Chocolate Chip Cookie Dough Cake

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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:

4.0 from 1 reviews
Chocolate Chip Cookie Dough Cake
  • 3 sticks salted butter, softened
  • 1½ cups brown sugar
  • 4 eggs, at room temp
  • 2 tsp. vanilla
  • 2⅔ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 4 Tbsp salted butter, at room
  • 6 Tbsp packed brown sugar
  • ½ tsp vanilla
  • 1 cup + 2 Tbsp flour
  • 7 oz (1/2 can) sweetened condensed milk
  • ¼ cup mini semi-sweet chocolate chips
For the cookies and frosting, please follow the directions at the links above.
    For the cake:
    1. 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.
    2. 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!
    3. 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:
    1. 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!
    2. Frost the cake and then used the cookies and/or chocolate chips to make it pretty! Enjoy!!
    adapted from Annie's Eats




    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.

      • Rose says

        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. Lisa F. says

      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!

      • Rose says

        :) 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!

    3. Angelica says

      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?

    4. Christy says

      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!!!!

      • Catherine says

        How would the buttercream taste with this recipe. I am making it for my graduation cake and doing decorations with icing for the topping. I need a icing like the crusting buttercream that can stand up to the task!

        • Rose says

          I think it would be great! Sort of like those chocolate chip cookies you get at the mall with frosting on them…. yum!!!

    5. shawn says

      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!

    6. April says

      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

      • Rose says

        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 😉

    7. April says

      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?

        • April says

          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!

    8. April says

      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 says

          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.

    9. April says

      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!

    10. Adrian says

      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?

    11. Tiffany says

      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?

      • Rose says

        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!

    12. Lindsay says

      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!

    13. Larry Watson says

      First of all I am 58 and like to bake cakes and cupcakes, the only problem I have with recipes on line or else where is they may say flour, but here is the buck stops there are different kinds of flour out there, to make it easier for some of us is when putting these recipes on the net please make it clear if the recipe calls for cake flour or all purpose, this would make things easier for some of us who are not pro’s.

    14. Catherine G says

      DO you think this recipe would taste good with the vanilla crusted butter cream? I need to have a icing that can stand up to decoration and also color. I do not want to take away from the taste of the cake by putting a different icing.

    15. Kimberly Mullen says


      Thank you so much for the wonderful recipe. I made this for my mother’s birthday and jazzed it up a bit. I put caramel filled chocolate chips iin the batter and put a layer of ice cream over the filling. I filled an 8 inch pan halfway with softened ice cream then refroze it. It fit perfectly in the middle of the 9 inch layers of cake.


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