Layers of moist vanilla cake are baked with chunks of cookie dough and smothered in a rich cookie dough buttercream, then coated in silky chocolate ganache. This indulgent dessert is a dream for cookie dough lovers!
Yield: 12-14 servings
Prep Time: 40 minutes
Cook Time: 35 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes
Ingredients
Cookie Dough:
- ½ cup (110g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ⅔ cup (130g) light brown sugar, packed
- ¼ cup (60ml) milk
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour (see notes)
- ½ tsp salt
- 1 cup (180g) mini chocolate chips
Cake:
- 1½ cups (330g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups (400g) all-purpose flour (see notes)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) whole milk
- ½ cup (125g) 2% Greek yogurt (or sour cream)
- 1 cup (180g) mini chocolate chips
Cookie Dough Buttercream:
- 1½ cups (330g) unsalted butter, room temperature
- 5 cups (550g) powdered sugar
- 1 cup (130g) all-purpose flour (see notes)
- ¾ cup (140g) light brown sugar, packed
- ¼ cup (60ml) milk
- 2 tsp vanilla extract
- ½ tsp salt
- ½ cup (90g) mini chocolate chips
Chocolate Ganache:
- 4 oz bittersweet chocolate, chopped
- 4 oz (½ cup) heavy cream
- 2–3 tsp vegetable oil
Instructions
Cookie Dough:
- Cream together butter and both sugars using a hand or stand mixer with a paddle attachment.
- Add milk and vanilla, mixing until combined.
- Gradually mix in flour and salt, then fold in chocolate chips.
- Scoop 15 portions (about 1½ tablespoons each) of dough, flatten into small patties, and place on a wax paper-lined plate. Refrigerate both the patties and any leftover dough.
Cookie Dough Cake:
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans with non-stick spray and parchment paper.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a measuring cup, mix milk and vanilla. Set aside.
- Cream butter and sugar in a large bowl with a hand or stand mixer for 3–5 minutes on medium-high speed until light and fluffy.
- Reduce speed to medium and add eggs, one at a time, mixing until fully incorporated. Mix in yogurt.
- Alternate adding the dry ingredients and milk mixture, starting and ending with the dry ingredients, until just combined. Fold in mini chocolate chips.
- Divide batter evenly among the prepared pans. Press five chilled cookie dough patties into each pan, ensuring they’re fully covered by batter.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking for even results.
- Cool cakes in pans for 20 minutes, then turn out onto a cooling rack and remove parchment paper. Chill cakes in the refrigerator for at least 1 hour before assembling.
Cookie Dough Buttercream:
- Cream butter and brown sugar until light and fluffy.
- Gradually add powdered sugar and flour, alternating with milk, and mix until smooth.
- Add vanilla and salt. Fold in mini chocolate chips last.
Chocolate Ganache:
- Heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chopped chocolate and let sit for 1–2 minutes.
- Stir until smooth. Add vegetable oil for a glossy finish.
Assemble the Cake:
- Place the first cake layer on a serving plate and spread a thick layer of cookie dough buttercream on top. Repeat with the second and third layers.
- Coat the entire cake with buttercream, smoothing the surface.
- Pour ganache over the top, allowing it to drip down the sides. Chill for 30 minutes before serving.
Nutrition (Per Serving, 1 of 14):
- Calories: 685
- Carbohydrates: 91g
- Protein: 6g
- Fat: 34g
- Saturated Fat: 20g
- Cholesterol: 108mg
- Sodium: 307mg
- Potassium: 160mg
- Fiber: 1g
- Sugar: 68g
- Vitamin A: 910 IU
- Calcium: 70mg
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