I love a good chocolate cake, but chocolate cake stuffed with cookie dough? Sign me up! This chocolate cookie dough cake is so decadent and delicious. I layered chocolate cake with homemade cookie dough and topped it off with a homemade chocolate buttercream to create the chocolate cake of my dreams. This stunning layered cake always steals the show.
This chocolate cookie dough cake combines two of my favorite desserts– chocolate cake and chocolate chip cookie dough! I kept things super simple by using boxed cake mix, but this cake tastes totally homemade thanks to the homemade cookie dough and chocolate buttercream frosting. This is the cake I plan to serve at my next birthday party… I deserve it!
What’s in This Chocolate Cookie Dough Cake Recipe?
- Chocolate Cake Mix: Helped me keep this somewhat complicated recipe simple. I like triple chocolate cake, but use your favorite!
- Butter: Unsalted butter adds moisture to the cake and provides structure and flavor in the filling and frosting.
- Eggs: Help bind the cake and add moisture.
- Sugar: Granulated and brown sugar sweeten the filling, while powdered sugar sweetens the frosting and helps give it structure.
- Heavy Cream: Adds moisture to the filling and frosting.
- Vanilla Extract: Adds a warm flavor to the filling and frosting.
- Salt: A bit of kosher salt enhances the overall flavor of the filling.
- Flour: Heat-treated all-purpose flour gives the cookie dough filling structure. See the recipe for how to heat-treat flour.
- Chocolate Chips: I used mini chocolate chips, but any kind will work.
- Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor to the frosting.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover chocolate cookie dough cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Let your cakes cool on a rack before you attempt to remove them from the pans. One of the reasons people have trouble with cake sticking to the pans is that they’re trying to remove them while they’re still hot. Also, make sure you prepare the pans with the liners and a bit of baking spray.
- Wait for your cakes to cool before adding the cookie dough layer or the frosting.
- Smooth the frosting with a slightly damp spatula after dipping it into warm water. It works really well!
Chocolate Cookie Dough Cake Recipe
Ingredients
For the Cake
- 26.5 ounces chocolate cake mix (2 (13.25-ounce) boxes)
- 2 cups water
- 1 cup unsalted butter melted (2 sticks)
- 6 large eggs
For the Cookie Dough
- ½ cup unsalted butter room temperature (1 stick)
- ⅔ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 2 cups heat-treated all-purpose flour (see note)
- 1¼ cups mini chocolate chips
For the Buttercream
- 6 cups powdered sugar
- 1½ cups unsalted butter room temperature (3 sticks)
- 1½ cups unsweetened cocoa powder
- 1½ teaspoons pure vanilla extract
- 1¾ cups heavy cream (more if needed)
Equipment
- Kitchen Scale (optional)
- 3 8-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
For the Cake
- Preheat the oven to 350°F. Prep 3 (8-inch) round cake pans by lining them with parchment paper and then spraying them with nonstick spray. Set aside.
- Stir together the cake mix, water, butter, and eggs.26.5 ounces chocolate cake mix, 2 cups water, 1 cup unsalted butter, 6 large eggs
- Evenly divide the cake batter into each of the prepared cake pans (about 577 grams per pan). Place into the oven to bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove from the oven and place onto a cooling rack to cool to room temperature.
- While the cakes are cooling, make the cookie dough filling and the buttercream.
- Make the Cookie Dough: Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Using a paddle attachment, beat on medium-high speed until the ingredients are creamed together. Add in the cream, vanilla, and salt and beat together. Add in the flour and mix. Fold in the mini chocolate chips. Set aside.½ cup unsalted butter, ⅔ cup brown sugar, ¼ cup granulated sugar, 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 2 cups heat-treated all-purpose flour, 1¼ cups mini chocolate chips
- Make the Buttercream: In the bowl of a stand mixer, combine all of the buttercream ingredients except the cream. Using a paddle or whisk attachment, beat first on low until the powdered sugar has incorporated. After about 3 minutes, turn the mixer up to high and beat for another minute. Add in the cream and beat on high for another 3 minutes.6 cups powdered sugar, 1½ cups unsalted butter, 1½ cups unsweetened cocoa powder, 1½ teaspoons pure vanilla extract, 1¾ cups heavy cream
- Once the cakes are cooled, place one layer onto a cake stand or a plate. Line the used cake pan with parchment paper. Place half of the cookie dough into the cake pan and evenly spread it out to fill the pan. Remove from the pan and place it on top of the bottom layer of cake. Place a second layer of cake on top of the cookie dough. Spread the second half of the cookie dough and place it on top of the second layer of cake. Place the last layer of cake on top.
- Fill a piping bag fitted with a piping tip with ¾ cup of buttercream. Spread the remaining buttercream around the sides and the top of the cake. Using an offset spatula, spread a thin layer of buttercream over the entire cake to seal any crumbs into place. Let set for 5-10 minutes so that a buttercream sets a little before spreading another layer of frosting on.
