Introduction

This Gluten-Free Cookie Dough Cake is a delightful treat that combines the best of both worlds: the chewy texture of cookie dough and the soft crumb of a cake. Perfect for those who crave cookies but want something a bit more special, this recipe is simple and rewards you with a rich, chocolatey dessert that everyone will love.

Gluten-Free Cookie Dough Cake Recipe - Recipe Image

Ingredients

2 cups gluten-free flour (I use Bob Red’s Mill Gluten-Free 1:1 Baking Flour)
3/4 cup brown sugar (packed)
1/2 cup sugar
2 teaspoons vanilla extract
1/2 cup unsalted butter (softened)
1 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon salt
1 large egg + 1 egg yolk
1 1/2 cups chocolate chips
1/2 cup butter (1 stick) for frosting
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract for frosting
3 1/2 tablespoons cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (190°C). Grease a 9-inch round cake pan or similar baking dish to prevent sticking.
Step 2: In a medium bowl, whisk together the gluten-free flour, baking soda, cornstarch, and salt until evenly combined.
Step 3: In a large bowl, beat the softened butter with the brown sugar and sugar using an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
Step 4: Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until smooth and well incorporated.
Step 5: Gradually add the flour mixture to the wet ingredients and gently stir until just combined. Fold in the chocolate chips.
Step 6: Spread the cookie batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the top is golden and the cake springs back lightly when pressed. Allow to cool completely before frosting.
Step 7: For the chocolate buttercream frosting, place the 1/2 cup butter in a stand mixer and beat on medium speed until fluffy, approximately 5 minutes.
Step 8: Slowly add the powdered sugar, cocoa powder, and vanilla extract to the butter while mixing on low speed. Continue beating until fully combined.
Step 9: Increase the mixer speed and beat for an additional 4 to 5 minutes until the frosting is creamy and fluffy. If the frosting is too thick, add heavy cream a teaspoon at a time until you reach your desired consistency.
Step 10: Spread the chocolate buttercream evenly over the cooled cookie cake. Slice and serve.

Tips & Variations

For added texture and flavor, stir in 1/2 cup chopped nuts or substitute some chocolate chips with white chocolate chunks.
If you prefer a dairy-free version, use a plant-based butter and substitute heavy cream with coconut cream in the frosting.
Make sure to cool the cake completely before frosting to prevent the buttercream from melting.
Use a gluten-free flour blend labeled for baking to ensure the best texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, cover tightly and refrigerate for up to 5 days. Before serving refrigerated cake, let it come to room temperature for about 30 minutes. You can also freeze the unfrosted cake for up to 2 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if gluten is not a concern. The texture may be slightly different, but the cake will still be delicious.

Can I make this cake ahead of time?

Absolutely! You can bake the cookie cake a day in advance and store it covered at room temperature. Frost it just before serving for the best texture and flavor.

Gluten-Free Cookie Dough Cake Recipe

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★★★★★

4.8 from 457 reviews

This Gluten-Free Cookie Dough Cake is a delightful twist on traditional cookie dough, baked into a soft, golden cake with gooey chocolate chips. Topped with a creamy, rich chocolate buttercream frosting, this recipe is perfect for gluten-sensitive dessert lovers looking for a comforting treat. The cake has a tender crumb with the classic cookie dough flavor, complemented by a luscious chocolate frosting.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 cups gluten-free flour (Bob Red’s Mill Gluten-Free 1:1 Baking Flour)
1 tsp baking soda
1 teaspoon cornstarch
1/4 teaspoon salt

Sweeteners & Flavorings

3/4 cup packed brown sugar
1/2 cup sugar
2 teaspoons vanilla extract (divided)

Fat & Eggs

1/2 cup unsalted butter, softened
1 large egg plus 1 egg yolk
1/2 cup unsalted butter (1 stick) for frosting

Add-ins

1 1/2 cups chocolate chips

Frosting Ingredients

2 cups powdered sugar
3 1/2 tablespoons cocoa powder
2 tablespoons heavy cream
1 teaspoon vanilla extract (additional)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (190°C). Grease a circular baking dish or a 9-inch cake pan to prevent sticking.
Combine Dry Ingredients: In a medium bowl, stir together the gluten-free flour, baking soda, cornstarch, and salt until well mixed.
Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter with brown sugar and regular sugar until the mixture is light and fluffy, about 3 to 5 minutes.
Add Eggs and Vanilla: Add the large egg and egg yolk along with 2 teaspoons of vanilla extract to the butter mixture and beat until smooth and fully incorporated.
Combine Wet and Dry Ingredients: Gradually stir the flour mixture into the butter mixture carefully until just combined. Avoid overmixing.
Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
Bake the Cake: Spread the cookie batter evenly into the prepared pan. Bake in the oven for 20 to 25 minutes until the top is golden and springs back when lightly pressed. Let it cool completely before frosting.
Make Chocolate Buttercream Frosting – Beat Butter: In a stand mixer, beat the 1/2 cup butter on medium speed until fluffy, approximately 5 minutes.
Incorporate Sugar and Cocoa: Slowly add powdered sugar, cocoa powder, and 1 teaspoon vanilla extract while mixing on low speed. Continue beating until fully combined.
Adjust Consistency and Final Whip: Increase speed to medium and beat the frosting for 4 to 5 minutes until it becomes fluffy and creamy. If the frosting is too thick, add 1-2 teaspoons of heavy cream or milk to reach desired consistency.
Frost the Cake: Spread the chocolate buttercream evenly over the cooled cookie cake and serve.

Notes

Ensure the butter for the cookie dough is softened to room temperature for easier creaming with sugars.
Do not overmix the batter once the flour is added to maintain a tender cake texture.
You can substitute chocolate chips for nuts or additional mix-ins if desired.
For a dairy-free version, use vegan butter and a suitable non-dairy milk in the frosting.
The cake is best enjoyed within 2 days but can be stored in an airtight container for up to 4 days at room temperature.
Allow the cake to cool completely before frosting to prevent the buttercream from melting.

Keywords: gluten-free cookie dough cake, gluten-free dessert, chocolate chip cookie cake, chocolate buttercream frosting, gluten-free baking