Introduction & Inspiration: The Ultimate Cookie Dough Dream Cake!
This Cookie Dough Cake is the absolute ultimate dessert for anyone who, like me, believes cookie dough is one of life’s greatest pleasures! Imagine: moist vanilla chocolate chip cake layers with actual patties of edible chocolate chip cookie dough baked inside, all enveloped in a frosting that tastes remarkably like cookie dough itself, and finished with a decadent chocolate ganache drip. It’s pure, unadulterated bliss.
The inspiration was simple – how to capture that irresistible allure of sneaking a bite of cookie dough, but in a safe, delicious, and impressive layer cake format. This recipe achieves that by incorporating cookie dough elements in multiple ways, creating a symphony of textures and familiar, beloved flavors.
We’ll make a safe-to-eat edible cookie dough (by heat-treating the flour – a crucial step!), bake portions of it right into the cake, whip up a unique cookie dough buttercream, and bring it all together with a rich ganache. It’s a project, but oh-so-worth it for the ultimate cookie dough experience.
Perfect for birthdays, celebrations, or simply indulging your deepest cookie dough cravings, this cake is a showstopper that tastes as fun and nostalgic as it sounds.
Nostalgic Appeal (Permission to Lick the Beaters!)
Who hasn’t been tempted to lick the beaters after making chocolate chip cookies? That raw dough – buttery, sweet, packed with brown sugar and chocolate chips – holds such powerful nostalgic appeal. This cake is like getting official permission to indulge that craving, safely!
It taps directly into those happy childhood memories of baking cookies, the scent of vanilla and brown sugar filling the kitchen. But it transforms that simple pleasure into an impressive, multi-layered cake. It feels both comfortingly familiar and excitingly decadent.
The combination of moist vanilla cake, pockets of actual baked cookie dough, creamy cookie-dough-flavored frosting, and chocolate ganache hits all the right nostalgic notes. It’s like combining your favorite cake with your favorite cookie dough indulgence.
Making this cake feels playful and indulgent. It’s a celebration of a beloved flavor profile, presented in a way that’s perfect for sharing and creating new, happy memories.
Homemade Focus (Crafting the Safe Cookie Dough Experience)
While inspired by a simple pleasure, creating this Cookie Dough Cake from scratch is a rewarding homemade project that involves several key techniques. The homemade focus here is on crafting each distinct “cookie dough” element safely and deliciously.
First, we create an eggless, edible cookie dough, making sure to heat-treat the raw flour first. This simple but critical step eliminates the risks associated with consuming raw flour, allowing us to safely incorporate that authentic dough flavor and texture into the baked cake and the unique frosting.
The cake itself is a rich, moist vanilla chocolate chip cake made using reliable creaming methods. The Cookie Dough Buttercream is a unique twist on American buttercream, incorporating brown sugar and heat-treated flour alongside the butter and powdered sugar to mimic the flavor and texture of dough. Finally, the homemade chocolate ganache adds a touch of elegance.
This recipe celebrates the creativity of homemade baking – deconstructing a beloved flavor, ensuring safety through proper technique (heat-treating), and reassembling the elements into a spectacular, multi-component dessert.
Flavor Goal: Cake Meets Cookie Dough Meets Chocolate
The ultimate flavor goal is a harmonious fusion that screams chocolate chip cookie dough within a delicious cake structure. We want a moist, tender vanilla cake studded with mini chocolate chips, featuring distinct pockets of soft, baked cookie dough. This complex base should be enveloped in a creamy, sweet buttercream tasting strongly of brown sugar and vanilla (like dough!) with more mini chocolate chips, all topped with rich, smooth chocolate ganache and crumbled raw (but safe!) cookie dough.
The cake needs to be moist and flavorful but act as a supporting player to the cookie dough elements. The baked cookie dough patties inside should be soft and slightly chewy. The frosting needs to nail that characteristic buttery, brown-sugar-vanilla flavor profile of cookie dough.
Texturally, it should be a delight: soft cake, slightly denser cookie dough pockets, creamy frosting, crunchy mini chips, smooth ganache, and crumbly dough garnish. It’s a complex interplay designed for maximum cookie dough satisfaction.
Ingredient Insights: Building the Cookie Dough Dream (Safely!)
Let’s explore the components needed for this ultimate cookie dough cake:
For the Edible Cookie Dough:
- Unsalted Butter (Room Temp): Provides richness and flavor.
- Granulated Sugar & Light Brown Sugar (Packed): Essential for classic cookie dough flavor. Brown sugar adds moisture and molasses notes.
- Milk: Provides necessary liquid since there are no eggs.
- Vanilla Extract: Key flavor component.
- All-Purpose Flour (HEAT-TREATED!): Provides structure. Crucially, raw flour is not safe to eat uncooked. It MUST be heat-treated first (see steps/Q&A).
- Salt: Balances sweetness.
- Mini Chocolate Chips: The essential chocolate chip element! Minis distribute well.
For the Cake:
- Unsalted Butter (Room Temp) & Sugar: Creamed base for a tender cake.
- Large Eggs (Room Temp): Structure, richness, binding.
- Vanilla Extract: Flavor.
- All-Purpose Flour, Baking Powder, Salt: Standard dry ingredients for structure and leavening. (Note: Recipe seems to omit baking soda despite milk/yogurt – relying solely on baking powder).
- Whole Milk & Greek Yogurt/Sour Cream (Room Temp): Provide moisture, tenderness, and tang.
For the Cookie Dough Buttercream:
- Unsalted Butter (Room Temp): The rich base.
- Powdered Sugar (Sifted): Sweetness and structure.
- All-Purpose Flour (HEAT-TREATED!): Adds texture and stability, contributing to the “doughy” feel. Must be heat-treated.
- Light Brown Sugar (Packed): Key for cookie dough flavor!
- Milk: Adjusts consistency.
- Vanilla Extract & Salt: Flavor balance.
- Mini Chocolate Chips: Folded in for texture and flavor.
For the Chocolate Ganache:
- Bittersweet Chocolate (Chopped): Provides rich chocolate flavor. Can substitute semi-sweet.
- Heavy Cream: Creates the smooth ganache emulsion.
- Vegetable Oil (Optional but recommended): Adds fluidity and shine to the ganache for dripping.
Essential Equipment: Tools for Cake, Dough, and Frosting
This multi-component cake utilizes standard baking equipment:
- Three 8-inch Round Cake Pans: As specified.
- Parchment Paper & Non-stick Spray.
- Baking Sheets: Lined with parchment or wax paper for chilling cookie dough patties and potentially for heat-treating flour.
- Stand Mixer (Highly Recommended): Essential for properly creaming butter/sugar for both cake and frosting, and for making smooth buttercream.
- Large & Medium Mixing Bowls.
- Whisk, Rubber Spatula.
- Small Cookie Scoop (1.5 Tbsp recommended): For portioning cookie dough patties evenly.
- Microwave or Oven: For heat-treating flour.
- Microwave-Safe Bowl or Double Boiler: For melting chocolate for ganache.
- Wire Cooling Racks.
- Large Serrated Knife: For leveling cakes.
- Cake Turntable & Offset Spatula/Bench Scraper (Recommended): For professional frosting.
- Piping Bag & Tip (Optional): For ganache drip or decorative frosting.
List of Ingredients with Measurements (Ready for Dough!)
Here’s your checklist for this cookie dough extravaganza:
Edible Cookie Dough:
- ½ cup (110g / 1 stick) unsalted butter, room temp
- ½ cup (100g) granulated sugar
- â…” cup (130g) light brown sugar, packed
- ¼ cup (60ml) milk
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour, HEAT-TREATED*
- ½ tsp salt
- 1 cup (180g) mini chocolate chips
Cake:
- 1 ½ cups (330g / 3 sticks) unsalted butter, room temp
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups (400g) all-purpose flour (SEE NOTE on heat-treating if concerned about general flour use)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) whole milk, room temperature
- ½ cup (125g) 2% Greek yogurt (or sour cream), room temperature
- 1 cup (180g) mini chocolate chips
- Non-stick spray, parchment paper
Cookie Dough Buttercream:
- 1 ½ cups (330g / 3 sticks) unsalted butter, room temp
- 5 cups (550g) powdered sugar, sifted
- 1 cup (130g) all-purpose flour, HEAT-TREATED*
- ¾ cup (140g) light brown sugar, packed
- ¼ cup (60ml) milk (or more, as needed)
- 2 tsp vanilla extract
- ½ tsp salt
- ½ cup (90g) mini chocolate chips
Chocolate Ganache:
- 4oz (approx. â…” cup / 113g) bittersweet chocolate, chopped (Recipe lists 4oz, text says 6oz chips – using 4oz as listed)
- Corrected Ganache Chocolate: 4oz bittersweet chocolate, chopped
- 4oz (½ cup / 120ml) heavy cream (Recipe lists ½ cup)
- Corrected Ganache Cream: ½ cup (120ml) heavy cream
- 2–3 tsp vegetable oil (optional, for fluidity)
How to Heat-Treat Flour: Spread flour thinly on a baking sheet. Bake at 300°F (150°C) for 5-7 minutes, or microwave on high in 30-second bursts, stirring, until it reaches 165°F (74°C) on an instant-read thermometer. Cool completely before using. THIS IS CRUCIAL for the raw cookie dough elements (patties before baking, frosting). Some sources say heat treating flour used in baked goods isn’t strictly necessary, but doing it for all flour in the recipe ensures maximum safety if any part of the cake batter remains slightly undercooked. Assume heat-treating needed for cookie dough and frosting flour.
Step-by-Step Instructions: Building the Cookie Dough Dream
Let’s assemble this ultimate Cookie Dough Cake:
1. Heat-Treat Flour (IMPORTANT Safety Step):
Spread the 2 cups of flour for the cookie dough AND the 1 cup of flour for the frosting onto separate baking sheets.
Bake at 300°F (150°C) for 5-7 minutes, or microwave batches until flour reaches 165°F (74°C). Let cool completely.
2. Make the Edible Cookie Dough:
Using a hand or stand mixer (paddle attachment), cream together the room temp butter, granulated sugar, and brown sugar until fluffy.
Add the milk and vanilla extract; mix until combined.
Mix in the cooled heat-treated flour (2 cups) and salt until just combined.
Fold in 1 cup mini chocolate chips.
Scoop (15) 1 ½-tablespoon sized balls of dough. Flatten them slightly into “patties” (about ½ to ¾ inch thick).
Place the patties on a plate lined with wax paper. Place the patties AND the bowl with any leftover dough in the fridge to chill while making the cake.
3. Make the Cake Batter:
Preheat oven to 350°F (175°C). Prepare three 8-inch round cake pans (grease, parchment bottom, grease/flour).
Whisk together the (regular, not heat-treated) flour (3 cups), baking powder, and salt in a small bowl.
In a measuring glass or small bowl, combine the room temp milk and vanilla extract.
In a large mixer bowl (whisk attachment), cream together the room temp butter (1 ½ cups) and granulated sugar (2 cups) on medium-high speed until light and fluffy (3-5 minutes).
Turn speed to medium. Add room temp eggs one at a time, beating well after each. Beat in the room temp Greek yogurt (or sour cream).
Using the flour mixture and the milk mixture, alternate adding them to the butter/egg mixture on low speed (start and end with flour: ⅓ dry, ½ milk, ⅓ dry, ½ milk, remaining dry). Mix just until combined after each addition.
Lastly, gently fold in the 1 cup mini chocolate chips by hand.
4. Layer Dough & Batter, Then Bake:
Divide the cake batter evenly among the three prepared cake pans. Spread it somewhat evenly.
Remove the chilled cookie dough patties from the fridge. Gently press 5 patties into the batter in each cake pan, distributing them evenly.
Gently spread the cake batter slightly over the tops of the cookie dough patties so they are mostly covered.
Bake for 30-35 minutes, or until a toothpick inserted into the cake portion (not a cookie dough pocket) comes out clean. Rotate pans halfway through.
5. Cool the Cakes:
Let the cakes cool in the pans for about 20 minutes. The cookie dough inside will be very soft.
Carefully run a knife around the inside of the pans. Invert the cakes onto wire racks, peel off parchment, and let cool completely.
To ensure stability for frosting, transfer the completely cooled cakes to the fridge to chill for at least 1 hour before assembling.
6. Make the Cookie Dough Buttercream:
In a large mixer bowl (paddle attachment), cream together the room temp butter (1 ½ cups) and packed light brown sugar until combined.
Gradually mix in the sifted powdered sugar and the 1 cup of cooled heat-treated flour, about 2 cups at a time, alternating with small additions of the milk (starting with ~2 tbsp total).
Mix in the salt and vanilla extract. Add more milk (up to the remaining ¼ cup total) only as needed to reach a smooth, spreadable consistency. Beat on medium-high for a minute or two until fluffy.
Gently fold or stir in the ½ cup mini chocolate chips by hand. Do not add these yet if planning to smooth the final coat perfectly. Set aside.
7. Assemble the Cake:
Level the chilled cake layers if needed. Place the first layer on a serving plate/board.
Spread an even layer of cookie dough buttercream over the top (about 1 large scoop).
Place the second layer on top, add another layer of buttercream. Place the final layer on top (upside down).
Apply a thin crumb coat of the cookie dough buttercream over the entire cake. Chill for 20 minutes.
(Note: Original recipe adds chopped Reese’s here, but this version uses cookie dough patties inside instead. Adjusting assembly based on this recipe’s components).
8. Final Frosting:
Frost the top and sides smoothly with the remaining cookie dough buttercream. (If you want smooth sides, frost BEFORE mixing in the chocolate chips, then mix chips into remaining frosting for filling/top).
Place the cake back in the fridge while you prepare the ganache.
9. Make and Apply Chocolate Ganache:
Place the chopped bittersweet chocolate in a heatproof bowl.
Heat the heavy cream in the microwave or a saucepan until it just begins to boil/simmer.
Pour the hot cream over the chocolate. Let sit for 2-3 minutes. Whisk until smooth.
Stir in the vegetable oil (optional, for fluidity and shine). Let ganache cool slightly until thickened but still pourable.
Pour the slightly cooled ganache in the center of the chilled cake. Use a small offset spatula to gently push the ganache towards the edges, allowing it to drip down the sides. Smooth the top.
10. Final Decoration:
Take the remaining reserved raw (but safe, heat-treated flour) cookie dough from the fridge. Crumble small pieces of it all over the top of the setting ganache.
Let the ganache set completely (can chill briefly).
11. Serve: Serve the cake at room temperature for the best texture. Store leftovers covered in the refrigerator.
Troubleshooting: Navigating Cookie Dough Complexity
This cake has unique elements to watch:
Problem: Baked Cookie Dough Patties Disappeared/Melted into Cake
Cause: Patties too thin; dough too soft (not chilled); cake batter too thin or hot. Solution: Ensure patties are ~½-¾ inch thick. Chill them thoroughly. Ensure cake batter isn’t unusually thin (follow recipe). Gently place patties, don’t push too deep initially.
Problem: Cake is Dry or Dense (Despite Oil/Yogurt)
Cause: Overbaking!; overmixing batter; incorrect flour measurement. Solution: Check cake doneness early (start ~30 mins). Mix minimally, especially after adding flour. Measure flour accurately.
