🍪 Cookie Dough Cake – Cookie Dough Baked into Each Layer

Jacky

🍪 Cookie Dough Cake – Cookie Dough Baked into Each Layer

Say hello to every cookie lover’s dream: Cookie Dough Cake! This rich, indulgent dessert takes the irresistible magic of cookie dough and turns it into a cake masterpiece by baking real cookie dough right into each layer. Every bite is packed with gooey chocolate chips, brown sugar goodness, and soft vanilla cake crumb—an epic fusion of your favorite treats. Unlike some cookie-themed cakes that just use frosting or fillings, this version bakes chunks of edible cookie dough directly into the cake batter, creating gooey pockets of chocolatey bliss throughout the sponge. It’s a nostalgic dessert that feels both playful and decadent—perfect for birthdays, celebrations, or just spoiling yourself. If you're a fan of cookie-inspired desserts, don't miss this edible cookie dough recipe or try a twist with chocolate chip cookie dough truffles.

Print Recipe

Prep Time 10

Cook Time 30

Servings: 4

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

Edible Cookie Dough (for baking into the layers):

½ cup unsalted butter softened
½ cup brown sugar packed
¼ cup granulated sugar
2 Tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour heat-treated*
½ tsp salt
¾ cup mini chocolate chips
*Heat-treat flour by baking it at 350°F 175°C for 5–7 minutes to kill any bacteria. Let cool before using.

Vanilla Cake Batter:

2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter room temp
1¾ cups granulated sugar
4 large eggs
1 Tbsp vanilla extract
1 cup buttermilk or whole milk + 1 tsp vinegar
½ cup sour cream

Cookie Dough Buttercream:

1 cup unsalted butter softened
½ cup brown sugar
1½ cups powdered sugar
2 Tbsp milk
1 tsp vanilla extract
¼ tsp salt
½ cup mini chocolate chips fold in at the end
Optional Decorations:
Cookie crumbs
Chocolate chip cookies mini or broken pieces
Extra cookie dough balls

Equipment

2 × 9-inch round cake pans (or 3 × 8-inch for taller layers)
Stand mixer or electric hand mixer
Rubber spatula
Mixing bowls (large, medium, and small)
Parchment paper
Whisk
Cooling rack
Offset spatula (for frosting)
Ice cream scoop or small cookie scoop
Optional: Cake leveler or serrated knife

Method

Prepare Edible Cookie Dough

In a bowl, cream butter and both sugars until fluffy.
Mix in milk and vanilla.
Stir in heat-treated flour and salt.
Fold in mini chocolate chips.
Scoop into 1-inch balls and place in freezer while prepping cake (firm dough holds its shape in batter).

Preheat Oven & Prepare Cake Pans

Preheat to 350°F (175°C). Grease and line your cake pans with parchment circles.
Mix Dry Ingredients
Whisk flour, baking powder, and salt in a medium bowl. Set aside.

Cream Butter and Sugar

Beat butter and sugar until pale and fluffy (about 4 minutes).
Add Eggs & Vanilla
Add eggs one at a time, then vanilla. Scrape the bowl well.
Incorporate Dry & Wet Ingredients
Alternate adding dry mix with buttermilk and sour cream. Mix just until smooth.
Add Cookie Dough Balls to Batter
Fold in half the frozen cookie dough balls into the batter.
Divide batter evenly into pans. Gently press remaining cookie dough balls into the batter tops (they’ll bake into the layers).

Bake the Cakes

Bake for 28–33 minutes or until toothpick comes out clean (avoid poking a dough ball!).
Let cool in pans for 10 minutes, then remove to racks to cool completely.
Make Cookie Dough Frosting
Beat butter and brown sugar until creamy.
Add powdered sugar, vanilla, milk, and salt. Whip until fluffy.
Fold in mini chocolate chips.
Assemble the Cake
Level layers if needed.
Spread frosting between each layer and cover the outside.
Decorate with cookie crumbs, mini cookies, or scoops of dough.

Notes

🧊 Storage & Reheating

Fridge: Store in an airtight container for up to 5 days.

Freezer: Freeze cake slices or whole layers (unfrosted) for up to 2 months.

Serving Tip: Let refrigerated cake come to room temp for 30 minutes before serving for best texture.

🥄 Variations

Double Chocolate Cookie Dough Cake: Use chocolate cake layers and double the chips.

Peanut Butter Cookie Dough: Replace ¼ cup butter in the dough with peanut butter for a twist.

Funfetti Cookie Dough: Add rainbow sprinkles to the cookie dough balls for a party vibe.

Cookie Dough Filling Only: Skip baking the dough into layers and use chilled cookie dough between layers instead.

Mini Version: Bake in 6-inch pans for a tall, narrow celebration cake.

❓ 10 FAQs

Is it safe to bake with cookie dough?
Yes! This version uses heat-treated flour and no eggs, so it’s safe even raw.

Why freeze the cookie dough balls?
It helps them stay together while baking and creates gooey pockets inside the cake.

Can I use boxed cake mix?
Sure! Just fold cookie dough into your favorite vanilla cake mix for a shortcut.

Can I skip the sour cream?
Sour cream adds moisture and richness. If needed, sub with plain Greek yogurt.

Can I bake this in one tall pan?
It’s best to divide into layers to bake evenly and avoid overbaking.

What if I don’t have buttermilk?
Mix 1 cup milk with 1 tsp vinegar or lemon juice—let sit 5 mins.

Can I use store-bought cookie dough?
Only if it's labeled safe-to-eat raw. Otherwise, homemade is best.

How do I prevent cookie dough from sinking?
Freezing it helps. Also, lightly press dough into the batter top before baking.

What frosting pairs well besides cookie dough buttercream?
Cream cheese frosting or classic vanilla buttercream both work beautifully.

Can I make this into cupcakes?
Yes! Scoop batter into cupcake liners with a small ball of dough inside each one.

🏁 Conclusion

The Cookie Dough Cake is a nostalgic, gooey, cookie-lover’s dream turned into a layer cake masterpiece. With real, safe-to-eat cookie dough baked into every bite, it’s the dessert that makes kids and adults light up equally. It’s rich, indulgent, and irresistibly fun.

Whether it’s for a birthday, a celebration, or just an over-the-top weekend treat, this cake promises to be the star of the dessert table. 🍪✨