Introduction

This Chocolate Chip Cookie Dough Layer Cake is a decadent treat combining moist cake layers with edible cookie dough and creamy frosting. It’s perfect for special occasions or any time you want a show-stopping dessert that’s both fun and delicious.

A slice of four-layer chocolate chip cake sits on a white plate with a slightly shiny metal texture. Each cake layer is yellow with many small dark chocolate chips inside. Between each cake layer is a light cream-colored frosting, smooth and thick. The top of the slice is also covered with this frosting and sprinkled with more mini chocolate chips. Beside the cake slice, there are small round cookie dough balls with dark spots, and a silver fork rests on the plate’s right side. The background has a white marbled texture with some clear glass bowls holding chocolate chips blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (325g) all-purpose flour
2 3/4 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
3/4 cup (155g) sugar
3/4 cup (168g) light brown sugar, packed
3 tsp vanilla extract
1/2 cup (115g) sour cream
3 large eggs
3/4 cup (180ml) milk
1 1/2 cups (254g) mini chocolate chips
1/2 cup + 2 tbsp (112g) unsalted butter, room temperature (for cookie dough)
1 cup (225g) packed light brown sugar (for cookie dough)
1 1/2 tsp vanilla extract (for cookie dough)
1/4 tsp salt (for cookie dough)
1 1/2 cups (195g) all-purpose flour, heat treated (for cookie dough)
1 cup (169g) semi-sweet mini chocolate chips (for cookie dough)
2-3 tbsp milk (for cookie dough)
2 1/4 cups (504g) unsalted butter, room temperature (for frosting)
1 cup (225g) packed light brown sugar (for frosting)
1 tbsp vanilla extract (for frosting)
1 cup (130g) all-purpose flour, heat treated (for frosting)
1/2 tsp salt (for frosting)
6 (690g) cups powdered sugar (for frosting)
3-6 tbsp heavy whipping cream (for frosting)
1 1/2 – 2 cups mini chocolate chips (for frosting decoration)

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixer bowl, beat the butter, sugar, brown sugar, and vanilla extract on medium speed until light and fluffy, about 2-3 minutes.
Step 4: Mix in the sour cream until well combined.
Step 5: Add eggs one at a time, mixing after each addition. Scrape down the bowl sides to fully incorporate.
Step 6: Add half of the dry ingredients and mix until mostly combined.
Step 7: Slowly add the milk and stir until blended.
Step 8: Add the remaining dry ingredients and mix until smooth, scraping the bowl as needed. Do not overmix.
Step 9: Fold in the mini chocolate chips evenly.
Step 10: Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted comes out with a few crumbs.
Step 11: Allow cakes to cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
Step 12: For the cookie dough, beat butter, brown sugar, and vanilla extract together until fluffy, about 2-3 minutes.
Step 13: Add salt and heat-treated flour, mixing until combined. Stir in mini chocolate chips.
Step 14: Gradually add milk, one tablespoon at a time, just until the dough can be rolled into balls but stays crumbly.
Step 15: Roll 20 cookie dough balls, each about 1/2 tablespoon, and set aside.
Step 16: For the frosting, beat butter until smooth.
Step 17: Add brown sugar and vanilla extract; mix until smooth.
Step 18: Mix in flour and salt until well combined and smooth.
Step 19: Add half of the powdered sugar and beat until smooth.
Step 20: Add 3 tablespoons heavy cream and mix until combined.
Step 21: Add the rest of the powdered sugar and beat until smooth. Adjust with more cream or milk as needed for spreading consistency.
Step 22: Level the cakes by trimming the domed tops with a serrated knife to create flat layers.
Step 23: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over it.
Step 24: Crumble half of the leftover cookie dough (not rolled) over the frosting, spreading it evenly to the edges. Add a thin frosting layer on top to help the next layer stick.
Step 25: Add the second cake layer, spread another cup of frosting, and sprinkle the remaining cookie dough crumbles. Again, add a thin frosting layer on top.
Step 26: Top with the final cake layer and frost the entire outside of the cake smoothly.
Step 27: Press mini chocolate chips into the sides of the frosted cake for decoration.
Step 28: Pipe the remaining frosting around the top edge and arrange the cookie dough balls on top. Use any leftover dough for extra decoration if desired.

Tips & Variations

Heat-treat the flour used in the cookie dough and frosting to ensure it’s safe to eat raw. Simply microwave or bake flour to kill bacteria.
You can substitute mini chocolate chips with regular size chips chopped smaller for a different texture.
If you prefer, swap sour cream in the cake for Greek yogurt for a slight tang and extra moisture.
To make the frosting lighter, use part cream cheese instead of all butter for a tangy flavor.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Before serving, bring the cake to room temperature to soften the cookie dough and frosting, making it easier to cut and enjoy.

How to Serve

A tall round cake with three visible layers covered in smooth light brown frosting, fully coated on the sides with small dark brown chocolate chips. The top has a swirl border of creamy light brown frosting around the edge, holding evenly spaced small round balls of cookie dough with chocolate chips. The cake sits on a simple silver metal stand against a white marbled background, with scattered chocolate chips around the base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of heat-treated flour for the cookie dough?

Regular flour is not safe to eat raw, so it’s important to heat-treat it by gently baking or microwaving before adding it to raw dough to reduce the risk of bacteria.

How can I make the cake layers extra moist?

Be sure not to overmix the batter and do not skimp on creaming the butter and sugars in the beginning. Using sour cream adds moisture and tenderness to the cake.