Pin it
This ultimate cookie dough cake transforms two beloved desserts into one showstopping creation. Edible cookie dough nestled inside rich chocolate cake layers, all wrapped in cookie dough buttercream and crowned with chocolate ganache creates a dessert that's both nostalgic and extraordinary.
I first created this cake for my nephew's birthday after he couldn't decide between chocolate cake or cookie dough. The look on his face when he discovered cookie dough inside the cake was worth every minute spent in the kitchen.
Ingredients
- All-purpose flour: For both cookie dough components, needs heat-treating to make it safe to eat raw
- Mini chocolate chips: Provide better distribution throughout the dough than regular sized chips
- Light brown sugar: Gives that authentic cookie dough flavor that granulated sugar alone cannot achieve
- Cake flour: Creates a more tender crumb in the chocolate cake layers than all-purpose would
- Espresso powder: Enhances the chocolate flavor without adding coffee taste
- Full-fat sour cream: Adds moisture and richness to the cake layers
- Cream cheese: In the frosting balances sweetness and adds stability
Step-by-Step Instructions
- Heat-treat the flour:
- Begin by spreading all flour for both cookie dough components on baking sheets. Bake at 350°F for 10 minutes to eliminate any harmful bacteria. Allow to cool completely before using. This crucial step makes the raw flour safe to consume in the edible cookie dough.
- Prepare the edible cookie dough:
- Cream together butter and sugars until light and fluffy using a hand mixer for at least one full minute. The mixture should lighten in color and texture. Mix cornstarch with warm water as an egg substitute for binding. Add this mixture along with vanilla to the creamed butter mixture. Incorporate dry ingredients until a cohesive dough forms. Fold in mini chocolate chips. Portion into small balls for decoration and larger discs for filling.
- Mix the chocolate cake batter:
- Dissolve cocoa powder in hot water for maximum flavor development and let cool to room temperature. This blooms the cocoa powder and intensifies the chocolate flavor. Whisk together dry ingredients including both sugars in a large bowl. Add all wet ingredients including the cooled cocoa mixture and combine until just incorporated. Avoid overmixing which can develop too much gluten and result in a tough cake.
- Bake the cookie dough-stuffed cake layers:
- Divide batter equally between three prepared pans. Press cookie dough discs into each pan so they float in the center of the batter. This creates a surprise cookie dough center in each layer. Bake until a toothpick inserted comes out with moist crumbs. Cool slightly in pans before transferring to racks to cool completely.
- Create cookie dough frosting:
- Beat butter until creamy before gradually incorporating powdered sugar. Add heat-treated flour and brown sugar for that distinct cookie dough flavor. Beat in cream cheese last to maintain frosting stability. Add mini chips just before assembly for the most authentic cookie dough appearance.
- Assemble the cake:
- Layer cake with frosting and cookie dough filling between each layer. Apply a thin crumb coat and chill before final frosting. This prevents crumbs from showing in your final layer. Add chocolate chips to remaining frosting for final coat. The textured finish creates a beautiful background for the chocolate drip.
- Add the chocolate ganache drip:
- Pour warm ganache over chilled cake allowing it to cascade down the sides. The vegetable oil addition helps create that perfect drip consistency. Finish with cookie dough balls on top for an unmistakable cookie dough appearance.
My favorite part of this recipe is watching people discover the cookie dough center when they cut into the cake. That moment of surprise never gets old even though I've made this cake dozens of times. My daughter now requests it for every birthday and has started helping me roll the cookie dough balls.
Make-Ahead Options
The beauty of this showstopper dessert is that nearly every component can be prepared in advance. The cookie dough can be made up to three days before assembly and stored covered in the refrigerator. The cake layers can be baked a day ahead and wrapped tightly in plastic wrap once completely cooled. You can even freeze the unfrosted cake layers for up to a month. The frosting comes together quickly on assembly day but can also be made a day ahead and stored covered in the refrigerator. Just bring it to room temperature and rewhip before using.
Troubleshooting Tips
Getting that perfect drip can be tricky. If your ganache seems too thick, add a little more vegetable oil a teaspoon at a time. If it's too thin, let it cool slightly longer before applying. For the cookie dough centers, make sure your discs are slightly smaller than your cake pans to ensure they don't peek out the sides. If your frosting seems too soft while assembling, don't hesitate to refrigerate the cake and remaining frosting for 15-20 minutes before continuing.
Serving Suggestions
This cake is substantial and rich, so small slices go a long way. Serve with a scoop of vanilla ice cream to balance the richness or a glass of cold milk for the ultimate nostalgic pairing. For an extra special presentation, warm individual slices for 10 seconds in the microwave just before serving to slightly soften the chocolate chips in the cookie dough. This cake makes a spectacular centerpiece for birthdays or any celebration where you want jaws to drop.
Frequently Asked Questions
- → How do you make edible cookie dough safe to eat?
Heat-treat the flour in the oven or microwave to eliminate bacteria, and use an egg substitute such as cornstarch mixed with water.
- → Can I bake the cookie dough instead of using it raw?
Baking the cookie dough would change its texture, but it's possible if you prefer a crispy element. Ensure even pieces for consistent baking.
- → How do you achieve a smooth ganache drip?
Mix finely chopped chocolate with simmering cream and add a small amount of vegetable oil to achieve a pourable, glossy consistency.
- → How do I prevent cake layers from sliding while assembling?
Chill the cake briefly after applying the frosting and use a piping border to help stabilize the layers.
- → Can I make this cake ahead of time?
Yes! Assemble the cake and store it in the fridge for 1-2 days. Add decorations like ganache and cookie dough balls closer to serving time.