Combine classic chocolate cake with your favorite guilty pleasure in this Cookie Dough Cake!
You’re going to think I’m crazy. Most of my friends and family already do, so I may as well let the cat out of the bag… I hate the way this Cookie Dough Cake turned out. Flavor-wise, it’s perfect; aesthetically, not so much. This is not what it was supposed to look like! Or rather, it was supposed to be less messy looking. You’re rolling your eyes at me already, I can tell. That’s ok, I fully embrace my craziness.
I’d been wanting to do a cookie dough frosting for some time now, and thought it would pair perfectly with my chocolate cake recipe. If you haven’t tried this chocolate cake, you need to.
It’s a really easy recipe and makes the fudgiest cake. I used my favorite chocolate chip cookie recipe for the frosting, except I swapped out the eggs for milk, heat-treated the flour, and left out the baking soda. I use the term “frosting” lightly. It’s basically cookie dough whipped into oblivion. You could add more milk to make it even lighter if you prefer.
Ok, so my plan was always to do a naked cake, so that the cookie dough frosting would contrast nicely with the dark chocolatey layers. That went mostly ok, except the cookie dough was a bit difficult to spread evenly due to the chocolate chips. Thank goodness I didn’t use the full 2 cups of chocolate chips in the original recipe!!
If you used mini-chocolate chips this would be less of an issue. It wasn’t really an issue, but as you know I’m a perfectionist and those layers better be perfectly even and flat! Anyhow…
Frosting this Cookie Dough Cake was pretty straightforward, except for my spatula getting snagged on the chocolate chips here and there. The top part gave me the most trouble.
I wanted to add a top layer of frosting to have the same number of frosting layers as cake layers, but that top layer was especially a pain to get flat and perfect. So, it isn’t. It’s kinda rounded and lopsided, and not really what I wanted. And because the top edges aren’t exactly crisp, the drips turned out less than perfect.
They’re like, too evenly spaced or something. I can’t quite put my finger on it, but something’s off, and I don’t like it. I can feel you rolling your eyes.
At some point the cake decided it would be fun to start tilting to the side too, so that was great. I had to try to nudge it straight and rotate it so that it looked even. Pics have been taken from the most flattering angle.
The beauty of naked cakes is that they’re super easy to decorate because they’re supposed to look more rustic and imperfect. This is a great technique if you’re worried about your cake frosting skills!
Cake decorating “issues” aside, I love the way this Cookie Dough Cake tastes!! If you’re a cookie dough lover (and really, why wouldn’t you be) you will love this frosting. It goes really well with the chocolate cake, but would go great with a classic vanilla cake too. The chocolate drips add another hit of chocolate and some flare. Topped off with some crumbled chocolate chip cookies for some crunch.
Notes & tips for this Cookie Dough Cake:
- You can use hot water instead of hot coffee in the cake batter. The coffee helps to enhance the chocolate flavor, but it tastes just as good using hot water instead.
- For the ganache, I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 10 secs and stir it until it’s the right consistency.
- Be sure to heat-treat your flour for the cookie dough. Bake the flour at 350F for 5-10mins.
- The drip technique works best on a chilled cake so that the drips set quickly.
- To help ensure your cake layers bake up nice and flat, see my tips here.
- You will have some cookie dough frosting left over. I recommend making Cookie Dough Truffles with the excess. Chocolate Chip Cookie recipe here!
Cookie Dough Cake
Ingredients
Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot strong brewed coffee or hot water
- 2 large eggs
- 2 tsp vanilla extract
Cookie Dough Frosting:
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour heat-treated
- 1 tsp sea salt
- 1/4 cup + 2 Tbsp milk room temperature
- 1 cup semi-sweet chocolate chips
Ganache:
- 2 oz dark chocolate
- 2 oz heavy whipping cream
Instructions
Chocolate Cake:
- Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
Cookie Dough Frosting:
- Combine flour and salt in a bowl, set aside.
- Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.
- Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes until light and fluffy. Stir in chocolate chips.
Ganache:
- Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely before using on cake.
Assembly:
- Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Smooth the outside, chill for 30mins.
- Using a teaspoon, drip ganache along the edges then fill in the top. Chill for 15mins.
- Top with chopped cookies if desired.
