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Cookie Dough Cake - Image 3

Cookie Dough Cake

A decadent cake featuring layers of moist vanilla cake, edible cookie dough, and rich chocolate ganache. Perfect for special occasions or when you need a sweet indulgence.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup heavy cream for ganache
  • 8 oz semi-sweet chocolate chopped, for ganache
  • 1/2 cup brown sugar for cookie dough
  • 1/4 cup unsalted butter softened, for cookie dough
  • 1/4 cup milk for cookie dough
  • 1 cup all-purpose flour heat-treated, for cookie dough
  • 1/2 tsp vanilla extract for cookie dough
  • 1/2 cup mini chocolate chips for cookie dough

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat 3/4 cup of butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
  4. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chef's Tips:
• For a less sweet version, reduce the sugar in the cake batter by 1/4 cup.
• Avoid overmixing the cake batter to prevent a dense texture.
• Serve with a scoop of vanilla ice cream for an extra indulgent treat.
Food Safety:
• Ensure the flour used in the cookie dough is heat-treated to avoid any risk of foodborne illness.
• Store the cake in an airtight container in the refrigerator and consume within 3 days.