Chocolate Chip Cookie Dough Cake

Prepare to impress with this Chocolate Chip Cookie Dough Cake! This recipe is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!

Showstopping Chocolate Chip Cookie Dough Cake

If you’re looking for a showstopping cake, then you’ve arrived at the right place. This incredible dessert has layers of rich, moist chocolate cake that’s paired with layers of EDIBLE Raw Cookie Dough and then topped off with chocolate ganache, chocolate frosting, and mini chocolate chip cookies.

Amazing, right?! This showpiece is perfect for special occasions, first birthdays, or to simply have a little fun in the kitchen making an indulgent treat.

You definitely don’t have to be an experienced baker to make this, but even if you are, you’ll still love this Chocolate Chip Cookie Dough Cake all the same. The base of the cake is made with an adapted box mix while the cookie dough uses basic pantry staple ingredients.

Meanwhile, the chocolate frosting is store-bought with half being microwaved and melted for a soft ganache-like layer while the other half is piped on and topped with mini chocolate chip cookies!

See, easy AND showstopping!

Chocolate Chip Cookie Dough Cake Recipe Ingredients

Cake Layer: To make the chocolate cake layer we start with a Duncan Hines Dark Chocolate Fudge Cake Mix and a package of Jell-O Instant Chocolate Fudge Pudding Mix. We then doctor the two up by combining them with eggs, sour cream, vegetable oil, milk, vanilla extract, sea salt, and mini chocolate chips.

The result is an unbelievably moist chocolate cake that tastes like you made it from scratch!

Edible Cookie Dough Layer: If you’ve never made edible cookie dough you’re in for a real treat! Though I can’t promise that once you learn how to make it, you’ll be able to stop indulging because it’s THAT good!

To make edible cookie dough we cream light brown sugar, granulated sugar, and butter together. Then vanilla extract, whole milk, salt, heat-treated all-purpose flour, and mini chocolate chips are mixed in.

Toppings: To finish this cake off in a way that instantly impresses we use a tub of storebought chocolate frosting to create a pourable chocolate ganache and then pipe frosting on top of the cake. Then mini chocolate chip cookies are placed on top for a delicious WOW! factor!

How To Make Chocolate Chip Cookie Dough Cake

1. Preheat the oven and then line the bottom of two round cake pans with parchment paper (like this). Afterward, spray it with non-stick cooking spray.
2. Beat the ingredients for the cake together in a large bowl until everything’s just combined.
3. Pour two cups of cake batter into each prepared cake pan.
4. Bake the cakes until the tops spring back when touched and then transfer them to a cooling rack.
5. Cream the butter and sugars together for the cookie dough until it becomes light and fluffy.
6. Scrape the sides of the bowl down and then pour in the vanilla extract and milk. Then scrape the sides of the bowl down again.
7. Mix in the heat-treated all-purpose flour and salt. Afterward, fold in the mini chocolate chips.
8. Divide the cookie dough and form each half into a layer in the parchment paper-lined round cake pans.
9. Assemble the cookie dough cake by placing a cooled cake onto a cake stand. Then gently place a cookie dough layer on top of the bottom cake lake. Next, top the cookie dough layer with the second layer of cake. Finally, top that with the last layer of cookie dough.
10. Transfer a portion of the frosting into a frosting bag or decorating tool fitted with a large star tip. Then place the tub of leftover frosting into the microwave at intervals, stirring between each on until the melted frosting becomes smooth.
11. Pour the melted frosting over the cake and then allow it to cool.
12. Pipe the remaining frosting onto the top of the cake and top with mini chocolate chip cookies.

How To Bake The Remaining Cake Batter

This recipe does have leftover cake batter therefore you can use it up to bake 12 cupcakes or make a 9-inch cake. However, you will need to get an additional tub of chocolate frosting.

1. Prep two 9-inch round cake pans with parchment paper the same way as above.
2. Divide the leftover cake batter between the two cake pans or into muffin tins.
3. Bake the cakes or cupcakes in the oven until done.
4. Mold the remaining edible cookie dough in one 9-inch pan and then sandwich it between the two cake layers.
5. Frost the cake or cupcakes using the tub of chocolate frosting.

Rebecca’s Tips

• I prefer using Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix but any brand in that flavor will work. Just make sure its a 15.25oz boxed cake mix as this recipe is tailored to that size.
  
