Are you looking for a show-stopping dessert for your next winter celebration? This Cookie Dough Cake is the answer to every sweet craving. It is warm, nostalgic, and absolutely delicious. You do not need to be a professional baker to make this masterpiece. Your family will love the surprise of real cookie dough in every bite.
Imagine soft layers of brown sugar cake filled with safe, edible dough. It is a dream come true for kids and adults alike. You can make this bakery-style treat right in your own kitchen. This recipe delivers a soft crumb and a rich, buttery flavor. Let’s get baking together and make something wonderful today!
Why This Recipe Is a Winner
This recipe is a total winner for busy families who want something special. It combines the comfort of cookies with the elegance of a layered cake. You will love how the creamy buttercream ties everything together. It is perfect for a cozy snow day or a big birthday bash. The texture is perfectly balanced between light sponge and dense dough.
The best part is that it uses simple pantry staples you likely have. You don’t need fancy tools to make this Cookie Dough Cake look amazing. Your guests will be so impressed by the hidden dough layer inside. It is a budget-friendly way to create a massive wow moment. Every slice is a celebration of chocolate chips and sweet brown sugar.
Simple Cooking Steps
We will break this down into three easy parts. First, we bake the golden chocolate chip sponge layers. Next, we mix up a safe-to-eat cookie dough filling. Finally, we whip the butter and sugar into a cloud-like frosting. It is a fun project that feels like a kitchen adventure. You will feel so proud when you stack these beautiful layers.
What You Need
Most of these items are already in your kitchen. We use fresh buttermilk for the softest cake texture.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups light brown sugar, packed
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup mini semi-sweet chocolate chips
- 1 1/2 cups heat-treated all-purpose flour (for filling)
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup light brown sugar (for filling)
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons milk (for filling)
- 1/2 cup mini chocolate chips (for filling)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Step-by-Step
- Preheat oven to 350F (175C) and grease two 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, cream 3/4 cup butter and brown sugar until light and fluffy.
- Incorporate eggs one at a time, followed by vanilla extract.
- Add the flour mixture and buttermilk alternately, beginning and ending with the dry ingredients.
- Fold in 1 cup mini chocolate chips and divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes until a tester comes out clean; cool completely on wire racks.
- Prepare filling by beating 1/2 cup butter with the sugars and milk, then folding in heat-treated flour and mini chips.
- Prepare frosting by whipping 1 cup butter with powdered sugar and heavy cream until smooth and airy.
- Assemble by placing one cake layer on a pedestal, spreading the edible cookie dough filling on top, and placing the second cake layer.
- Apply a thin crumb coat of frosting, chill for 15 minutes, then finish with a final layer of buttercream and decorate.
Best Ways to Enjoy It
Serve a big slice of this cake with a cold glass of milk. It is the perfect ending to a family dinner. You can even add a scoop of vanilla ice cream. For a holiday party, serve it on a pretty platter with extra cookies. It is a crowd-pleaser that everyone will remember for years. Set the table and enjoy this with your favorite people.
How to Store Leftovers
You can keep this cake in the fridge for up to four days. Make sure to cover it tightly to keep it moist. You can also freeze individual slices for a quick treat later. Just let it sit at room temperature before serving. This makes it a great make-ahead dessert for busy winter holidays. It stays fresh and delicious for days after baking.
Tips for Best Results
- Heat-treat your flour by microwaving it for 60 seconds to ensure safety.
- Do not overmix the cake batter to keep the layers light and fluffy.
- Use room temperature eggs so they blend smoothly into the butter.
- Chill the cake after the crumb coat to get clean, sharp edges.
- For a holiday twist, add festive red and green sprinkles on top.
- Use a serrated knife for the most beautiful, clean slices.
- Press extra mini chips into the sides for a professional bakery look.
- Make the dough filling the night before to save time on assembly.
Ways to Switch It Up
- Swap mini chips for dark chocolate chunks for a richer flavor.
- Use gluten-free all-purpose flour for a friendly, inclusive version.
- Add a pinch of cinnamon for a warm winter spice profile.
- Swap the milk in the filling for maple syrup for extra sweetness.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the layers one day early. Wrap them in plastic wrap and keep them at room temperature. Assemble the Cookie Dough Cake when you are ready to serve.
Is the raw cookie dough filling safe to eat?
Absolutely! We use heat-treated flour and no eggs in the filling. This makes it 100% safe and delicious for everyone to enjoy. It has the perfect texture you crave.
Will kids actually like this cake?
This is often the most requested cake for kid birthdays. It tastes exactly like their favorite treat but in cake form. It is fun, sweet, and very kid-approved for any party.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every chocolatey bite warm you up. Happy baking!
— Lidia
Cookie Dough Cake
Ingredients
- 2 1/2 cups all -purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 3/4 cup unsalted butter, softened
- 1 1/2 cups light brown sugar, packed
- 3 large eggs , room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermil k
- 1 cup mini semi-sweet chocolate chips
- 1 1/2 cups heat -treated all-purpose flour (for filling)
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup light brown sugar (for filling)
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons milk (for filling)
- 1/2 cup mini chocolate chips (for filling)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350F (175C) and grease two 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, cream 3/4 cup butter and brown sugar until light and fluffy.
- Incorporate eggs one at a time, followed by vanilla extract.
- Add the flour mixture and buttermilk alternately, beginning and ending with the dry ingredients.
- Fold in 1 cup mini chocolate chips and divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes until a tester comes out clean; cool completely on wire racks.
- Prepare filling by beating 1/2 cup butter with the sugars and milk, then folding in heat-treated flour and mini chips.
- Prepare frosting by whipping 1 cup butter with powdered sugar and heavy cream until smooth and airy.
- Assemble by placing one cake layer on a pedestal, spreading the edible cookie dough filling on top, and placing the second cake layer.
- Apply a thin crumb coat of frosting, chill for 15 minutes, then finish with a final layer of buttercream and decorate.
