Chocolate Chip Cookie Dough Layer Cake

Chocolate Chip Cookie Dough Layer CakeThis is a rich, bakery-style dessert that combines soft vanilla cake layers, edible cookie dough, and creamy frosting with chocolate chips in every bite.

Ingredients

For the cake layers

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
1 ¾ cups sugar
4 eggs
1 tbsp vanilla extract
1 cup milk

Edible cookie dough layer

1 cup butter (softened)
1 cup brown sugar
½ cup white sugar
2 tsp vanilla extract
2 cups heat-treated flour
½ tsp salt
1 cup mini chocolate chips
2–4 tbsp milk (as needed)

Frosting

1 ½ cups butter (softened)
3–4 cups powdered sugar
2 tsp vanilla extract
2–3 tbsp milk
½ cup mini chocolate chips

Instructions

1. Bake the cake layers

Preheat oven to 175°C (350°F).
Grease and line 2–3 cake pans.
Mix flour, baking powder, and salt.
Beat butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk.
Pour into pans and bake 25–30 minutes.
Cool completely before assembling.

2. Make edible cookie dough

Heat-treat flour (bake at 160°C for 5 minutes and cool).
Beat butter and sugars until creamy.
Add vanilla and salt.
Mix in flour and milk until dough forms.
Fold in chocolate chips.

3. Make frosting

Beat butter until fluffy.
Add powdered sugar gradually.
Mix in vanilla and milk.
Fold in chocolate chips.

4. Assemble the cake

Place first cake layer on stand.
Spread frosting.
Add cookie dough layer (flatten gently).
Repeat layers.
Cover with frosting and decorate with chocolate chips.

Tips for best results

Chill cookie dough slightly before layering for easier handling
Make sure cake layers are fully cool before assembling
Use mini chocolate chips for smoother slicing

Result

You get a soft, moist cake with a creamy cookie dough center and crunchy chocolate chips in every bite—rich, sweet, and bakery-style.

If you want, I can also give you a no-oven version or a quick mug-cake version of cookie dough cake.