What are some recipes that just feel like a warm hug on cold days? Is it possible to breathe a sigh of relief after such an intense week? What is cookie dough cake? When the oven timer goes off, the whole house smells like my childhood kitchen. My grandma would let me sneak spoonfuls of raw cookie dough (don’t tell my mom). Then she would give me a bowl of cookies. It’s this incredible, moist, tender cake with a surprise swirl of gooey, edible cookie dough baked. All topped with a dreamy glaze. If you’ve ever loved chocolate chip cookies, you are going to go gaga. What is the recipe for cookie dough cake? How does it feel when your favorite cookie meets its soulmate in cake form? I’ve tried a lot of cakes in my day, and while I adore red velvet or chocolate layer, I don’t like them either. What is your favorite cake and why? It’s not overly complicated but it delivers on flavor and pure, unadulterated comfort.
What is cookie dough cake?
What exactly is this delightful creation we’re talking about? Think of it as the ultimate mashup of your two favorite desserts. It’s a tender, slightly dense cake, usually vanilla or brown sugar flavored, that has pockets or crumbs. Is there any edible cookie dough that can be baked into it? The cookie dough gets wonderfully soft and gooey during baking, creating these pockets of pure bliss. What are some things that are out of this world? Is it a cake that has cookie dough? What happens when we use a heat-treated flour for cookie dough? Is it safe to eat a cake? It’s essentially a celebration of all things delicious, combining the comforting familiarity of cake. All in one glorious package, with the irresistible allure of raw cookie dough. What is the kind of dessert that makes people ask, “What is this amazing thing?”
Why you’ll love this recipe?
Why do I keep coming back to this cookie dough cake? I’m going to love it too!flavorIs this just unmatched? What is the taste of a good cookie? Where does the texture shine – it’s so incredibly moist and tender, and then you hit those tiny tiny tassels. What are pockets of gooey cookie dough? My kids, who are notoriously picky eaters, absolutely devour this. Is it true that they ask for it every other weekend?
And let’s talk about politics.simplicityWhat is the best cookie dough cake you have ever eaten? How easy is it to make a Even if you’re not usually a baker, you can nail this. I’ve made it on busy weeknights when I needed a quick dessert and it’s he lifesaver. It uses pretty standard pantry ingredients, so you likely won’t need a special trip to the store.cost-effectiveWhat is the best way to make a delicious dessert without breaking the bank?
What I love about this is its simplicity.versatility. You can absolutely eat it plain, and it’s phenomenal. Can you add chocolate chips to the cookie dough? What are some of the best flavored What’s a great birthday gift for someone who has an unusual birthday? What is the best thing about cookie dough swirls? Is it just a cake? It’s an experience, a childhood memory, and pure joy rolled into one delicious dessert.
How do I make a cookie dough cake?
Quick Overview
How do you make cookie dough cake? What is the best recipe for cookie dough cake? What happens when we layer these two together in a pan, creating those beautiful swirls and textures? After a simple glaze, you’ll have scrumptious dessert that tastes like it came from ice cream. What is a fancy bakery, but made in your own kitchen? What are some of the best ways to satisfy sweet cravings in no time?
Ingredients
For the Main Batter:
What is the best way to make all-purpose flour? What is the difference between tenderness and sweetness of a cake? Make sure your butter and eggs are at room temperature. This is a key step for preparing sour cream. We’ll use 1 cup of granulated sugar for sweetness, 1/2 cup unsalted butter (softened, not melted! ), 2 large eggs, 1 teaspoon of vanilla extract for that classic warmth, and 1 tablespoon of baking powder for baking. 1/2 teaspoon of baking soda to help with texture. I usually reach for whole milk for the best richness, but 2% works well. And, of course, 1/2 cup of milk – I always have a cup or two of ice cream.
For the Filling:
Who is the star of the show? I’ll explain how to make 1/2 cup of all-purpose flour. This is crucial for food safety since it won’t be fully cooked again. What do you need to make a caramel note? Unsalted butter, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract, and pinch of salt. What are some good mini chocolate chips?
For the Glaze:
This is super simple and optional, but it really ties everything together. What’s a good amount of powdered sugar and 2 tablespoons milk? What’s the best way to use vanilla extract? How much milk do you need to make?
