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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.

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

  1. 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.
  2. Combine Dry Ingredients: In a medium bowl, stir together the gluten-free flour, baking soda, cornstarch, and salt until well mixed.
  3. 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.
  4. 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.
  5. Combine Wet and Dry Ingredients: Gradually stir the flour mixture into the butter mixture carefully until just combined. Avoid overmixing.
  6. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
  7. 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.
  8. Make Chocolate Buttercream Frosting – Beat Butter: In a stand mixer, beat the 1/2 cup butter on medium speed until fluffy, approximately 5 minutes.
  9. 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.
  10. 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.
  11. 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

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