Adem Recipes Daily
Your pocket cooking companion — best recipes and daily recipes you can cook at home. Discover 1,700+ recipes inside the app, step-by-step and delicious.
Coming Soon
Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- In a medium bowl, whisk together 3 cups flour, baking powder, and 1 teaspoon salt. Set aside.
- In a large mixing bowl, beat 1½ cups butter, 2 cups granulated sugar, and ½ cup brown sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each. Stir in 3 teaspoons vanilla.
- Alternate adding dry ingredients and 1 cup whole milk, beginning and ending with dry ingredients.
- Fold in 1½ cups mini chocolate chips.
Step 2: Bake the Cake Layers
- Divide batter evenly into prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
Step 3: Make the Edible Cookie Dough Frosting
- In a large bowl, beat 2 cups butter until creamy.
- Add 5 cups powdered sugar gradually, mixing on low.
- Beat in ½ cup milk, ½ cup brown sugar, ½ teaspoon salt, and 3 teaspoons vanilla.
- Fold in 1 cup mini chocolate chips.
Step 4: Assemble the Cake
- Place one cake layer on a cake stand. Spread a generous layer of cookie dough frosting.
- Add the second cake layer and repeat.
- Top with the third cake layer and frost the top and sides.
Step 5: Decorate
- Melt bittersweet chocolate and drizzle over the cake.
- Sprinkle extra mini chocolate chips on top for a bakery-style finish.
Notes
🧊 Storage & Reheating
Refrigerator: Store covered for up to 4 days. Bring to room temperature before serving. Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap. Reheating: Not recommended—best served at room temperature for the right cookie dough texture. 🥄 Variations
Peanut Butter Cookie Dough Cake: Add peanut butter chips to the frosting. Triple Chocolate Version: Use cocoa powder in cake batter and dark chocolate chips in frosting. Funfetti Cookie Dough Cake: Replace chocolate chips with rainbow sprinkles for a birthday vibe. Salted Caramel Cookie Dough Cake: Drizzle salted caramel sauce between layers. Gluten-Free Option: Use a gluten-free 1:1 flour substitute. Cupcake Style: Make cookie dough cupcakes with frosting piped on top. Chocolate Drip: Add a glossy chocolate ganache drip for drama. ❓ 10 FAQs
1. Is the cookie dough frosting safe to eat?
Yes—no raw eggs and heat-treated flour make it safe. 2. How do I heat-treat flour?
Bake flour at 350°F for 5 minutes or microwave in 30-second bursts until 165°F. 3. Can I make the cake layers ahead?
Yes—wrap cooled layers in plastic and store up to 24 hours before frosting. 4. Can I use regular chocolate chips instead of mini?
Yes—mini chips blend more evenly, but regular chips work too. 5. Can I make it less sweet?
Reduce powdered sugar in frosting by ½–1 cup. 6. Can I make this gluten-free?
Yes—use gluten-free flour for both cake and frosting. 7. Can I skip the drizzle?
Yes—the cake is delicious without it, though it adds visual appeal. 8. Can I use Greek yogurt instead of sour cream?
Yes—this recipe already uses Greek yogurt for extra moisture. 9. Can I freeze the frosted cake?
Yes—freeze uncovered until firm, then wrap tightly. 10. How do I slice clean pieces?
Chill cake slightly and use a hot, sharp knife for perfect slices. 🏁 Conclusion
The Cookie Dough Cake is the ultimate dessert for anyone who loves the rich, buttery taste of cookie dough but wants the elegance of a layer cake. With soft vanilla-chocolate chip cake layers and a decadent edible cookie dough frosting, it’s a recipe that delivers comfort and indulgence in every bite.
Refrigerator: Store covered for up to 4 days. Bring to room temperature before serving. Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap. Reheating: Not recommended—best served at room temperature for the right cookie dough texture. 🥄 Variations
Peanut Butter Cookie Dough Cake: Add peanut butter chips to the frosting. Triple Chocolate Version: Use cocoa powder in cake batter and dark chocolate chips in frosting. Funfetti Cookie Dough Cake: Replace chocolate chips with rainbow sprinkles for a birthday vibe. Salted Caramel Cookie Dough Cake: Drizzle salted caramel sauce between layers. Gluten-Free Option: Use a gluten-free 1:1 flour substitute. Cupcake Style: Make cookie dough cupcakes with frosting piped on top. Chocolate Drip: Add a glossy chocolate ganache drip for drama. ❓ 10 FAQs
1. Is the cookie dough frosting safe to eat?
Yes—no raw eggs and heat-treated flour make it safe. 2. How do I heat-treat flour?
Bake flour at 350°F for 5 minutes or microwave in 30-second bursts until 165°F. 3. Can I make the cake layers ahead?
Yes—wrap cooled layers in plastic and store up to 24 hours before frosting. 4. Can I use regular chocolate chips instead of mini?
Yes—mini chips blend more evenly, but regular chips work too. 5. Can I make it less sweet?
Reduce powdered sugar in frosting by ½–1 cup. 6. Can I make this gluten-free?
Yes—use gluten-free flour for both cake and frosting. 7. Can I skip the drizzle?
Yes—the cake is delicious without it, though it adds visual appeal. 8. Can I use Greek yogurt instead of sour cream?
Yes—this recipe already uses Greek yogurt for extra moisture. 9. Can I freeze the frosted cake?
Yes—freeze uncovered until firm, then wrap tightly. 10. How do I slice clean pieces?
Chill cake slightly and use a hot, sharp knife for perfect slices. 🏁 Conclusion
The Cookie Dough Cake is the ultimate dessert for anyone who loves the rich, buttery taste of cookie dough but wants the elegance of a layer cake. With soft vanilla-chocolate chip cake layers and a decadent edible cookie dough frosting, it’s a recipe that delivers comfort and indulgence in every bite.