Cookie Dough Cake

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!

Related Recipes:

• Apple Cinnamon Roll Cupcakes
• Zucchini Cookies with Cream Cheese Frosting
• Crumbl Red Velvet Cupcake Cookies

FAQs:

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