Mel @ The Refreshanista says
I love this recipe! I made it for my brother’s birthday and my whole family loved it. It was super easy to make but had that wow factor 🙂 my mom said it was “phenomenal”, we loved the cookie dough frosting!
Olivia says
I am so glad you and your family loved this recipe Mel! That frosting is a fave 🙂 xo
Edwin Albert says
Simply Yumm!!
Olivia says
Thanks!!
Shelby says
I made this cake for my husband’s bday, and it was delicious! I highly recommend giving it a shot.
Olivia says
Hi Shelby! I’m so glad you guys liked it! 🙂
Cassidy says
I doubled this recipe because I made it as a birthday cake for a friend… Amazing!!! Everyone raved about it. I am still hearing about how good the cake was and the party was about 5 days ago. Thank you for this amazing recipe. It is definitely a keeper!
Olivia says
Hi Cassidy! I’m so glad you guys liked this recipe! It’s one of my faves :). Thanks for your comment!
Anthea Christensen says
What size cake did you make when you doubled it? I’m hoping to make a 10 inch
Dolly says
Can I just use normal milk instead of butter milk as I don’t don’t have any butter milk. Thanks!
Olivia says
Hi Dolly! Do you have vinegar? If so you can make your own buttermilk by combining 1 cup of milk and 1 Tbsp of vinegar and letting it sit for 10mins or so (then only use 3/4 of that amount :)). You can try making the cake with regular milk, though I’m not sure there will be enough acid to activate the baking soda. It *should* be ok because the coffee is an acid too, I’ve just never tried it with regular milk. Let me know how it turns out!
Jay says
This looks absolutely delish ! Stumbled upon your site, quite by chance as I was on the hunt for the perfect cake for my soon to be thirteen year old. I just think I might have found it.Cannot wait to try this !
Olivia says
Ohhh exciting!! Let me know how you like it!! 😀
Regina Reed says
The chocolate cake looks amazing and I really want to try it except I loathe coffee!! Never developed the taste for it! Can I substitute something else for the coffee?
Olivia says
Hi Regina! I totally get that. The coffee is just there to enhance the chocolate flavour, I swear you can’t taste it! But I’m a coffee lover so I might not be a good judge ;). You can just use hot water and leave the coffee out of it :).
Sarah says
Hi!
So this cake looks amazing! I’m making it for father’s day, tomorrow! 🙂
Quick question, since I’m making it a day in advance…how would you suggest storing it? Leave it out on the counter or put it in the fridge?
Thanks
Olivia says
Hi Sarah! I would keep it in the fridge and take it out 1-2 hours before serving. I hope you guys love it! 😊
Fiona says
Hello, I’m really interested in a cookie dough birthday cake.. And was enquiring whether it’s possible to get one if you bake for customers ?
Olivia says
Hi Fiona! I’m super flattered that you asked!! I don’t bake for customers 😕. Maybe a local bakery can make something similar?
Jessica says
Hi Olivia,
It’s 1 and 1/2 stick butter, 1.5 cups flour, 3/4 cup brown sugar, 1/3 cup sugar, 2-3 tbs milk, vanilla, salt, choc chips.
A bit different than yours. What do you think about the difference in ratios?
I really appreciate your help! I want to make this for my husband for Fathers Day.
Thanks!
Olivia says
Hi Jessica, it sounds like that one won’t make enough frosting for this cake. I can’t speak to the taste as the ratios are different than mine. Is there some reason you don’t want to use the recipe I have? I promise it’s delicious! 🙂
Jessica says
Hi Olivia,
Yours sounds great! I was just confused by the difference but I think it is based on cake size. Thank you for getting back to me. In going to make it tonight. Can’t wait!!!!
Olivia says
OH! In that case I think you’ll have some frosting left over with mine but I just made some cookie dough truffles with the extra 😊.
Jessica says
Hi Olivia,
The cookie dough layer was awesome! I actually halved the recipe as I only made a 2 layer cake. It turned out great and I still had some extra ( which I have been nibbling on). Next time I make it I will add more frosting in between the cake layers. So yummy! Thank you!!
Olivia says
Hi Jessica! I’m so glad you liked it!! 😀
Jessica says
Hi. I found a similar recipe to yours for the cookie dough part and she uses more butter, less milk and flour. How do you think it would affect the frosting? The website is eat drink love.
Thanks!
