Stirring Up Happiness

Chocolate Chip Cookie Dough Layered Cake

This cake is everything you love about the classic chocolate chip cookie! The cake is full of chocolate chips, an edible cookie dough layer fills the middle, and a chocolate chip cookie buttercream finishes the cake.

• Pin Recipe

Ingredients

• Chocolate Chip Cake
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup milk, room temperature
  • 1 cup mini chocolate chips
• Chocolate Chip Cookie Dough Filling
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup mini chocolate chips
• Chocolate Chip Cookie Buttercream
  • 2 cups cookies (use cookies similar to Original Chips Ahoy)
  • 1 1/2 cups unsalted butter (slightly cooler than room temperature)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream (substitute milk)
  • pinch of salt

Instructions

1. To make Chocolate Chip Cake, begin by preheating the oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
2. In a large bowl, use a mixer to cream butter for 2 minutes until light and fluffy. Add in brown sugar and granulated sugar and mix for 3-4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract and mix. Set aside.
3. In a separate mixing bowl, whisk together flour, baking powder, and salt.
4. Starting with your dry ingredient mixture, begin alternating additions of the dry ingredients and milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of the milk. Repeat, mixing after each addition until just incorporated.
5. Toss and coat mini chocolate chips with 1 teaspoon of flour. This will prevent the chocolate chips from sinking to the bottom of the cake while baking. Fold the chocolate chips into the batter.
6. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25-35 minutes, until the edges are golden and the middle is set.
7. Remove the cakes from the pans to let cool completely.
8. To make Chocolate Chip Cookie Dough Filling, begin by spreading the flour on a baking sheet in an even layer. Place in the oven for 5 minutes at 350°F. This ensures that the raw flour will be safe to consume. Let cool completely before using.
9. In a medium bowl, use a mixer to cream butter, brown sugar, and granulated sugar until light in color. Add in vanilla extract and mix again.
10. In a separate bowl, whisk together flour and salt. Add to the creamed mixture and combine.
11. Pour in milk and combine. Fold in mini chocolate chips.
12. Line an 8 inch cake pan with plastic wrap or parchment paper. Spread 2 cups of the cookie dough filling in an even layer in the pan. Reserve some cookie dough filling for decorating the top of the cake if desired. Place in the fridge to chill.
13. To make Chocolate Chip Cookie Buttercream, begin by adding the cookies to a high speed blender or food processor. Pulse cookies until no large pieces remain and there are only crumbs remaining. Sift with a fine mesh strainer and measure 1 cup of cookie crumbs to use for the buttercream.
14. Use a mixer to beat butter until light and fluffy. Gradually begin to add in the powdered sugar and vanilla extract while continuing to mix. Add a pinch of salt. Stream in half of your heavy cream.
15. Add the cookie crumbs to the buttercream and fold to incorporate. If the buttercream appears to thick to spread, add in the remaining half of the heavy cream.

Cake Assembly

1. Level your cakes with a serrated knife to create flat, even layers that will be easy to stack.
2. To a cake stand or large plate, spread a thin layer of the buttercream. This will help keep the cake in place while you frost and decorate it.
3. Place one of the cake layers onto the stand. Spread a 1/4 inch thick layer of buttercream evenly across the cake.
4. Remove the cookie dough filling layer from the fridge and place on top. Spread another thin layer of buttercream evenly.
5. Place the other cake layer on top, flipping this layer upside down so that the top of your cake has a flat bottom.
6. Cover the entire cake with a thin layer of buttercream to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes before using the remaining buttercream to cover and frost the cake again.
7. To decorate, add the remaining buttercream to a pastry bag and pipe designs on the cake. Use mini chocolate chips on top, or roll any remaining cookie dough filling to place around the top of the cake.
8. This cake is best enjoyed the day it is made. Store in an airtight container if leftovers remain.