Cookie Dough Cake

4 from 2 votes

If you love chocolate chip cookies, this chocolate chip cookie dough cake is the cake of your dreams. Homemade chocolate cake with chocolate and cookie dough buttercream frostings.

Prep Time1

Cook Time25

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: 4 layer cake, chocolate cake, chocolate chip cookie cake, cookie dough cake

Servings:

Calories: 677kcal

Author: Julie Clark

Ingredients

For the cake:

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup freshly brewed strong hot coffee

For the chocolate buttercream:

1 cup salted butter room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
4 tablespoons heavy cream

For the cookie dough frosting:

12 tablespoon salted butter
1 3/4 cups powdered sugar
1/3 cup packed light brown sugar
1/2 cup all-purpose flour*
1 1/2 tablespoon whole milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

Instructions

Make the cake:

Preheat oven to 350ºF. Grease and flour 2 round 9-inch cake pans.
Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Mix well.
In a stand mixer (or using an electric mixer), mix the buttermilk, oil, eggs, vanilla together until combined.
Slowly add in the flour mixture while the mixer is on low and mix until combined.
Add the coffee and mix until everything is well mixed, scraping the sides of the bowl as needed. The cake batter will be very thin.
Divide batter between the prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool for 10 minutes in the pan, then turn the cakes out onto a wire rack. While the cakes are cooling, make the frostings.

Make the chocolate buttercream:

In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
Add in the salt and vanilla. Mix until incorporated. With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like. Beat for 1 minute on medium speed until smooth and creamy.

Make the cookie dough frosting:

Cream together the butter and sugars in a stand mixer until smooth and creamy.
Add the flour* (see note!), milk and vanilla and beat on high until well combined, about 2-3 minutes.

Assemble the cake:

Place one cake layer on a cake plate. Frost the top of the first cake with the cookie dough frosting.
Then layer the other half of the cake on top. Frost the outside of the entire cake using an offset spatula with the chocolate buttercream frosting.
Place remaining cookie dough frosting in a piping bag or Ziploc bag (with on tip cut off). Pipe dollops of frosting the bottom edge and top edge, or as desired. Top with chocolate chip cookie crumbles.

Video

Notes

*To make raw cookie dough frosting, place the raw flour on a parchment paper lined baking sheet. Bake at 350ºF for 5 minutes. Allow the flour to cool and use as directed in the recipe.

*You can use 8-inch cake pans instead if you'd like. They may take a minute or two longer to bake

*Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. For less calories, use less frosting. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition