Prepare to be mesmerized by the ultimate indulgence: a **Chocolate Cookie Dough Layer Cake**. This isn’t just a dessert; it’s a celebration, a showstopper that will steal the spotlight at any gathering. Imagine layers of rich, deeply moist chocolate cake, generously sandwiched with thick, irresistibly gooey discs of homemade edible cookie dough, all enrobed in a luscious, silky homemade chocolate buttercream. This is the kind of cake that sparks joy, evokes sweet memories, and creates new ones – a truly unforgettable culinary experience that you’ll be dreaming about long after the last slice is gone.
The Ultimate Chocolate Cookie Dough Cake Experience
Why settle for either cake or cookies when you can have the absolute best of both worlds in one spectacular creation? My signature Chocolate Cookie Dough Cake flawlessly combines these two beloved treats into a harmonious symphony of flavors and textures. While we embrace the convenience of a quality boxed chocolate cake mix – no shame in making life a little easier! – we elevate this dessert to gourmet heights with two essential homemade elements: a perfectly crafted edible cookie dough and a velvety chocolate buttercream frosting. The result is a cookie dough layer cake that tastes genuinely homemade, brimming with pure nostalgia and luxurious indulgence.
What sets this recipe apart from many others is our unique approach to the cookie dough layer. Instead of simply folding chunks of dough into the frosting, which can often get lost or crumble, we take it a step further. We meticulously shape and stack distinct, substantial discs of edible cookie dough directly between the moist cake layers. This innovative technique ensures that every single slice boasts a prominent, well-defined cookie dough center, reminiscent of the exquisite creations found in high-end bakeries. And don’t worry – I’ve meticulously broken down each step to ensure that any home baker, regardless of their experience level, can execute this show-stopping cake with confidence and achieve dazzling results.
Achieving Flavor Harmony: Balancing Sweetness
One common pitfall with cookie dough layer cakes is their tendency to be overwhelmingly sweet. Here’s a pro tip that makes all the difference: achieving balance is paramount. To counteract excessive sweetness and introduce a sophisticated depth of flavor, I strategically incorporate unsweetened cocoa powder into the chocolate buttercream. This provides a subtle, appealing bitterness that cuts through the richness. Furthermore, utilizing darker brown sugar in the edible cookie dough not only contributes a wonderfully chewy texture but also adds molasses notes, deepening the overall flavor profile. This meticulous balancing act ensures that your chocolate cookie dough cake is not merely sugary, but boasts a rich, complex, and beautifully layered taste that will leave a lasting impression.
Decadent Chocolate Cookie Dough Cake Recipe
20 minutes
25 minutes
45 minutes
12 slices
Ingredients
For the Chocolate Cake Layers
- 26.5 ounces chocolate cake mix (equivalent to 2 standard 13.25-ounce boxes)
- 2 cups water
- 1 cup unsalted butter, melted (2 sticks)
- 6 large eggs
For the Edible Cookie Dough Filling
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ⅔ cup packed light or dark 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 for safety)
- 1¼ cups mini chocolate chips
For the Silky Chocolate Buttercream
- 6 cups powdered sugar, sifted
- 1½ cups unsalted butter, softened to room temperature (3 sticks)
- 1½ cups unsweetened cocoa powder
- 1½ teaspoons pure vanilla extract
- 1¾ cups heavy cream (add more if a thinner consistency is desired)
Equipment You’ll Need
- Kitchen Scale (optional, for precise batter division)
- 3 (8-inch) Round Cake Pans
- Stand Mixer or Hand Mixer
- Piping Bag and Decorating Tip Set
- Offset Spatula
- Parchment Paper
Step-by-Step Instructions
Crafting the Moist Chocolate Cake Layers
- Preheat your oven to 350°F (175°C). Prepare your three 8-inch round cake pans by lining the bottoms with parchment paper, then generously spraying the sides and parchment with nonstick baking spray. This ensures easy release. Set these prepared pans aside.
