why make this recipe
Cookie Dough Layer Cake is a delightful treat that combines the best parts of cake and cookie dough. This dessert is perfect for any celebration or just a sweet indulgence at home. With its rich flavors and creamy textures, this cake will surely please everyone who takes a bite. It’s a fun way to enjoy two beloved sweets in one, making it a crowd-pleaser for all ages!
how to make Cookie Dough Layer Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup mini chocolate chips
- 1 cup cookie dough (edible, for layering)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tablespoon vanilla extract (for frosting)
- 1/4 cup heavy cream (for ganache)
- 1 cup semi-sweet chocolate chips (for ganache)
Directions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients alternately with buttermilk, mixing until just combined. Fold in mini chocolate chips and cookie dough.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool.
- For the buttercream, beat the butter until creamy, then gradually add powdered sugar and vanilla. Mix until smooth.
- Once the cakes are cool, layer them with cookie dough buttercream in between.
- For the ganache, heat cream until just simmering, pour over chocolate chips, and stir until smooth. Allow to cool slightly.
- Pour ganache over the top of the assembled cake, allowing it to drip down the sides.
- Decorate with additional cookie dough, if desired.
- Slice and serve!
how to serve Cookie Dough Layer Cake
Serve the Cookie Dough Layer Cake at room temperature. It is perfect for parties, family gatherings, or just a fun dessert at home. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
how to store Cookie Dough Layer Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it sit out for a little while before serving for the best flavor and texture.
tips to make Cookie Dough Layer Cake
- Make sure your butter is softened before you begin. This helps to create a light and fluffy batter.
- Do not overmix the batter after adding the dry ingredients. This keeps the cake soft.
- Let the cake layers cool completely before frosting to prevent the frosting from melting.
- Use edible cookie dough that is safe to eat raw—this is a key highlight of this recipe!
variation
You can add nuts or different flavored chips, like white chocolate, to the cookie dough for a twist. Additionally, consider swapping the chocolate ganache for a vanilla glaze to change things up.
FAQs
1. Can I use cake mix instead of making the cake from scratch?
Yes, you can use a cake mix to save time. Just follow the package instructions and layer with the cookie dough and frosting.
2. How do I make the cookie dough edible?
Make sure to use heat-treated flour and no eggs in your cookie dough recipe to ensure it is safe to eat raw.
3. Can I freeze this cake?
Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in an airtight container for up to 2 months. Allow to thaw in the refrigerator before frosting.
Cookie Dough Layer Cake
Ingredients
For the Cake
- 2.5 cups 2 1/2 cups all-purpose flour
- 1.5 teaspoons 1 1/2 teaspoons baking powder
- 0.5 teaspoon 1/2 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
- 1 cup 1 cup unsalted butter, softened
- 2 cups 2 cups granulated sugar
- 4 large 4 large eggs
- 1 tablespoon 1 tablespoon vanilla extract
- 1 cup 1 cup buttermilk
- 1 cup 1 cup mini chocolate chips
- 1 cup 1 cup cookie dough (edible, for layering) Use edible cookie dough that is safe to eat raw.
For the Frosting
- 1 cup 1 cup unsalted butter, softened (for frosting)
- 4 cups 4 cups powdered sugar
- 1 tablespoon 1 tablespoon vanilla extract (for frosting)
For the Ganache
- 0.25 cup 1/4 cup heavy cream
- 1 cup 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients alternately with buttermilk, mixing until just combined. Fold in mini chocolate chips and cookie dough.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool.
Buttercream Preparation
- For the buttercream, beat the butter until creamy, then gradually add powdered sugar and vanilla. Mix until smooth.
- Once the cakes are cool, layer them with cookie dough buttercream in between.
Ganache Preparation
- For the ganache, heat cream until just simmering, pour over chocolate chips, and stir until smooth. Allow to cool slightly.
- Pour ganache over the top of the assembled cake, allowing it to drip down the sides.
- Decorate with additional cookie dough, if desired.
Serving
- Slice and serve the Cookie Dough Layer Cake at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!