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–+ servings
A close-up of a cake topped with chocolate ganache and decorated with large chocolate chip cookies placed upright on top.

Cookie Dough Cake

This cookie dough cake is packed full of chocolate chips, covered in smooth brown sugar frosting, topped with a chocolate chip and has chewy chocolate chip cookies on top!
Author: Nick Makrides
4.50 from 4 votes
Print Recipe Pin Recipe
Prep 30 minutes
40 minutes
Total 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 15
Calories 897 kcal

Ingredients

Cake

  • 3/4 cup (190 g) unsalted butter , softened
  • 1 3/4 cup (400 g) brown sugar
  • 1 1/2 tsp vanilla extract or vanilla bean paste
  • 3 large eggs
  • 3/4 cup (190 ml) vegetable oil
  • 3/4 tsp salt
  • 2 tbsp greek yogurt
  • 3 3/4 cups (645 g) all-purpose flour
  • 4 1/2 tsp baking powder
  • 2 1/4 cups (560 ml) milk
  • 1 1/2 cups (230 g) mini chocolate chips

Brown Sugar Frosting

  • 6 large eggs
  • 1 cup (200 g) brown sugar
  • 2 cups (500 g) unsalted butter
  • 1 tsp vanilla extract
  • 1/4 cup (60 ml) molases

Cookies

  • 1 1/4 cups (200 g) all-purpose flour
  • 1 tsp bicarb soda
  • 1/2 tsp salt
  • 1/2 cup (125 g) unsalted butter
  • 1/2 cup (110 g) brown sugar
  • 1/2 cup (90 g) caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (260 g) milk chocolate chips

Decorations

  • 1 batch chocolate sauce
  • 10 chewy chocolate chip cookies
  • 10 blocks dark chocolate, chopped

Instructions
 

Cake

  • Preheat a fan-forced oven to 140°C / 275°F. Spray two 20 cm (8 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.
  • To a large mixing bowl, add the flour, baking powder and salt. Use a whisk to combine. Add 2 tbsp of the dry ingredients to a small mixing bowl with the chocolate chips. Mix to coat the chocolate in the flour. Set aside.
  • To a separate large mixing bowl, add the softened butter, brown sugar and vanilla extract to a large mixing bowl and beat until pale and fluffy. About 3 minutes. Add the eggs one at a time, beating in well each time.
  • Next, add the oil and Greek yogurt. Mix on low speed to begin with and then medium speed until well combined.
  • Scrape down the bowl, add half the dry ingredients and half the milk and mix until well combined. Add the remaining dry ingredients and milk and repeat. Lastly, add the chocolate chips mixture and fold through.
  • Divide the cake mixture between the two tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that the cakes will bake at the same rate. Bake for 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Allow the cakes to cool to room for 5 minutes before turning them onto a cooling rack to cool to room temperature.

Cookies

  • Preheat the oven to 180°C/350°F. Line a baking sheet with baking paper. Spray an 8-inch baking tin with oil spray and line the bottom with baking paper. Set aside.
  • Add the flour, baking soda and salt into a medium mixing bowl. Use a whisk to combine.
  • Add the softened butter, brown sugar and granulated sugar into a large mixing bowl and mix using an electric hand mixer until pale and creamy, about 3 minutes. Add the egg and vanilla and mix on low speed until well combined.
  • Sift in the flour mixture and add the chocolate chips. Use a spatula to mix in until incorporated. Stir in the chocolate chips.
  • Use a medium ice-cream scoop to scoop 2 cookies onto a baking sheet lined with baking paper. Then use a large ice-cream scoop to scoop one cookie on the sheet too. Add the remaining dough to the baking tin. Bake the cookies on the baking tray for 10 minutes. Bake the cake tin cookie for an extra 10 minutes. Allow both to cool down completely. To remove the cookie out of the cake tin, carefully run a knife around the side to loosen it and then turn upside down until cookie falls out.

Brown Sugar Frosting

  • Place a heatproof bowl onto a large saucepan of gently simmering water. Add the egg whites and sugar.Use a whisk to whisk together until the sugar is dissolved and the mixture reaches 80C / 160F. If you can’t feel any sugar granules between your fingers, it’s done!
  • Take off the heat and whisk on high speed for 4-5 minutes until a stiff and glossy meringue forms.Then while the mixer is on high speed, begin adding the butter, 1 tbsp at a time until it’s all in there. Continue whisking for another 4-5 minutes until the mixture is pale and fluffy. The mixture may split once you begin adding the butter which is normal. It will all come together once the butter is all in there. Set aside.

Let's Decorate!

  • Add a dab of frosting to your serving plate. Add the first layer of cake and add a layer of Swiss meringue buttercream. Smoothen it out using an offset spatula. Add the cookie cake layer and add more frosting. Finish with the second cake layer. Cover it with frosting and use a bench scraper to smoothen out the top and side of the cake. No need to crumb coat and chill here
  • Add crushed cookies and chopped dark chocolate around the bottom of the frosted cake. Drizzle the top with chocolate sauce, allowing it to drip over the sides. Finish by wedging some whole cookies on top.

Video

Notes

Storage
This can be stored in an airtight container for up to three days.

Nutrition

Calories:897kcal | Carbohydrates:93g | Protein:7g | Fat:57g | Saturated Fat:38g | Polyunsaturated Fat:2g | Monounsaturated Fat:12g | Trans Fat:2g | Cholesterol:112mg | Sodium:453mg | Potassium:173mg | Fiber:2g | Sugar:60g | Vitamin A:1329IU | Vitamin C:1mg | Calcium:193mg | Iron:3mg
Keyword Cake, Cookie dough, cookies
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