If you’re a fan of cookie dough and cake, why not combine the two in this Decadent Cookie Dough Delight Cake? This cake features layers of soft, fluffy vanilla cake, a creamy and indulgent edible cookie dough filling, and a smooth chocolate ganache topping. Perfect for special occasions, birthdays, or simply indulging your sweet tooth, this cake is a dream come true for anyone who loves the irresistible flavor of cookie dough.
Call to Action: Keep reading to discover the full recipe for this decadent cake, including tips, variations, and presentation ideas that will make this dessert a true showstopper!
What is a Cookie Dough Delight Cake?
Cookie Dough Delight Cake combines all the best parts of classic desserts—cake, cookie dough, and chocolate—into one indulgent treat. Layers of vanilla cake are sandwiched together with an edible cookie dough filling, then covered in chocolate ganache for a stunning finish. The cookie dough in this cake is made without eggs, so it’s completely safe to eat and brings that nostalgic cookie dough flavor to every bite.
Ingredients List for Cookie Dough Delight Cake
To make this Decadent Cookie Dough Delight Cake, you’ll need ingredients for the vanilla cake, edible cookie dough filling, and the chocolate ganache topping.
For the Vanilla Cake:
- All-purpose flour – 2 ½ cups
- Baking powder – 2 ½ teaspoons
- Salt – ½ teaspoon
- Unsalted butter – 1 cup (2 sticks), softened
- Granulated sugar – 1 ¾ cups
- Eggs – 4 large
- Vanilla extract – 2 teaspoons
- Whole milk – 1 cup
For the Edible Cookie Dough Filling:
- Unsalted butter – 1 cup (2 sticks), softened
- Brown sugar – 1 cup, packed
- Granulated sugar – ½ cup
- Vanilla extract – 2 teaspoons
- All-purpose flour – 1 ¾ cups (heat-treated for safety*)
- Salt – ¼ teaspoon
- Milk – 2-4 tablespoons (as needed to thin out the dough)
- Mini chocolate chips – 1 cup
For the Chocolate Ganache Topping:
- Semi-sweet chocolate chips – 1 ½ cups
- Heavy cream – ¾ cup
- Butter – 1 tablespoon (optional, for shine)
*Note: To heat-treat the flour for the cookie dough filling, spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. This kills any bacteria and makes the flour safe to eat raw.
Substitutions and Variations
Want to customize this Cookie Dough Delight Cake? Here are some options for different dietary needs or flavor preferences:
- Gluten-Free: Use a gluten-free flour blend for both the cake and the cookie dough filling. Be sure to heat-treat the gluten-free flour as well for safety.
- Dairy-Free: Substitute dairy-free butter, milk, and chocolate in both the cake and cookie dough. Coconut cream can be used in place of heavy cream for the ganache.
- Chocolate Cake Version: Swap the vanilla cake for your favorite chocolate cake recipe if you want an even richer chocolate experience.
- Nutty Twist: Add chopped walnuts or pecans to the cookie dough filling for a delicious crunch.
- Funfetti Option: Add colorful sprinkles to the cookie dough filling for a fun, birthday-themed twist.
Step-by-Step Cooking Instructions

How to Make Cookie Dough Delight Cake: A Step-by-Step Guide
Here’s how to create this show-stopping Decadent Cookie Dough Delight Cake:
Step 1: Prepare the Vanilla Cake
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Beat the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. - Add the Eggs:
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined. - Alternate Adding Dry Ingredients and Milk:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix! - Bake the Cakes:
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cakes:
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Make the Edible Cookie Dough Filling
- Heat-Treat the Flour:
Spread the flour on a baking sheet and bake it at 350°F (175°C) for 5-7 minutes to kill any bacteria, making it safe to eat raw. Let the flour cool completely before using. - Beat the Butter and Sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. - Add Vanilla and Flour:
Mix in the vanilla extract. Gradually add the heat-treated flour and salt, mixing until combined. The mixture will be thick. - Adjust Consistency:
Add 2-4 tablespoons of milk, one tablespoon at a time, until the cookie dough reaches a smooth, spreadable consistency. - Stir in Chocolate Chips:
Fold in the mini chocolate chips. Set the cookie dough filling aside.
Step 3: Assemble the Cake
- Level the Cake Layers:
If the cakes have domed tops, use a serrated knife to level them for even stacking. - Spread the Cookie Dough Filling:
Place one cake layer on a serving platter. Spread a generous layer of cookie dough filling over the top, leaving a small border around the edge. - Add the Second Cake Layer:
Place the second cake layer on top of the filling. Gently press down to secure.
Step 4: Prepare the Chocolate Ganache Topping
- Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. - Melt the Chocolate:
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until the ganache is smooth and glossy. Add the butter for extra shine if desired. - Pour the Ganache Over the Cake:
Once the ganache has cooled slightly (but is still pourable), pour it over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the top if needed. - Let It Set:
Let the ganache set at room temperature for about 30 minutes before slicing and serving.
