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
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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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Comments & Reviews
Julianne Bell says
Hello! Need to make this cake 2 days in advanced. Fully assembled. How should I store and will it store well?
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.
Bri says
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!
Rebecca Hubbell says
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.
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.
Jessica says
Cookie dough was super sweet. Didnt taste much like cookie dough
Ashley says
Do you have to refrigerate the cookie dough?
Rebecca Hubbell says
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.
Merryl says
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.
Rebecca Hubbell says
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.
Merryll says
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.
CeCe says
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?
Rebecca Hubbell says
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.
Jenn says
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!
Rebecca Hubbell says
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!
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!
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.
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 🙂
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