Description
This Chocolate Chip Cookie Dough Cake combines the best of two beloved desserts into one ultimate treat. Featuring moist vanilla cake layers filled with rich, homemade chocolate chip cookie dough and topped with a luscious chocolate buttercream, this cake is sure to impress and satisfy any sweet tooth.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
Cookie Dough Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
- 2 tablespoons milk
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup cocoa powder
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream (as needed for consistency)
- Extra mini chocolate chips
- Chocolate drizzle (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients and Buttermilk: Alternate adding the flour mixture and buttermilk to the wet ingredients. Start by adding a third of the dry ingredients, mix until just combined, then add half the buttermilk. Repeat the process, ending with the dry ingredients, taking care not to overmix.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula, distributing them evenly throughout the batter.
- Fill Cake Pans: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake the Cake Layers: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then turn them out onto wire racks to cool completely.
- Make Cookie Dough Filling: In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy, about 2-3 minutes. Add vanilla extract and mix until combined. Gradually add the flour, mixing just until combined. Fold in the mini chocolate chips, then add milk to achieve a smooth, slightly sticky dough.
- Chill Cookie Dough (Optional): Set aside the cookie dough filling, or refrigerate it for 15-20 minutes to make it easier to handle when assembling the cake.
- Prepare Chocolate Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Stir in vanilla extract. Add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of cookie dough filling on top. Repeat with the next layers. Cover the entire cake with chocolate buttercream frosting.
- Decorate: Sprinkle extra mini chocolate chips on top and drizzle with melted chocolate if desired.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Make sure not to overmix the batter to keep the cake tender.
- The cookie dough filling contains raw flour; ensure the flour is heat-treated if serving to children or sensitive individuals.
- Chocolate drizzle is optional but adds an elegant finishing touch.
- Refrigerate any leftover cake to maintain freshness and bring to room temperature before serving for the best flavor.