- In a large mixing bowl, combine the chocolate cake mix, water, melted unsalted butter, and large eggs. Stir these ingredients together until just combined and smooth, being careful not to overmix. Overmixing can lead to a dense cake.26.5 ounces chocolate cake mix, 2 cups water, 1 cup unsalted butter, 6 large eggs
- Evenly divide the prepared cake batter among your three cake pans. For precision, you can use a kitchen scale to ensure each pan receives approximately 577 grams of batter. Place the pans into your preheated oven and bake for 22-25 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. Remove the cakes from the oven and immediately transfer them to a wire cooling rack to cool completely to room temperature. This is crucial for preventing sticking and ensuring stable layers.
- While your cake layers are cooling, seize the opportunity to prepare both the irresistible cookie dough filling and the velvety chocolate buttercream frosting.
Preparing the Heavenly Edible Cookie Dough
- To create the delectable cookie dough filling, begin by combining the softened unsalted butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light, fluffy, and well-creamed together, about 2-3 minutes. This step incorporates air, making the dough wonderfully soft. Next, add in the heavy cream, pure vanilla extract, and kosher salt, beating until fully incorporated. Finally, gradually add the heat-treated all-purpose flour and mix on low speed until just combined. Gently fold in the mini chocolate chips by hand. Once prepared, set this glorious cookie dough aside while you make the buttercream.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
Whipping Up the Silky Chocolate Buttercream
- For the decadent chocolate buttercream, combine the sifted powdered sugar, softened unsalted butter, unsweetened cocoa powder, and pure vanilla extract in the bowl of a stand mixer. Starting on a very low speed with a paddle or whisk attachment, mix until the powdered sugar is mostly incorporated, preventing a cloud of sugar. After about 3 minutes of low mixing, increase the mixer speed to high and beat for another minute. Gradually add in the heavy cream, then continue beating on high speed for another 3 minutes, or until the buttercream is beautifully light, fluffy, and irresistibly smooth. If the frosting is too stiff, add a touch more cream, one teaspoon at a time. If too loose, add a tablespoon of powdered sugar.6 cups powdered sugar, 1½ cups unsalted butter, 1½ cups unsweetened cocoa powder, 1½ teaspoons pure vanilla extract, 1¾ cups heavy cream
Assembling Your Masterpiece: Layers of Delight
- Once your chocolate cake layers have cooled completely, it’s time to assemble! Place one cake layer onto your chosen cake stand or serving plate. Take one of your used cake pans and line it with a fresh piece of parchment paper. Press half of the prepared cookie dough evenly into this lined pan, spreading it out to create a disc that matches the size of your cake layers. Carefully remove the cookie dough disc from the pan and gently place it on top of your bottom cake layer. Place the second cake layer directly on top of the cookie dough. Repeat the process with the remaining cookie dough, forming another disc and placing it on top of the second cake layer. Finally, crown your creation with the last chocolate cake layer.
- Fill a piping bag fitted with your desired decorating tip with about ¾ cup of the chocolate buttercream. This will be used for decorative swirls later. With an offset spatula, begin spreading a thin, even layer of the remaining buttercream around the sides and top of the assembled cake. This initial layer is known as the “crumb coat,” and its purpose is to seal in any loose cake crumbs, ensuring a smooth and crumb-free final frosting. Allow the crumb coat to set for 5-10 minutes at room temperature, or briefly in the refrigerator, until it feels slightly firm to the touch. This crucial step prevents crumbs from marring your final, beautiful frosting layer.
