Cakes & Cupcakes

Chocolate Chip Cookie Dough Cake

Chocolate Chip Cookie Dough Cake

This is my daughter’s favorite cake. We started with this version of chocolate chip cookie dough cake as a home economics project and adjusted it. To make it easier for us, sometimes we just use a boxed cake mix for the cake portion. After all, the cake is just the excuse to eat cookie dough filling.
Course: Dessert
Cuisine: American
Servings: 12 people


For Vanilla Cake

  • 2 cups sugar
  • 3 ea eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

For Cookie Dough Filling

  • ½ cup butter softened
  • 1 cup brown sugar
  • ¼ cup sugar
  • 3 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1 ¾ cups flour
  • ½ teaspoon kosher salt
  • ½ cup mini chocolate chips

For Vanilla Frosting

  • 1 cup butter
  • 6 cups confectioners’ sugar
  • 1 Pinch kosher salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons whole milk


  • Preheat oven to 350ºF. Coat two 9-inch round cake pans with non-stick cooking spray and cover the bottom of each pan with parchment paper.
  • For the cake, in a large bowl, whisk sugar and eggs until well combined. Add the vegetable oil, vanilla and sour cream, whisking until blended. Add the flour, baking powder, baking soda and salt, mixing just until combined. Divide batter evenly into prepared pans. Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before assembling.
  • For the cookie dough filling, coat a 9-inch round cake pan with non-stick cooking spray and line the bottom with plastic wrap or parchment paper. Using an electric mixer, cream butter, brown sugar and sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed, add flour, salt and mini chocolate chips; mix just to combine. Pat dough evenly in prepared pan and refrigerate until ready to assemble.
  • For the frosting, using an electric mixer on low speed, combine butter, confectioners’ sugar, salt, vanilla and milk. Raise speed to medium and beat until sugar is fully incorporated and frosting is smooth.
  • To assemble the cake, place 1 cake layer on a serving plate. Level the cake with a serrated knife. Spread 1/2 cup of frosting over the top. Remove cookie dough layer from the refrigerator and remove it from the pan. Place cookie dough layer on top of the frosted cake. Spread 1/2 cup of frosting over the cookie dough and top with remaining cake layer. Spread the remaining frosting on the top and sides of the cake. Decorate as desired. Serves 12.

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