Cookie Dough Cake
Soft vanilla cake layered with edible cookie dough, cookie dough buttercream, and a glossy chocolate ganache drip.
Ingredients
Ingredients
- 3 cups 390 g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups 330 g unsalted butter, room temperature
- 2 cups 400 g granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla bean paste
- 1 cup 240 ml whole milk, room temperature
- 1/2 cup 125 g 2% Greek yogurt, room temperature
- 1 cup 180 g mini chocolate chips
- 1/2 cup 110 g unsalted butter, room temperature
- 1/2 cup 100 g granulated sugar
- 2/3 cup 130 g light brown sugar, packed
- 1/4 cup 60 ml milk
- 2 tsp vanilla bean paste
- 2 cups 260 g all-purpose flour
- 1/2 tsp salt
- 1 cup 180 g mini chocolate chips
- 1 1/2 cups 330 g unsalted butter, room temperature
- 5 cups 550 g powdered sugar
- 1 cup 130 g all-purpose flour
- 3/4 cup 140 g light brown sugar, packed
- 1/4 cup 60 ml milk
- 2 tsp vanilla bean paste
- 1/2 tsp salt
- 1/2 cup 90 g mini chocolate chips
- 4 oz bittersweet chocolate chopped
- 1/2 cup 120 ml heavy cream
- 2 tsp vegetable oil
Instructions
- Preheat the oven to 350°F. Grease three 8 inch round cake pans and line the bottoms with parchment paper.
- Make the cookie dough by beating 1/2 cup butter with 1/2 cup granulated sugar and 2/3 cup brown sugar until light and fluffy.
- Add 1/4 cup milk and 2 tsp vanilla bean paste to the cookie dough mixture and mix until smooth.
- Add 2 cups flour and 1/2 tsp salt to the cookie dough mixture and mix on low just until combined, then fold in 1 cup mini chocolate chips. Chill the cookie dough while you make the cake.
- In a medium bowl whisk together 3 cups flour, baking powder, and 1 tsp salt for the cake layers.
- In a large bowl beat 1 1/2 cups butter and 2 cups granulated sugar until very light and fluffy, about 3 to 4 minutes.
- Add the 3 eggs to the cake batter one at a time, beating well and scraping the bowl after each addition, then mix in 2 tsp vanilla bean paste.
- Add the dry ingredients to the cake batter in three additions, alternating with the whole milk and Greek yogurt, beginning and ending with the dry ingredients, mixing just until combined.
- Fold 1 cup mini chocolate chips into the cake batter, then divide the batter evenly among the three prepared pans.
- Pinch or scoop small pieces of the chilled cookie dough and gently press them into the surface of the cake batter in each pan, spacing them evenly.
- Bake the cake layers for 28 to 32 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks and let them cool completely.
- For the cookie dough buttercream, beat 1 1/2 cups butter until smooth, then gradually add the powdered sugar and mix until fluffy.
- Add 1 cup flour and 3/4 cup brown sugar to the buttercream and beat until well combined and no dry streaks remain.
- Add 1/4 cup milk, 2 tsp vanilla bean paste, and 1/2 tsp salt to the buttercream and beat until creamy, then fold in 1/2 cup mini chocolate chips.
- Place one cooled cake layer on a serving plate and spread a generous layer of cookie dough buttercream over the top.
- Crumble or place some of the remaining chilled cookie dough over the buttercream layer, then top with the second cake layer and repeat the filling.
- Place the third cake layer on top and spread a thin crumb coat of buttercream over the entire cake, then chill for 20 minutes.
- Apply a final thick coat of cookie dough buttercream around the chilled cake, smoothing the sides and top as desired, then chill again while you make the ganache.
- For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate and let sit for 2 minutes.
- Stir the chocolate and cream together until smooth and glossy, then mix in the vegetable oil until fully combined and slightly fluid.
- Let the ganache cool for a few minutes until it thickens slightly, then pour it over the top of the chilled cake, nudging it gently toward the edges to create drips down the sides.
- Chill the finished cake for at least 30 minutes to set the ganache, then let it sit at room temperature for 30 to 45 minutes before slicing and serving.
Notes
- Use room temperature ingredients for the cake batter so it mixes smoothly and bakes evenly.
- You can make the cake layers and cookie dough a day in advance and chill them before assembly to make stacking and frosting easier.
- You can make the cake layers and cookie dough a day in advance and chill them before assembly to make stacking and frosting easier.