Chocolate Chip Cookie Dough Cake

Chocolate Chip Cookie Dough Cake: A Decadent Fusion

The Chocolate Chip Cookie Dough Cake is a modern twist on two beloved classics: the rich, chewy chocolate chip cookie and the moist, fluffy cake. This dessert combines the best of both worlds, offering layers of cake interspersed with thick swirls of edible cookie dough and gooey chocolate chips. It’s the perfect treat for those who can’t decide between a cookie or a cake — why not have both?

A Sweet Evolution

The origins of the cookie dough cake trace back to the early 2000s when dessert experimentation became more mainstream. With the rise of food blogs and viral baking trends, creative bakers started incorporating raw cookie dough into cakes as a filling or layer. The chocolate chip variety quickly became a fan favorite due to its nostalgic flavor and comforting texture. Today, it’s a popular choice for birthdays, holidays, and dessert tables where indulgence is encouraged.

What Makes This Cake Special?

This cake isn’t just a dessert — it’s an experience. The key components include:

Soft Vanilla Cake: Light and fluffy, it serves as the perfect base to balance the richness of the cookie dough.
Edible Cookie Dough: Made with heat-treated flour and no raw eggs, it’s safe to eat and bursting with brown sugar and butter flavor.
Mini Chocolate Chips: Scattered throughout the cake and cookie dough layers, they add melty pockets of chocolate in every bite.
Vanilla Buttercream Frosting: Creamy and sweet, it ties everything together while adding a smooth contrast to the chunky cookie dough.

Step-by-Step Chocolate Chip Cookie Dough Cake Recipe

Ingredients

For the Vanilla Cake:

2 and 1/2 cups (300g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks / 226g) unsalted butter, softened
1 and 3/4 cups (350g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk
1/2 cup (120ml) whole milk

For the Edible Cookie Dough:

1/2 cup (60g) all-purpose flour
1/4 cup (50g) brown sugar, packed
1/4 cup (60ml) unsalted melted butter
1/4 teaspoon vanilla extract
Pinch of salt
2-3 tablespoons heavy cream or milk (as needed)
1/2 cup (90g) mini chocolate chips

For the Vanilla Buttercream Frosting:

1 cup (2 sticks / 226g) unsalted butter, softened
3 and 1/2 cups (420g) powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons heavy cream or milk

Directions

Prep the cookie dough: In a small bowl, mix the flour and brown sugar. Add melted butter, vanilla, and salt. Stir until a thick dough forms. Fold in chocolate chips. Chill in the fridge for 30 minutes to firm up.
Prep the cake pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
Mix the cake batter: Whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk/milk until combined.
Bake the cake layers: Pour batter evenly into pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Make the frosting: Beat butter until creamy. Gradually add powdered sugar, then vanilla and cream until smooth and spreadable.
Assemble the cake: Level the cake layers if needed. Place one layer on a cake board. Spread frosting, then dollop and swirl cookie dough on top. Repeat with second layer and top with frosting. Sprinkle extra chocolate chips on top for decoration.
Chill and serve: Refrigerate the cake for at least 1 hour to set the cookie dough. Slice and enjoy!

Baking Tips for the Best Chocolate Chip Cookie Dough Cake

Heat treat the flour: To ensure the cookie dough is safe to eat, toast the flour in the oven at 350°F (175°C) for 5 minutes or microwave it for 1-2 minutes, stirring frequently.
Use room temperature ingredients: This ensures even mixing and a smoother batter.
Don’t overbake: Keep an eye on the cake as oven times may vary. A slightly jiggly center is okay — it will firm up as it cools.
Chill the cookie dough: This makes it easier to layer and prevents it from melting into the cake layers.

Variations and Customizations

This cake is incredibly versatile. Try these fun twists:

Double Chocolate: Add cocoa powder to the cake and cookie dough for a richer flavor.
Cookie Dough Chunks: Roll the dough into balls and freeze before layering for a more textured bite.
Drizzle it up: Add a caramel or chocolate sauce drizzle over the top for extra decadence.
Gluten-Free: Use certified gluten-free flour for both the cake and cookie dough.
Layered Look: Make mini versions in mason jars or as cupcakes for individual servings.

Health Considerations and Nutritional Value

While this cake is undeniably indulgent, here are a few tips to make it a bit healthier:

Substitute butter: Use unsalted coconut oil or applesauce in the cake for a lower-fat alternative.
Reduce sugar: Cut the sugar in the cake by 1/4 cup and the cookie dough by 2 tablespoons. It will still be sweet!
Use whole grains: Replace half the all-purpose flour with whole wheat flour for added fiber.
Dark chocolate chips: Opt for dark chocolate (70% or higher) to reduce sugar and add antioxidants.

Per serving (assuming 12 slices), this cake contains approximately: