Chocolate Chip Cookie Dough Cake
This chocolate chip cookie dough cake is made with chocolate chip vanilla cake, filled with edible cookie dough, covered with chocolate chip buttercream, topped with chocolate ganache, and more edible cookie dough!
Ingredients
Chocolate chip cake:
- 3 ½ cup Flour
- 2 cup Sugar
- 230 g Butter soft
- ⅓ cup Vegetable oil or canola oil
- 2 teaspoon Vanilla extract
- 4 Eggs
- ½ teaspoon Salt
- 3 teaspoon Baking powder
- ⅓ cup Sour cream
- 1 ½ cups Buttermilk
- 1 ½ cups Chocolate chips
Vanilla buttercream:
- 320 g Butter soft
- 700 g Powder sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 4-5 tablespoon Milk
- ½ cup Chocolate chips
Edible cookie dough
- 1 cup Flour
- 115 g Butter
- ½ teaspoon Kohser salt
- 1 teaspoon Vanilla extract
- ½ cup Mini chocolate chips
- ½ cup Brown sugar
- ¼ cup Sugar
- 2 tablespoon Milk
Chocolate ganache:
- 100 g Dark chocolate
- 100 g Heavy cream
Instructions
Chocolate chip cake:
- Preheat an oven to 180c (350f) and prepare 3 8-inch baking pans with parchment paper.
- Into a big mixing bowl, add the soft butter, salt, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the vegetable oil and vanilla extract and mix until combined.
- Into a big measuring cup or a small mixing bowl, add the buttermilk, eggs, sour cream, and mix with a whisk.
- Then into a medium mixing bowl, add the flour, and baking powder. Mix with a whisk until combined.
- Add ½ of the dry mixture and ½ of the wet mixture into the butter mixer and mix it until almost combined.
- Add the other half of the dry ingredients and the wet mixture and the chocolate chips, and mix until just combined.
- Divide the batter into 3 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cakes cool to room temperature and remove them from the pans.
Make the cookie dough buttercream:
- Into a big mixing bowl, add the room temperature butter, powder sugar, vanilla extract, salt, and milk. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
- Add the chocolate chips and fold with a spatula until well combined.
Make the edible cookie dough:
- Spread the flour on a parchment paper lined baking sheet and bake in a 180c (350f) preheated oven for about 10 minutes. This step insures to kill the bacteria in the flour and make the cookie dough edible. Set aside to cool.
- Into a big mixing bowl, add the butter, sugar, and brown sugar. Mix with an electric hand mixer for 2-3 minutes or until the mixture is smooth.
- Add the vanilla extract, salt, milk, chocolate chips, and mix until combined.
- Add the flour and fold until just combined and there are no visible flour pockets.
- Shape the cookie dough into small balls and set aside.
Make the chocolate ganache:
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Assemble the cake:
- Pipe a small dollop of the buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with ⅓ of the buttercream and spread an even layer of the buttercream with a spatula.
- Top the buttercream with cookie dough balls and top with the second layer of cake. Repeat adding the buttercream and cookie dough ball and top with the third cake layer.
- Frost the cake with the remaining buttercream and smooth it out with a spatula.
- Top the cake with the chocolate ganache. We made a drip design using an offset spatula. Top the chocolate ganache with cookie dough balls for decoration.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Nutrition
Calories: 766kcalCarbohydrates: 124gProtein: 7gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 149mgSodium: 526mgPotassium: 170mgFiber: 2gSugar: 50gVitamin A: 1281IUVitamin C: 1mgCalcium: 124mgIron: 3mg
Tried this recipe?Let us know how it was!