cake a dream come true for your tastebuds, but a jaw-dropper at any party.
Now, there are 4 pieces to this cake that encompass its gloriousness:
1. Chocolate Chip Cake
2. Cookie Dough Chunks
3. Cookie Dough Buttercream
4. Rich Chocolate Ganache
Here are a few tips that will guarantee a great cake:
- Always using softened butter is very important! If you’re in a pinch and quickly pop it in the microwave, there’s a chance some of it could get too soft and melted, resulting in a different texture.
- Chilling your cookie dough chunks will help it not melt in the oven.
- If you stick a toothpick into the cake once it’s done baking and it’s very gooey, there’s a chance you might have stuck it in the cookie dough, which is expected. Overall, you’re better off sticking the toothpick right into the middle to test the cake part for the best results.
- To get the best consistency of ganache, always start with a little milk/cream before adding too much so that it stays thick enough.
- It’s best to use mini chocolate chips for the buttercream because it will easily spread and not stick out.
- To ensure the cakes don’t stick, the best option is to grease the cake pans and then line the bottom with parchment paper. This will ensure that it will pop right out after cooling.
- It’s important that the cake fully cool before frosting, otherwise the whole thing will melt into a big pile 😢.
Now you might be wondering, is it safe to eat?
Yes! The cookie dough is eggless so you don’t have to worry. 😉 Let’s be real, does anyone not eat regular cookie dough either?
First things first, you’ll have to make the cookie dough that will bake inside the cakes because it has to briefly chill.
After the cookie dough is made, it’s cake time! Even with all the cookie dough, there’s cake in there and it’s just as special.
Like most cakes, you’ll whisk together the dry ingredients and then beat the wet ingredients. After the typical mixing, the special addition of chocolate chips is just one step towards deliciousness. It’s important to not over mix the cake batter, otherwise, it could become dense and dry after baking.
Don’t forget, you still have to add those cookie dough discs right into the dough! Once added, cover them with a little bit of batter and bake for 32-35 minutes.
Once baked, it’s time to make one of the best parts, buttercream! Now, this isn’t your typical powdered sugar, butter, and vanilla buttercream, this is cookie dough buttercream! Brown sugar, butter, chocolate chips… just a few things that make this wonderful!
How can I store it?
Once the cake is prepared and assembled, you can store it in a cake container or covered in the fridge.
If the cake has been sliced and you need to store it, make sure to covered tightly.
If you liked this recipe, here’s a few of our favorite cake recipes:
Here are some of our top suggestions for materials:
- Covered Cake Stand – Hearth & Home
- Cake Storage Container
- 8-inch cake pans
- Cuisinart Hand Mixer
- Offset Spatula
Triple Cookie Dough Cake
Course: Cakes & CupcakesCuisine: DessertDifficulty: Intermediate8
servings2
hours35
minutesCookie dough chunks baked into the layers, moist cake, sweet cookie dough buttercream, and rich ganache = love at first sight. Duh.
Ingredients
- Cookie Dough Clusters
2 cups flour* Notes
1 cup chocolate chips
1 tsp vanilla extract
2/3 cup brown sugar, packed
1/3 cup sugar
1/2 cup butter, softened
1/4 cup milk
- Chocolate Chip Cake
3 cups flour
1/2 tsp salt
2 tsp baking powder
1 1/2 cups butter, softened (3 sticks)
2 cups sugar
1 cup milk
3 eggs
1/2 cup sour cream
2 1/2 tsp vanilla extract
2/3 cup chocolate chips
- Cookie Dough Buttercream
3/4 cup brown sugar, packed
3 1/2 – 4 cups powdered sugar
1 1/2 cups butter, softened (3 sticks)
2 tsp vanilla extract
2 tbsp milk
1/2 cup mini chocolate chips
- Ganache
1/2 cup semi-sweet chocolate chips
2 tsp neutral oil
2 tsp milk
Directions
- Cookie Dough Clusters
- Start by making the cookie dough clusters! Cream together the butter and sugar until light and fluffy, Next, add in the milk and vanilla. Continue to mix.
- Then, mix the flour into the dough. Once mixed, gently fold in the chocolate chips.
- Once the dough is made, scoop a golf ball sized portion in your hand. Roll the dough into a ball and slightly flatten into a patty. In the end, you should have 15 patties. Chill the patties in the fridge until the cakes are ready to bake. Reserve the remaining cookie dough for the topping.
- Chocolate Chip Cake
- Grease 3, 8″ circle cake pans with non-stick spray and line the bottom with some parchment. Set aside.
- Whisk together the flour, salt, and baking powder. Set aside.
- In a measuring glass, mix together the vanilla and milk. Set aside.
- Next, cream together the butter and sugar. Cream for 3-5 minutes to ensure extra fluffiness.
- After creaming the butter and sugar, mix in the the eggs one at a time. Then, add in the yogurt and continue to mix.
- Now, alternately mix in the milk mixture and dry ingredients to the butter mixture. (Add dry ingredients, mix, add milk mixture, mix…) Continue this process starting and ending with the dry ingredients.
- Once it’s mixed, gently fold in the chocolate chips.
- Evenly add the batter to the cake pans. Once added, add 5 cookie dough clusters to each cake pan. Cover the cookie dough clusters with the batter and bake for 32-35 minutes until a toothpick comes out clean.* Notes
- Once baked, let the cake fully cool. While the cakes are cooling, let’s make the cookie dough frosting!
- Cookie Dough Buttercream
- Start by creaming together your butter and brown sugar.
- Add the powdered sugar in 3 additions, otherwise, you’ll get a white cloud all over the kitchen. 😉 Continue to mix.
- After the powdered sugar, add the milk and mix.
- Next, mix in the vanilla. Once mixed fully, gently fold in the mini chocolate chips.
- Assembly
- After everything is prepared and cooled, it’s time to assemble! Add a small dollop of icing in the middle of a cake platter and place one layer of cake over it. This will ensure that the cake doesn’t move when decorating.
- Scoop a medium portion of icing onto the cake layer and smooth. You can smooth the icing using an offset spatula, knife, or spoon. Continue layering the cake and icing, adding an even amount of icing in between each cake layer.
- Once all the layers are stacked, smooth the remaining frosting on the outside of the cake. Chill in the fridge for 10 minutes.
- Once chilled, melt the chocolate chips in a microwave or on the stove. Once the chocolate chips are melted, stir in the oil and milk until shiny and smooth.
- Smooth the ganache over the top of the cake and gently scoop it to the edge so the ganache can drip over the edge.
- Garnish the edge with the remaining raw cookie dough and enjoy!
Notes
- Before adding the flour to the raw cookie dough, bake it in the oven on a parchment-lined cookie sheet. This will ensure there is no bacteria or anything harmful to the dough.
- If the toothpick comes out gooey and unusual, there’s a chance you might have stuck it into the cookie dough chunks and that’s ok. For the best results, stick the toothpick directly in the middle so you’re testing the cakes.
- If your ganache seems too thick, add 1-2 more tsp of milk.
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