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Home » Recipes » Dessert » Chocolate Chip Cookie Dough Cake

Chocolate Chip Cookie Dough Cake

By: Rebecca  |  Published: May 20, 2016  |  Updated: July 9, 2020  |   View Our Affiliate Disclosure Policy

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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! via @sugarandsoulcoThis 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! via @sugarandsoulcoThis 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! via @sugarandsoulcoThis 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! via @sugarandsoulcoThis 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! via @sugarandsoulcoThis 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! via @sugarandsoulco

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!

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!

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.

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!

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.

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!

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!

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!

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:

  1. The cake itself is an adapted box mix, by adding things like sour cream, pudding, and chocolate chip you get a downright delicious cake.
  2. The cookie dough layer is incredibly easy to whip up with basic pantry ingredients and then it’s molded using a cake pan.
  3. 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!
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!

How To Make It:

  1. 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.
  2. Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
  3. 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!
  4. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
  5. Scrape down the sides and add vanilla and milk.
  6. Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
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!

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!

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!

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?

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!

What Readers Are Saying About This Cake:

Kendall H. made it for her son’s birthday and everyone loved it!

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!

Megan V. thought it was rich and delicious!

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!

Dusti C. says “This was a huge hit with my 14-year-old. Super rich!!”

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

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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! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!

Chocolate Chip Cookie Dough Cake

Rebecca Hubbell
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!
4.7 from 20 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 1157

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

Calories: 1157kcalCarbohydrates: 137gProtein: 13gFat: 63gSaturated Fat: 39gCholesterol: 147mgSodium: 756mgPotassium: 309mgFiber: 3gSugar: 89gVitamin A: 1000IUVitamin C: 0.6mgCalcium: 231mgIron: 5mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Bri says

    January 22, 2020 at 6:32 am

    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!

    Reply
    • Rebecca Hubbell says

      January 22, 2020 at 7:00 am

      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.

      Reply
      • Bri says

        January 23, 2020 at 3:27 pm

        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.

  2. Jessica says

    October 6, 2019 at 10:18 pm

    3 stars
    Cookie dough was super sweet. Didnt taste much like cookie dough

    Reply
  3. Ashley says

    July 30, 2019 at 11:13 am

    Do you have to refrigerate the cookie dough?

    Reply
    • Rebecca Hubbell says

      July 31, 2019 at 6:44 pm

      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.

      Reply
  4. Merryl says

    June 26, 2019 at 10:34 am

    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.

    Reply
    • Rebecca Hubbell says

      June 26, 2019 at 11:42 am

      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.

      Reply
      • Merryll says

        June 26, 2019 at 5:05 pm

        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.

  5. CeCe says

    October 11, 2018 at 4:30 pm

    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?

    Reply
    • Rebecca Hubbell says

      October 12, 2018 at 9:26 am

      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.

      Reply
  6. Jenn says

    September 20, 2018 at 11:54 am

    5 stars
    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!

    Reply
    • Rebecca Hubbell says

      September 20, 2018 at 1:28 pm

      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!

      Reply
  7. Stephanie says

    November 29, 2017 at 11:48 pm

    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!!

    Reply
    • Rebecca Hubbell says

      December 13, 2017 at 12:49 pm

      Hi Stephanie, I think it would be okay! A couple dowels might help!

      Reply
  8. Elizabeth says

    October 27, 2017 at 11:00 am

    I live at a higher altitude. Should I just follow the box instructions for baking adjustments when making this cake?

    Reply
    • Rebecca Hubbell says

      October 30, 2017 at 5:04 pm

      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.

      Reply
  9. vanessa says

    October 5, 2017 at 11:11 am

    5 stars
    Holaaa, me encanta este receta se ve super deliciosa. tengo una duda la masa de galleta no se lleva la horno???
    Gracias.

    Reply
    • Rebecca Hubbell says

      October 6, 2017 at 4:37 pm

      Hi Vanessa, the cookie dough is not baked, it is an edible cookie dough 🙂

      Reply
  10. Melissa Deaton says

    July 17, 2017 at 12:52 pm

    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?

    Reply
    • Rebecca says

      July 17, 2017 at 1:08 pm

      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

      Reply
  11. Katherine says

    May 16, 2017 at 8:50 am

    This cake makes me incredibly happy. Pinned for later!

    Reply
  12. Brooke Blackburn says

    May 1, 2017 at 4:35 pm

    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!

    Reply
    • Rebecca says

      May 1, 2017 at 4:58 pm

      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!

      Reply
  13. Marissa says

    April 14, 2017 at 7:45 pm

    Does it need to be kept refrigerated? Making this for a surprise party and need to hide it for a few hours… plus leftovers?

    Reply
    • Rebecca says

      April 14, 2017 at 9:49 pm

      Hi Marissa, it doesn’t need to be refrigerated.

      Reply
  14. Katie says

    March 31, 2017 at 7:29 pm

    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!

    Reply
    • Rebecca says

      March 31, 2017 at 7:34 pm

      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.

      Reply
  15. Cfh says

    March 18, 2017 at 5:12 pm

    5 stars
    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!

    Reply
    • Rebecca says

      March 19, 2017 at 9:31 am

      Oh, I’m so glad! I hope you all enjoyed the cake!

      Reply
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I'm Rebecca!

I love sharing sweet and savory recipes that are tested and perfected in my kitchen so they'll be an instant favorite in yours!

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