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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