Problem: Frosting is Grainy
Cause: Flour not heat-treated properly/cooled; powdered sugar not sifted; brown sugar has hard lumps; butter too cold. Solution: Ensure flour is cooled post-heat treat. SIFT powdered sugar. Use soft, packed brown sugar. Ensure butter is proper room temp. Beat well.
Problem: Frosting Too Thick/Stiff (from flour) Solution: Add milk/cream very gradually, beating well, until desired consistency. The flour does add thickness.
Problem: Ganache or Frosting Issues Solution: Refer to standard ganache/buttercream troubleshooting (temperature, consistency, splitting).
Tips and Variations: Your Cookie Dough Canvas
Customize this ultimate cookie dough treat:
- HEAT TREAT FLOUR! I cannot stress this enough for the raw cookie dough elements (patties before baking, frosting, garnish). It’s quick and essential for safety.
- Cookie Dough Patties: Chilling them well helps them hold their shape better when placed in the batter.
- Frosting Flour: The flour in the frosting adds a subtle “doughy” texture and stability. Ensure it’s heat-treated and cooled.
- Different Chips: Use milk chocolate chips, peanut butter chips, or butterscotch chips instead of mini semi-sweet chips.
- Nutty Version: Add ½ cup toasted chopped pecans or walnuts to the cake batter or cookie dough.
- Skip Ganache: Omit the ganache drip and just decorate the top with crumbled cookie dough and extra frosting swirls.
- Cake Flavor: Use a brown sugar cake base instead of vanilla for even deeper flavor.
Serving and Pairing Suggestions: The Ultimate Indulgence
This cake is a celebration in itself:
Serving Suggestions:
- Serve at room temperature! Chilled buttercream and cake can be hard. Let slices sit out 30-60 minutes.
- Slice generously with a hot, clean knife.
- Perfect for birthdays, parties, or any event deserving an over-the-top, fun dessert.
Pairing Suggestions:
- Beverages: Cold milk is the absolute perfect pairing! Coffee or espresso also works well.
- Keep it Simple: This cake is incredibly rich and needs no accompaniments like ice cream.
Nutritional Information (Approximate, as of April 3, 2025)
The original prompt did not provide Nutrition Facts. Based on the extremely rich ingredients (butter, sugar, oil, eggs, peanut butter – Self-correction: No PB in this one, chocolate chips, cream cheese – Self-correction: No CC here, heavy cream, cake mix components, cookie dough components), this is an exceptionally decadent, very high-calorie, high-fat, high-sugar dessert. A rough estimate per slice (assuming 12-16 slices) could easily be:
- Calories: 800 – 1100+
- Fat: Very high (45-65g+), significant saturated fat.
- Carbohydrates: Very high (90-120g+).
- Sugars: Extremely high.
- Protein: Moderate (8-10g).
This is definitely a “go big or go home” special occasion cake!
