Chocolate Chip Cookie Dough Cake

I made this delicious Chocolate Chip Cookie Dough inspired cake the other day, and it was one that I had to share. It was so good and I know that so many of you will love it as well.

For this cake, you start with 3X Chocolate Cake layers and Chocolate Chip Cookie Dough Cake layers. The layers are then filled with my Semi-Sweet Chocolate Ganache, Cookie Dough Buttercream and Edible Cookie Dough. (It's delicious!!!)

CHOCOLATE CAKE INGREDIENTS:

3 Cups Cake Flour
2 1/2 Cups Granulated Sugar
3/4 Cup Dark Cocoa Powder
3 tsp Baking Soda
1 1/4 Baking Powder
1 1/2 tsp Salt
1 1/2 Cup Milk
3/4 Cup Vegetable oil
5 Lg Eggs
1/2 Cup Hot Water
1 1/2 tsp Vanilla


CAKE BAKING INSTRUCTIONS:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, and Salt. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

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COOKIE DOUGH CAKE RECIPE

INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
1 1/2 Cup Granulated Sugar
1 1/2 Cup Brown Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk
1 1/2 Cup Mini Semi Sweet Chocolate Chips

TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)

CAKE BAKING INSTRUCTIONS:

1. Preheat your oven to 325 degrees F.

2. Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

3. In a medium sized mixing bowl, whisk together the cake flour, baking powder, and salt. Mix until well combined. Set aside.

4. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars for 3 to 5 minutes on medium-high speed.

5. The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes. Add the vanilla extract and mix until incorporated.

6. Add in vegetable oil. Mix well and incorporate.

7. Add in Greek Vanilla yogurt OR sour cream. (NOT BOTH) Mix well.

8. Slow the mixer down as much as possible, add in 1/2 of the of the dry ingredients.

9. Add 1/2 of the milk. Let mix for 40-60 seconds.

10. Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

11. Take bowl off of the mixer, and stir in the chocolate chips by hand.

12. Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

13. Place in over to bake at 325°F for 32-36 minutes.

14. To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done. If the cake is still under baked, the center of the cake will start to sink. So make sure that your cake is done before taking it out.

15. You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

16. Place cake layers in the freezer for 4-6 hours.

**After cold and solid, it’s time to decorate!

Now that the cake layers are done, it's time to get making the fillings. I like to make my fillings while my cake layers are baking. This way, you can have everything ready to go and decorate once your cake has baked and cooled completely.

​For the fillings we use my Semi-Sweet Chocolate Ganache, a super delicious Chocolate Chip Cookie Dough Buttercream and then Edible Cookie Dough pieces.

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COOKIE DOUGH BUTTERCREAM RECIPE

2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream

3/4 Cup Brown Sugar
3/4 Cup Mini Semi Sweet Chocolate Chips


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, add in the Brown Sugar and Mini Chocolate Chips. Mix on a Medium speed for 30-45 seconds.
6. Take bowl off of the stand mixer, and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

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EDIBLE COOKIE DOUGH

INGREDIENTS:

• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup unsalted butter softened to room temperature
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 cups all purpose flour
• 2 tablespoons milk plus more if needed
• 1 cup miniature chocolate chips

INSTRUCTIONS:

• Heat treat your flour by placing it in a microwave safe mixing bowl and heat on high for 50-60 seconds until the internal temperature reaches 166°F.
• In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
• Beat in heat-treated flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula​​
  

​CHOCOLATE GANACHE RECIPE

INGREDIENTS:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

INSTRUCTIONS:
1. Boil the Heavy Cream in a small/medium sauce pan.
2. Once boiling, remove from heat.
3. Add your chocolate to the boiling cream. Let it sit for 2-3 minutes.
4. Mix until fully incorporated. (Should take 3-5 minutes). It should be a smooth, creamy finish.

​CAKE NOTES:

For this cake, I wanted to mix all of the delicious flavors together to really achieve the Chocolate Chip Cookie Dough experience.

Once you've baked your cake, let it cool completely in the cake pans. Trim off the rounded tops, and set each individual layer on cake boards. I like to cut my cake layers in half to make 1" cake layers. Once I've cut the layers in half, I set the cake layers on the cake boards in the freezer for 2-5 hours,

Once your cake gets super cold and stiffened up, its time to start filling and stacking!!!
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I started by sticking the vanilla cake to my cake board, adding the Cookie Dough Buttercream and Edible Cookie Dough, then stacked with my chocolate cake topped with Chocolate Ganache. I then just continued this pattern until I achieved the look and size I wanted.


I hope that you enjoy this recipe as much as I do. If you end up making this cake, let me know what you think!

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