How do I follow
Step 1: Preheat & Prep Pan
How do I get my oven to 350°F (175°C)? If you have a 9×13 inch baking pan, grease and flour it or line it with parchment paper for easy cleanup. I find that greasing and then lightly dusting with flour works best to prevent any sticking. If you’re using parchment, make sure to leave some overhang so you can lift the cake out easily.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the 1 and 3/4 cups of all-purpose flour, baking soda, and salt. Set aside. How do I make a cake batter? Give it a good whisk to make sure everything is evenly distributed. How do I make a cake that has an even rise?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? Is it safe to beat eggs one at a time? What are some of the best vanilla extracts?
Step 4: Combine
Now, we’ll alternate adding the dry ingredients and the milk to the wet ingredients. Start by adding about a third of the dry ingredients to the butter mixture and mix on low speed. Is it safe to mix everything together Then add half of the milk and mix. Repeat this process, ending with the dry ingredients. Be careful not to overmix here; just mix until there are no dry streaks. Can overmixing lead to a tough cake?
Step 5: Prepare Filling
To make the edible cookie dough filling, combine the heat-treated flour, brown sugar, softened butter, salt, and pepper. Set aside. In a separate bowl, whisk together butter, milk, vanilla extract, and salt. Set aside. If the dough is too dry, add a little more milk. Then fold in the mini chocolate chips. What is the key here is to make sure the flour is properly heat treated. How do you do this by spreading it on a baking sheet and baking at 350°F (175°C) for about 5-7 minutes? If the temperature of water is below 165°F (74°C), then it should be microwaving in 30-second intervals. Let it cool completely before using.
Step 6: Layer & Swirl
What is the fun part? How do you spread the cake batter in a baking pan? Dollop spoonfuls of cookie dough mixture over the batter. Don’t worry about being too neat. If the cake batter is full, pour the remaining batter over the cookie dough. How do you swirl cookie dough through the cake batter using a knife or skewer? Do you want a distinct pocket of cookie dough? Just a few gentle turns are all you need.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. (avoiding a cookie dough pocket) comes out clean or with moist crumbs attached. What are cookie dough pockets and why are they so gooey?
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15-20 minutes before attempting to remove it. If you used parchment paper, this step is super easy. Once cooled, you can make the glaze by whisking together the powdered sugar, milk, and salt. How do I make vanilla ice cream Do not overdo glaze on a warm cake. It will set up slightly as it cools.
Step 9: Slice & Serve
Once the cake has cooled, slice it into squares and serve. Is it good to serve it at room temperature? Enjoy every single bite.
What should I serve it with?
What is cookie dough cake?breakfastI love a slice of bread with ice cold coffee. It’s an indulgent start to the day. Sometimes, if I’m feeling extra indulgent, I’ll add a dollop of whipped cream to my desserts. I can’t help myself. Chocolate on top.
When we have family gatherings or weekend brunches, this cake always makes an appearance.brunchI like to serve it with fresh berries – the tartness of the berry cuts through the sweetness of a nut. A glass of sparkling cider or a mimosa is the perfect accompaniment. For elegant plating, I might cut a neat square and place it on my dessert plate. With some extras, if desired. berries or powdered sugar.
As a proper dessertI often serve it with a scoop of vanilla bean ice cream. What is the difference between ice cream and cake? What’s your favorite flavor? Sprinkle some sea salt on top. Is it good with a glass of milk?cozy snacksIs it perfect for a mid-afternoon pick-me-up? My kids love it after school, and it always makes them happy. I like to pair it with hot chocolate on movie nights. What makes a good crowd pleaser?
How do I make a perfect cookie dough cake?
How do I make cookie dough cake? Is it possible to perfect every single time?How do I make cookie dough?What is the most important thing to do when you heat-treat your flour? I usually just spread it thin on a baking sheet and pop it in the oven for about 5-7 minutes at least. Let it cool completely before mixing. This is non-negotiable for safety reasons! How do I make cookie dough? What is cohesive dough? Don’t be afraid to add chocolate chips if you’re a chocolate lover!
