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!!”
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.
- Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
- Line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
- 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
- Cookie Dough adapted from Like Mother Like Daughter
Jenn says
September 20, 2018 at 11:54 amI 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
September 20, 2018 at 1:28 pmHi 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!
CeCe says
October 11, 2018 at 4:30 pmIn 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
October 12, 2018 at 9:26 amHi 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.
Merryl says
June 26, 2019 at 10:34 amWant 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
June 26, 2019 at 11:42 amHi 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
June 26, 2019 at 5:05 pmThanks 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.