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You know how people tell us that “eating cookie dough raw is bad?” Well guess what, I made an eggless cookie dough and guess what else?! IT was FREAKING good! Not only was it good, but it was BETTER than just regular raw cookie dough in my opinion. So why not put that ish on a cake?? So #didit and it was bomb!

This cake has layers of chocolate chip cake, in-between layers of vanilla buttercream and freaking delicious cookie dough layers. So give this a try and let me know how it turns out for you guys!

 

Print Recipe
Chocolate Chip Cookie Dough Cake
Cooke dough cake with cookie dough balls and chocolate ganache with chocolate chip cake chocolate chip cookie dough laters and vanilla buttercream
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Servings
People
Ingredients
Chocolate Chip Cake
Vanilla Buttercream
Chocolate Ganache
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Servings
People
Ingredients
Chocolate Chip Cake
Vanilla Buttercream
Chocolate Ganache
Cooke dough cake with cookie dough balls and chocolate ganache with chocolate chip cake chocolate chip cookie dough laters and vanilla buttercream
Instructions
Chocolate Chip Cake
  1. Preheat oven to 350. Grease three 6-Inch cake pans. I like to use parchment paper and spray with coconut oil spray.
  2. In a medium bowl, mix the buttermilk, sour cream, vegetable oil, egg whites, and vanilla. Sift in white cake mix. Fold in mini chocolate chips. It's important to use mini chocolate chips, regular chocolate chips will sink to the bottom of your cake.
  3. Bake for 25-28 minutes until center is baked. Remove from oven. Let cool in pan for 5 minutes. Then Transfer to wire cooling rack. Let cool another 5 minutes then wrap in plastic wrap twice. Let continue to cool until room temperature.
  4. If assembling in one day, I recommend freezing the cake for 20 minutes. A cool cake is easier to work with than a room temperature cake.
Vanilla Buttercream
  1. Cream Butter until light and fluffy. (It's a million times easier if you do this in a stand mixer like a Bosch or Kitchen Aid)
  2. Add cream, salt and vanilla.
  3. Add in sifted powdered sugar 1/2 Cup to 1 Cup at a time or until desired consistency. Once done, use a rubber spatula to press out air bubbles.
Chocolate Ganache
  1. In a small glass bowl (I like to use a larger glass measuring cup with the pour spouts), add in chocolate chips and heavy cream. Microwave for 30 seconds then whisk until smooth. Add to a squeeze bottle for ganache drip on cake.
Assembly
  1. On a cake turntable, tape a 6 inch cardboard round to the top of an 8-inch cardboard round. Top with a small amount of buttercream to use for glue.
  2. Place first cake layer and top with the first cookie dough layer. Add about 1 cup of Buttercream. Spread flat with an offset spatula. Add on next layer of cake and repeat with remaining two layers.
  3. Crumb coat the cake, place in fridge to set for about 5 minutes.
  4. Add sprinkle rim on the bottom (or use mini chocolate chips, whatever you want to decorate!) Then add ganache drip.
  5. Place cake in freezer 5 minutes to allow the ganache to firm before adding the buttercream decor (I used a large french tip) and topping with cookie dough balls.
    chocolate chip cookie dough cake with vanilla buttercream chocolate ganache drip and eggless cookie dough layers