Cookie Dough Cake

Prep: 30 mins

Cook: 30 mins

Chill: 60 mins

Total: 2 hrs

Servings: 12 servings

Yield: 1 cake

Sometimes you crave a cookie. Sometimes you want a slice of cake. Then there are the times when you just want to eat the raw cookie dough straight from the refrigerator. With this recipe for cookie dough cake, you can experience the best of all worlds in every bite.

Mini chocolate chips are added to the batter of a luxurious vanilla layer cake. It is then frosted with a simple buttercream frosting and sprinkled with tiny balls of edible cookie dough. Finally, the entire cake is blanketed with chocolate ganache and then garnished with more balls of cookie dough.

The most important thing to remember when making a cookie dough cake is to purchase prepared cookie dough that is edible when raw. Most of the brands sold today know that we all love to nibble at the raw cookie dough, so they have formulated their product to be enjoyed either cooked or uncooked. Read the labels carefully of your favorite product before using it in this recipe.

Ingredients

For the Cake:

• 2 cups sugar

• 1 cup unsalted butter, softened

• 4 large eggs

• 3 cups cake flour

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1 1/2 teaspoons vanilla extract

• 1 cup milk

• 1 cup mini chocolate chips

For the Cookie Dough Buttercream:

• 1 pound confectioners' sugar

• 1 cup butter, softened

• 6 tablespoons milk, more if needed

• 1 teaspoon vanilla extract

• 16 1/2 ounces chocolate chip cookie dough

For the Chocolate Ganache:

• 3/4 cup mini semisweet chocolate chips

• 1/3 cup heavy cream

Steps to Make It

1. Gather the ingredients. Preheat the oven to 350 F. Grease and flour 3 (8-inch) round baking pans. Alternatively, if you only have 1 or 2 (8-inch) round baking pans, each layer can be baked one and a time.

   

2. To make the cakes, cream together the sugar and butter in a large bowl until light and fluffy.

   

3. Add the eggs one at a time to the creamed mixture, beating well after each addition.

   

4. In another large bowl, mix together the cake flour, baking powder, and salt.

   

5. Add the vanilla extract to the milk. Add the flour mixture to the butter mixture alternately with the milk mixture, blending after each addition until smooth. Do not overbeat.

   

6. Fold in the mini chocolate chips.

   

7. Pour the batter into the prepared pans. Bake for 20 to 25 minutes or until a tester inserted into the cake comes out clean.

   

8. Cool in the pans for 10 minutes. Remove cake layers from the pans and cool completely on wire racks.

   

9. To prepare the cookie dough buttercream frosting, combine the confectioners' sugar, butter, milk, and vanilla in the large bowl of an electric mixer.

   

10. Beat at medium speed for 1 to 2 minutes, until creamy. If necessary, add more milk until the frosting achieves the desired consistency.

11. Roll the refrigerated cookie dough into tiny balls and divide into 3 portions for the separate layers.

    

12. Place the first cake layer on a serving platter or cake stand. Top with some of the buttercream frosting and sprinkle with 1/3 of the cookie dough balls. Flatten slightly.

    

13. Repeat the process with the remaining layers, reserving the final 1/3 of the cookie dough balls for garnish.

14. Use the remaining frosting to evenly coat the top and sides of the cake. Refrigerate to set.

    

15. To make the chocolate ganache, combine the semisweet chocolate chips and whipping cream in a small saucepan over low heat. Cook, stirring frequently, until chocolate is melted and smooth. Cool for 5 minutes.

    

16. Pour the ganache mixture on top of the chilled cake and allow to drip down the side of the cake. Decorate with the remaining 1/3 of cookie dough balls in a circle around the top of the cake. Refrigerate until ready to serve.

    

How to Store

Leftover cake should be tightly wrapped and stored in the fridge for up to three days.

What Is the Difference Between Cookie Dough and Cake Batter?

While cookie dough and cake batter are both made using the same essential ingredients, they produce very different results, and the two mixtures cannot be used interchangeably. Cake batters contain more flour, eggs, and leavening and are whipped to produce airy cakes or cupcakes, while cookie batters are lower in flour and eggs (or made using no eggs at all) and produce chewy or crunchy and dense results. While you cannot turn cookie dough into a cake batter or vice versa, you can transform your cookie dough into a big cookie cake.

Nutrition Facts
Servings: 12
Amount per serving
Calories	1030
% Daily Value*
Total Fat 51g	66%
Saturated Fat 29g	146%
Cholesterol 155mg	52%
Sodium 501mg	22%
Total Carbohydrate 140g	51%
Dietary Fiber 3g	10%
Total Sugars 101g
Protein 9g
Vitamin C 0mg	0%
Calcium 144mg	11%
Iron 5mg	25%
Potassium 282mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.