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
- 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.
- Beat the ingredients for the cake together in a large bowl until everything’s just combined.
- Pour two cups of cake batter into each prepared cake pan.
- Bake the cakes until the tops spring back when touched and then transfer them to a cooling rack.
- Cream the butter and sugars together for the cookie dough until it becomes light and fluffy.
- 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.
- Mix in the heat-treated all-purpose flour and salt. Afterward, fold in the mini chocolate chips.
- Divide the cookie dough and form each half into a layer in the parchment paper-lined round cake pans.
- 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.
- 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.
- Pour the melted frosting over the cake and then allow it to cool.
- 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.
- Prep two 9-inch round cake pans with parchment paper the same way as above.
- Divide the leftover cake batter between the two cake pans or into muffin tins.
- Bake the cakes or cupcakes in the oven until done.
- Mold the remaining edible cookie dough in one 9-inch pan and then sandwich it between the two cake layers.
- 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!!”
Chocolate Chip Cookie Dough Cake
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Chocolate Chip Cookie Dough Cake
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.
Video
Notes
- Use Bake-Even Strips for a perfectly even cake top every time!
- Cookie Dough adapted from Like Mother Like Daughter
Nutrition
Did You Make This Recipe?
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Hi! Just wanted to know is there a replacement for the jello. I can’t get choc; flavour anywhere. Thanks.
You can omit it and the cake will still be good.
I used the cookie dough recipe from here and I LOVE IT! Made 2 birthday cakes like this and it’s been a huge crowd pleaser. Thank you for the recipe!
I made this for my son’s birthday and everyone thought it was rich and delicious. They loved it!
I did screamed the sides with a little frosting and I whipped the Cannes frosting with some cream cheese.
Hello! Need to make this cake 2 days in advanced. Fully assembled. How should I store and will it store well?
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.
When you put the layers together do you put anything between them to make sure they stay together? Once it’s assembled I’m going to need to move it around a bit and I’m also worried about how the layers to stay together when I cut into them to serve. Do I have nothing to worry about here? I was thinking of spreading a very thin layer of frosting to stick it all together better. But I don’t want to mess with it at all if I don’t have too. I’m still a rookie when it comes to cake. I also was wondering about the cake itself. The cakes I’ve made so far sink in the middle. Not too badly but still and I don’t know why. Would the baking things you put around the cake pans help to keep it from sinking in the middle or do you think they would make it worse? Sorry for all the questions I just want to make this for my brothers birthday and I want it to be perfect. Thanks!
Hi Bri, nothing goes in between the layers, but that doesn’t mean it can’t. The cookies dough is pretty soft so it does sort of adhere to the cake and it’s pretty heavy which helps hold it together. But just to be careful you could do a thin layer of frosting if it would make you feel more comfortable. The baking strips help to create flat and level cakes, if you don’t use them then they cake may dome a bit and you will just need to gently cut the domed tops off to level the cakes before assembly (make sure the cakes have fully cooled before doing this). As long as you bake them long enough and text with a cake tester or toothpick, you shouldn’t experience any sinking in the center of these cakes.
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.
Cookie dough was super sweet. Didnt taste much like cookie dough
Do you have to refrigerate the cookie dough?
Hi Ashley, Are you talking about before assembly or after? The cookie dough doesn’t need to be refrigerated so long as you’re not making it when it’s too hot out. Chill it for a bit will make it a little easier to work with/stack, but I do recommend molding it in the pan before chilling. Once You’ve made the cake, it doesn’t need to be refrigerated but can be. Especially if it’s humid or hot in your home.
Want to make this great looking cake to serve as part of a dessert table. As there is much baking to be done in total, can Make and freeze both the cake layers and the cookie dough layers. Love your dessert recipes. Would appreciate a quick reply so I can get to work on this cake.
