Cookie Dough Cake

Isabella

🌟Life, Love, and Gastronomy 🍷

Craving a dessert that’s as decadent as it is delightful? Look no further than this Cookie Dough Cake! With its layers of moist vanilla cake, rich cookie dough-flavored frosting, and topped with irresistible edible cookie dough, this cake is the ultimate indulgence for cookie lovers. Perfect for birthdays, celebrations, or any day you want to treat yourself, this recipe is sure to satisfy your sweet tooth.

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup whole milk

For the Cookie Dough Filling:

½ cup unsalted butter, softened

½ cup brown sugar

1 cup all-purpose flour (heat-treated)

2 tbsp milk

½ cup mini chocolate chips

For the Buttercream:

1 cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

2 tbsp heavy cream

For Edible Cookie Dough Topping (optional):

¼ cup unsalted butter, softened

¼ cup brown sugar

1 tbsp milk

½ cup all-purpose flour (heat-treated)

¼ cup mini chocolate chips

Directions:

Bake the Cake:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.

Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.

Make the Cookie Dough Filling:

In a mixing bowl, beat together the softened butter and brown sugar until creamy.

Add the heat-treated flour, milk, and mini chocolate chips. Mix until combined and set aside.

Prepare the Buttercream:

In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, beating until fully combined.

Add the vanilla extract and heavy cream, continuing to beat until the frosting is light and fluffy.

Assemble the Cake:

Once the cakes are completely cool, spread a generous layer of cookie dough filling between each layer of cake.

Frost the outside of the cake with the cookie dough-flavored buttercream, smoothing it out as desired.

Make the Edible Cookie Dough:

For the edible cookie dough topping, mix together the softened butter, brown sugar, milk, heat-treated flour, and mini chocolate chips until a dough forms.

Roll the dough into small balls and arrange them on top of the frosted cake for decoration.

Serve:

Chill the assembled cake in the refrigerator for at least 1 hour before slicing. This will help the layers set and make it easier to cut clean slices.

Slice, serve, and enjoy this decadent cookie dough cake!

Serving Tips:

Chill Before Serving: After assembling the cake, chilling it for about an hour helps the frosting and filling set, making it easier to slice and serve clean pieces.

Use a Warm Knife: To achieve clean slices, dip your knife in warm water and wipe it dry before cutting into the cake. This helps prevent the frosting from sticking to the knife.

Decorate Individual Slices: For a fun presentation, consider adding a small ball of edible cookie dough on top of each slice just before serving.

Pair with Ice Cream: This cake pairs wonderfully with a scoop of vanilla or chocolate ice cream. The creaminess complements the richness of the cake.

Coffee or Milk: Serving the cake with a cup of coffee or a glass of milk enhances the dessert experience, as it balances the sweetness of the cake.

Storage Tips:

Refrigerate Leftovers: Store any leftover cake in an airtight container in the refrigerator. This helps maintain its freshness and prevents it from drying out.

Freezing for Later: If you want to store the cake for a longer period:

Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil to prevent freezer burn.

Store in the freezer for up to 3 months.

To thaw, place the wrapped cake in the refrigerator overnight before serving.

Avoid Over-Stacking: If you need to stack slices for storage, place parchment paper between the layers to prevent sticking and preserve the frosting.

Consume Within a Few Days: For the best flavor and texture, try to consume the cake within 3-4 days after baking. After that, it may start to lose its freshness.

Freshening Up Leftovers: If the cake feels a bit dry after storing, consider warming a slice in the microwave for about 10-15 seconds before serving. This will make it taste freshly baked!

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FAQs:

Can I make the Cookie Dough Cake ahead of time?

Yes! You can bake the cake layers a day in advance. Once they have cooled completely, wrap each layer tightly in plastic wrap and store them in the refrigerator. You can also prepare the cookie dough filling and buttercream ahead of time. Just store them in airtight containers in the fridge until you’re ready to assemble the cake.

How do I know when the cake is done baking?

To check if the cake is done, insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is done. If the toothpick has wet batter on it, bake the cake for an additional 5 minutes and test again.

Can I substitute ingredients in the recipe?

Yes, you can make some substitutions! For example, you can use unsalted margarine instead of butter or substitute the whole milk with buttermilk or a dairy-free alternative like almond or oat milk. Keep in mind that substitutions may slightly alter the flavor and texture of the cake.

Is it safe to eat the cookie dough in the filling and topping?

The cookie dough in this recipe is made with heat-treated flour, which reduces the risk of foodborne illness. If you’re using regular flour, it’s important to bake it at 350°F (175°C) for about 5 minutes to kill any potential bacteria. Additionally, avoid using raw eggs in the dough to ensure it is safe to eat.

Conclusion:

This Cookie Dough Cake is more than just a dessert; it’s a celebration of flavors that brings joy to any occasion. Try it out and delight your family and friends with this delightful treat!


📖 Recipe:

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Cookie Dough Cake


  • Author: Isabella
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

Indulge in the ultimate dessert with this Cookie Dough Cake, a three-layer cake filled with rich cookie dough-flavored frosting and topped with edible cookie dough. Perfect for birthdays and celebrations, this decadent cake will satisfy your sweet cravings and impress your guests!


Ingredients

For the Cake:

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup whole milk

For the Cookie Dough Filling:

½ cup unsalted butter, softened

½ cup brown sugar

1 cup all-purpose flour (heat-treated)

2 tbsp milk

½ cup mini chocolate chips

For the Buttercream:

1 cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

2 tbsp heavy cream

For Edible Cookie Dough Topping (optional):

¼ cup unsalted butter, softened

¼ cup brown sugar

1 tbsp milk

½ cup all-purpose flour (heat-treated)

¼ cup mini chocolate chips


Instructions

  1. Bake the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, then alternate adding dry ingredients and milk. Divide batter into pans and bake for 25-30 minutes. Let cool.
  2. Make the Cookie Dough Filling: Beat together butter and brown sugar until creamy. Mix in heat-treated flour, milk, and chocolate chips. Set aside.
  3. Prepare the Buttercream: Beat butter until smooth. Gradually add powdered sugar, then vanilla and heavy cream, beating until fluffy.
  4. Assemble the Cake: Spread cookie dough filling between each cake layer. Frost the outside with buttercream.
  5. Make the Edible Cookie Dough: Combine butter, brown sugar, milk, heat-treated flour, and chocolate chips. Roll into balls and top the cake.
  6. Serve: Chill for 1 hour before slicing and enjoy!

Notes

For a safer cookie dough, ensure the flour is heat-treated.

Store leftover cake in the refrigerator for up to 3 days or freeze for longer storage.

The edible cookie dough topping is optional but adds a delightful touch!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12 slices
  • Calories: 680 kcal

Keywords: Cookie Dough Cake, Layer Cake, Edible Cookie Dough, Birthday Cake, Decadent Desserts, Chocolate Chip Cake

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