Chocolate Chip Cookie Dough Cake

Happy Saturday!  I sooo meant to share a new cake with you yesterday, but we started our new homeschool year this past week and I had some orders and well… it just got hectic!

So, as several of you requested on Facebook, I thought today I’d share the recipe for the Chocolate Chip Cookie Dough Cake!  Please hover over the photos then click the “Pin It” button to share on Pinterest… thank you!!

A couple of weeks ago I went on the search for a recipe for a cake like this for my sister-in-laws birthday.  I wanted something new to bake for her, and since she loves cookie dough, this seemed like a perfect cake!

To get you started, you’re going to want to bake up your favorite chocolate chip cookies.

If you don’t have a favorite – try my recipe for our favorite Chocolate Chip Cookies here.  I made tiny little cookies to use as decorations.

Now, for the cake… you could easily use an easy (doctored cake mix) butter cake recipe or yellow cake…  and even add in chocolate chips if you like.  But for this cake, I decided to go all-out and bake from scratch!  And it was soooo worth it!

This cake was moist and yummy… and it actually tasted like a cookie.  I think the brown sugar in the recipe did the trick!  I used a recipe (see below) I found over at Annie’s Eats.  I left the chocolate chips out of the actual cake, but if you want to add them in, go for it!

Oooh, one more thing.  The recipe is for two (2) 8″ or 9″ pan layers.  Since this cake was going to my sis-in-law Ariel, and it’s just her and her hubby… I baked 2 cakes (from one recipe).  One set of 6″ round layers (so I could cut and take pics) and ones set of 7″ round layers (for Ariel).

The 6″ layers weren’t very tall, but it worked out perfectly for me to be able to taste-test and cut and take pics and all that fun stuff!

Did I miss any details about this cake?  Do you have any questions?  Please leave them in the comments and I’ll do my best to answer and help out!

This recipe is linked up at Church Supper!

One or more links in this post are referral and/or affiliate links.  Read my disclosure policy here.

So without further delay… here’s my {suggested} recipe for the Chocolate Chip Cookie Dough Cake:

Chocolate Chip Cookie Dough Cake

Ingredients

    Cake:
  • 3 sticks salted butter, softened
  • 1½ cups brown sugar
  • 4 eggs, at room temp
  • 2 tsp. vanilla
  • 2 2/3 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • Filling:
  • 4 Tbsp salted butter, at room
  • 6 Tbsp packed brown sugar
  • 1/2 tsp vanilla
  • 1 cup + 2 Tbsp flour
  • 7 oz (1/2 can) sweetened condensed milk
  • 1/4 cup mini semi-sweet chocolate chips
  • Frosting:
  • 1 Batch of Brown Sugar Buttercream
  • Garnish
  • 1 Batch of Fresh Chocolate Chip Cookies, bake them small... and eat the extras! :)

Instructions

For the cookies and frosting, please follow the directions at the links above.
For the cake:

Preheat oven to 350°F. In a mixing bowl, cream together the softened butter and brown sugar. Add the eggs one at a time, beating well after each one. Add vanilla. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Alternate adding the dry ingredients and the milk to the batter - beginning and ending with the dry ingredients.

Let me pause here to say I have no idea why that's important.. alternating adding it in, beginning and ending with the dry ingredients... but I did it anyway, just in case it mattered!

Okay, on with the cake. Divide the batter between (2) prepared 8 or 9 inch pans. I prepare my pans with homemade cake release, FYI. Bake for 25-30 minutes, or until toothpick inserted into center comes out clean. Cool for 10 minutes in the pan, flip out onto a wire rack and allow to cool completely.

For the filling:

Cream together the butter and brown sugar for about 2 minutes. Add in the vanilla, then flour, and then the sweetened condensed milk. Resist the urge to eat the rest of the condensed milk with a spoon! Gently stir in the mini chocolate chips. Now at this point, you could just spread this on one layer of the cake and spread it out, then put on the top layer - but this filling is a bit squishy and I was afraid it would run out the sides, so I made a dam of frosting on the edges (like here) and then filled in the middle!

Frost the cake and then used the cookies and/or chocolate chips to make it pretty! Enjoy!!

Notes

adapted from Annie's Eats

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Comments

  1. Terry Carter says:

    Man, I would have to buy flour to make this cake. I’m only 47, I’ve never bought flour before. lol. I have a much easier plan to get this cake. I can divorce my husband and marry your brother. My birthday is in April though. Heck, I guess I’ll just have to buy flour. :) It looks absolutely delicious.