Jessica
Olivia says
Hi Jessica! It depends on the amounts but I don’t think it would have too huge an impact. If the frosting feels too thick you can always add more milk. I’m partial to this cookie dough recipe though 😊.
Allison says
This cake was the HIT of a birthday brunch today! The birthday girl loves chocolate, and cookie dough so it was a no brainer. Thanks for posting!
Olivia says
Yay! So glad you liked it 🙂 Thanks!!
Gloria says
Hello Olivia. I love, love, love all your postings and made several of your bundt recipes (always a hit) and now venturing into trying your three layer cakes because they are gorgeous. Last weekend I made the blue bear cake with my 12 year old granddaughter (an experience we will never forget) and we ended up using only two layers because they were so big and it was too high. What is the typical height of your 3 layer cakes? I have a lot of left over buttercream frosting that I froze and don’t know exactly how to re-use it. My question on this cake is about the hot coffee needed. I am not a coffee drinker but have espresso powder. Can I use that somehow? Or do you have an alternative solution. By the way when I go shopping for supplies at Sur La Table or Williams Sonoma I always show them your webpage on my phone and they all rave about it. A huge fan, Gloria … with a lot of questions!
Olivia says
Hi Gloria! Thanks so much, you are so sweet!!
The 3 layer cakes I make can be quite high… I haven’t ever measured, but I’d say they’re about 6″ tall? Typically I only use 6″ round cake pans, so the cakes are smaller and taller, but I like that look. All of the 6″ 3-layer recipes will work as 8″ 2-layer cakes too though.
For this particular cake, the hot coffee helps bring out the flavour of the chocolate. I swear you can’t taste the coffee, but you can use just hot water if you prefer. You could also use the espresso powder and just dissolve it in the hot water :).
Please let me know if you have any more questions! I’m so glad you love the Bundts and are venturing into cakes! Woohoo!
Gloria says
Thank for getting back to me! I used 6″ pans and maybe different recipes might not puff up so high as the one for the blue bear cake… I did use the strips that you suggested as well. I love the look of the 6″ pans as well. Can you tell me how to re-use buttercream? Do you just defrost and it’s ready to go; or do I have to do something special with it? Today I am trying your confetti bundt with red, white and blue sprinkles! You should have a TV show!
Olivia says
Haha thanks!! Once you defrost the buttercream you may need to re-whip it to fluff it up again, but it should be perfectly fine! I hope you like the Bundt!! 🙂
Sandra says
The link to the cookie dough receipe called for 2 large eggs but in one of your comments you said “it was essentially cookie dough without the eggs” did you substitute something else for the eggs. I want to try this but have a phobia about feeing my family raw eggs.
Olivia says
Hi Sandra! The cookie dough frosting is in the cake post. The cookie recipe I liked to is for the cookies that I baked and used as props for the pictures. The cookie dough frosting uses milk instead of eggs.
LeAnne says
Hi looks great, but I don’t see the recipe?
Olivia says
Hi LeAnne! If you’re on mobile, you need to click the Read More to see the recipe.
Richard says
I made this cake for a friends birthday, it went down a treat! I replaced the coffee with hot water and reduced the sugar in the cake.
Olivia says
Hi Richard! So glad you liked it 🙂
Sarah says
My “frosting” looks to soft to hold the layers apart. I am afraid the layers will smoosh the frosting out
Olivia says
Hi Sarah! If you think it’s too soft, just pop it in the fridge for a bit to firm up 😊. My frosting was stuff quite thick and harder to spread, but maybe your butter was softer than mine.
Amberly says
Hello! I cannot wait to try this cake, I’m actually going to make it tonight. It looks amazing! I have a question, do you think this recipe will work using 2 8 or 9 inch pans instead of 3 6 inch pans?
Olivia says
Hi Amberly! I saw that you saw the other comments 🙂 Two 8″ pans would be ideal as the layers would be thinner in the 9″. Let me know how you like it! 🙂
Flor says
La crema de galleta va así en crudo sólo se unta?? Esque veo que lleva harina
Olivia says
Hi Flor, I’m sorry, but I don’t understand your question :(.
Kristin Holden says
If I used 2 9 inch pans and only did 2 layers do you think it would still turn out ok or would the layers be too thin?
Kristin Holden says
Just saw the other comments… disregard!
Olivia says
No worries! Two 9″ would work fine just slightly thinner layers :).
Amberly Hancock says
Thank you!