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Cookie Dough Cake
Description
This Cookie Dough Cake is the absolute ultimate dessert for anyone who, like me, believes cookie dough is one of life’s greatest pleasures! Imagine: moist vanilla chocolate chip cake layers with actual patties of edible chocolate chip cookie dough baked inside, all enveloped in a frosting that tastes remarkably like cookie dough itself, and finished with a decadent chocolate ganache drip
Ingredients
Edible Cookie Dough:
- ½ cup (110g / 1 stick) unsalted butter, room temp
- ½ cup (100g) granulated sugar
- â…” cup (130g) light brown sugar, packed
- ¼ cup (60ml) milk
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour, HEAT-TREATED*
- ½ tsp salt
- 1 cup (180g) mini chocolate chips
Cake:
- 1 ½ cups (330g / 3 sticks) unsalted butter, room temp
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups (400g) all-purpose flour (SEE NOTE on heat-treating if concerned about general flour use)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) whole milk, room temperature
- ½ cup (125g) 2% Greek yogurt (or sour cream), room temperature
- 1 cup (180g) mini chocolate chips
- Non-stick spray, parchment paper
Cookie Dough Buttercream:
- 1 ½ cups (330g / 3 sticks) unsalted butter, room temp
- 5 cups (550g) powdered sugar, sifted
- 1 cup (130g) all-purpose flour, HEAT-TREATED*
- ¾ cup (140g) light brown sugar, packed
- ¼ cup (60ml) milk (or more, as needed)
- 2 tsp vanilla extract
- ½ tsp salt
- ½ cup (90g) mini chocolate chips
Chocolate Ganache:
- 4oz (approx. â…” cup / 113g) bittersweet chocolate, chopped (Recipe lists 4oz, text says 6oz chips – using 4oz as listed)
- Corrected Ganache Chocolate: 4oz bittersweet chocolate, chopped
- 4oz (½ cup / 120ml) heavy cream (Recipe lists ½ cup)
- Corrected Ganache Cream: ½ cup (120ml) heavy cream
- 2–3 tsp vegetable oil (optional, for fluidity)
Instructions
Let’s assemble this ultimate Cookie Dough Cake:
1. Heat-Treat Flour (IMPORTANT Safety Step):
Spread the 2 cups of flour for the cookie dough AND the 1 cup of flour for the frosting onto separate baking sheets.
Bake at 300°F (150°C) for 5-7 minutes, or microwave batches until flour reaches 165°F (74°C). Let cool completely.
2. Make the Edible Cookie Dough:
Using a hand or stand mixer (paddle attachment), cream together the room temp butter, granulated sugar, and brown sugar until fluffy.
Add the milk and vanilla extract; mix until combined.
Mix in the cooled heat-treated flour (2 cups) and salt until just combined.
Fold in 1 cup mini chocolate chips.
Scoop (15) 1 ½-tablespoon sized balls of dough. Flatten them slightly into “patties” (about ½ to ¾ inch thick).
Place the patties on a plate lined with wax paper. Place the patties AND the bowl with any leftover dough in the fridge to chill while making the cake.
3. Make the Cake Batter:
Preheat oven to 350°F (175°C). Prepare three 8-inch round cake pans (grease, parchment bottom, grease/flour).
Whisk together the (regular, not heat-treated) flour (3 cups), baking powder, and salt in a small bowl.
In a measuring glass or small bowl, combine the room temp milk and vanilla extract.
In a large mixer bowl (whisk attachment), cream together the room temp butter (1 ½ cups) and granulated sugar (2 cups) on medium-high speed until light and fluffy (3-5 minutes).
Turn speed to medium. Add room temp eggs one at a time, beating well after each. Beat in the room temp Greek yogurt (or sour cream).
Using the flour mixture and the milk mixture, alternate adding them to the butter/egg mixture on low speed (start and end with flour: ⅓ dry, ½ milk, ⅓ dry, ½ milk, remaining dry). Mix just until combined after each addition.
Lastly, gently fold in the 1 cup mini chocolate chips by hand.
4. Layer Dough & Batter, Then Bake:
Divide the cake batter evenly among the three prepared cake pans. Spread it somewhat evenly.
Remove the chilled cookie dough patties from the fridge. Gently press 5 patties into the batter in each cake pan, distributing them evenly.
Gently spread the cake batter slightly over the tops of the cookie dough patties so they are mostly covered.
Bake for 30-35 minutes, or until a toothpick inserted into the cake portion (not a cookie dough pocket) comes out clean. Rotate pans halfway through.
5. Cool the Cakes:
Let the cakes cool in the pans for about 20 minutes. The cookie dough inside will be very soft.
Carefully run a knife around the inside of the pans. Invert the cakes onto wire racks, peel off parchment, and let cool completely.
To ensure stability for frosting, transfer the completely cooled cakes to the fridge to chill for at least 1 hour before assembling.
