This Chocolate Chip Cookie Dough Cake 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!
Looking for a white cake version? Try my Sugar Cookie Dough Cake instead!
Alright, one of you needs to slap me for keeping this recipe from you for so long. I made this Chocolate Chip Cookie Dough Cake back in March, and it’s now May, seems a little unfair, right?
I mean, I would think so, especially since I’ve eaten it and been dreaming about it ever since.
What you’re looking at is layers of rich and soft chocolate cake paired with layers of EDIBLE Raw Cookie Dough. Are the googly eyes happening yet? Wait until it’s topped with a creamy Chocolate Frosting, Chocolate Ganache, and chocolate chip cookies. Dying.
I know this Chocolate Chip Cookie Dough Cake might seem a little over the top, but that’s kind of how we do things here.
And I promise that it’s over the top in all the right ways.
Plus, I don’t think there’s a person in the world who could turn a slice of this down!
The bonus of this cake is that it’s WAY easier to make than you might think! Here’s what you need to know about this recipe:
Here’s what you need to know about this recipe:
- The cake itself is an adapted box mix, by adding things like sour cream, pudding, and chocolate chip you get a downright delicious cake.
- The cookie dough layer is incredibly easy to whip up with basic pantry ingredients and then it’s molded using a cake pan.
- The frosting is actually a store-bought tub of which half has been microwaved and melted to give us a soft ganache-like layer. The other half is then piped on and topped with mini chocolate chip cookies!
How To Make It:
- 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. I like to use Bake Even Strips to ensure more even cakes. I’ve had mine for over 6 years and never bake cakes without them!
- 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. I like this piping tip.
See, not too shabby for something that looks and tastes so good! You definitely don’t have to be an experienced baker to make it, but even if you are, you’ll love this Chocolate Chip Cookie Dough Cake all the same.
This Chocolate Chip Cookie Dough Cake broke my husband’s diet; he just couldn’t resist a piece.
And yes, I know, I’m a bad influence.
My mother has already requested it as her birthday cake next year, so I guess you could say it was a hit!
The original recipe makes a 6-inch layer cake, but you’ll have cake batter left over.
I made a dozen of my well-loved Cookie Butter Chocolate Cupcakes with it, and it’s the same base I use in my Chocolate Cupcakes with Raspberry Vanilla Creme and in my Peanut Butter & Chocolate Surprise Cupcakes!
But I’ve also included notes on how to adjust the recipe to use it all in a 9 or 10-inch cake. I like having options, don’t you?
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!!”
Chocolate Chip Cookie Dough Cake
Click the button above to save this delicious recipe to your board!
👋 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! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Busy Family Recipes Facebook Community and share them there!
Chocolate Chip Cookie Dough Cake
Video
Ingredients
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.
Notes
- Use Bake-Even Strips for a perfectly even cake top every time!
- Cookie Dough adapted from Like Mother Like Daughter
Rebecca Hubbell says
I think it will sgor okay, but since there’s no Frosting and the sides of the cake are exposed you are likely to experience some drying out. This cake should probably be stored in the refrigerator because of the cookie dough and unfortunately the fridge will dry it out faster.
Julianne Bell says
Hello! Need to make this cake 2 days in advanced. Fully assembled. How should I store and will it store well?
Bri says
Oh thank you so much for your quick reply! I just bought the bakingStrips you were talking about. I can’t wait to make this cake. I do have one more question though 🙂 I have to make this cake the day before the party. Which means I’ll probably be storing it in my refrigerator overnight. Do you think that’s the best way to store it? Or will the cookie dough layer get too stiff and be difficult to cut into the next day? Thanks again.