From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Warning0 allergens identified
Cookie Dough Cake
For the vanilla cake layer
For the cookie dough filling
For the vanilla buttercream frosting
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour three 8-inch round cake pans.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
5
Divide the cake batter evenly among the prepared cake pans. Smooth the tops with a spatula.
6
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7
Remove the cakes from the oven. Allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8
To make the cookie dough filling, first heat treat the flour. Bake the flour on a baking pan for 5 minutes at 350 degrees Fahrenheit.
9
Then, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla and mix well.
10
Gradually add the flour and salt to the butter mixture, mixing until well combined. Stir in the mini chocolate chips.
11
Place one cake layer on a serving plate. Spread a generous amount of cookie dough filling evenly on top. Repeat with the remaining cake layers and filling.
12
Then, make the frosting. In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the desired consistency is reached. Stir in the vanilla.
13
Frost the top and sides of the cake with the buttercream frosting.
14
Garnish the cake with mini chocolate chips, pressing them gently onto the sides of the cake.
15
Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
16
Finally, slice and serve this cookie dough cake!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Edible Cookie Dough Safety 🍪Heat your flour to 165°F in the oven for 5 minutes before adding to cookie dough to eliminate food safety concerns while maintaining authentic texture and flavor.
- Butter Temperature Control 🧈Ensure all three portions of unsalted butter are at room temperature (68-70°F) for smooth buttercream frosting and even cake mixing without overmixing.
- Chocolate Chip Distribution 🎯Divide mini chocolate chips between the cake batter and cookie dough layers to create flavor pockets throughout, preventing clumping in any single layer.
- Vanilla Extract Timing 🌟Add one vanilla extract portion to the wet ingredients, one to the buttercream, and one to the cookie dough for complex vanilla layering that intensifies the overall flavor profile.
- Crumb Coat Before Final Frosting 🛡️Apply a thin layer of buttercream frosting first and refrigerate for 30 minutes before the final coat to seal in crumbs and ensure a flawless, professional-looking finish.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Organically Addison
Check out more Organically Addison content!Browse Organically Addison recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.