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Cookie Dough Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • Watch butter closely when browning to prevent burning.
  • Heat treating flour is essential for safe edible cookie dough.
  • The frosting can be made ahead and stored refrigerated; re-beat before using.
  • Adjust frosting consistency with heavy cream to achieve spreadability.
  • Freeze cake layers if making in advance for better freshness.
  • Cake layers and cookie dough layers are best assembled when fully cooled.
  • Use room temperature eggs and buttermilk for optimal mixing and texture.
  • Chocolate chips add delightful texture; adjust quantity as preferred.

Keywords: cookie dough cake, brown butter cake, edible cookie dough, buttercream frosting, layered cake, chocolate chip cake

Find it online: https://bitesizedbenny.com/cookie-dough-cake-recipe/