The Best Chocolate Cookie Dough Cake

Chocolate Cookie Dough Cake – Dark chocolate cake layers, with a edible cookie dough filling, and then topped with a brown sugar buttercream! 

Indulge in the irresistible charm of my new chocolate cookie dough cake! This mouthwatering delight features layers of decadent chocolate cake, a tantalizing cookie dough filling, and a heavenly brown sugar buttercream. Discover a symphony of flavors as velvety chocolate meets chewy cookie dough, creating a sensory experience beyond compare. Perfect for any occasion, this chocolate cookie dough cake recipe promises to captivate your taste buds and leave a lasting impression.

• The Easiest Edible Cookie Dough
• Easy 9 x13 Chocolate Cake With Buttermilk
• Chocolate Peanut Butter Marshmallow Cake

Why make this Chocolate Cookie Dough Cake?

• Easy to Make: This chocolate cookie dough cake is designed with simplicity in mind, making it a breeze for both novice and experienced bakers. With clear instructions and readily available ingredients, you can effortlessly create a show-stopping dessert that will impress your guests.
• Three Layers of Decadence: Indulge in the delightful layers of this cake, featuring moist and rich chocolate cake that sandwich a delectable cookie dough filling. Each bite offers a perfect balance of flavors and textures, creating a truly heavenly experience.
• Perfect Summer Dessert: Whether you’re hosting a backyard barbecue or a poolside gathering, this chocolate cookie dough cake is an ideal summer treat. Its rich chocolatey goodness and the satisfying cookie dough filling are sure to satisfy your sweet tooth, making it a delightful addition to any warm-weather celebration.

Grocery Store Check List 

• Cocoa powder: Adds a rich chocolate flavor and deepens the color of the cake.
• Sugar: Sweetens the cake and aids in moisture retention.
• Baking powder: Acts as a leavening agent, helping the cake rise.
• Cake flour: Provides structure and helps give the cake a tender crumb.
• Buttermilk: Adds moisture and contributes to the cake’s tender texture.
• Mini chocolate chips: Introduces bursts of chocolate and adds texture to the filling.
• Unsalted butter: Provides richness and creaminess to the filling.
• Brown sugar: Adds a caramel-like sweetness and enhances the cookie dough flavor.
• Powdered sugar: Sweetens the buttercream and contributes to its smooth texture.
• Vanilla extract: Enhances the overall flavor and aroma of the buttercream.
• Heavy cream: Helps achieve a creamy and spreadable consistency.

Step by step – chocolate cake

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until well combined.
2. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes until the batter is smooth and well blended.
3. Gradually add the water to the batter, stirring constantly. The batter will be thin, but that’s normal.
4. Pour the batter evenly into the prepared cake pans.
5. Place the cake pans in the preheated oven and bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes onto a wire rack to cool completely.

Step by step cookie dough filling 

1. Preheat your oven to 165°F (175°C). Spread the all-purpose flour evenly onto a baking sheet and bake for about 7-10minutes to heat treat the flour. This helps kill any potential bacteria. Remove from the oven and let it cool completely.
2. In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
3. Add the vanilla extract to the butter-sugar mixture. Mix well to combine.
4. Gradually add the heat-treated flour and salt to the wet ingredients, mixing until a dough forms. Stir in the mini chocolate chips until evenly distributed throughout the dough.

Helpful tips!

• Make sure the butter is softened but not melted to achieve the right consistency in the dough.
• Use light brown sugar for its caramel-like flavor, but you can also substitute with dark brown sugar if desired.
• If your cookie dough is a little dry, add some milk based on the desired consistency of the cookie dough. Add more for a softer texture or less for a firmer texture.
• I did 1.5 the recipe to have extra for a garnish! 

FAQ – Chocolate Cookie Dough Cake

Q: Can I use a different type of frosting instead of brown sugar buttercream?

