The Chocolate Chip Cookie Dough Cake is a decadent and indulgent dessert that seamlessly combines the beloved flavors of chocolate chip cookies and cake into a delightful treat. This fusion of classic tastes creates a dessert that is both rich in texture and full of nostalgic charm.
The cake typically starts with a moist and flavorful chocolate cake base. However, what sets this dessert apart is the inclusion of edible cookie dough throughout the layers. Soft, bite-sized pieces of chocolate chip cookie dough are scattered between the cake layers, infusing each slice with a delightful burst of cookie goodness.
The frosting is often a luscious combination of buttercream or cream cheese frosting, further enhancing the overall sweetness and richness of the cake. Some recipes may incorporate additional elements like mini chocolate chips, crushed cookies, or a drizzle of chocolate ganache for added decadence.
The Chocolate Chip Cookie Dough Cake is a perfect harmony of textures, featuring the softness of cake, the chewiness of cookie dough, and the creaminess of frosting. This dessert is not only visually appealing, with its layers of cake and cookie dough, but also offers a symphony of flavors that cater to chocolate and cookie enthusiasts alike. Whether served at birthdays, special occasions, or as a delightful indulgence, the Chocolate Chip Cookie Dough Cake is a crowd-pleaser that combines the best of both worlds – the timeless appeal of chocolate chip cookies and the celebratory joy of cake.
Ingredients:
Cake:
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9-ounce package Jell-O Instant Chocolate Fudge Pudding
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup milk
- 1 tablespoon vanilla extract
- ¼ tsp sea salt
- 1½ cups mini chocolate chips
Cookie Dough:
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups mini chocolate chips
Toppings:
- 1 tub chocolate frosting
- Mini chocolate chip cookies
Instructions:
- Preheat oven to 350 degrees F.
- Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
- Line the bottom of two 6-inch pans with parchment paper and spray with cooking spray.
- Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack, and let cool completely.
- In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
- Scrape down the sides and add vanilla and milk.
- Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
- Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
- Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first cake layer, top with the second cake, then top that with the second cookie dough layer.
- Scoop 1/3 of the frosting into a frosting bag or decorating tool fitted with a large star tip. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
- Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.
- Use remaining batter to make 12 cupcakes or you can make a 9-inch cake by doing the following:
- Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.
- Bake cakes for 40 to 50 minutes.
- Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.
Enjoy your delicious cake creation!