Common Mistakes to Avoid
To ensure your Cookie Dough Delight Cake turns out perfect, avoid these common mistakes:
- Skipping Heat-Treating the Flour:
If you're making edible cookie dough, it's important to heat-treat the flour to kill any harmful bacteria. - Not Cooling the Cakes Completely:
Make sure your cake layers are completely cool before assembling. If they're even slightly warm, the cookie dough filling could melt and slide off. - Runny Ganache:
If your ganache is too thin, let it cool for a few minutes before pouring. If it’s too thick, warm it slightly or add a bit more warm cream to thin it out.
Serving and Presentation Tips
This decadent Cookie Dough Delight Cake is a dessert that deserves to be displayed beautifully. Here are some presentation ideas to impress your guests:
How to Serve Cookie Dough Delight Cake
- Slice with a Warm Knife: Run a sharp knife under hot water, wipe it dry, and slice through the cake for clean, smooth slices. Repeat this between each cut for a neat finish.
- Serve Chilled or at Room Temperature: This cake is delicious both chilled and at room temperature. For a firmer texture, chill the cake before serving. If you prefer a softer filling, let the cake sit out for 20-30 minutes before slicing.
Presentation Ideas for Cookie Dough Delight Cake
- Garnish with Chocolate Chips: Sprinkle mini chocolate chips or cookie crumbs over the top of the ganache for an extra decorative touch.
- Drizzle with Caramel Sauce: For a more indulgent presentation, drizzle caramel sauce over the ganache just before serving.
- Add Cookies: Decorate the top of the cake with chocolate chip cookies or cookie halves for a fun, playful finish.
Cookie Dough Delight Cake Recipe Tips
- Plan Ahead: This cake requires cooling time for both the cake layers and the ganache. Make sure to plan ahead and give yourself plenty of time for assembly.
- Store Properly: Store the cake in an airtight container in the refrigerator. It will keep well for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
- Customize the Sweetness: If you prefer a less sweet dessert, reduce the amount of sugar in the cookie dough filling or ganache.
Frequently Asked Questions (FAQs)
1. Can I make Cookie Dough Delight Cake in advance?
Yes! You can bake the cake layers a day in advance and store them in an airtight container at room temperature. Assemble the cake with the cookie dough filling and ganache the day of serving.
2. Can I freeze Cookie Dough Delight Cake?
Yes, you can freeze the assembled cake (without the ganache) for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator overnight, then add the ganache fresh before serving.
3. How do I heat-treat flour?
To make the flour safe to eat raw, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let it cool completely before using in the cookie dough filling.
4. Can I use store-bought cookie dough for the filling?
You can use store-bought edible cookie dough as a shortcut, but making it from scratch ensures you control the sweetness and flavor.
5. What’s the best way to store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 15-20 minutes before serving again for the best texture.
Conclusion
The Decadent Cookie Dough Delight Cake is the ultimate dessert for anyone who loves both cake and cookie dough. With its moist vanilla cake, creamy edible cookie dough filling, and smooth chocolate ganache, this cake is sure to be a hit at any gathering or special occasion. Follow the steps in this guide, and you’ll create a stunning, delicious dessert that will have everyone asking for seconds. Ready to get baking? Dive into this cookie dough dream today!
PrintDecadent Cookie Dough Delight Cake Recipe
Decadent Cookie Dough Delight Cake is a must-try for cookie dough lovers. This cake combines soft, moist cake layers with creamy, edible cookie dough and a rich buttercream frosting, making it the perfect dessert for any celebration or indulgent treat. With its irresistible mix of textures and flavors, this cake is a crowd-pleaser that's sure to impress.
- Prep Time: 30 minutes
- Cook Time: 30 minutes Chill Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
For the Edible Cookie Dough:
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- ½ cup mini chocolate chips
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp milk
- 2 tsp vanilla extract
- Pinch of salt
For Decoration (optional):
- Extra cookie dough balls
- Chocolate chips
- Chocolate drizzle
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla. Alternately add the dry ingredients and milk, starting and ending with the flour mixture. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely.
- Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. In a mixing bowl, beat the butter and sugars until creamy. Stir in the vanilla, milk, and heat-treated flour until smooth. Fold in the mini chocolate chips. Roll some into small balls for decorating, and set aside.
- Make the Buttercream Frosting: Beat the butter until smooth, then gradually add the powdered sugar, milk, vanilla, and salt. Continue beating until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of edible cookie dough on top. Place the second cake layer on top. Frost the entire cake with the buttercream frosting.
- Decorate: Garnish with cookie dough balls, chocolate chips, and drizzle with melted chocolate if desired. Refrigerate for 30 minutes to set before slicing.
Notes
- Ensure the flour is heat-treated to make the cookie dough safe to eat.
- You can add more milk to the cookie dough if it's too thick to spread.
- The cake can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 60g
- Sodium: 300mg
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