- Once the crumb coat is set, apply a second, thicker layer of buttercream all over the cake. To achieve a perfectly smooth finish, fill a shallow dish with warm water. Dip your offset spatula into the warm water, allowing most of the water to drip off, leaving it slightly damp. Gently press the damp offset spatula parallel to the side of the cake, holding it at a 45-degree angle, and slowly rotate the cake while pulling the frosting around. This motion will create a smooth side and a slight “wall” of frosting at the top edge. Before each re-wetting, wipe any excess frosting from the spatula back into your bowl. Continue this process, dampening and wiping the spatula, until the sides are impeccably smooth. Next, smooth the top surface: lay the damp spatula at the top edge of the cake and gently pull the frosting wall inwards towards the center. Once the edge is smooth, place the spatula at a 45-degree angle on the top and, while slowly turning the cake, pull the frosting across the top, removing any excess for a flawless finish.
- For an extra touch of decoration, gently press mini chocolate chips onto the sides of the cake. Cup a handful of chips in your palm and carefully adhere them to the bottom perimeter, then work your way up if desired. For the top, use your piping bag with the reserved buttercream to create elegant swirls. A great method for even spacing is to pipe the first swirl at the “6 o’clock” position, then directly opposite at “12 o’clock”. Follow this by piping at “3 o’clock” and “9 o’clock”. From there, for every swirl you pipe, create another one directly opposite it, which will help you achieve a perfectly symmetrical circle of swirls. Once decorated, your magnificent Chocolate Cookie Dough Cake is ready to be sliced and served!
- Present your stunning chocolate cookie dough cake with pride. Slice into generous portions, ensuring each guest gets to savor the delightful layers of rich cake and chewy cookie dough, enveloped in smooth buttercream. Prepare for awe and admiration!
Baker’s Notes & Pro Tips
- Heat-Treating Flour: For safe consumption of raw cookie dough, it’s essential to heat-treat your flour. Spread it in an even, thin layer on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for approximately 5 minutes. This process kills any potential bacteria. Allow it to cool completely before using in your cookie dough.
- Cooling Cakes Properly: Patience is a virtue in baking! Always allow your cake layers to cool completely on a wire rack before attempting to remove them from the pans. Trying to unmold warm cakes is a common cause of sticking and breakage. Also, ensure your pans are thoroughly prepared with parchment paper liners and a good nonstick spray.
- Temperature Matters: Just as important as cooling the cakes, ensure both the cookie dough layer and the frosting are added only once the cake layers are at room temperature. Adding cold elements to warm cake can cause melting, sliding, and an overall messy result.
- Achieving Smooth Frosting: The secret to a professional-looking smooth frosting lies in a slightly damp offset spatula. Dip your spatula into warm water, shake off the excess, and then use it to smooth the buttercream. The warmth and moisture help create a silky, even surface.
Make-Ahead Instructions: To streamline your baking process, I highly recommend preparing the edible cookie dough at least one day in advance. Simply press it into your cake pans, shaping it into discs, then wrap tightly and chill in the refrigerator overnight. This makes assembly on cake day much faster.
Storage Guidelines: Store any leftover slices or the entire chocolate cookie dough stuffed layer cake in an airtight container or wrapped snugly in plastic wrap. Keep it in the refrigerator for up to 5 days to maintain freshness and texture. For longer storage, the cake can be frozen for up to 3 months. To enjoy after freezing, simply thaw overnight in the refrigerator before serving.
Calories from Fat 702
Becky Hardin
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Step-by-Step Guide: How to Craft Your Chocolate Cookie Dough Cake
Embark on your baking journey with confidence! This detailed step-by-step guide will walk you through creating each magnificent component of your chocolate cookie dough cake, ensuring a professional and delicious result every time.
1. Preparing the Chocolate Cake Layers
Preheat and Prep: Start by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking. Prepare three 8-inch round cake pans by lining their bottoms with parchment paper. This simple step is a game-changer for easy cake release. Then, generously spray both the parchment and the sides of the pans with a high-quality nonstick baking spray. Setting your pans aside now ensures they are ready when your batter is.
