If you love cookie dough and you love cake, this cookie dough cake recipe brings both worlds together in the most indulgent way possible. This dessert is rich, layered, and unapologetically decadent. It features a buttery vanilla chocolate chip cake baked with soft pockets of cookie dough inside each layer, stacked high with cookie dough–flavored buttercream, and finished with a smooth chocolate ganache drip. Every bite delivers cake, frosting, cookie dough, and chocolate all at once, making this one of the most memorable dessert recipes you can bake.
This cookie dough cake is designed to impress. It’s tall, dramatic, and perfect for birthdays, celebrations, or any occasion where dessert needs to be the star of the table. While it may look like a bakery-level creation, the process is very approachable when broken down step by step. Each component plays an important role in both structure and flavor, ensuring the cake slices cleanly while still tasting like pure indulgence.
What truly sets this cookie dough cake recipe apart is how the cookie dough is used in multiple forms. It’s baked into the cake layers, whipped into the buttercream, and crumbled over the top as decoration. The result is a dessert that fully commits to its theme—this is not a hint-of-cookie-dough cake. It’s the ultimate cookie dough dessert.
Why This Cookie Dough Cake Recipe Works So Well
A successful cookie dough cake needs balance. Cookie dough is rich on its own, so the cake layers must be sturdy enough to support it without becoming dry. This recipe uses a high-butter vanilla cake with chocolate chips, creating a dense yet soft crumb that holds the cookie dough pockets perfectly.
The cookie dough itself is made without eggs and has a smooth, moldable texture. It stays soft during baking rather than melting away completely, so you get distinct bites of cookie dough baked right into the cake. Mini chocolate chips are essential here—they distribute evenly and prevent large chocolate chunks from disrupting the cake’s structure.
The buttercream frosting is where the dessert really leans into cookie dough flavor. By incorporating brown sugar and flour, the frosting mimics the taste of classic cookie dough while still spreading smoothly. Finally, the chocolate ganache adds a rich, glossy finish that ties everything together and adds just enough bitterness to balance the sweetness.
Ingredients for Cookie Dough Cake Recipe
Cookie Dough
- ½ cup (110 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ⅔ cup (130 g) light brown sugar, packed
- ¼ cup (60 ml) milk
- 2 teaspoons vanilla extract
- 2 cups (260 g) all-purpose flour
- ½ teaspoon salt
- 1 cup (180 g) mini chocolate chips
Vanilla Chocolate Chip Cake
- 1½ cups (330 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups (400 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (240 ml) whole milk
- ½ cup (125 g) Greek yogurt
- 1 cup (180 g) mini chocolate chips
Cookie Dough Buttercream
- 1½ cups (330 g) unsalted butter, room temperature
- 5 cups (550 g) powdered sugar
- 1 cup (130 g) all-purpose flour
- ¾ cup (140 g) light brown sugar, packed
- ¼ cup (60 ml) milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup (90 g) mini chocolate chips
Chocolate Ganache
- 4 ounces (115 g) bittersweet chocolate, chopped
- ½ cup (120 ml) heavy cream
- 2–3 teaspoons vegetable oil
Step-by-Step Cookie Dough Cake Recipe
Making the Cookie Dough
Start with the cookie dough, as it needs time to chill. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy. Add the milk and vanilla extract and mix until fully incorporated. Stir in the flour and salt, mixing until a thick dough forms. Fold in the mini chocolate chips.
Using a small cookie scoop or tablespoon, scoop out 15 portions of dough. Flatten each portion into a small disk about ½ inch thick. Place them on a lined plate and refrigerate. Transfer the remaining cookie dough to the fridge as well. Chilling ensures the dough holds its shape during baking and stays soft inside the cake layers.
Preparing the Cake Layers
Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. In another container, combine the milk and vanilla extract.
In a large mixing bowl, beat the butter and sugar on medium-high speed for 3–5 minutes until pale and fluffy. This step is essential for a light yet sturdy cake. Add the eggs one at a time, mixing well after each addition. Blend in the Greek yogurt.
Alternate adding the dry ingredients and milk mixture, starting and ending with the dry ingredients. Mix just until combined. Fold in the mini chocolate chips.
Divide the batter evenly among the three prepared pans. Remove the chilled cookie dough disks from the fridge and press five disks gently into the batter in each pan, spacing them evenly. Carefully spread the batter over the cookie dough so it is fully covered.
Bake for 30–35 minutes, or until a toothpick inserted into the cake (not the cookie dough) comes out clean. Let the cakes cool in their pans for 20 minutes, then turn them out onto a rack. Chill the layers in the refrigerator for at least one hour before assembling.
Making the Cookie Dough Buttercream
Beat the butter and brown sugar together until smooth and creamy. Gradually add the powdered sugar and flour, alternating with the milk, until fully incorporated. Mix in the vanilla extract and salt. Do not add the chocolate chips yet—this makes layering easier.
Assembling the Cookie Dough Cake
Place one cake layer on a cake board with a small amount of buttercream underneath to secure it. Spread a generous layer of buttercream evenly over the top. Add the second cake layer and repeat. Place the final layer on top and refrigerate the stacked cake for 20 minutes to set.
Mix the mini chocolate chips into the remaining buttercream. Frost the outside of the cake evenly, embracing the slightly textured look created by the chocolate chips. Chill again while preparing the ganache.
Chocolate Ganache Finish
Place the chopped chocolate in a heatproof bowl. Heat the cream until just bubbling, then pour it over the chocolate. Whisk until smooth and glossy. Add vegetable oil gradually until the ganache flows smoothly off the whisk.
Pour the ganache into the center of the chilled cake and gently spread it toward the edges, allowing it to drip naturally down the sides. Crumble the remaining chilled cookie dough over the top.
Storage and Make-Ahead Tips
This cookie dough cake dessert should be stored in the refrigerator until ready to serve. It keeps well for up to 5 days when properly covered. Cake layers and buttercream can be prepared up to 3 days in advance, making this recipe ideal for special occasions.
Final Thoughts on This Cookie Dough Cake Dessert
This cookie dough cake recipe is bold, indulgent, and unforgettable. It’s a celebration cake that fully embraces dessert decadence, perfect for anyone who believes cookie dough deserves center stage. With its layered textures, rich flavors, and stunning presentation, this dessert recipe is guaranteed to impress and satisfy even the strongest sweet cravings.