A: Absolutely! Feel free to experiment with different frostings like cream cheese, chocolate ganache, or traditional buttercream to suit your personal preferences.

Q: Can I customize the recipe by adding other mix-ins to the cookie dough filling?

A: Certainly! Feel free to get creative and add additional mix-ins like nuts, sprinkles, or crushed cookies to the cookie dough filling for extra texture and flavor.

Q: Can I make the cookie dough filling ahead of time?

A: Absolutely! The cookie dough filling can be prepared in advance and stored in the refrigerator until ready to use. Just make sure to bring it to room temperature before assembling the cake.

Q: Can I make this chocolate cookie dough cake for special occasions or celebrations?

A: Definitely! This cake is perfect for birthdays, parties, or any special occasion. It’s indulgent combination of chocolate, cookie dough, and buttercream will impress your guests.

How to make brown butter 

1. Select a heavy-bottomed saucepan or skillet for browning the butter. The butter will foam and splatter as it cooks, so choose a pan with high sides to avoid any spills.
2. Place the saucepan or skillet over medium heat and add the butter.
3. Allow the butter to melt completely. Once melted, it will start to foam and bubble.
4. Stir the butter occasionally with a spatula to ensure even browning and to prevent it from sticking to the pan.
5. As the butter continues to cook, it will gradually change color from yellow to a rich golden brown. The process typically takes about 5-8 minutes, but keep a close eye on it as it can quickly go from browned to burnt.
6. Once the butter reaches a deep golden brown color and releases a nutty aroma, immediately remove the pan from the heat.
7. To prevent further cooking and to cool the butter, you can transfer it to a heat-resistant bowl. Be cautious as the butter will be hot.
8. Allow the browned butter to cool slightly before using it in your buttercream. You can strain the butter through a fine-mesh sieve if you prefer a smoother texture by removing any browned bits.

Tips:

• The browning process can happen quickly, so it’s important to stay attentive and not leave the butter unattended.
• Adjust the heat as needed to prevent the butter from burning. Lower the heat if it’s browning too quickly, or raise it if it’s not browning at all.
• The browned butter can be used immediately in recipes or refrigerated for later use. It solidifies when cooled, so you need to bring it back to room temperature before using it in your buttercream. 

List of tools I used 

1. Mixing Bowls: Different sizes for different preparations.
2. Electric Mixer: To cream butter, mix batter, and whip buttercream.
3. Measuring Cups and Spoons: For precise ingredient measurements.
4. Cake Pans: Three round pans of the same size for baking the cake layers.
5. Offset Spatula: For spreading fillings and frosting.
6. Cooling Rack: To cool the baked cakes evenly.
7. Sifter: For removing lumps from dry ingredients.
8. Knife or Cake Leveler: To trim and level cake layers.
9. Pastry Bag and Decorating Tips: For piping decorations.
10. Cake Stand or Serving Plate: this one is my favorite!

Storing and Freezing – Chocolate Cookie Dough Cake

Here is how to store and freeze your Chocolate Cookie Dough Cake. To maintain the cake’s freshness, store it in an airtight container in the refrigerator. The cake can stay fresh for up to 3-4 days when properly stored. Before serving, allow the cake to sit at room temperature for a short while to soften slightly and enhance its flavors.

Freezing:

If you have leftover cake or want to prepare it in advance, freezing is a great option. Make sure the cake is completely cooled before freezing. For optimal results, tightly wrap the assembled cake or store it in an airtight container to prevent freezer burn. Wrap each slice individually with plastic wrap if you prefer to freeze individual portions.

Thawing

• When you’re ready to enjoy the frozen cake, transfer it from the freezer to the refrigerator.
• Allow the cake to thaw slowly in the refrigerator overnight.
• This gradual thawing process helps retain the cake’s moisture and prevents any texture changes.

How to serve: Once the cake is stacked and fill you can cut the cake into 8-12 pieces. I like to serve the cake at room temperature, and my husband likes to serve it in a bowl with milk poured over it. 

