Cookie Dough Cake Recipe

This cake is the ULTIMATE treat for cookie dough fans. A delicious and buttery vanilla chocolate chip cake with globs of cookie dough baked into each layer makes this cookie dough cake. These three layers are layered and bathed in smooth chocolate ganache before being coated in cookie dough buttercream. This cake is for you if you have a serious sweet craving!

cookie dough cake on a cake stand


Cookie Dough

  • 1/2 cup (110g) unsalted butter, room temp
  • 1/2 cup (100g) granulated sugar
  • 2/3 cup (130g) light brown sugar, packed
  • 1/4 cup (60ml) milk
  • 2 tsp vanilla extract
  • 2 cups (260g) all-purpose flour *SEE NOTES
  • 1/2 tsp salt
  • 1 cup (180g) mini chocolate chips


  • 1 1/2 cups (330g) unsalted butter, room temp
  • 2 cups (400g) sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 cups (400g) all-purpose flour **SEE NOTES
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (125g) 2% Greek yogurt (sour cream also works)
  • 1 cup (180g) mini chocolate chips

Cookie Dough Buttercream

  • 1 1/2 cups (330g) unsalted butter, room temp
  • 5 cups (550g) powdered sugar
  • 1 cup (130g) all purpose flour **SEE NOTES
  • 3/4 cup (140g) light brown sugar, packed
  • 1/4 cup (60ml) milk
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup (90g) mini chocolate chips

Chocolate Ganache

  • 4oz bittersweet chocolate, chopped
  • 4oz (1/2 cup) heavy cream
  • 2–3 tsp vegetable oil


cookie dough cake slice with a bite taken out

Cookie Dough

  1. Using the paddle attachment on a hand or stand mixer, cream together the butter and sugars.
  2. Mix in the milk and vanilla extract until everything is well mixed.
  3. Fold in the chocolate chips after mixing in the flour and salt.
  4. Scoop 15 1 1/2 tbsp sized balls and slightly flatten them. Because it distributes the exact quantity, I used this little cookie scoop. Place the cookie dough “patties” on a dish coated with wax paper and refrigerate them, along with the remaining dough.

Cookie Dough Cake

  1. Preheat the oven to 350 degrees Fahrenheit and grease three 8-inch round cake pans. Coat each pan with nonstick spray and cut out three circles of parchment paper to fit in the bottom.
  2. In a small bowl, combine the flour, baking powder, and salt; put aside.
  3. Pour the milk into a measuring glass and stir in the vanilla extract. Remove from the equation.
  4. Using the whisk attachment on a hand or stand mixer, beat the butter and sugar together in a large mixing basin. Mix until light and fluffy on medium-high speed (about 3-5 minutes). Don’t skimp on this step! Otherwise, the cake will be excessively dense. Make sure the butter and sugar are light and fluffy.
  5. Reduce the speed to medium and add one egg at a time, ensuring that each is well mixed before moving on to the next. Add the yogurt and stir to combine.
  6. Alternate between the flour and milk combinations, beginning and finishing with the flour mixture. There will be three additions of flour and two additions of milk.
  7. Fold in the small chocolate chips last.
  8. Distribute the batter evenly between the cake pans.
  9. Your cookie dough should be cold enough to handle at this point. In each cake pan, press 5 cookie dough “patties” down. Spread the batter over the cookie dough until no more dough can be seen.
  10. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out completely clean. To ensure that the cakes bake evenly, you may need to flip them halfway through.
  11. Allow approximately 20 minutes of cooling time in the pans. Then, using a knife, carefully remove the cakes from the pans and place them on a cooling rack. Remove the paper off the bottoms of the bottles.
  12. Transfer them to the fridge to cool for at least an hour before constructing the cake to avoid breaking when icing it.

Cookie Dough Buttercream

  1. Combine the butter and brown sugar in a mixing bowl.
  2. 2 cups powdered sugar and flour at a time, gradually mix in. Between each addition, pour in the milk.
  3. Finally, add the salt and vanilla extract. DO NOT ADD THE CHOCOLATE COOKIES YET.


  1. Between each cake layer, spread a uniform layer of buttercream. Using a normal sized rubber spatula, spoon up one huge heaping scoop for each layer.
  2. Place the naked cake in the fridge for about 20 minutes after the cake layers have been layered. This helps the layers set and prevents the cake from sliding around when you ice the exterior.
  3. Toss the remaining buttercream with the 1/2 cup of micro chocolate chips. Apply an even layer of cookie dough buttercream to the exterior of the cake after 20 minutes.
  4. Return the cake to the refrigerator while you prepare the ganache.

Chocolate Ganache

  1. In a dish, measure out the chocolate and leave it aside.
  2. Pour the heavy cream into a glass measuring cup and microwave for 1 minute, or until it begins to boil.
  3. Whisk the hot cream into the chopped chocolate until it is completely smooth. Add 2-3 tsp oil to thin it out for the cake drop. Lift your whisk out of the ganache and observe how it drips back into the bowl to determine whether it’s the appropriate consistency. It’s ready to go when it runs back into the bowl in a smooth stream. Add another tsp of oil if it’s still too thick.
  4. Pour the ganache in the middle of the cake and spread it out to the edges with a tiny offset spatula, allowing it to trickle down.
  5. Crumble the leftover cookie dough over the top of the cake with your hands.
  6. It’s now ready to eat!

Source: Butternut Bakery

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