Indulge in the Ultimate Treat: The Irresistible Chocolate Chip Cookie Dough Layer Cake Recipe

Prepare to fall in love with a dessert that brings together the best of two worlds: cake and cookies! This spectacular Cookie Dough Cake is an absolute dream for any chocolate chip cookie aficionado. It features moist, tender chocolate chip cake layers, an incredibly rich dark chocolate cookie crust for an added crunch, a generous filling of luscious edible cookie dough, and it’s all crowned with a smooth, perfectly balanced brown sugar buttercream. It’s a celebration in every single slice, truly offering the best of both cookie and cake universes in one delightful package.

While I might be clinging to the last days of summer, this particular Cookie Dough Cake recipe is truly perfect for any season or occasion. Whether you’re celebrating a birthday, a special gathering, or simply craving something extraordinary, this cake delivers. Its unique combination of textures and flavors makes it an instant classic, guaranteed to impress anyone lucky enough to take a bite.

If you find yourself enchanted by the magic of cookie dough in your desserts, then you absolutely must explore these other fantastic recipes from my kitchen:

• Irresistible Cookie Dough Brownies
• To Die For Peanut Butter Chocolate Blondies
• Decadent Brown Butter Chocolate Chip Blondies

Why This Cookie Dough Cake is a Must-Try for Every Dessert Lover

This isn’t just another cake; it’s an experience built on carefully chosen elements that perfectly complement each other. Here’s what makes this Cookie Dough Cake truly stand out:

• The Signature Dark Chocolate Cookie Crust: This isn’t just a base; it’s a game-changer. The rich, dark chocolate cookie crust provides a delightful textural contrast to the soft cake layers. Its deep cocoa flavor adds an extra layer of sophistication and a satisfying crunch that makes every bite memorable. It truly pulls the entire cake together, grounding the sweet layers with a profound chocolatey foundation.
• Moist Chocolate Chip Cake Layers: Crafted from my beloved vanilla cake recipe, these layers are elevated with the addition of mini chocolate chips. The result is an incredibly moist and tender cake with bursts of melty chocolate throughout. The vanilla base ensures a classic, comforting flavor that perfectly complements the cookie dough and dark chocolate elements.
• Dreamy Edible Cookie Dough Filling: What’s a cookie dough cake without an absolutely stellar cookie dough? This edible cookie dough recipe is truly phenomenal. It’s rich, buttery, packed with mini chocolate chips, and perfectly safe to eat raw. It forms the irresistible core of this cake, providing that authentic, nostalgic cookie dough experience you crave.
• Velvety Brown Sugar Buttercream: Move over, traditional buttercream! Our brown sugar buttercream is a revelation. It’s not as overtly sweet as classic American buttercream, offering a nuanced depth of flavor thanks to the molasses notes in the brown sugar. Its silky-smooth texture and warm, caramel-like undertones provide the perfect embrace for the chocolate chip cake and cookie dough.
• A Stunning Layered Masterpiece: This recipe creates a magnificent three-layer cake, typically using three 8-inch pans for a substantial presentation. For a slightly taller, more elegant cake, you can opt for four 6-inch pans. The distinct layers of cake, cookie dough, and buttercream not only look impressive but also ensure a harmonious balance of flavors and textures in every single forkful.

Essential Ingredients for Your Baking Adventure

While many baking staples might already be in your pantry, a few key ingredients are crucial for achieving the perfect texture and flavor in this Cookie Dough Cake. Here’s a closer look at what you’ll need to gather:

