Cookie Dough Cake Recipe

Introduction

Cookie Dough Cake is a deliciously rich and indulgent dessert combining moist brown butter cake layers with edible cookie dough and a luscious brown butter cookie dough buttercream. It’s perfect for celebrations or any time you want a show-stopping sweet treat with a fun twist.

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 (room temperature)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 3/4 cups buttermilk (room temperature)
• 2 teaspoons vanilla extract
• 1 cup mini chocolate chips
• 19 tablespoons unsalted butter (softened to room temperature; about 1 cup + 3 tablespoons)
• 2 cups light brown sugar (packed)
• 1/4 cup heavy cream
• 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)
• 7 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 – 3/4 cup mini chocolate chips for frosting

Instructions

1. Step 1: Brown Butter Brown Sugar Cake Layers – In a small saucepan over medium-low heat, melt 3/4 cup butter. Cook, stirring frequently, until the butter turns golden brown with toasted specks, then remove from heat and refrigerate until solid again.
2. Step 2: Preheat oven to 325°F. Prepare three 8-inch cake pans by spraying with non-stick spray and lining the bottoms with parchment paper.
3. Step 3: In a medium bowl, sift together baking powder, baking soda, salt, and 3 cups flour. Set aside.
4. Step 4: In a stand mixer with a paddle attachment, cream together the brown butter and 1 3/4 cups brown sugar. Add oil and mix. Add eggs, one at a time, mixing well after each addition.
5. Step 5: On low speed, add half the flour mixture, all the buttermilk, and vanilla extract, then the rest of the flour mixture. Mix until just combined, then fold in 1 cup mini chocolate chips. Avoid overmixing.
6. Step 6: Divide batter evenly between prepared pans and bake 28-33 minutes, or until a toothpick comes out clean or with a few crumbs. Cool in pans 10-15 minutes, then transfer to racks to cool completely. Freeze if making ahead.
7. Step 7: Edible Cookie Dough – Line two 8-inch round pans with overlapping plastic wrap.
8. Step 8: Brown 19 tablespoons butter over medium-low heat until golden with toasted specks, then refrigerate until softened solid.
9. Step 9: Heat treat 2 cups flour in microwave on high in 30-second intervals, stirring between, until flour reaches 165°F (about 45 seconds to 1 minute). Let cool.
10. Step 10: In a mixer, cream softened butter and 2 cups brown sugar until light and fluffy. Add vanilla, heavy cream, and salt; beat to combine. Scrape bowl, add heated flour, mix well. Fold in 1 cup mini chocolate chips.
11. Step 11: Set aside 1 to 1 1/2 cups dough for decorating. Divide remaining dough in half and press evenly into lined pans. Refrigerate until firm, then lift out using plastic. Wrap and refrigerate up to 1 week.
12. Step 12: Brown Butter Cookie Dough Buttercream – Brown 1 cup butter as before and refrigerate until solid.
13. Step 13: In a saucepan, combine 1 cup brown sugar and 1/4 cup heavy cream; cook over medium-low heat, stirring until sugar dissolves. Cool.
14. Step 14: Heat treat 2 cups flour as before. Let cool.
15. Step 15: In a stand mixer, beat 2 cups softened butter, brown butter, and a pinch of salt on medium-high until smooth and light.
16. Step 16: Add brown sugar and cream mixture and vanilla extract; beat well. On low speed, gradually add powdered sugar and heat-treated flour. If too stiff, add heavy cream tablespoon by tablespoon until spreadable.
17. Step 17: Assemble the cake by spreading a dollop of buttercream on cake board, placing a cake layer on top. Spread thin buttercream over cake layer.
18. Step 18: Place cookie dough layer over buttercream, then add a thin buttercream layer on top of the dough. Repeat with second cake and cookie dough layers.
19. Step 19: Add the third cake layer and crumb coat entire cake with a thin layer of buttercream. Chill until firm.
20. Step 20: Mix 1/2 cup mini chocolate chips into remaining buttercream, then spread the final layer of frosting over the cake. Decorate by crumbling reserved cookie dough on top.

Tips & Variations

• Watch the brown butter closely; it can go from perfect to burnt quickly.
• Heat-treating flour ensures the cookie dough is safe to eat raw.
• Add more mini chocolate chips to the frosting for extra texture.
• If frosting is too stiff, add heavy cream little by little for better spreadability.
• You can freeze the cake layers and edible cookie dough layers to prepare ahead.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor and texture. Leftover edible cookie dough and frosting can be refrigerated for up to one week and stirred before use. Cake layers can be wrapped tightly and frozen for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes, this recipe uses heat-treated flour and no raw eggs, making the cookie dough safe to eat raw while maintaining that classic taste.

