Cookie Dough Cake (GF & DF Option)

This incredible cookie dough cake is full of classic chocolate chip cookie dough flavor in every bite. Layers of brown sugar cake sandwich a thick center of edible chocolate chip cookie dough covered in the most amazing whipped cream cheese cookie dough frosting. The recipe can be made gluten-free, dairy-free, vegan, or regular.

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The Best Cookie Dough Cake Recipe

Made from scratch with simple pantry ingredients, this scrumptious chocolate chip cookie dough cake is fun to make and full of cookie dough delight in every bite. Here’s why you’re going to love this recipe for a cookie dough layer cake:

• Versatile – Cupcakes, sheet cake, or layered, this recipe can be baked and enjoyed in all forms.
• Real Flavor – No fake extracts or emulsions are needed. 100% real, genuine cookie dough flavor.
• Crowd Favorite – Everyone, young and old, loves cookie dough.
• Dietary/Lifestyle Friendly – A recipe tailored to all dietary/lifestyle needs.

What’s A Cookie Dough Cake

• Brown Cake Layers: Moist brown sugar cake layers full of caramelized cookie dough flavor.
• Cheese Cookie Dough Buttercream: The most incredible cream cheese cookie dough buttercream frosting with mini chocolate chips.
• Edible Cookie Dough Filling: A thick middle layer of edible cookie dough filling and cookie dough balls on top for decor.
• Chocolate Ganache: Rich chocolate ganache drip as a finishing touch.

Cookie Dough Chocolate Chip Cake Ingredients & Substitutions

My family is gluten-free and dairy-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone, regardless of their dietary restrictions, can enjoy it.

Here are a few key ingredients for this cake, but scroll to the bottom recipe card for the complete ingredient list.

Cake Ingredients

Flour: I used a 1-1 gluten-free flour blend. Since gluten-free flours vary in weight, I recommend you measure by the cup. If gluten-free isn’t a concern, you can use all-purpose flour.

Brown Sugar: Brown sugar must be used for optimal cookie dough flavor. Light golden brown is best, but demerara will work, too.

Eggs: You’ll need 4 large eggs for this cookie dough cake recipe. If you are vegan or egg-free, you can substitute with liquid egg replacer, vegan or regular sour cream, applesauce, mashed banana, or aquafaba. The cake will be denser in texture if you use an egg sub.

Buttermilk: I make my dairy-free buttermilk by combining almond milk with a tablespoon of apple cider vinegar. If you are not dairy-free or vegan, use regular buttermilk.

Butter: Becel plant-based bricks are my favorite for baking, but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.

Oil: This creates a moist and tender cake crumb. Any neutral-tasting oil, such as canola, vegetable, or sunflower, will work. You can use avocado or olive oil, but it can alter the taste slightly.

Buttercream

Butter: What’s buttercream without butter, right? As mentioned above, both plant-based or regular butter will work.

Cream Cheese: Any brick-style form of cream cheese will work fantastically. Make sure you go for full-fat. I used Violife plant-based cream cheese.

Powdered Sugar: Also known as confectioners or icing sugar, powdered sugar gives the buttercream its sweet and velvety texture. Make sure to remove any lumps so your buttercream is silky smooth.

Vanilla Extract: Essential for this cake, you can find it at any grocery store in the baking section or on Amazon.

Mini Chocolate Chips: Your favorite mini chips will work, so use whatever you prefer and fits your dietary needs.

Cookie Dough

Heat-Treated Flour: Flour must be heat-treated to make it safe for raw consumption. To heat treat the flour, spread it evenly on a baking sheet and bake at 300ºF for 5-6 minutes or until it reaches a temperature of 160ºC.

Mini Chocolate Chips: Your favorite mini chips will work, so use whatever you prefer and fits your dietary needs.

Ganache

Chocolate Chips: Any chocolate chip will work: semi-sweet, dark, milk, or plant-based.

Heavy Cream: If you are dairy-free or vegan, use coconut cream or vegan whipping cream. I love working with Silk plant-based whipping cream.

Step-by-Step Instructions

Here are the details on how to make this cake with edible cookie dough. You’ll need two mixing bowls, a stand mixer or a handheld electric one, two 8 or 9-inch round cake pans, and a whisk. I suggest you also invest in a cake leveler, an offset spatula, and a piping bag, as these will help make decorating easier.

Chocolate Chip Cake

1. Preheat the oven to 350ºF and spray two parchment-lined 8-inch (or 9-inch) cake pans.
2. Combine the dry ingredients in a mixing bowl and set aside.
3. Combine the wet ingredients in a bowl, whisk until well combined, and set aside.
4. Cream the butter and sugar on high until light and fluffy, approximately 2 minutes.
5. Add in half of the dry ingredients and begin to mix on low. Slowly pour in the wet ingredients, followed by the remaining dry ingredients. Mix until just combined.
6. Divide the batter between the two pans, tapping lightly on the counter to release any air
   bubbles, and bake for approximately 25-30 minutes.
7. Let the cakes cool for 10 minutes before removing them from the pans to fully cool.

Cookie Dough

1. Cream the butter, sugar, and vanilla on high until light and fluffy, approximately 2 minutes.
2. Add in the heat-treated flour and salt and mix until a dough forms.
3. Gently fold in the mini chocolate chips.