Mix the Batter: In a spacious mixing bowl, combine the contents of two (13.25-ounce) boxes of chocolate cake mix (totaling 26.5 ounces), along with 2 cups of water, 1 cup of melted unsalted butter, and 6 large eggs. Using melted butter instead of softened can result in a more tender cake. Stir all these ingredients together until they are just combined and the batter appears smooth. Be mindful not to overmix, as excessive stirring can develop the gluten in the flour, leading to a tougher, less desirable cake texture.
Bake to Perfection: Carefully divide the chocolate cake batter evenly among your three prepared cake pans. For those who appreciate precision, a kitchen scale can be invaluable here; aim for approximately 577 grams of batter per pan to ensure uniformly sized layers. Place the pans into your preheated oven and bake for 22-25 minutes. The cakes are done when a wooden toothpick inserted into the center emerges clean, indicating no wet batter. Promptly remove the cakes from the oven and transfer them to a wire cooling rack. It’s absolutely critical that these cakes cool completely to room temperature before you attempt to handle them or apply any filling or frosting. Rushing this step will make your cakes prone to crumbling and sticking.
2. Crafting the Edible Cookie Dough Filling
Beat Wet Ingredients: While your cake layers are cooling, prepare the star filling: the edible cookie dough. In the bowl of a stand mixer, fitted with the paddle attachment, combine ½ cup of unsalted butter (at room temperature), ⅔ cup of brown sugar, and ¼ cup of granulated sugar. Beat these on medium-high speed until the mixture is light, fluffy, and thoroughly creamed together. This process, typically taking 2-3 minutes, incorporates air for a softer dough. Next, add 2 tablespoons of heavy cream, 1 teaspoon of pure vanilla extract, and 1 teaspoon of kosher salt, continuing to beat until everything is well combined.
Incorporate Dry Ingredients and Chips: Gradually add 2 cups of heat-treated all-purpose flour to the mixture. Mix on a low speed until the flour is just incorporated, being careful not to overmix. The final step is to gently fold in 1¼ cups of mini chocolate chips by hand. Mini chocolate chips are ideal here as they distribute more evenly and create a smoother layer. Once your delectable cookie dough is ready, set it aside. This gives the flavors a moment to meld while you prepare the frosting.
3. Whipping Up the Silky Chocolate Buttercream
Combine and Start Mixing: In the clean bowl of a stand mixer, combine 6 cups of sifted powdered sugar (sifting prevents lumps), 1½ cups of unsalted butter (at room temperature), 1½ cups of unsweetened cocoa powder, and 1½ teaspoons of pure vanilla extract. Attach the paddle or whisk attachment and begin beating on the lowest speed. This initial slow mixing is crucial to gradually incorporate the powdered sugar and cocoa powder without creating a dusty mess. Continue on low for about 3 minutes until most of the dry ingredients are moistened.
Achieve Fluffiness: After the initial slow mix, increase the mixer speed to high and beat for another minute. This helps to further combine the ingredients. Then, gradually pour in 1¾ cups of heavy cream. Continue to beat on high speed for an additional 3 minutes, or until the buttercream transforms into a wonderfully light, fluffy, and smooth consistency. If your frosting seems too thick, add a tiny bit more heavy cream, one teaspoon at a time, until the desired consistency is reached. Conversely, if it’s too thin, a tablespoon or two of extra sifted powdered sugar can help thicken it.
4. Assembling the Chocolate Cookie Dough Cake
Layering with Cookie Dough Discs: With your cake layers cooled and your cookie dough and buttercream ready, it’s time for assembly! Place your first chocolate cake layer onto your chosen cake stand or serving plate. For the cookie dough, take one of your empty, clean cake pans and line it with a fresh piece of parchment paper. Press half of the prepared edible cookie dough evenly into the pan, forming a flat disc that matches the size of your cake layers. Carefully lift and remove this cookie dough disc from the pan using the parchment paper, then gently place it squarely on top of your bottom cake layer. Place the second chocolate cake layer directly over the cookie dough disc. Repeat the process with the remaining cookie dough, forming a second disc and placing it on top of the second cake layer. Finally, carefully place the third and final chocolate cake layer on top, creating a beautiful tiered structure.