• Butter: Unsalted and Room Temperature is Key: I consistently recommend using unsalted butter in all my baking. This gives you complete control over the salt content, allowing you to fine-tune the flavor. For this grand cake, you’ll need approximately 2.5 pounds of butter in total for all components – make sure it’s at room temperature for optimal creaming!
• Eggs & Egg Whites: The Foundation of a Fluffy Cake: Achieving a smooth, perfectly emulsified cake batter largely depends on room temperature eggs. I always advise taking your eggs out of the refrigerator about two hours before you plan to start baking. This allows them to integrate more easily with the other ingredients, creating a more uniform and airy batter.
• Sugars: Granulated and Brown Sugar’s Role: Both granulated sugar for the cake and a significant amount of brown sugar for the buttercream and cookie dough are essential. I typically use light brown sugar for its mellow molasses flavor, but if dark brown sugar is all you have, it will work just fine and lend a slightly deeper, more intense caramel note.
• Sour Cream & Buttermilk: For Ultimate Moisture: These dairy ingredients are the secret to an incredibly moist and tender cake. Sour cream adds richness and a delicate tang, while buttermilk reacts with the leavening agents to create a soft, fine crumb. Just like the eggs, it’s vital to have both sour cream and buttermilk at room temperature to ensure they blend seamlessly into the batter without clumping or causing temperature shocks.
• Cake Flour: The Secret to a Silky Texture: Do not skip the cake flour! It’s specifically milled to have a lower protein content than all-purpose flour, resulting in a cake that is exceptionally tender, delicate, and silky smooth. Trust me, it makes a noticeable difference in the final texture. I’m particularly fond of the Swan Silk brand cake flour.
• Dark Chocolate Cocoa Powder: This is a key player for our deeply flavored cookie crust. The darker the cocoa powder, the more intense and robust the chocolate flavor will be. I get my favorite variety here, but feel free to use your preferred brand as long as it’s dark cocoa for that signature color and taste.
• Mini Chocolate Chips: I prefer semi-sweet mini chocolate chips for both the cake layers and the edible cookie dough. Their smaller size ensures they are evenly distributed and provide a delightful chocolate burst in every bite without sinking to the bottom of the cake batter.

Step-by-Step Guide to Baking Perfection

Let’s dive into the detailed instructions to create this magnificent Cookie Dough Cake. We’ll start with the crunchy foundation.

Crafting the Perfect Dark Chocolate Cookie Crust

The crust provides a wonderful textural contrast and deep chocolate flavor that sets this cake apart. Follow these steps for a flawless base:

1. Step 1: Prep Your Pans. Begin by preheating your oven to 325 degrees Fahrenheit (160°C). Carefully spray three 8-inch cake pans with a nonstick cooking spray, then line the bottoms of each pan with parchment paper. Spray the parchment paper again for extra non-stick insurance. Set these prepared pans aside.
2. Step 2: Combine the Dry Crust Ingredients. In the bowl of your stand mixer, fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, dark cocoa powder, and salt. Mix these dry ingredients on low speed until they are thoroughly and evenly combined. This ensures uniform flavor throughout your crust.
3. Step 3: Incorporate Melted Butter. With the mixer still on low speed, gradually add the melted unsalted butter to the dry mixture. Continue mixing until the ingredients begin to come together, forming small, crumbly clusters. This is the ideal texture for pressing into your crust.
4. Step 4: Press and Bake for a Crunchy Base. Evenly distribute 7 ounces (approximately 1 cup) of the chocolate crumbs into each of the three 8-inch cake pans, directly over the parchment paper. Using the back of a spoon or your fingertips, firmly press the crumbs down to form a compact, even crust. Bake these crusts in your preheated oven for 6 to 8 minutes, just until they are set and slightly fragrant.

Baking the Delicious Chocolate Chip Cake Layers

Once your crusts are baked, it’s time to prepare the moist and flavorful chocolate chip cake layers. Keep your oven at 325°F (160°C) for baking these layers.

1. Step 1: Prepare Dry Ingredients. In a medium-sized bowl, thoroughly whisk together the cake flour, baking soda, baking powder, and salt. Whisking ensures these leavening agents and seasonings are evenly distributed throughout the flour mixture, which is crucial for a consistent rise. Set this mixture aside.
2. Step 2: Cream Butter, Oil, and Sugar. In the bowl of your stand mixer, fitted with the paddle attachment, combine the room temperature unsalted butter, vegetable oil, and granulated sugar. Beat on high speed for about 4 minutes, until the mixture is light, fluffy, and visibly pale. This creaming process incorporates air, which contributes to the cake’s tender texture.
3. Step 3: Add Eggs, Sour Cream, and Vanilla. Reduce the mixer speed to medium. Begin adding the large whole egg and the five large egg whites one at a time, allowing each egg to fully incorporate before adding the next. Remember to scrape down the bottom and sides of the bowl frequently to ensure everything is well mixed. After all eggs are in, beat for 1 minute on medium speed. Then, add the room temperature sour cream and clear vanilla extract, beating for another 30 seconds until just combined.
4. Step 4: Alternate Dry and Wet Ingredients. Turn the mixer to its lowest speed. Add half of the whisked dry flour mixture to the butter mixture, mixing until it’s just incorporated. Immediately follow with half of the room temperature buttermilk, mixing until smooth. Repeat this process with the remaining flour mixture and buttermilk, mixing only until combined. Overmixing at this stage can lead to a tough cake.
5. Step 5: Fold in Mini Chocolate Chips. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the mini chocolate chips until they are evenly distributed throughout the batter. Be careful not to overmix, as this can affect the cake’s texture.
6. Step 6: Divide Batter and Bake to Golden Perfection. Using a kitchen scale for precision, evenly distribute the cake batter among your three 8-inch pans (each containing a baked cookie crust). Aim for about 18 ounces of batter per 8-inch pan. If using four 6-inch pans, distribute about 12 ounces per pan. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs attached, and the tops are lightly golden.
7. Step 7: Cool Cakes Properly. Once baked, remove the cakes from the oven and let them cool in their pans for about 15 minutes. This allows them to firm up slightly, preventing breakage. After 15 minutes, carefully invert them onto cooling racks to cool completely. Once fully cooled, wrap each cake layer individually in plastic wrap. You can then refrigerate them for 3-5 days or freeze them until you’re ready to assemble and frost. If your cake layers have a slight dome, gently level them with a serrated knife before wrapping and chilling.

Expert Tips for a Flawless Cookie Dough Cake

Achieving a bakery-quality cake at home is entirely possible with a few key techniques. These expert tips will help ensure your Cookie Dough Cake is nothing short of perfect:

1. Achieving a Light and Fluffy Batter: When mixing your cake batter, the creaming of butter and sugar is a critical step that I cannot emphasize enough. This process vigorously incorporates air into the butter and sugar mixture, creating tiny air pockets. These air pockets expand during baking, contributing to a light, airy, and well-risen cake with a tender crumb. Don’t rush this step – beat until visibly light and fluffy.
2. The Right Cake Pans Make a Difference: Investing in high-quality cake pans can significantly impact your baking results. Cheaper, darker pans can sometimes cause the sides of your cake layers to brown too quickly or become dry. I always use and highly recommend Fat Daddio’s cake pans because they conduct heat evenly, ensuring beautifully golden and moist cake layers every time. You can find the ones I use here.
3. The Golden Rule: Room Temperature Ingredients: This tip is repeated often for a reason – it’s fundamentally important! Ensuring all your ingredients (butter, eggs, sour cream, buttermilk) are at the same, ideal room temperature is a must. Room temperature ingredients emulsify much better, creating a smooth, homogenous batter that holds air more effectively, resulting in a more uniform and tender cake texture.
4. Secrets to Silky Smooth Buttercream: To achieve an exceptionally creamy and smooth brown sugar buttercream, try this trick: once you’ve finished mixing the buttercream, add a tablespoon of heavy whipping cream. Then, using a rubber spatula, manually beat the buttercream by hand for a minute or two. This action helps to release any trapped air bubbles, resulting in a super smooth, spreadable, and professional-looking frosting.
5. Don’t Skip the Crumb Coat: This is a non-negotiable step for a beautifully decorated cake. A thin layer of buttercream, known as a crumb coat, is applied to the entire cake and then chilled. Its purpose is to trap any loose crumbs onto the cake, preventing them from mixing into your final layer of frosting. This makes the subsequent frosting much easier and gives your cake a clean, polished finish.
6. Tools for Effortless Decoration: While not strictly necessary, using the right tools can make decorating your cake significantly easier and more enjoyable. A good quality turntable will allow you to rotate your cake smoothly, making frosting the sides and creating even edges much simpler. I use this one here. An offset spatula is also invaluable for spreading buttercream evenly and creating smooth surfaces on the top and sides of your cake.