Hi Merryl,
Yes, the layers can be frozen. Bake and allow the cake layers to cool completely before wrapping in plastic wrap and then wrapping in aluminum foil. Form the dough layer while it’s still soft then place on a baking sheet in the freezer to harden, then wrap in plastic wrap and store in the freezer. Remove them from the freezer about 12 hours before you want to use them, you can let the cookie dough thaw in the fridge and the cakes can thaw on the counter or fridge.
Thanks so much for the quick reply.thanks so much for the quick reply. The cake layers look and smell great. Not off to do the cookie dough.
In the Chocolate Chip Cookie Dough Cake the Cookie Dough recipe the flour is not baked. Which is different from the Edible Cookie Dough recipe, meaning that to kill any bacteria the flour is baked. So which recipe do I follow, the one under the Chocolate Chip Cookie Dough Cake or the Edible Cookie Dough recipe?
Hi CeCe, honestly it is entirely up to you and what you’re comfortable with in terms of whether or not you bake the flour, so choose whichever method you’d like.
I made this cake for my daughter’s birthday and it was such a hit! Very Instagram worthy. 😉 My son has asked me to make this cake for his birthday as well, but he’s not as much of a chocolate lover as my daughter is, so he’s requested that the cake layers be vanilla. Do you think I could just substitute a vanilla cake mix and a vanilla pudding and then follow the recipe as you laid it out? Or do you have a go-to vanilla cake recipe you like to use? Any advice you have would be much appreciated!
Hi Jenn, I’m so glad it was a hit! I’m actually planning on making a Vanilla/Funfetti/Sugar Cookie version soon. But my recommendation would be to use this Edible Sugar Cookie Dough instead of the chocolate chip: https://www.sugarandsoul.co/edible-sugar-cookie-dough/ then you could either use my funfetti cake recipe: https://www.sugarandsoul.co/funfetti-birthday-cake-recipe/ – as for the frosting, you could use storebought white frosting or my buttercream: https://www.sugarandsoul.co/classic-vanilla-buttercream-frosting-recipe/ – this is essentially what my cake will be comprised of when I make it.
I hope that’s helpful!
Hi Rebecca
I was just wondering…I’d like to make this cake but I need to cover it in buttercream to make a traditional drip cake. How would the edible cookie dough layers hold up to extra buttercream on top? When it comes to room temp., how stable would it be? I’m worried about it squishing/bulging/sliding under the weight of the actual cake and buttercream. Would doweling it be enough to support it?
Thank you!!
Hi Stephanie, I think it would be okay! A couple dowels might help!
I live at a higher altitude. Should I just follow the box instructions for baking adjustments when making this cake?
Hi Elizabeth, I don’t have any experience with baking at higher attitudes so I can’t say for sure. With the addition of sour cream and other ingredients I’m not sure if will impact the cake.
Holaaa, me encanta este receta se ve super deliciosa. tengo una duda la masa de galleta no se lleva la horno???
Gracias.
Hi Vanessa, the cookie dough is not baked, it is an edible cookie dough 🙂
I made this for a Fourth of July party for my daughter’s youth group… just got a message from someone asking if I can make one for her for her dads birthday party… but would like it gluten free… I’ve never done anything gluten free. Is this cake adaptable to be gluten free?
Hi Melissa, I’m so glad to hear everyone enjoyed it and you’re going to make it again! I know that some of my readers have used a gluten free chocolate cake mix with the same other ingredients in other recipes, this chocolate cake is what I use in most of my chocolate cake recipes. So it might be worth doing a test run to see how the cakes bake up.
If you want a guaranteed gluten free option, what I would do is swap out the chocolate cake mix for my Black Magic Cake recipe, it’s from scratch so it’s easier to make gluten free, I love this gluten free flour, it’s 1 for 1 and tastes great so you can easily just substitute it for the all-purpose called for in the recipe. You can also use this flour in the cookie dough portion of the cake, you can buy it here on Amazon: http://amzn.to/2uvJRcB
Let me know if you have any other additional questions