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!
Chocolate Chip Cookie Dough Cake
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 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!
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!!”
Pin this Cookie Dough Cake for Later!
See How to Make this Cookie Dough Cake in the Video Below!
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!
- 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
- 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
- 1 tub chocolate frosting
- Mini chocolate chip cookies
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Preheat oven to 350 degrees F.
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Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
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Line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
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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.
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In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
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Scrape down the sides and add vanilla and milk.
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Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
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Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
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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.
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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.
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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.
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Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.
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Bake cakes for 40 to 50 minutes.
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Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.
Cookie Dough adapted from Like Mother Like Daughter
Lucy @ Globe Scoffers says
Wow this cake is stunning and looks delicious! It’s a real show stopper. Thanks for sharing.
Rebecca says
Thank you so much, Lucy!
Kristen Chidsey says
There are no words to express how incredible this cake sounds. Well done 🙂
Rebecca says
Thanks for your sweet comment, Kristen!
Alyssa says
This is my dream cake. YUM!
Rebecca says
It’s what dreams are made of, that’s for sure!
Jessica @ Jessica in the Kitchen says
I’m obsessed with everything about this cake!!! GREAT job!!
Rebecca says
Thank you so much, Jessica!
Robin says
Yummy ! looks tasty.
Thanks for this chocolate chip cookies. It’s very useful for my sister.
I will try this recipe.
Rebecca says
Enjoy!
Stacy says
I made some slight changes to the recipe– used a devil’s food cake mix and regular chocolate pudding– and got lots of great reviews. The one thing, though, that I would recommend is microwaving the frosting at intervals of 15 seconds as opposed to 30. At one round of 30 seconds, the frosting had the consistency of water and made a HUGE mess.
Ariel Bahr says
Made it for my husbands 30th bday! use vanilla cake and frosting since he doesn’t like chocolate. Used Greek yogurt instead of sour cream because that’s what we had on hand 🙂 turned out great!! Nowhere near as artistic as yours though, it’s gorgeous!! Getting the frosting to pour down the sides wasn’t as easy as I thought it would be (as you can see in photos)! Thanks for the recipe!
Rebecca says
Hey Ariel, I’m so glad you enjoyed it and I’m glad it made a good birthday cake! I’ll have to try the vanilla version. Pour frosting can be a bit tricky, I find it easiest to pour it over the top and use a rubber/frosting spatula to spread to the edge and down over.
Delora says
Is the chocolate cake soft, moist, and pudding like lava cake? It looks like it but I need to make sure!
Rebecca says
Hi Delora, The cake is soft and moist, but it is not a lava cake.
Dave Nelson says
Thank You so Much!! I just found this recipe on Buzzfeed, and am thrilled that I did. I needed a “show Stopper” cake for a church group, and this will sure foot the bill! I can’t wait to make it, taste it!
Rebecca says
Enjoy!
Melissa Todd says
Rebecca,
I don’t see the adjustments for a 9 inch cake. Can you get me the adjustments for that? I’m looking to make this cake this weekend for a birthday party. Thanks so much!
Rebecca says
Hi Melissa, the instructions for the 9-inch cake are right after step 11 in the recipe.
Jenna says
All it says is to place it in two 9” pans. So you keep all the same amount of ingredients but put in the 9” pans? Wouldn’t the layers be too thin??
Rebecca Hubbell says
Hi Jenna, you may not have seen my note in the actual post regarding the batter and the different sized pans. This recipe can make THREE 6-inch layers, but I only used TWO in the assembly because I felt the third layer made the cake too high. So you will make the same amount of batter for the 9-inch pans, this is how most people make this cake. If you decide to go with the 6-inch pans, you’ll have a little batter left over that you can either discard or use to make cupcakes, it usually makes six of them (they should be baked for 18 to 20 minutes). I’ll update the recipe card so this is more clear 🙂
Chris Olesinski says
I made this cake for my daughters 9th birthday, and she LOVED IT!
Rebecca says
That’s so great to hear, Chris! It’s one of my favorites too!
Jill says
This cake was amazing! It wasn’t hard to make and everyone thought it looked like it came from a bakery!!
Rebecca says
So glad to hear it, Jill! It really does look impressive, especially since it’s not all that hard to make! Definitely a favorite of ours as well!
Lisa Dailey says
While perusing Pinterest for an idea for my 31 year old sons birthday cake, I came across this recipe. We have a long history of loving cookie dough! It was very easy to make and so eye-catching! When I uncovered it, my husband asked me where I bought it because it was so pretty! Everyone loved it and asked when I would make another one! The birthday boy took all of the leftovers home with him and didn’t share! 🙂 Thank you for an awesome recipe!
Rebecca says
Hi Lisa, I’m so glad this recipe was such a hit, it’s one of my favorites too! And I love how impressive it looks without being too difficult to make!
Yumna says
Hi..
What can I use instead of sour cream ?
We dont get it in any of our stores
.
Thnx
Rebecca says
Hi Yumma, Do you have mayonnaise? That will work as a substitute.
Kate says
Plain Greek yogurt is also a great sub for sour cream!
Emily @ Love, Pasta and a Tool Belt says
Holy moly this looks divine! My husband has way more self control than I do when it comes to sweets but I bet this cake could change that haha!
Cfh says
Looks awesome! I just have to say…last night I was babysitting my granddaughter and we were on the speaker phone with her mom (my daughter). “Mom” asked my granddaughter what kind of cake she wanted for her birthday in 2 days time. My five-year-old (turning six) immediately said she wanted a cookie dough cake. My daughter chatted with her about it a minute while I searched the internet for such a thing–we had neither of us heard of a cookie-dough cake! I found your recipe and am in the midst of making it–cake base is in the oven now. I don’t think it will turn out as beautiful as your picture, but I have one happy granddaughter–no matter the visuals!
Rebecca says
Oh, I’m so glad! I hope you all enjoyed the cake!
Katie says
Hi!
I happen to have a Betty Crocker triple chocolate fudge with pudding already in it on hand. Think I can just follow the recipe as published but omit the pudding? Thanks!
Rebecca says
For sure! Just make sure to use equal amounts of batter in each pan! And follow the baking times/temp suggested on your box, but you may need to add a few minutes to the time.
Marissa says
Does it need to be kept refrigerated? Making this for a surprise party and need to hide it for a few hours… plus leftovers?
Rebecca says
Hi Marissa, it doesn’t need to be refrigerated.
Brooke Blackburn says
Hey! I just took the cakes out of the oven. When I put them on a cooking rack do I flip them out of their pans first (while they’re hot)? Or do I wait for them to cool? I’m a rookie at cakes!! Speedy reply if you’re available! Can’t wait to finish! I just hope I don’t ruin it!
Rebecca says
Hi Brooke, I usually let my cakes cool in the pan for a few minutes before flipping, but set the pans themselves on the cooling rack to help the heat dissipate. I hope you enjoy the cake!
Katherine says
This cake makes me incredibly happy. Pinned for later!
Melissa Deaton says
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?
Rebecca says
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
vanessa says
Holaaa, me encanta este receta se ve super deliciosa. tengo una duda la masa de galleta no se lleva la horno???
Gracias.
Rebecca Hubbell says
Hi Vanessa, the cookie dough is not baked, it is an edible cookie dough 🙂
Elizabeth says
I live at a higher altitude. Should I just follow the box instructions for baking adjustments when making this cake?
Rebecca Hubbell says
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.
Stephanie says
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!!
Rebecca Hubbell says
Hi Stephanie, I think it would be okay! A couple dowels might help!