Cookie Dough Cake – Irresistibly Sweet with Cookie Dough in Every Bite

🎉 Introduction
What happens when you combine the magic of cake with the nostalgia of raw cookie dough? You get the ultimate dessert dream: the Cookie Dough Cake! With layers of soft vanilla cake baked with real cookie dough chunks, fluffy cookie dough buttercream, and mini chocolate chips throughout, this cake is a dessert lover’s fantasy come to life.

It’s rich, buttery, chocolatey, and totally unforgettable. Whether you’re celebrating a birthday, planning a bake-off, or simply treating yourself, this recipe guarantees everyone at the table will ask for seconds (and the recipe). Let’s break down this indulgent masterpiece!

🧰 Equipment Needed

To pull off this cookie dough cake, gather:

• 3 8-inch cake pans
• Hand or stand mixer
• Parchment paper
• Mixing bowls
• Spatula
• Offset spatula
• Cookie scoop
• Wire rack
• Whisk
• Cooling rack

🍰 Tip: Prepare the cookie dough in advance and chill it — this helps with texture and baking consistency.

🛒 Ingredients

🍪 Edible Cookie Dough (for layers & garnish)

• 1 cup unsalted butter, room temp
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/4 cup 2% Greek yogurt (or milk)
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour, heat-treated
• 1/2 tsp salt
• 1 1/2 cups mini chocolate chips

🍰 Vanilla Cake Layers with Cookie Dough Baked In

• 3 large eggs
• 3/4 cup unsalted butter, room temp
• 1 1/3 cups light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup Greek yogurt
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup mini chocolate chips
• 1/2 cup chilled edible cookie dough, rolled into chunks

🍦 Cookie Dough Buttercream Frosting

• 1 1/2 cups unsalted butter, room temp
• 5 cups powdered sugar
• 2 tsp vanilla extract
• 4 tbsp heavy cream
• 1/2 tsp salt
• 1/4 cup flour, heat-treated
• 1/2 cup brown sugar
• 1/2 cup mini chocolate chips

🍫 Chocolate Drizzle (Optional)

• 4 oz bittersweet chocolate, chopped
• 2 tsp vegetable oil

📌 Note: Always heat-treat flour (bake at 350°F for 5 mins or microwave for 1 min per cup) when using in raw edible dough.

👩‍🍳 Directions

Step 1: Make the Edible Cookie Dough

1. In a bowl, beat butter, brown sugar, and granulated sugar until fluffy.
2. Mix in yogurt and vanilla.
3. Stir in flour and salt until just combined.
4. Fold in mini chocolate chips.
5. Scoop 1/2 cup into small dough balls and freeze (for baking into the cake).
6. Chill the rest for layering and garnish.

Step 2: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C).
2. Grease and line three 8-inch cake pans with parchment paper.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar.
4. Add eggs one at a time, then mix in vanilla.
5. Add Greek yogurt and mix until smooth.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Alternate adding dry ingredients and milk, starting and ending with flour.
8. Fold in mini chocolate chips and frozen cookie dough balls.
9. Divide batter evenly among pans and bake for 22–28 minutes, or until golden and a toothpick comes out clean.
10. Let cool completely before assembling.

Step 3: Make the Cookie Dough Buttercream

1. Beat butter until fluffy (2–3 mins).
2. Add brown sugar, powdered sugar, flour, and salt. Mix on low.
3. Add vanilla and cream. Beat until smooth and fluffy.
4. Fold in mini chocolate chips. Chill slightly before using if too soft.

Step 4: Make Chocolate Drizzle (Optional)

1. Melt bittersweet chocolate with vegetable oil in the microwave (20-second intervals).
2. Let cool slightly before drizzling over cake.

Step 5: Assemble the Cake

1. Level each cake layer if needed.
2. Place first layer on cake stand. Add a generous amount of cookie dough buttercream and spread evenly.
3. Repeat with the second layer.
4. Top with final cake layer and frost entire cake.
5. Drizzle with melted chocolate and decorate with cookie dough scoops and extra chocolate chips.

🍪 Pro Tip: Freeze the cake for 15 minutes before slicing for the cleanest cuts.

🍽️ Servings & Timing

• Yield: 12–14 servings
• Prep Time: 45 minutes
• Bake Time: 25 minutes
• Assembly Time: 30–45 minutes
• Total Time: ~2 hours

🧊 Storage & Reheating

Refrigerator

• Store covered for up to 5 days.
• Let slices come to room temp for best flavor and texture.

