Introduction

Cookie Dough Cake is a delightful combination of rich brown butter cake layers and edible cookie dough, all wrapped up in a luscious brown butter cookie dough buttercream. This impressive dessert brings together the best flavors and textures for a crowd-pleasing treat perfect for celebrations or any sweet craving.

Ingredients

1 3/4 cups light brown sugar (packed)
3/4 cup unsalted butter (softened)
1/4 cup vegetable or canola oil
1 teaspoon kosher salt
3 large eggs (at room temperature)
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups buttermilk (at room temperature)
2 teaspoons vanilla extract
1 cup mini chocolate chips
19 tablespoons unsalted butter (softened to room temperature)
2 cups light brown sugar (packed)
1/4 cup heavy cream
1 cup unsalted butter (for buttercream)
2 cups unsalted butter (slightly softened but still cold, for buttercream)
1 cup light brown sugar (packed, for buttercream)
1/3 cup heavy cream (plus more if needed)
7 cups powdered sugar
1 tablespoon vanilla extract
1/2 – 3/4 cup mini chocolate chips (for frosting)

Instructions

Step 1: Prepare brown butter by melting 3/4 cup unsalted butter over medium-low heat, stirring constantly until the milk solids turn golden brown. Remove from heat and refrigerate until solid.
Step 2: Preheat oven to 325°F. Grease and line three 8-inch cake pans with parchment paper.
Step 3: In a medium bowl, sift baking powder, baking soda, salt, and 3 cups flour together. Set aside.
Step 4: In a stand mixer, cream the cooled brown butter and 1 3/4 cups packed brown sugar. Add oil and mix well. Beat in eggs one at a time.
Step 5: On low speed, add half of the flour mixture, then all buttermilk and vanilla extract. Add remaining flour mixture and mix until just combined. Fold in 1 cup mini chocolate chips carefully.
Step 6: Divide batter evenly among cake pans and bake for 28-33 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool cakes in pans for 10-15 minutes, then transfer to wire racks until completely cool. Wrap and freeze if making ahead.
Step 8: For edible cookie dough, line two 8-inch pans with plastic wrap, overlapping edges.
Step 9: Brown 19 tablespoons butter, then refrigerate until solid.
Step 10: Heat-treat 2 cups all purpose flour by microwaving in 30-second bursts, stirring until it reaches 165°F.
Step 11: In a mixer, cream browned butter and 2 cups light brown sugar until fluffy. Add vanilla, 1/4 cup heavy cream, and salt. Beat until combined.
Step 12: Mix in heated flour, then fold in 1 cup mini chocolate chips. Reserve 1-1½ cups for decoration, press the rest into lined pans and chill until firm.
Step 13: For the buttercream, brown 1 cup butter and refrigerate until solid.
Step 14: In a saucepan, dissolve 1 cup light brown sugar in 1/3 cup heavy cream over medium-low heat and cool it.
Step 15: Heat-treat 2 cups flour as before.
Step 16: Beat 2 cups cold butter, brown butter, and salt until smooth and light. Combine brown sugar cream mixture and vanilla, then gradually add powdered sugar and flour on low speed. Add more cream if needed for spreadability.
Step 17: Assemble the cake by spreading frosting on a cake board, then layering cake, a thin buttercream layer, cookie dough layer, and repeat. Crumb coat the cake and chill.
Step 18: Mix mini chocolate chips into the remaining frosting and apply the final coat. Decorate the top with reserved cookie dough crumbles.

Tips & Variations

Watch the brown butter carefully to avoid burning—it changes quickly once it starts browning.
Heating the flour for the cookie dough and frosting ensures it’s safe to eat raw.
If your frosting is too stiff, add heavy cream a tablespoon at a time until it’s easy to spread.
Use mini chocolate chips for even distribution without sinking through layers.
Freeze cake layers separately if preparing in advance for easier assembly later.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly for up to one month. When ready to serve, thaw overnight in the fridge. Rebeat frosting if necessary to restore spreadability after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat the cookie dough in this cake?