- To smooth the frosting, fill the bottom of a cake pan with warm water. Dip the offset spatula into the water and let most of the water drip off. Gently press the offset spatula parallel to the cake at a 45-degree angle and pull the frosting around the cake allowing a sort of wall to form at the top edge. Before wetting the spatula each time, remove any frosting from the back of the spatula and place back into the bowl. Dampen the spatula again and continue smoothing the sides. It may take several times around the cake to smooth it out. Once the sides are smooth, smooth the top by laying the spatula at the edge and gently pulling the frosting edge in towards the center of the cake. Once the frosting “wall” is smoothed out, smooth the rest of the top of the cake by laying the spatula at a 45-degree angle and turning the cake, pulling the frosting around and removing any excess. Remember to remove any frosting from the spatula before dampening it.
- To further decorate the sides, place mini chocolate chips in the palm of your hand and cup them close to the bottom of the cake. Gently press them into the sides. Pipe frosting onto the top of the cake. I like to pipe the frosting swirls in the formation of a clock. First pipe at “6:00” then “12:00” for good starting references. Then pipe at “3:00” and “9:00”. From there, each time you pipe a swirl, pipe another one directly opposite to it. This will help to have a perfect round circle of swirls.
- Slice and serve the cake!
Notes
- Flour: To heat treat flour, spread it in an even layer on a lined baking sheet and bake at 350°F for about 5 minutes.
How to Make Chocolate Cookie Dough Cake Step-by-Step
Mix the Batter: Preheat the oven to 350°F. Prep 3 (8-inch) round cake pans by lining them with parchment paper and then spraying them with nonstick spray. Set aside. Stir together 26.5 ounces (2 boxes) of chocolate cake mix, 2 cups of water, 1 cup of melted unsalted butter, and 6 large eggs.
Bake the Cakes: Evenly divide the cake batter into each of the prepared cake pans (about 577 grams per pan). Place into the oven to bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove from the oven and place onto a cooling rack to cool to room temperature.
Make the Cookie Dough: Combine ½ cup of unsalted butter, ⅔ cup of brown sugar, and ¼ cup of granulated sugar in the bowl of a stand mixer. Using a paddle attachment, beat on medium-high speed until the ingredients are creamed together. Add in 2 tablespoons of heavy cream, 1 teaspoon of vanilla, and 1 teaspoon of salt and beat together. Add in 2 cups of heat-treated all-purpose flour and mix. Fold in 1¼ cups of mini chocolate chips. Set aside.
Beat the Buttercream: In the bowl of a stand mixer, combine 6 cups of powdered sugar, 1½ cups of unsalted butter, 1½ cups of unsweetened cocoa powder, and 1½ teaspoons of pure vanilla extract. Using a paddle or whisk attachment, beat first on low until the powdered sugar has incorporated. After about 3 minutes, turn the mixer up to high and beat for another minute. Add in 1¾ cups of heavy cream and beat on high for another 3 minutes.
Layer the Cakes: Once the cakes are cooled, place one layer onto a cake stand or a plate. Line the used cake pan with parchment paper. Place half of the cookie dough into the cake pan and evenly spread it out to fill the pan. Remove from the pan and place it on top of the bottom layer of cake. Place a second layer of cake on top of the cookie dough. Spread the second half of the cookie dough and place it on top of the second layer of cake. Place the last layer of cake on top.
Crumb Coat the Cake: Fill a piping bag fitted with a piping tip with ¾ cup of buttercream. Spread the remaining buttercream around the sides and the top of the cake. Using an offset spatula, spread a thin layer of buttercream over the entire cake to seal any crumbs into place. Let set for 5-10 minutes so that the buttercream sets a little before spreading another layer of frosting on.
Smooth the Frosting: Fill the bottom of a cake pan with warm water. Dip the offset spatula into the water and let most of the water drip off. Gently press the offset spatula parallel to the cake at a 45-degree angle and pull the frosting around the cake allowing a sort of wall to form at the top edge. Before wetting the spatula each time, remove any frosting from the back of the spatula and place back into the bowl. Dampen the spatula again and continue smoothing the sides. It may take several times around the cake to smooth it out. Once the sides are smooth, smooth the top by laying the spatula at the edge and gently pulling the frosting edge in towards the center of the cake. Once the frosting “wall” is smoothed out, smooth the rest of the top of the cake by laying the spatula at a 45-degree angle and turning the cake, pulling the frosting around and removing any excess. Remember to remove any frosting from the spatula before dampening it.
Decorate the Cake: To further decorate the sides, place mini chocolate chips in the palm of your hand and cup them close to the bottom of the cake. Gently press them into the sides. Pipe frosting onto the top of the cake. I like to pipe the frosting swirls in the formation of a clock. First pipe at “6:00” then “12:00” for good starting references. Then pipe at “3:00” and “9:00”. From there, each time you pipe a swirl, pipe another one directly opposite to it. This will help to have a perfect round circle of swirls. Slice and serve the cake!
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