When it comes to money, it is important to haveHow do I mix the batter?, my biggest piece of advice is to not overmix. Once you combine the wet and dry ingredients, mix *just* until they’re incorporated. You don’t want to overwork the gluten in the flour, or you’ll end up with a tough cake. A few small lumps in the batter are totally fine. For the swirl customization, I like to dollop the cookie dough in irregular spoonfuls over the batter and then use a butter knife or a skewer to gently swirl it through. You want to create ribbons, not a muddy mess. Think of it like making marble cake – just a few passes will do!
For ingredient swaps, if you want to make this gluten-free, I’ve found that a good gluten-free all-purpose flour blend with a touch of xanthan gum works well. You might need to adjust the liquid slightly. If you don’t have mini chocolate chips, regular ones work, just be aware they might melt a bit more. For the glaze, if you want it thicker, add less milk; for a thinner glaze, add more milk. If you don’t have milk for the glaze, even a little bit of lemon juice or water will work in a pinch for a slightly different flavor profile.
When baking, make sure your oven rack is in the center. Every oven is a little different, so the best way to check for doneness is the toothpick test. Just be sure you’re testing the cake part, not directly into a cookie dough pocket, as those will naturally be gooey. If the top is browning too quickly, you can loosely tent it with foil. Finally, for glaze variations, feel free to add a touch of cocoa powder for a chocolate glaze, or a little espresso powder for a mocha twist. A sprinkle of flaky sea salt over the glaze is also a game-changer!
Storing and Reheating Tips
I’ve found that this cookie dough cake stores really well, which is great because sometimes we have leftovers (though it’s rare in my house!). If you’re keeping it at room temperature, make sure it’s completely cooled. Cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh and delicious for about 2-3 days. The cookie dough pockets remain wonderfully gooey.
For longer storage, keep it in the refrigerator. Again, ensure it’s cooled completely before covering. An airtight container is best. It should keep well in the fridge for about 4-5 days. When you want to enjoy a slice from the fridge, you can eat it cold, or gently warm it up in the microwave for about 10-15 seconds. It’s amazing how the microwave brings back that fresh-baked warmth!
You can also freeze this cake. Once it’s completely cooled, wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe container. It will keep well in the freezer for up to 2-3 months. To thaw, remove it from the freezer and let it thaw at room temperature for a few hours, or overnight in the refrigerator. The quality is usually excellent!
Regarding the glaze timing, I always recommend glazing the cake *after* it has cooled slightly but is still warm. The glaze will set up nicely. If you’re freezing the cake *with* the glaze, it will hold up, but sometimes the glaze can get a little sticky when thawing. You can always make a fresh batch of glaze to drizzle on top after thawing if you want it to look pristine. Trust me, no matter how you store it, this cookie dough cake is a winner!
Frequently Asked Questions
Final Thoughts
I really hope you give this cookie dough cake a try. It’s more than just a dessert for me; it’s a little piece of happiness, a way to connect with my family, and a guaranteed crowd-pleaser. The way the tender cake crumb melts in your mouth, only to be met by those pockets of warm, gooey cookie dough… honestly, it’s just pure bliss. It’s the perfect balance of familiar comfort and exciting indulgence, making it a standout in my baking repertoire. If you love the flavors of chocolate chip cookies, you are going to be absolutely thrilled with this creation. It’s a recipe that truly delivers on taste, ease, and that special homemade touch that makes any occasion feel a little more festive.
If you enjoy this cookie dough cake, I think you’ll also love my recipe for chewy chocolate chip cookies (it’s the inspiration for the dough!) or my classic vanilla pound cake for another comforting bake. They’re both favorites in my house for similar reasons – simple to make, incredibly delicious, and always a hit.
I can’t wait to hear what you think of this cookie dough cake! Let me know in the comments below if you try it, how it turned out, and any fun variations you discover. Happy baking!
Cookie Dough Cake
Ingredients
Cookie Dough Frosting
- 0.5 cup unsalted butter softened
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup mini chocolate chips
Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 cup milk
- 0.5 cup chocolate chips
Instructions
Prepare the Cookie Dough Frosting
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips.
- Cover and refrigerate until ready to frost the cake.
Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Assemble the Cake
- Once the cakes are completely cool, place one cake layer on a serving plate.
- Spread a generous layer of the cookie dough frosting over the first cake layer.
- Place the second cake layer on top.
- Frost the top and sides of the cake with the remaining cookie dough frosting. You can also add extra chocolate chips on top for garnish.
