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Chocolate Chip Cookie Dough Layer Cake Recipe

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4.8 from 107 reviews

Indulge in this decadent Chocolate Chip Cookie Dough Layer Cake featuring moist vanilla cake layers studded with mini chocolate chips, sandwiched and frosted with rich brown sugar buttercream and stuffed with edible cookie dough balls for a delightful texture contrast. Perfect for celebrations and chocolate lovers who enjoy the nostalgic charm of cookie dough in a sophisticated layered cake.

Ingredients

Scale

Cake

  • 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

Cookie Dough

  • 1/2 cup + 2 tbsp (112g) unsalted butter, room temperature
  • 1 cup (225g) packed light brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups (195g) all purpose flour, heat treated
  • 1 cup (169g) semi-sweet mini chocolate chips
  • 2–3 tbsp milk

Frosting

  • 2 1/4 cups (504g) unsalted butter, room temperature
  • 1 cup (225g) packed light brown sugar
  • 1 tbsp vanilla extract
  • 1 cup (130g) all purpose flour, heat treated
  • 1/2 tsp salt
  • 6 (690g) cups powdered sugar
  • 3–6 tbsp heavy whipping cream
  • 1 1/2 – 2 cups mini chocolate chips

Instructions

  1. Prepare Cake Pans and Oven: Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat your oven to 350°F (176°C).
  2. Mix Dry Ingredients for Cake: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugars: Using a large mixer bowl, beat the unsalted butter, sugar, light brown sugar, and vanilla extract on medium speed until the mixture is light in color and fluffy, about 2 to 3 minutes. This step is essential for a tender crumb.
  4. Add Sour Cream and Eggs: Mix in the sour cream until combined. Then add the eggs one at a time, mixing after each addition until mostly combined, scraping down the bowl as needed.
  5. Combine Dry and Wet Ingredients: Add half of the dry ingredients to the batter and mix until just combined. Slowly incorporate the milk, then add the remaining dry ingredients, mixing until smooth and well blended but without overmixing.
  6. Fold in Chocolate Chips and Bake: Stir in the mini chocolate chips carefully. Divide the batter evenly between the prepared pans and bake for 22-25 minutes or until a toothpick inserted comes out with a few crumbs.
  7. Cool Cakes: Let the cakes cool in the pans for 2-3 minutes before transferring them to wire racks to cool completely.
  8. Make Cookie Dough Balls: In a large bowl, beat together butter, brown sugar, and vanilla extract until fluffy. Add salt and heat-treated flour, mixing thoroughly, then stir in mini chocolate chips. Add milk one tablespoon at a time until dough is crumbly but holds together enough to form balls. Roll 20 half-tablespoon-sized balls and set aside.
  9. Prepare Frosting: Beat butter until smooth. Add brown sugar and vanilla, mixing until combined. Incorporate flour and salt, then add half of the powdered sugar, blending until smooth. Mix in 3 tablespoons heavy cream, add remaining powdered sugar, and whip to a smooth, spreadable consistency. Add more cream as needed.
  10. Level Cakes: Trim the domes off the cooled cakes with a serrated knife so layers are flat and even.
  11. Layer Cake Assembly: Place the first cake layer on a serving plate. Spread about 1 cup of frosting evenly over it. Crumble half of the remaining unused cookie dough and sprinkle over the frosting ensuring coverage to edges. Spread a thin layer of frosting on top of cookie dough. Add the second cake layer, repeat frosting and cookie dough crumble layer. Finish with the final cake layer.
  12. Complete Frosting and Decoration: Frost the outside of the entire cake smoothly. Press mini chocolate chips into the sides of the cake to decorate. Pipe remaining frosting around the top edge and arrange the cookie dough balls decoratively. Use any leftover cookie dough for additional decoration if desired.
  13. Storage: Refrigerate the finished cake well covered. Before serving, allow to come to room temperature to soften the cookie dough. Consume within 3-4 days for best freshness.

Notes

  • Heat-treat flour used in the cookie dough and frosting to make it safe for raw consumption.
  • Do not overmix the cake batter to ensure a tender texture.
  • Allow cake to come to room temperature after refrigeration for easier slicing and softer cookie dough texture.
  • For extra smooth frosting, refer to specific frosting smoothing tutorials if needed.
  • Cookie dough milk addition should be minimal—just enough to bring dough together without making it sticky.

Keywords: Chocolate chip cookie dough cake, layered cake, cookie dough frosting, chocolate chip cake, dessert, birthday cake

Find it online: https://jedentaglecker.com/chocolate-chip-cookie-dough-layer-cake-recipe/