Freezer

• Freeze slices (wrapped in plastic + foil) for up to 2 months.
• Thaw overnight in the fridge before enjoying.

🥄 Variations

Switch things up with these ideas:

• 🧁 Cookie Dough Cupcakes – Bake the batter into cupcake tins with mini cookie dough centers.
• 🍫 Oreo Cookie Dough Cake – Add crushed Oreos to the frosting and cookie dough.
• 🎂 Funfetti Style – Use rainbow sprinkles and white chocolate chips for a birthday vibe.
• 🥜 Peanut Butter Swirl – Add swirls of peanut butter to the cake batter and buttercream.
• 🧁 Mini Layer Cakes – Bake in 6-inch pans for adorable stacked minis.
• 🍓 Strawberry Chocolate – Add freeze-dried strawberries to frosting or between layers.

❓ 10 FAQs

1. Can I use store-bought cookie dough?
Yes, but make sure it’s labeled “edible” or safe for raw consumption.

2. Do I have to heat-treat the flour?
Yes — it ensures food safety when used in raw edible dough and frosting.

3. What does the Greek yogurt do?
It adds moisture, richness, and tenderness to the cake layers.

4. Can I make this cake ahead?
Yes! Bake layers and refrigerate up to 2 days ahead or freeze up to 2 months.

5. How do I get even cake layers?
Use a kitchen scale to divide batter evenly and level each layer with a serrated knife.

6. Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend, and ensure your cookie dough flour is gluten-free.

7. Can I substitute cream cheese for buttercream?
Yes, cream cheese frosting also pairs beautifully with cookie dough!

8. Can I omit the chocolate chips?
Sure! Replace with M&Ms, caramel bits, or chopped nuts for variety.

9. What’s the best chocolate for the drizzle?
Bittersweet or semi-sweet chocolate melts well and balances the cake’s sweetness.

10. Is this cake overly sweet?
It’s rich, but balanced with the slight salt in the dough and buttercream.

🏁 Conclusion

This Cookie Dough Cake is a celebration in every slice — soft vanilla cake, cookie dough chunks, and dreamy chocolate chip buttercream all wrapped into one over-the-top dessert. Whether for birthdays, bake-offs, or just a sweet treat to wow your guests, this cake is pure edible joy.

Each bite offers the perfect balance of soft cake and chewy cookie dough, making it a must-bake for anyone who believes dessert should never be boring.

Adam

Cookie Dough Cake – Irresistibly Sweet with Cookie Dough in Every Bite

5 from 1 vote

What happens when you combine the magic of cake with the nostalgia of raw cookie dough? You get the ultimate dessert dream: the Cookie Dough Cake! With layers of soft vanilla cake baked with real cookie dough chunks, fluffy cookie dough buttercream, and mini chocolate chips throughout, this cake is a dessert lover’s fantasy come to life. It’s rich, buttery, chocolatey, and totally unforgettable. Whether you’re celebrating a birthday, planning a bake-off, or simply treating yourself, this recipe guarantees everyone at the table will ask for seconds (and the recipe). Let’s break down this indulgent masterpiece!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Bake & Assembly Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 14 servings

Ingredients Equipment Method Notes

Ingredients

  

🍪 Edible Cookie Dough (for layers & garnish)

• 1 cup unsalted butter room temp
• 1 cup brown sugar packed
• 1/2 cup granulated sugar
• 1/4 cup 2% Greek yogurt or milk
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour heat-treated
• 1/2 tsp salt
• 1 1/2 cups mini chocolate chips

🍰 Vanilla Cake Layers with Cookie Dough Baked In

• 3 large eggs
• 3/4 cup unsalted butter room temp
• 1 1/3 cups light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup Greek yogurt
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup mini chocolate chips
• 1/2 cup chilled edible cookie dough rolled into chunks

🍦 Cookie Dough Buttercream Frosting

• 1 1/2 cups unsalted butter room temp
• 5 cups powdered sugar
• 2 tsp vanilla extract
• 4 tbsp heavy cream
• 1/2 tsp salt
• 1/4 cup flour heat-treated
• 1/2 cup brown sugar
• 1/2 cup mini chocolate chips

🍫 Chocolate Drizzle (Optional)

• 4 oz bittersweet chocolate chopped
• 2 tsp vegetable oil

📌 Note: Always heat-treat flour (bake at 350°F for 5 mins or microwave for 1 min per cup) when using in raw edible dough.

