Cookie Dough Cake – Cookie Dough Baked into Each Layer

Sturdy cake layers loaded with cookie dough, frosted with cookie-themed frosting, and topped with chunks of cookie dough—for cookie lovers’ heaven!

🎉 Introduction

This Cookie Dough Cake is every cookie lover’s dream come true. Imagine layers of moist vanilla or chocolate cake with pockets of edible cookie dough baked right inside—no worries about raw eggs! Finished with creamy frosting and extra cookie dough bites on top, it’s a nostalgic and indulgent celebration cake perfect for birthdays, gatherings, or just plain cookie cravings. 🍪🎂

Each bite delivers soft cake, chewy cookie dough, and creamy frosting—making this treat impossibly irresistible.

🛒 Ingredients

🍰 For the Cake

• 2⅓ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1⅔ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

🍪 Edible Cookie Dough (Baked-In)

• 1 cup all-purpose flour (heat‑treated)
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 1–2 tbsp milk (if needed for texture)

🧁 For the Frosting

• 1 cup butter, room temperature
• 4 cups powdered sugar
• 1–2 tbsp milk or cream
• 1 tsp vanilla extract
• Optional: ½ cup mini chocolate chips or sprinkle of cookie dough bits

👩‍🍳 Directions

Step 1: Prepare the Cookie Dough

1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes to kill pathogens. Cool completely.
2. In a bowl, cream butter and both sugars until fluffy. Mix in vanilla and salt.
3. Add flour a bit at a time, stirring to combine. Add milk if dough feels too thick.
4. Set aside.

Step 2: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a mixing bowl, cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
4. Alternate adding dry mixture and milk, starting and ending with dry. Mix until smooth.
5. Divide batter between pans. Drop tablespoons of cookie dough on top of the batter in each pan. Gently press dough balls in so they sink slightly.
6. Bake 25–28 minutes, until a toothpick comes out clean around the cookie dough (not through it).
7. Cool in pans 10 minutes, then transfer to racks to cool completely.

Step 3: Make the Frosting

1. Beat butter until creamy. Gradually add powdered sugar, alternating with milk.
2. Mix in vanilla. Optional: fold in mini chocolate chips or small bites of cookie dough.

Step 4: Assemble & Frost

1. Level cake layers if needed. Place first layer on a serving plate. Spread frosting on top.
2. Add the second layer and apply a crumb coat of frosting. Chill 15 minutes.
3. Frost the entire cake smoothly.
4. Decorate by piping swirls and topping with larger cookie dough balls or chunks. Optionally sprinkle mini chips.

🍽️ Servings & Timing

• Servings: 12–16
• Prep Time: 30 minutes
• Bake Time: 30 minutes
• Assembly & Frosting: 30 minutes
• Total Time: ~1½ hours

🥄 Variations

• Chocolate Cake Version: Use chocolate cake base and chocolate chip cookie dough.
• Brown Butter Cake: Brown the butter for richer flavor.
• Nutty Crunch: Fold toasted nuts into cookie dough or frosting.
• Sugar Cookie Dough: Swap choc chips for sprinkles to make a sugar cookie dough version.
• Mini Individual Cakes: Bake in ramekins for single-serve treats.

🧊 Storage & Reheating

• Room Temp: Store covered for 2 days (keep cookie dough toppings cool).
• Refrigerator: Keep up to 5 days—bring to room temp before serving.
• Freezer: Freeze sliced cake (no toppings) up to 2 months. Thaw overnight in the fridge.

❓ 10 FAQs

1. Is it safe to eat the cookie dough?
   Yes—heat-treating the flour and using no raw eggs make it safe.
2. Can I use homemade cake instead of boxed mix?
   Absolutely—use your favorite vanilla or chocolate cake recipe.
3. Can I skip baking the cookie dough inside?
   Yes—you can press it gently into the top or use it only as topping.
4. Will the cookie dough sink?
   A little, yes—that’s normal and gives the cake its texture pockets.
5. Does the cake need refrigeration?
   Not strictly, but it helps the frosting stay set.
6. Can I color the frosting?
   Yes! Add gel food coloring for fun themes.
7. Is this freezer-friendly?
   Yes—freeze unfrosted slices, then frost freshly when ready.
8. Can I use raw‑egg cookie dough?
   No—stick to edible cookie dough recipes to stay safe.
9. What size pans works best?
   Two 9-inch rounds or an 8-inch if you want thicker layers.
10. Kids can help make this?
    Absolutely—they’ll love dropping dough balls into batter and decorating!

🏁 Conclusion

This Cookie Dough Cake is a cookie lover’s paradise—moist cake layers with gooey cookie dough pockets and creamy frosting loaded with nibble-worthy surprises. It’s nostalgic, indulgent, and sure to become your next crowd-pleaser cake.