    • I don’t think I could’ve imagined that any 47 year old woman existed that’s NEVER bought flour!! But if you’re gonna buy it for any cake in the world… let it be this one !! :)

  2. OH MY FLIPPIN’ HECK!!! This looks absolutely divine! I am drooling! Thanks for sharing at Church Supper. Love seeing new faces. Have a blessed week & come back soon !

  3. there’s no getting around it–this is a phenomenal idea and i must try it for myself. nice execution!

  4. Oh definitely making! It had me at the luscious frosting! And I’m sending some cupcakes to my daughter in Alaska for her birthday next weekend! Thank you so much I’m sure her other army buddies will be happy to receive a goody box to celebrate her birthday!

    • :) This cake is so good – I hope you enjoy it as much as we did!! And I LOVE to send goodies to military groups – so much fun and it’s such a blessing!

  5. Just wondering, what other types of frosting will do? Can I use just a good ol’ fashioned vanilla icing made from powdered sugar, vanilla, milk and butter?

  6. I had this at a friend’s birthday party back in November. I immediately asked her for the recipe, and she directed me here. It is soooooooo good. It is a labor of love though. I told my husband if I ever make it again, that it would mean I truly love him. I’m drooling right now just thinking about how good it was. Thank you for sharing this recipe!!!!

  7. I made this today for my daughters bd… Oh my it’s just like cookie dough… Thank you

  8. i am making this as cupcakes and the cake is really good! i subbed unsweetened applesauce for two of the sticks of butter and reduced the milk a bit. when i made the filling, i found it very thick and added more sweetened condensed milk. it’s delicious!

  9. Hi there. Love this cake! I want to make it for my daughter’s b-day. We will be on vacation during that time. Can I make some or all of the components of this cake ahead of time and freeze or refrigerate them, then just assemble it the day before her b-day? Any helpful advice is appreciated.
    Thanks, April

    • Hmmm, I’m just not sure! Theoretically, you could bake the layers and freeze them, make the frosting and filling and just keep them refrigerated, then assemble it all when ready. However, I’ve never tried it with this recipe – so you’d be venturing into the unknown ;)

  10. Okay, I am going to try to freeze the layers and the icing. What about the cookies? Some baked cookies freeze really well, while others crumble. Do you ever freeze your choc. chip cookies?

    • I’ve frozen the raw dough, but never the baked cookies!! They never last that long around here :)

      • Great! I’ll freeze the dough and bake them while assembling the cake. I will let you know how it all works out in a couple of weeks when we return from our trip. Thanks for your help!

  11. Hi Rose. One more question for you…what icing tip did you use to make the border of “dollops” on the top of the cake? Thanks again for your help.
    April

    • I don’t remember exactly which one, but it was a large open star tip from the Ateco Large Tube set (click here to see).

      • Thanks so much, Rose, for our quick response to my questions. The entire family is excited about this cake to celebrate my daughter’s 13th b-day! I use Wilton tips for my decorating. I think I need a bigger open star tip than the one I have. Oh darn, a reason to buy yet another icing tip…my husband will be thrilled! Thanks again for the advice.
        April

  12. Hi Rose. The cake was a success! The entire family raved over it! My daughter loved it! My brother helped himself to a huge piece for breakfast the next day. My sister requested it for her b-day next year. You are so kind to share this recipe with the world. It is the best cake I have every had!

  13. For the brown sugar would you reccomend a light golden sugar or a darker brown sugar? Thanks :)

  14. Hi rose! I am making this cake today, and the filling is super thick. I followed all measurements, but I am just wondering if it will soften up at all?

  15. I just baked this cake and prepped my filling, I find that’s it’s almost too thick to spread, did I not add enough condensed milk?
    What could I add to make it a little bit creamier, and more spreadable?

    • Yes, it’s thick just like cookie dough. I usually spoon it on and then spread it with the back of the spoon. However, you could add more condensed milk or even heavy cream to thin it if you like. Either way, it’ll be fantastic!

  16. Hi! Do you think that it would work if I made the cake with 3/4 cup granulated sugar and 3/4 cup brown sugar instead of 1 1/2 cups brown sugar? Thanks!

  17. how do you convert the recipe from 9 or 8 inch cakes to 6 inch recipe can you pls let me know

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