6. Make the Cookie Dough Buttercream:
In a large mixer bowl (paddle attachment), cream together the room temp butter (1 ½ cups) and packed light brown sugar until combined.
Gradually mix in the sifted powdered sugar and the 1 cup of cooled heat-treated flour, about 2 cups at a time, alternating with small additions of the milk (starting with ~2 tbsp total).
Mix in the salt and vanilla extract. Add more milk (up to the remaining ¼ cup total) only as needed to reach a smooth, spreadable consistency. Beat on medium-high for a minute or two until fluffy.
Gently fold or stir in the ½ cup mini chocolate chips by hand. Do not add these yet if planning to smooth the final coat perfectly. Set aside.
7. Assemble the Cake:
Level the chilled cake layers if needed. Place the first layer on a serving plate/board.
Spread an even layer of cookie dough buttercream over the top (about 1 large scoop).
Place the second layer on top, add another layer of buttercream. Place the final layer on top (upside down).
Apply a thin crumb coat of the cookie dough buttercream over the entire cake. Chill for 20 minutes.
(Note: Original recipe adds chopped Reese’s here, but this version uses cookie dough patties inside instead. Adjusting assembly based on this recipe’s components).
8. Final Frosting:
Frost the top and sides smoothly with the remaining cookie dough buttercream. (If you want smooth sides, frost BEFORE mixing in the chocolate chips, then mix chips into remaining frosting for filling/top).
Place the cake back in the fridge while you prepare the ganache.
9. Make and Apply Chocolate Ganache:
Place the chopped bittersweet chocolate in a heatproof bowl.
Heat the heavy cream in the microwave or a saucepan until it just begins to boil/simmer.
Pour the hot cream over the chocolate. Let sit for 2-3 minutes. Whisk until smooth.
Stir in the vegetable oil (optional, for fluidity and shine). Let ganache cool slightly until thickened but still pourable.
Pour the slightly cooled ganache in the center of the chilled cake. Use a small offset spatula to gently push the ganache towards the edges, allowing it to drip down the sides. Smooth the top.
10. Final Decoration:
Take the remaining reserved raw (but safe, heat-treated flour) cookie dough from the fridge. Crumble small pieces of it all over the top of the setting ganache.
Let the ganache set completely (can chill briefly).
11. Serve: Serve the cake at room temperature for the best texture. Store leftovers covered in the refrigerator.
Recipe Summary and Q&A: Your Guide to Cookie Dough Cake Heaven
Let’s recap this ultimate Cookie Dough Cake!
Summary: This layer cake features moist vanilla chocolate chip cake layers with baked-in patties of safe-to-eat edible chocolate chip cookie dough. It’s frosted with a unique “cookie dough” buttercream (flavored with brown sugar and containing heat-treated flour and mini chocolate chips) and topped with a chocolate ganache drip and crumbled edible cookie dough.
Q&A:
Q: Is it safe to eat the cookie dough in this recipe?
A: Yes, if you properly heat-treat the flour used in the cookie dough components (patties intended for garnish, and flour added to frosting) as described in my notes. Raw flour carries a risk of bacteria; heating it kills potential pathogens. The eggless nature of the raw dough components also makes them safer than traditional dough. The patties baked inside the cake are fully cooked.
Q: Why is there flour in the buttercream frosting?
A: Adding a small amount of (heat-treated) flour to American-style buttercream can help stabilize it, add body, and contribute a subtle texture that mimics the feel of actual cookie dough. It’s an unusual but intentional addition for this specific “cookie dough” frosting.
Q: Can I use a different cake recipe as the base?
A: Yes, your favorite sturdy vanilla or yellow cake recipe would likely work. Ensure it can support the dense cookie dough patties baked inside.
Q: How should I store this cake? A: Due to the buttercream, store leftovers covered tightly in the refrigerator for up to 4-5 days. Let slices come to room temperature for 30-60 minutes before serving for the best texture and flavor.