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Giant Cookie Dough Cake

Giant Funfetti Cookie Dough Cake

Serves 40

5 from 1 vote
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Prep Time: 3 hrs 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 d 5 hrs
Course: Dessert
Cuisine: American

Ingredients

Vanilla Cookie Layer (makes one 8” cake)

  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter at room temperature
  • 1/3 cup caster sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 cups dark chocolate chips
  • 1/2 cup brown sugar

Chocolate Cookie Layer (makes one 8” cake)

  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter at room temperature
  • 1/3 cup caster sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 cups dark chocolate chips
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened cocoa powder

Vanilla Cake Layer (makes two 8” cakes)

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract
  • 1 cup dark choc chips

Devils Food Chocolate Layer (makes two 8” cakes)

  • 2 cups all-purpose flour
  • 2 1/4 cups caster sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp bicarbonate of soda baking soda
  • 1 tsp fine salt
  • 1 1/2 cups unsalted butter softened
  • 4 large eggs at room temperature
  • 1 1/2 cups 350ml milk
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips

Cookie Dough (any leftovers can be frozen)

  • 1/2 cup chocolate chips milk, dark or white for cookie dough
  • 1/4 cup softened butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • 1/2 cup - milk you might not need all of the milk

Frosting (you’ll need 4 batches of this recipe. It’s a big cake remember? lol)

  • 6 - egg whites
  • 1 1/4 cups - caster sugar
  • 1/2 tsp cream of tartar
  • 2 cups unsalted butter very soft
  • 1 tsp vanilla extract
  • 4 tbsp molasses
  • 10 drops pink food gel
  • 2 tsp strawberries and cream flavouring or any flavouring you like

Extra Stuff

  • Chocolate sauce
  • Funfetti sprinkles
  • Store bought cookies for top
  • Mini chocolate chips

Simple syrup (brought to a boil and cooled)

  • 1 cup water
  • 1 1/2 cups granulated sugar


Instructions

A Note before We Begin

  • Please note. This recipe will need to be split up into at least two days of work to allow the cakes and cookie layers to cool completely overnight. Ideally though you'd spread out the work over 3 days. Day 1: baking. Day 2: make frosting, choc sauce, cookie dough, crumb coat cake. Day 3: frost final layer and decorate.

Vanilla and Chocolate cookie layers

  • Preheat the oven to 180°C. Spray two 8” cake tins with oil and line with baking paper. Set aside.
  • Beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg, milk and vanilla and mix on low speed until blended.
  • Add dark choc chips, mix. Then add half flour, baking soda and salt for the vanilla cookie and the same for the chocolate cookie including the cocoa powder. Mix until well combined.
  • Add 2/3 of each cookie dough into prepare cake tins and pat down flat using clean hands. Bake for 30 min. Allow to chill before taking out of the cake tin.

Vanilla Cake Layer

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  • Add the milk, oil, Greek yogurt, eggs and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add choc chips and fold in. The Greek yogurt is optional and helps keep the cake moist.
  • Fill cake tins with batter.
  • Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.
  • Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.

Chocolate Cake layer

  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  • Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add choc chips and fold in.
  • Fill cake tins with batter.
  • Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.
  • Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.

Cookie Dough

  • Cream butter and sugar until it becomes pale and creamy. Stir in vanilla and milk. Mix in choc chips. Add salt and half of flour. Mix. Repeat with the rest of the flour. and flour, add more milk if needed. Place in the fridge to chill for one hour. Roll about 1 tsp sized balls and then flatten slightly. Chill in the fridge until ready to use.

Frosting

  • To frost this mega giant cake, you’ll need four batches of my Swiss meringue buttercream. You can find the recipe on my website. You’ll want to flavour 2 batches with molasses. Add enough molasses so that you can taste it. It gives the frosting a brown sugar flavour. You are of course free to flavour it with anything you like, but the brown sugar flavour reflects the flavours found in a cookie.
  • Flavour the last two batches with strawberries and cream essence and add pink colour. Mix both until well combined.

Crumb Coat

  • To prepare crumb coat layer, add a dab of molasses frosting onto an 8” cake board or flat serving plate. Add first the chocolate cookie layer. Using a piping or zip lock bag to add frosting onto the cookie layer. Use a small offset spatula to flatten the frosting while spinning the cake. Add little blobs of cookie dough on top.
  • Next add the vanilla cookie. Repeat the process, adding the chocolate cake, Drizzle with simple syrup. This helps keep your cake moist. Add frosting and cookie dough. Repeat the process with the vanilla cake, followed by chocolate, finishing with the vanilla cake.
  • Add a blob of the molasses frosting on top and use an offset spatula to smoothen out. Use the offset spatula to smoothen out the frosting on the sides of the cake starting from the bottom and working your way up to the top. Making sure you use the frosting to fill the gaps in between the layers.
  • Go around the cake with a cake scraper to get rid of any excess frosting. It should only be a thin layer. Chill for at least 1-2 hours.

Decorating

  • To add pink layer add frosting into a large piping bag and frost around the cake, starting from the bottom, working your way to the top. Frost the top as well.
  • Use the cake scraper to go around the cake and smoothen the frosting around the sides and the top as demonstrated in the video.
  • Chill for 1 hour. While the cake is chilling roll the
  • Add sprinkles down the bottom of the cake. Then add mini choc chips followed by mini cookie dough cookies.
  • Drizzle the top with chocolate sauce which is slightly warmed to make it drizzle easily. Make sure it’s not hot though. Add little blobs of frosting on the top perimeter of the cake using a Wilton 8B piping tip.
  • Add little cookie dough cookies on top of every second blob of frosting and a choc chip cookie on the rest of the blobs. Add more choc chip cookies in the middle.

Notes

Storage
This cake can be stored in an airtight container (if you can find one tall enough) for up to three days.
This cake takes two days (at least) to make
This recipe will need to be split up into at least two days of work to allow the cakes and cookie layers to cool completely overnight. Ideally though you'd spread out the work over 3 days.
Day 1: baking.
Day 2: make frosting, choc sauce, cookie dough, crumb coat cake.
Day 3: frost final layer and decorate.
Lining the cake tins!
Make sure you line the cake tins when making the cakes. I would recommend lining the bottom and sides of the cake tins when making the cookie layers.

Nutrition

Calories : 654kcal
Carbonhydrates: 63g
Protein: 8g
Fat: 35g
Saturated Fat: 24g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 7g
Trans Fat : 1g
Cholesterol: 97mg
Sodium: 340mg
Potassium : 349mg
Fiber: 2g
Sugar : 35g
Vitamin A: 785IU
Vitamin C: 1mg
Calcium: 145mg
Iron: 2mg
Nutrition Disclosure