Assembling Your Cookie Dough Masterpiece

Now for the exciting part – bringing all the components together to create your stunning Cookie Dough Cake!

• Step 1: The Foundation. Spread a small dollop of brown sugar buttercream in the very center of your cake board. This acts as an anchor to prevent your cake from sliding. Carefully place your first cooled cake layer on the board, ensuring the dark chocolate cookie crust is facing down, creating a stable base.
• Step 2: First Cookie Dough Layer. Retrieve one of your prepped edible cookie dough layers (formed in an 8-inch pan). Gently peel off the plastic wrap and place the cookie dough directly on top of the first cake layer, spreading it evenly to the edges.
• Step 3: Second Cake & Cookie Dough Layer. Place the second cake layer directly on top of the cookie dough, again with the chocolate cookie crust facing down. Repeat Step 2 by adding another layer of edible cookie dough.
• Step 4: The Final Cake Layer. Position the final cake layer on top of the second layer of cookie dough, ensuring the chocolate cookie crust is once again on the bottom (facing the cookie dough layer). This creates a consistent look for your cake layers.
• Step 5: The Essential Crumb Coat. Using an offset spatula, spread a very thin, even layer of brown sugar buttercream around the entire cake – top and sides. This is your crumb coat, crucial for trapping any loose crumbs. Once applied, place the cake in the freezer for about 10-15 minutes. This quick chill will set the crumb coat firmly, locking in all those tiny crumbs.
• Step 6: The Grand Finale. Once the crumb coat is firm, remove the cake from the freezer. Apply a generous, even layer of the remaining brown sugar buttercream all over the cake. Use your offset spatula and turntable to smooth the frosting to your desired finish. For decoration, lovingly place the chocolate-dipped cookie dough balls on top of the cake, arranging them artistically.

Storing Your Delicious Cookie Dough Cake

Proper storage is key to enjoying your magnificent Cookie Dough Cake for as long as possible. Here’s how to keep it fresh:

If you’re planning to divide your cake-making process over several days, you can bake your cake layers ahead of time. Once cooled completely, individually wrap each cake layer tightly with plastic wrap. Store these wrapped layers in the refrigerator for up to 3-5 days, or in the freezer for up to 2 months. This not only helps reduce crumbs during assembly but also makes the layers more stable and easier to handle, preventing them from sliding around while you decorate. Thaw frozen layers in the refrigerator overnight before frosting.

For the assembled and frosted Cookie Dough Cake, store it in an airtight cake carrier or under a cake dome at room temperature for up to 2 days. If you need to keep it longer, or if your kitchen is particularly warm, refrigerate the cake. Bring it to room temperature for about 30-60 minutes before serving to ensure the cake and buttercream are at their optimal texture and flavor.

Remember to follow me on Instagram for more baking tips, tricks, and behind-the-scenes videos!

For more incredibly delicious cake recipes that are sure to impress, check out my favorites:

• Delectable Graham Cracker S’mores Cake
• Irresistibly Gooey Cinnamon Roll Caramel Cake
• Season’s Best Triple Berry Cake

Recipe

Cookie Dough Cake

Molly Murphy

Chocolate chip cake layers with a dark chocolate cookie crust, filled with an edible cookie dough, and then frosted in a brown sugar buttercream.