5. The Crumb Coat and Final Frosting
Applying the Crumb Coat: Take about ¾ cup of your prepared chocolate buttercream and transfer it to a piping bag fitted with your desired decorating tip. Set this aside for the final decorative touches. Using an offset spatula, spread a thin, even layer of the remaining buttercream over the entire cake – sides and top. This initial, sheer layer is known as a “crumb coat.” Its vital purpose is to trap and seal any loose cake crumbs, preventing them from mixing into your beautiful final layer of frosting. Once applied, let the crumb coat set for 5-10 minutes at room temperature, or even briefly in the refrigerator, until it feels firm to the touch. This step is non-negotiable for a professional-looking finish.
Smoothing the Frosting for a Pristine Finish: After the crumb coat has set, apply a generous, even layer of the remaining buttercream all over the cake. To achieve that coveted smooth, bakery-style finish, here’s a professional trick: fill the bottom of a shallow cake pan or dish with warm water. Dip your offset spatula into the warm water, then gently shake off most of the excess water, leaving the spatula slightly damp and warm. Hold the damp offset spatula parallel to the side of the cake at a 45-degree angle. While slowly rotating the cake (a turntable is immensely helpful here), gently pull the frosting around the sides. This action will create smooth sides and a small “wall” of excess frosting forming at the top edge of the cake. Crucially, before each re-wetting of your spatula, use a clean cloth or paper towel to wipe off any frosting from the back of the spatula, returning the excess frosting to your bowl. Repeat this dampening and smoothing process until the sides of your cake are perfectly smooth and even. Next, tackle the top: lay your damp spatula at the top edge of the cake and gently pull the accumulated frosting wall inwards towards the center of the cake. Once this edge is smooth, continue smoothing the rest of the top surface. Lay the spatula at a 45-degree angle and rotate the cake, gently pulling the frosting across, removing any excess frosting to achieve a flat, polished top. Remember to consistently wipe and damp-warm your spatula for the best results.
6. Decorating and Serving Your Masterpiece
Decorative Touches: For an appealing visual and textural contrast, decorate the sides of your cake with mini chocolate chips. Place a small handful of mini chocolate chips in the palm of your hand and gently press them close to the bottom edge of the cake. Continue this process, working your way around the cake, until the bottom perimeter is adorned. Next, utilize the reserved buttercream in your piping bag to create beautiful swirls on the top of the cake. A helpful technique for even spacing is to imagine the face of a clock: pipe your first swirl at the “6 o’clock” position, followed by one at “12 o’clock.” Then, pipe swirls at “3 o’clock” and “9 o’clock.” From these cardinal points, for every subsequent swirl you pipe, create another one directly opposite it. This method helps ensure a perfectly round and symmetrically spaced circle of decorative swirls on your cake. Once complete, your chocolate cookie dough cake is not just a dessert; it’s a work of art!
Serve and Enjoy: With all the meticulous steps complete, it’s time for the grand finale. Slice into your magnificent Chocolate Cookie Dough Cake and serve with pride. Each slice promises a delightful combination of moist chocolate cake, rich edible cookie dough, and smooth chocolate buttercream – a true sensory experience that will undoubtedly be the highlight of any celebration. Pair it with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla bean ice cream for an extra touch of decadence. Enjoy!
Maximizing Freshness: How to Store Your Cake
Proper storage is key to enjoying your magnificent chocolate cookie dough cake for as long as possible. To keep leftover cake fresh and moist, place it in an airtight container. This prevents it from drying out and absorbing other refrigerator odors. Store the cake in the refrigerator for up to 5 days. If you’ve baked ahead or have a substantial amount leftover, this cake freezes beautifully! For longer storage, wrap individual slices or the entire remaining cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy a slice, simply transfer it to the refrigerator and let it thaw overnight before serving, allowing it to regain its tender texture and rich flavor.
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