Yes! The flour is heat-treated to 165°F to kill any harmful bacteria, making the cookie dough safe to eat raw. No eggs are used in the edible dough, which also enhances safety.

Can I use regular butter instead of browning it?

While you can use regular softened butter, browning it adds a rich, nutty flavor that enhances the cake and frosting significantly. It’s worth the extra step for best results.

Cookie Dough Cake Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

Indulge in this delightful Cookie Dough Cake, a layered dessert combining tender brown butter brown sugar cake with rich edible cookie dough layers and a luscious brown butter cookie dough buttercream frosting. Each bite offers a harmonious blend of moist cake, sweet and soft cookie dough, and creamy frosting studded with mini chocolate chips, perfect for celebrations or any sweet craving.

Author: Bella
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Yield: 15 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brown Butter Brown Sugar Cake Layers

1 3/4 cups light brown sugar (packed)
3/4 cup unsalted butter (softened)
1/4 cup vegetable or canola oil
1 teaspoon kosher salt
3 large eggs (at room temperature)
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups buttermilk (at room temperature)
2 teaspoons vanilla extract
1 cup mini chocolate chips

Edible Cookie Dough

2 cups all purpose flour
19 tablespoons unsalted butter (softened to room temperature; equivalent to 1 cup butter + 3 tablespoons)
2 cups light brown sugar (packed)
2 teaspoons vanilla extract
1/4 cup heavy cream
1 teaspoon kosher salt
1 cup mini chocolate chips

Brown Butter Cookie Dough Buttercream

1 cup unsalted butter
2 cups unsalted butter (slightly softened but still cold)
1 cup light brown sugar (packed)
1/3 cup heavy cream (plus more if needed)
2 cups all purpose flour
7 cups powdered sugar
1 tablespoon vanilla extract
1/2 – 3/4 cup mini chocolate chips

Instructions

Brown Butter Brown Sugar Cake Layers: In a small saucepan over medium-low heat, melt the butter and cook, stirring frequently, until golden brown specks appear on the bottom. Remove from heat and refrigerate until solid. Preheat oven to 325°F and prepare three 8-inch cake pans with non-stick spray and parchment paper. Sift baking powder, baking soda, salt, and flour into a bowl. In a stand mixer, cream brown butter and brown sugar, then add oil and eggs one by one. Gradually add flour mixture, buttermilk, and vanilla; fold in mini chocolate chips without overmixing. Divide batter into pans and bake for 28-33 minutes. Cool in pans 10-15 minutes before transferring to racks.
Edible Cookie Dough: Line two 8-inch cake pans with overlapping plastic wrap. Brown butter as before, refrigerate until soft solid. Heat flour in microwave in 30-second intervals until 165°F to heat treat. In mixer, cream butter and sugar until fluffy, then add vanilla, cream, and salt. Mix in heated flour and fold in chocolate chips. Reserve 1-1.5 cups for decoration; divide remaining dough into pans, press evenly, refrigerate until firm, then remove and wrap.
Brown Butter Cookie Dough Buttercream: Brown 1 cup butter and refrigerate until set. In a saucepan, combine brown sugar and heavy cream over medium-low heat until dissolved, then cool. Heat treat flour as before. In mixer, beat 2 cups butter, brown butter, and salt until smooth and light. Add brown sugar-cream mixture and vanilla, mix well. Slowly add powdered sugar and flour on low speed. Adjust consistency with heavy cream if needed. Refrigerate if making ahead; re-beat before use.
Assembly: Spread buttercream on a cake board and place a cake layer on top. Spread thin buttercream layer on cake. Add one edible cookie dough layer, top with thin buttercream to secure next cake layer. Repeat with second cake and cookie dough layers. Place third cake layer, crumb coat entire cake, and chill until firm. Mix mini chocolate chips into remaining buttercream, then frost cake. Decorate top with crumbled reserved edible cookie dough for a rustic finish.