5 from 21 votes

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Ingredients

 

 

FOR THE CRUST

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ¼ cups dark cocoa powder
• 1 teaspoon salt
• 10 Tablespoons unsalted butter melted

For the cake

• 1 cup unsalted butter room temperature
• 1¾ cups granulated sugar
• 2 Tablespoons vegetable oil
• 1 large whole egg room temperature
• 5 large egg whites room temperature
• ¼ cup sour cream room temperature
• 1 Tablespoon clear vanilla extract
• 3 cups cake flour spooned and leveled
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1¼ cups buttermilk room temperature
• ¾ cup mini chocolate chips

For the Cookie Dough

• 1 ¾ cups all-purpose flour
• ¾ teaspoon salt
• 1 cup unsalted butter room temperature
• ½ cup granulated sugar
• 1 cup brown sugar lightly packed
• 2 teaspoons pure vanilla extract
• 1 cup mini chocolate chips

For the Brown Sugar Buttercream

• 2 cups unsalted butter room temperature
• 1 cup packed light brown sugar
• 4 cups powdered sugar measured and sifted
• ¼ cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• pinch of salt

Instructions

 

For the crust

• Preheat your oven to 325 degrees. Spray three 8-inch cake pans with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment Combine the flour, sugar, cocoa powder, and salt Mix on low until evenly combined.
• Add the melted butter and mix on low until the mixture starts to come together and forms small ball clusters.
• Spread 7 ounces of the chocolate crumbs on the parchment in each of the three 8-inch cake pans. Using the back of a spoon or your finger tips, press the crumbs together to form a crust. Bake for 6 to 8 minutes.

For the cake

• Keep your oven at 325 degrees.
• In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 4 minutes.
• Beating on medium speed, start adding the whole egg and the egg whites, one at a time to the bowl, scraping the bottom and the sides of the bowl between each addition. After all the eggs have been added, beat on medium speed for 1 minute. Add the sour cream and vanilla, beat on medium speed for 30 seconds.
• Turn the mixer on low and add half of the flour mixture and half of the buttermilk to the butter mixture and mix until fully incorporated. Repeat by adding the rest of the flour mixture and the rest of the buttermilk, while mixing on low.
• With a rubber spatula, fold in the mini chocolate chips.
• Using a kitchen scale, evenly distribute the cake batter among the three 8-inch or four 6-inch pans (about 18 ounces in the 8 inch, and 12 ounces in the 12 inch) and bake for 25-30 minutes, or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
• Remove cakes from the oven and let them cool in their pans for 15 minutes before taking them out of the pans and placing them on cooling racks.When the cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you’re ready to frost.If your cakes have a small dome, level them when they are cool, but before you place them in the fridge.

For the Cookie Dough

• With an electric hand mixer, cream the butter and sugars until light and fluffy, about 3 minutes.
• Add the vanilla extract and mix on low until combined.
• Add in the flour and salt, mix until the dry ingredients are incorporated.
• With a rubber spatula, mix in the mini chocolate chips.
• Set aside ⅔ of the dough for the cake filling and use the remaining ⅓ to roll into small balls for decorating (I rolled mine into 1 ounce balls and dipped the balls in melted chocolate).
• With the other ⅔s of the cookie dough, divide it into 2 even parts. Place a generous layer of plastic wrap inside an 8 inch cake pan. Take one of the pieces of cookie dough and evenly spread to it the edges of the cake pan, making a cookie dough layer to use later. Repeat 2 more times and set aside.

For the brown sugar buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
• Once the butter is creamy, add the brown sugar and beat on medium-high until combined, about 1 minute.
• Add the powdered sugar, heavy cream, vanilla extract, and salt. Turn the mixer to low and mix just until combined, about 30 seconds. Turn the mixer up to medium-high and beat until completely combined and creamy.
• With a rubber spatula, beat out the air pockets by hand until smooth and creamy.

Assembly

• Spread a small dollop of buttercream on the middle of the cake board. Place the first cake layer on the board, with the chocolate cookie crust on the bottom.
• Place prepped cookie dough right on top of the cake layer.
• Place the second cake layer, chocolate cookie crust on the bottom, and repeat step 2.
• Place the final cake layer, chocolate cookie crust on the bottom, on top of the second layer of cookie dough.
• Spread a thin layer of buttercream around the entire cake to lock in any crumbs. This is called the crumb coat. Freeze the cake for 10 minutes to ensure the crumbs get locked into this coat of buttercream.
• Frost the cake with the remaining brown sugar buttercream and top with the chocolate dipped cookie dough balls.

Tried this recipe?Let us know how it was!