• Learning How To Line A Round Cake Pan With Parchment Paper is the best kitchen hack when it comes to this round cake recipe!
  
• Be sure to heat treat the all-purpose flour for the edible cookie dough layer as this is the step that makes the cookie dough safe to eat.
  
• Don’t let the leftover cake batter go to waste! Instead, make a dozen cookie dough cupcakes or a 9-inch round cake!
  
• The trick to layered cakes is perfectly even cake tops so that they stack easily and securely. Therefore, I recommend using these Bake-Even Strips!
  
• You can use Chips Ahoy mini chocolate chip cookies or bake up a fun batch of homemade Mini Chocolate Chip Cookies.

How To Store Chocolate Chip Cookie Dough Cake

Given the cookie dough layer and mini chocolate chip cookies, this cake is best assembled and enjoyed the same day it’s made. However, you can store leftovers at room temperature for 24 hours and then transfer the cake to the fridge for 2 to 3 days.

How To Make Chocolate Chip Cookie Dough Cake Ahead Of Time

To make this cake ahead of time you can bake the cake layers and then wrap them individually in plastic wrap and store them in the fridge. You can also make the edible cookie dough and store that in the fridge as well.

When you’re ready to assemble this cookie cake allow the edible cookie dough and cake layers to come slightly to room temperature before layering and frosting.

More Cake Recipes

• Best Italian Cream Cake – A show-stopping vanilla cake that’s dressed to impress!
• Chocolate Raspberry Cake – Dark chocolate cake layered with raspberry filling!
• Funfetti Cake – Birthday dreams come true with this sprinkle-over-loaded cake!
• Marble Cake With Chocolate Frosting – Topped with light, fluffy chocolate buttercream frosting!
• Vanilla Bean Cake – A delicious blank canvas for your favorite fillings and frostings!

What Readers Are Saying About This Cake:

Kendall H. made it for her son’s birthday and everyone loved it!

Megan V. thought it was rich and delicious!

Dusti C. says “This was a huge hit with my 14-year-old. Super rich!!”

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

4.85 from 39 votes

Chocolate Chip Cookie Dough Cake

Author Rebecca Hubbell

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

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This Chocolate Chip Cookie Dough Cake is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!

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Ingredients

  

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Cake:

• ▢ 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
• ▢ 3.9 ounce package Jell-O Instant Chocolate Fudge Pudding
• ▢ 4 large eggs
• ▢ 1 cup sour cream
• ▢ ¾ cup vegetable oil
• ▢ ½ cup milk
• ▢ 1 tablespoon vanilla extract
• ▢ ¼ tsp sea salt
• ▢ 1½ cup mini chocolate chips

Cookie Dough:

• ▢ 1 cup unsalted butter
• ▢ 1 cup light brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 1/2 cup whole milk
• ▢ 1 teaspoon salt
• ▢ 3 cups all-purpose flour
• ▢ 2 cups mini chocolate chips

Toppings:

• ▢ 1 tub chocolate frosting
• ▢ Mini chocolate chip cookies

Instructions

• Preheat oven to 350 degrees F and line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
• Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
• Add 2 cups of batter to each pan (there will be additional batter if you make this in 2 6-inch pans, you can either discard it or make cupcakes with it). Bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
• In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
• Scrape down the sides and add vanilla and milk.
• Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
• Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers. Again, lining with parchment paper for easy removal.
• Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first cake layer, top with the second cake, then top that with the second cookie dough layer.
• Scoop 1/3 of the frosting into a frosting bag or decorating tool fitted with a large star tip. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
• Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.

Use remaining batter to make 12 cupcakes or you can make a 9-inch cake by doing the following:

• Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.
• Bake cakes for 40 to 50 minutes.
• Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.

Video

Notes

• Use Bake-Even Strips for a perfectly even cake top every time!
• Cookie Dough adapted from Like Mother Like Daughter

Nutrition

Calories: 1157kcal | Carbohydrates: 137g | Protein: 13g | Fat: 63g | Saturated Fat: 39g | Cholesterol: 147mg | Sodium: 756mg | Potassium: 309mg | Fiber: 3g | Sugar: 89g | Vitamin A: 1000IU | Vitamin C: 0.6mg | Calcium: 231mg | Iron: 5mg

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