Description
Indulge in this decadent Chocolate Chip Cookie Dough Cake, a perfect combination of moist vanilla cake layers filled and topped with luscious cookie dough and chocolate frosting. This ultimate dessert is ideal for chocolate and cookie dough lovers looking for a crowd-pleasing treat.
Ingredients
Scale
Cake
- 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 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 (for garnish)
- 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This creates the base for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to enhance flavor.
- Combine Dry and Wet Ingredients: Alternate adding the dry ingredients and buttermilk into the butter mixture. Start with one-third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process ending with the dry ingredients. Be careful not to overmix to maintain cake softness.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula to evenly distribute without deflating the batter.
- Fill Cake Pans: Divide the batter evenly among the prepared cake pans and smooth the tops for even baking.
- Bake the Cakes: Place pans in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cakes: Remove the cakes from the oven. Let them cool in their pans for about 10 minutes, then invert onto wire racks to cool completely, ensuring layers are cool before assembling.
- Prepare Cookie Dough Filling: In a medium bowl, beat together softened butter, brown sugar, and granulated sugar until creamy, about 2-3 minutes. Add vanilla extract and mix well.
- Add Flour and Mix: Gradually add flour into the butter mixture, mixing until just combined to prevent toughness.
- Fold in Mini Chocolate Chips and Milk: Fold in mini chocolate chips, then add milk gradually while mixing until the dough is smooth and slightly sticky. Refrigerate for 15-20 minutes if needed for easier handling.
- Make Chocolate Frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Stir in vanilla and heavy cream, adjusting for desired frosting consistency.
- Assemble the Cake: Place one cake layer on a serving plate, spread an even layer of cookie dough filling. Repeat with the second layer and cookie dough. Top with the third cake layer.
- Frost the Cake: Use the chocolate frosting to frost the top and sides of the assembled cake smoothly.
- Decorate: Garnish the cake with extra mini chocolate chips and drizzle melted chocolate if desired for an elegant finish.
Notes
- You can refrigerate the cookie dough filling to make it easier to spread between cake layers.
- Ensure cake layers are completely cooled before assembling to prevent melting the cookie dough or frosting.
- For a richer flavor, use high-quality cocoa powder and chocolate chips.
- Store the assembled cake refrigerated in an airtight container; allow to sit at room temperature before serving for best texture.
- If buttermilk is not available, substitute with regular milk plus 1 tablespoon of vinegar or lemon juice per cup, let sit 5 minutes before using.