Pull out your mixer, dust off your cookie cutters (just kidding!), and prepare to indulge in one of the most fun and delicious cakes you’ll ever bake! 🍪🎂💫

Adam

Cookie Dough Cake – Cookie Dough Baked into Each Layer

This Cookie Dough Cake is every cookie lover’s dream come true. Imagine layers of moist vanilla or chocolate cake with pockets of edible cookie dough baked right inside—no worries about raw eggs! Finished with creamy frosting and extra cookie dough bites on top, it’s a nostalgic and indulgent celebration cake perfect for birthdays, gatherings, or just plain cookie cravings. 🍪🎂 Each bite delivers soft cake, chewy cookie dough, and creamy frosting—making this treat impossibly irresistible.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Assembly & Frosting time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 16 servings

Ingredients Method Notes

Ingredients

  

🍰 For the Cake

• 2⅓ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter room temperature
• 1⅔ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

🍪 Edible Cookie Dough (Baked-In)

• 1 cup all-purpose flour heat‑treated
• ½ cup unsalted butter softened
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 –2 tbsp milk if needed for texture

🧁 For the Frosting

• 1 cup butter room temperature
• 4 cups powdered sugar
• 1 –2 tbsp milk or cream
• 1 tsp vanilla extract
• Optional: ½ cup mini chocolate chips or sprinkle of cookie dough bits

Method

 

Step 1: Prepare the Cookie Dough

1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes to kill pathogens. Cool completely.
2. In a bowl, cream butter and both sugars until fluffy. Mix in vanilla and salt.
3. Add flour a bit at a time, stirring to combine. Add milk if dough feels too thick.
4. Set aside.

Step 2: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a mixing bowl, cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
4. Alternate adding dry mixture and milk, starting and ending with dry. Mix until smooth.
5. Divide batter between pans. Drop tablespoons of cookie dough on top of the batter in each pan. Gently press dough balls in so they sink slightly.
6. Bake 25–28 minutes, until a toothpick comes out clean around the cookie dough (not through it).
7. Cool in pans 10 minutes, then transfer to racks to cool completely.

Step 3: Make the Frosting

1. Beat butter until creamy. Gradually add powdered sugar, alternating with milk.
2. Mix in vanilla. Optional: fold in mini chocolate chips or small bites of cookie dough.

Step 4: Assemble & Frost

1. Level cake layers if needed. Place first layer on a serving plate. Spread frosting on top.
2. Add the second layer and apply a crumb coat of frosting. Chill 15 minutes.
3. Frost the entire cake smoothly.
4. Decorate by piping swirls and topping with larger cookie dough balls or chunks. Optionally sprinkle mini chips.

Notes

🥄 Variations
Chocolate Cake Version: Use chocolate cake base and chocolate chip cookie dough.

Brown Butter Cake: Brown the butter for richer flavor.

Nutty Crunch: Fold toasted nuts into cookie dough or frosting.

Sugar Cookie Dough: Swap choc chips for sprinkles to make a sugar cookie dough version.

Mini Individual Cakes: Bake in ramekins for single-serve treats.

🧊 Storage & Reheating
Room Temp: Store covered for 2 days (keep cookie dough toppings cool).

Refrigerator: Keep up to 5 days—bring to room temp before serving.

Freezer: Freeze sliced cake (no toppings) up to 2 months. Thaw overnight in the fridge.

❓ 10 FAQs
Is it safe to eat the cookie dough?
Yes—heat-treating the flour and using no raw eggs make it safe.

Can I use homemade cake instead of boxed mix?
Absolutely—use your favorite vanilla or chocolate cake recipe.

Can I skip baking the cookie dough inside?
Yes—you can press it gently into the top or use it only as topping.

Will the cookie dough sink?
A little, yes—that’s normal and gives the cake its texture pockets.

Does the cake need refrigeration?
Not strictly, but it helps the frosting stay set.

Can I color the frosting?
Yes! Add gel food coloring for fun themes.

Is this freezer-friendly?
Yes—freeze unfrosted slices, then frost freshly when ready.

Can I use raw‑egg cookie dough?
No—stick to edible cookie dough recipes to stay safe.

What size pans works best?
Two 9-inch rounds or an 8-inch if you want thicker layers.

Kids can help make this?
Absolutely—they’ll love dropping dough balls into batter and decorating!

🏁 Conclusion
This Cookie Dough Cake is a cookie lover’s paradise—moist cake layers with gooey cookie dough pockets and creamy frosting loaded with nibble-worthy surprises. It’s nostalgic, indulgent, and sure to become your next crowd-pleaser cake.

Pull out your mixer, dust off your cookie cutters (just kidding!), and prepare to indulge in one of the most fun and delicious cakes you’ll ever bake! 🍪🎂💫