Equipment

• To pull off this cookie dough cake, gather:
• 3 8-inch cake pans
• Hand or stand mixer
• Parchment paper
• Mixing bowls
• Spatula
• Offset spatula
• Cookie scoop
• Wire rack
• Whisk
• Cooling rack
• 🍰 Tip: Prepare the cookie dough in advance and chill it — this helps with texture and baking consistency.

Method

 

Step 1: Make the Edible Cookie Dough

1. In a bowl, beat butter, brown sugar, and granulated sugar until fluffy.
2. Mix in yogurt and vanilla.
3. Stir in flour and salt until just combined.
4. Fold in mini chocolate chips.
5. Scoop 1/2 cup into small dough balls and freeze (for baking into the cake).
6. Chill the rest for layering and garnish.

Step 2: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C).
2. Grease and line three 8-inch cake pans with parchment paper.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar.
4. Add eggs one at a time, then mix in vanilla.
5. Add Greek yogurt and mix until smooth.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Alternate adding dry ingredients and milk, starting and ending with flour.
8. Fold in mini chocolate chips and frozen cookie dough balls.
9. Divide batter evenly among pans and bake for 22–28 minutes, or until golden and a toothpick comes out clean.
10. Let cool completely before assembling.

Step 3: Make the Cookie Dough Buttercream

1. Beat butter until fluffy (2–3 mins).
2. Add brown sugar, powdered sugar, flour, and salt. Mix on low.
3. Add vanilla and cream. Beat until smooth and fluffy.
4. Fold in mini chocolate chips. Chill slightly before using if too soft.

Step 4: Make Chocolate Drizzle (Optional)

1. Melt bittersweet chocolate with vegetable oil in the microwave (20-second intervals).
2. Let cool slightly before drizzling over cake.

Step 5: Assemble the Cake

1. Level each cake layer if needed.
2. Place first layer on cake stand. Add a generous amount of cookie dough buttercream and spread evenly.
3. Repeat with the second layer.
4. Top with final cake layer and frost entire cake.
5. Drizzle with melted chocolate and decorate with cookie dough scoops and extra chocolate chips.

🍪 Pro Tip: Freeze the cake for 15 minutes before slicing for the cleanest cuts.

Notes

🧊 Storage & Reheating

Refrigerator
Store covered for up to 5 days.

Let slices come to room temp for best flavor and texture.

Freezer
Freeze slices (wrapped in plastic + foil) for up to 2 months.

Thaw overnight in the fridge before enjoying.

🥄 Variations

Switch things up with these ideas:

🧁 Cookie Dough Cupcakes – Bake the batter into cupcake tins with mini cookie dough centers.

🍫 Oreo Cookie Dough Cake – Add crushed Oreos to the frosting and cookie dough.

🎂 Funfetti Style – Use rainbow sprinkles and white chocolate chips for a birthday vibe.

🥜 Peanut Butter Swirl – Add swirls of peanut butter to the cake batter and buttercream.

🧁 Mini Layer Cakes – Bake in 6-inch pans for adorable stacked minis.

🍓 Strawberry Chocolate – Add freeze-dried strawberries to frosting or between layers.

❓ 10 FAQs

1. Can I use store-bought cookie dough?
Yes, but make sure it’s labeled “edible” or safe for raw consumption.

2. Do I have to heat-treat the flour?
Yes — it ensures food safety when used in raw edible dough and frosting.

3. What does the Greek yogurt do?
It adds moisture, richness, and tenderness to the cake layers.

4. Can I make this cake ahead?
Yes! Bake layers and refrigerate up to 2 days ahead or freeze up to 2 months.

5. How do I get even cake layers?
Use a kitchen scale to divide batter evenly and level each layer with a serrated knife.

6. Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend, and ensure your cookie dough flour is gluten-free.

7. Can I substitute cream cheese for buttercream?
Yes, cream cheese frosting also pairs beautifully with cookie dough!

8. Can I omit the chocolate chips?
Sure! Replace with M&Ms, caramel bits, or chopped nuts for variety.

9. What’s the best chocolate for the drizzle?
Bittersweet or semi-sweet chocolate melts well and balances the cake’s sweetness.

10. Is this cake overly sweet?
It’s rich, but balanced with the slight salt in the dough and buttercream.

🏁 Conclusion

This Cookie Dough Cake is a celebration in every slice — soft vanilla cake, cookie dough chunks, and dreamy chocolate chip buttercream all wrapped into one over-the-top dessert. Whether for birthdays, bake-offs, or just a sweet treat to wow your guests, this cake is pure edible joy.

Each bite offers the perfect balance of soft cake and chewy cookie dough, making it a must-bake for anyone who believes dessert should never be boring.