Cream Cheese Cookie Dough Buttercream

1. Cream the butter, cream cheese, and brown sugar on high until light and fluffy, approximately 5-10 minutes.
2. Add in the powdered sugar and salt on low until combined.
3. Add the mini chocolate chips **after** the cake has been stacked and crumb-coated.

Ganache

1. Melt the chocolate chips with the cream in a microwave-safe bowl in 30-second intervals, stirring after each interval, until fully melted and smooth.

Assembling The Cookie Dough Cake

Here is a quick overview of assembling this cookie dough layer cake. For more details, please see the recipe card below:

1. Level each fully cooled cake layer using a cake leveler or knife, and place one layer on a cake board, plate, or turntable.
2. Spread about 1 cup of the buttercream evenly on the sides and top.
3. Pipe a buttercream border around the edges, then fill the center with the edible cookie dough. Top with another thin layer of buttercream.
4. Place the second cake layer on top, apply a thin coat of buttercream, and chill for 20 minutes. *If the cake feels unstable or the buttercream softens while stacking, chill the cake and frosting for 15 minutes.
5. Apply a final coat of buttercream (with the chocolate chips added), smoothing it with a cake smoother and offset spatula, then refrigerate for another 10 minutes.
6. Drip the warm chocolate ganache over the edges using a squeeze bottle, piping bag, or spoon, and refrigerate until set.
7. If desired, decorate with additional cookie dough balls on top.

Assembly Tips For Preparing A Cookie Cake With Cookie Dough Frosting

Stacking a layer cake may seem intimidating, but if you take it one step at a time, you’ll pull it off without a glitch.

• Let the layers cool completely, or you risk having them slip. Freezing the layers ahead of time will also help minimize this risk.
• Leveled cake layers will make stacking easier, so trim them if needed.
• The fridge is your friend. Suppose the cake and/or frosting feels unstable or soft at any point, stop what you’re doing and place it in the fridge to chill.
• Allow the cake to come to room temperature for 20-30 minutes before slicing and serving.

Variations of this Chocolate Chip Cookie Cake

Though this cake tastes fabulous as is, if you want to change things up a bit, here are a few ways you can do so:

• For a fun party twist, change the chocolate chips and use peanut butter chips, butterscotch chips, white chocolate, toffee, or even sprinkles.
• Omit the vanilla in the buttercream and add a touch of instant espresso powder, cinnamon, or coconut extract.
• Try swapping all the brown sugar in each element for granulated white sugar. This will create an edible sugar cookie dough cake.

Storing and Freezing Your Mint Buttercream Cake

This chocolate chip cake can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. 

Unfortunately, due to the nature of cake, it will dry out slightly each day while stored. It is best to enjoy it within the first day or two.

Make-Ahead Tip: Bake the cake layers a few days before you want to serve the cake. Let the layers cool for 20-30 minutes, then cover them tightly in plastic wrap and freeze until you are ready to stack and decorate. Take the cake layers out of the freezer about 1 hour before you want to assemble and decorate, allowing them to thaw slightly at room temperature.

Alternatively, you can fully prepare this cake and freeze it. The night before you want to serve, transfer the cake from the freezer to the fridge to thaw. It is best to allow the cake to thaw in the fridge to minimize the amount of condensation that accumulates, which may cause the cake to topple.

FAQs

Can I make this cake into cupcakes instead of a layer cake?

Yes, pour the batter into lined muffin tins. The baking time will decrease as the cupcakes are quicker to bake than layers. This recipe should make approximately 24 cupcakes.

What other pans can I use?

This can be baked in a 9×13-inch cake pan (it won’t need as much frosting, though), three 6-inch rounds, or two 9-inch pans. Note that the baking time will change.

Always look for light golden edges pulling away from the pan; the top should bounce back to the touch, and a toothpick inserted in the center will come out with a few moist crumbs.

Is it possible to do everything in advance?

Each element can be made in advance. What a lifesaver! The cake layers should be wrapped in plastic wrap and stored overnight in the fridge or frozen in the freezer if baked more than 1 day in advance.

How do you get the layer cakes out of the pans?

It can be a challenge to get the cakes out cleanly, but here are a few things you can do: spray the pan well with non-stick cooking spray and use parchment paper. Once the cake has cooled slightly run a knife around the rim to loosen it from the pan, flip it over onto a plate, and gently tap on the bottom. The cake should slide out easily.

What brown sugar is best for this chocolate chip cookie dough cake?

I tend to bake with light golden brown sugar, but demerara also works.

The Best Cookie Dough Cake Recipe

Layers of brown sugar cookie dough cake are wrapped in the most incredible cream cheese cookie dough buttercream and then filled with edible chocolate chip cookie dough. Everything you love about eating cookie dough, this cake is dangerously yummy.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cake, and now they can have it!

Make sure you tag me on social media @cakedbykatie and leave a star rating and review below if you make it. I cannot wait to see it!

More Cookie-Inspired Baking Recipes

Cookies, cookies, and more cookies. Who doesn’t love a cookie-inspired sweet treat? Here are a few of my favorite recipes.

• Dairy-Free Biscoff Cookie Butter Cake
• Edible Protein Cookie Dough
• Chocolate Chip Cookie Cake (Dairy-Free)

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