Chocolate Chip Cookie Dough Layer Cake – Hold on to your hats, cookie dough fans! This delectable Chocolate Chip Cookie Dough Cake has edible cookie dough layers and a creamy chocolate chip cookie dough icing! This cake is the ULTIMATE treat for cookie dough fans. A delicious and buttery vanilla chocolate chip cake with globs of cookie dough baked into each layer makes this cookie dough cake.
This Cake’s Instructions
It takes a little time to put everything together in this cookie dough cake since there are so many delicious things going on. But don’t worry, it’s all really simple and straightforward!
How to make Chocolate Chip Cake?
Combine all of the ingredients in a large mixing bowl.
- Baking Preparation: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 350 degrees Fahrenheit.
- Toss together the dry ingredients: In a medium-sized mixing basin, whisk together the flour, baking powder, and salt.
- Butter, Sugars, and Vanilla: In a large mixer bowl, cream together the butter, sugars, and vanilla extract on medium speed until light in color and fluffy, about 2-3 minutes. Do not rush the creaming process.
- Sour Cream: Stir in the sour cream until thoroughly mixed.
- Add the eggs one at a time, mixing until they are largely incorporated after each addition. Scrape down the sides of the bowl as required to ensure that all of the ingredients are well combined.
- About half of the dry ingredients should be added to the batter and mixed until largely blended.
- Slowly pour in the milk and stir until well blended.
- Finish Adding the Dry Ingredients: Mix in the remaining dry ingredients until smooth and thoroughly blended. Scrape down the sides of the bowl as required to ensure that all of the ingredients are well combined. The batter should not be overmixed.
- Chocolate Chips: Gently fold in the small chocolate chips.
- Bake for 22-25 minutes, or until a toothpick comes out with a few crumbs when inserted into the center of the cake.
- Remove the cakes from the oven and cool for about 2-3 minutes before transferring them to cooling racks to cool fully.
How to Make Cookie Dough?
What is it about cookie dough that makes it so irresistible? You may eat it raw (as long as you bake the flour and avoid using eggs) or bake it into cookies, cakes, and cheesecakes; the possibilities are endless.
I just prepare a slightly larger batch of the Chocolate Chip Cookie recipe to produce the cookie dough. I only used dark and white chocolate chips in my cookie batter. Of course, you may use any sort of chocolate chips you like; if you want to use white, dark, and milk chocolate chips, go ahead; if you prefer to use only milk chocolate chips, go ahead.
adornment:
To adorn the exterior of the cake, I start by going around with my cake smoother and smoothing in any buttercream that has splodged out from the center. After that, I use a piping bag with a wide round nozzle to coat the entire cake in buttercream. I must admit that the cake will appear to be quite ugly at this point, but bear with me.
Next, smooth the buttercream all the way around the cake with your cake smoother. Return any leftover buttercream to the mixing bowl if it falls off the cake. If the cake has any gaps or lumps, fill them with more buttercream and continue around the cake again until it is totally smooth.
MORE DELICIOIUS RECIPES HERE:
Baked Garlic Parmesan Zucchini Chips
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Chocolate Chip Cookie Dough Layer Cake
Chocolate Chip Cookie Dough Layer Cake- Hold on to your hats, cookie dough fans! This delectable Chocolate Chip Cookie Dough Cake has edible cookie dough layers and a creamy chocolate chip cookie dough icing! This cake is the ULTIMATE treat for cookie dough fans.
Ingredients
- DOUGH FOR COOKIES
- 1/2 cup unsalted butter at room temperature
- 1/2 cup sugar granules
- 1/3 of a cup packed light brown sugar
- 1/4 cup Milk
- 2 tsp extract de vanilla
- 2 cups flour (all-purpose)
- 1/2 teaspoon of salt
- 1 cup micro chocolate chips
- CAKE
- 1 1/2 cup unsalted butter, room temperature
- 2 cups sugar
- 3 eggs
- 2 tsp extract de vanilla
- 3 cups flour (all-purpose)
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 cup milk in its entirety
- 1/2 cup Greek yogurt with 2% fat (sour cream also works)
- 1 cup micro chocolate chips
- BUTTERCREAM COOKIE DOUGH
- 1 1/2 cup unsalted butter at room temperature
- 5 cups icing sugar
- 1 cup flour (all-purpose)
- 3/4 cup packed light brown sugar
- 1/4 cup milk
- 2 tsp extract de vanilla
- 1/2 teaspoon of salt
- 1/2 cup Mini chocolate chips
- GANACHE CHOCOLATE
- 2 cups bittersweet chocolate
- 1/2 cup heavy cream
- 2–3 tablespoons of vegetable oil
Instructions
Collect the necessary components. Preheat the oven to 350 degrees Fahrenheit. 3 (8-inch) round baking pans, greased and floured If you only have one or two (8-inch) round baking pans, you may bake each layer separately.
In a large mixing basin, beat together the sugar and butter until light and fluffy.
Add the eggs to the creamed mixture one at a time, beating thoroughly after each addition.
Combine the cake flour, baking powder, and salt in a separate large mixing basin.
To the milk, add the vanilla essence. Alternate adding the flour mixture and the milk mixture to the butter mixture, mixing after each addition until smooth.
Combine the small chocolate chips and fold them in.
Pour the batter into the pans that have been prepared. Bake for 20 to 25 minutes, or until a cake tester comes out clean.
Allow 10 minutes for cooling in the pans. Remove the cake layers from the pans and place them on wire racks to cool fully.
In the big bowl of an electric mixer, combine the confectioners' sugar, butter, milk, and vanilla to make the cookie dough buttercream frosting.
1 to 2 minutes on medium speed, or until creamy Add additional milk if required until the frosting reaches the required consistency.
Roll the chilled cookie dough into small balls and split into three parts for the different layers.
On a serving tray or cake stand, place the first cake layer. Sprinkle 1/3 of the cookie dough balls on top of some of the buttercream icing. Slightly flatten.
Repeat with the remaining layers, saving the last third of the cookie dough balls for garnish.
Cover the top and sides of the cake with the remaining icing. Refrigerate until ready to use.
In a small saucepan over low heat, mix the semisweet chocolate chips and whipping cream to make the chocolate ganache. Cook, stirring constantly, until the chocolate is completely melted and smooth. Allow to cool for 5 minutes.
Pour the ganache mixture over the cold cake, allowing it to trickle down the sides. Decorate the top of the cake with the remaining 1/3 of cookie dough balls in a circle. Place in the refrigerator until ready to serve.
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