Can I make this cake in advance?

Absolutely! You can bake and freeze the cake layers as well as prepare the cookie dough and buttercream ahead of time. Assemble the cake the day you plan to serve for the best freshness.

Cookie Dough Cake Recipe

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★★★★★

5 from 56 reviews

• Author: Matteo
• Total Time: 2 hours 15 minutes
• Yield: 15 servings 1x

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Description

This decadent Cookie Dough Cake combines rich brown butter cake layers with layers of edible cookie dough and a luscious brown butter cookie dough buttercream. The cake features tender cake made with browned butter and brown sugar, sandwiched with buttery, safe-to-eat cookie dough and frosted with a creamy, sweet brown butter buttercream dotted with mini chocolate chips. Perfect for celebrations, this show-stopping dessert blends classic flavors with indulgent textures.

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Ingredients

Scale 1x2x3x

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 (1 cup + 3 tablespoons), softened to room temperature
• 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 as needed)
• 2 cups all purpose flour
• 7 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 to 3/4 cup mini chocolate chips

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Instructions

1. Prepare Brown Butter Brown Sugar Cake Layers: In a small saucepan over medium-low heat, melt 3/4 cup butter. Cook, stirring frequently, until solids turn golden brown, then remove from heat and refrigerate until solid. Preheat oven to 325°F. Grease and line three 8-inch cake pans with parchment paper. In a bowl, sift together 3 cups flour, baking powder, baking soda, and 1 tsp kosher salt. In a stand mixer, cream the cooled brown butter and 1 3/4 cups brown sugar, add 1/4 cup oil, then add eggs one at a time. On low speed, alternate adding flour mixture and 1 3/4 cups buttermilk with vanilla. Fold in 1 cup mini chocolate chips. Divide batter among pans and bake 28-33 minutes until toothpick clean. Cool in pans 10-15 minutes then on racks until fully cooled.
2. Make Edible Cookie Dough: Line two 8-inch pans with overlapping plastic wrap. Brown 19 tablespoons butter over medium-low heat until golden brown, then refrigerate until soft solid. Heat treat 2 cups flour in microwave until 165°F, stirring every 30 seconds. Cream browned butter and 2 cups brown sugar until fluffy. Add 2 tsp vanilla, 1/4 cup heavy cream, and 1 tsp salt, mix well. Add warmed flour and fold in 1 cup mini chocolate chips. Reserve 1 to 1 1/2 cups dough for decoration. Press remaining dough evenly into pans and refrigerate until firm. Remove from pans using plastic to lift and wrap tightly; store refrigerated up to one week.
3. Make Brown Butter Cookie Dough Buttercream: Brown 1 cup butter as before and refrigerate until solid. In a small pan, heat 1 cup brown sugar with 1/3 cup heavy cream until sugar dissolves; cool. Heat treat 2 cups flour to 165°F. In a stand mixer, beat 2 cups butter, cooled brown butter, and a pinch of salt until light and smooth. Add brown sugar/cream mixture and 1 tbsp vanilla; mix well. Slowly add 7 cups powdered sugar and 2 cups flour on low speed. If too stiff, add heavy cream tablespoons at a time until spreadable. This frosting can be made ahead, refrigerated, and re-whipped before use.
4. Assemble Cake: Place a dollop of buttercream on cake board to anchor the first cake layer. Spread a thin layer of buttercream on top of cake layer. Add one cookie dough layer, spread another thin layer of buttercream on cookie dough to secure next cake layer. Repeat layering with second cake layer and cookie dough. Add third cake layer on top. Crumb coat entire cake with a thin layer of buttercream, then chill until firm.
5. Finish Frosting and Decorate: Mix remaining buttercream with 1/2 cup mini chocolate chips. Spread final buttercream layer over cake, accepting a rustic appearance due to chips. Crumble reserved edible cookie dough over top to decorate. Chill to set and serve.

Notes

• Brown the butter carefully, watching to avoid burning for best flavor.
• Heat treat the flour in the cookie dough and frosting to make it safe to eat raw.
• Refrigerate or freeze cake layers if preparing ahead to maintain freshness.
• The frosting with chocolate chips is rustic and slightly textured but delivers rich flavor.
• Add heavy cream gradually to adjust frosting consistency to your preference.
• Reserve some cookie dough for decoration for a unique final touch.
• Let the frosting come to room temperature and re-whip if refrigerated before use.

• Prep Time: 40 minutes
• Cook Time: 1 hour 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cookie dough cake, brown butter cake, edible cookie dough, brown butter frosting, chocolate chip cake, homemade celebration cake