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.