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Recipe

Chocolate Cookie Dough Cake

Molly Murphy

Dark chocolate cake layers, with a edible cookie dough filling, and then topped with a brown sugar buttercream!

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake

• 3 eggs room temperature
• 1 cup buttermilk room temperature
• 1 cup hot water or hot chocolate
• ½ cup vegetable oil
• 2 cups all-purpose flour spooned and leveled.
• 1 ¾ cups granulated sugar
• ¾ cup dark cocoa powder
• 2 teaspoons baking soda
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 Tablespoon pure vanilla extract

For the Cookie Dough

• 1 ¾ cups all-purpose flour
• ¾ teaspoon salt
• 1 cup unsalted butter room temperature
• ½ cup granulated sugar
• 1 cup brown sugar packed
• 2 teaspoons pure vanilla extract
• 1 cup mini chocolate chips

For the brown butter frosting

• 1 cup unsalted butter. Browning butter loses about 25% of liquid
• ¾ cup packed light brown sugar
• ¼ cup unsalted butter room temp
• 5 cups of powder sugar
• ¼ cup heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

For the cake

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment paper. Spray again. Set aside.
• In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
• In a small bowl, whisk the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
• With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.
• Divide the batter evenly between the prepped pans (about 15 ounces in each 8 inch pan) and bake for 30-33 minutes. After they are done baking, let them cool for 15 minutes in the cake pans and then transfer them to a cooling rack and let them finishing cooling there.
• After the cakes have come to room temperature, level the tops of the cakes, if needed, and then wrap them in plastic wrap and freeze them in preparation for frosting the cake.

For the Cookie Dough

• Preheat your oven to 165 degrees F, line a sheet pan with parchment paper and evenly spread the flour across the sheet pan. Bake for 7-10 minutes to kill any bacteria. Let it cool and set aside.
• With an electric hand mixer, cream the butter and sugars until light and fluffy, about 3 minutes.
• Add the vanilla extract and mix on low until combined.
• Add in the (baked) flour and salt, mix until the dry ingredients are incorporated.
• With a rubber spatula, mix in the mini chocolate chips.
• Set aside ⅔ of the dough for the cake filling and use the remaining ⅓ to roll into small balls for decorating
• With the other ⅔ of the cookie dough, divide it into 2 even parts. Place a generous layer of plastic wrap inside an 8 inch cake pan. Take one of the pieces of cookie dough and evenly spread to it the edges of the cake pan, making a cookie dough layer to use later. Repeat 2 more times and set aside.

Brown butter frosting

• In a medium sized sauce pan, melt the butter on medium heat. Keep stirring the butter until it starts to foam and the milk deposits on the bottom separate. Stir until the butter starts to brown and you hear crackling noises. Take off heat. Pour in a glass bowl, and let it completely come to room temperature.
• In a bowl of a standard mixer fitted with the paddle attachment, place the room temperature browned butter, the regular butter, and beat on medium high speed for 2-4 minutes. If there are chunks of butter, don’t stress, they will eventually get beaten out.
• After you beat the butters, add the brown sugar, sifted powder sugar, vanilla, cream and salt. Mix on low just until combined, once all combined beat on high for at least 2 minutes.
• Beat by hand with a rubber spatula or wooden spoon to get all the air pockets out.

Assembly

• Spread a small dollop of buttercream on the middle of the cake board. Place the first cake layer on the board.
• Place prepped cookie dough right on top of the cake layer.
• Place the second cake layer right on top of the cookie dough, top side down.
• Repeat this step with the last cake layer
• Spread a thin layer of buttercream around the entire cake to lock in any crumbs. This is called the crumb coat. Freeze the cake for 10 minutes to ensure the crumbs get locked into this coat of buttercream.
• Frost the cake with the remaining brown sugar buttercream and top with the extra cookie dough balls.

Keyword cookie dough, chocolate cake

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