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Chocolate Cookie Dough Cake – Jim’s Birthday

January 31, 2017

We just celebrated Jim’s birthday with the WDC crew so that meant he had to wait quite a while to get his real birthday cake.  He loves cookie dough so much so that I try my hardest when baking cookies to cook them until they are just slightly no longer raw.  So I figured my next cake for him would involve some sort of cookie dough.  I perused through the internet to see what existed.  I wasn’t quite sure what take on cookie dough I wanted to do, but there wasn’t too much I liked out there.

When looking for “consumable” cookie dough recipes (aka no raw eggs) I compared them to my previous cookie dough truffle recipe.  I found two viable options here and here.  The first one had a smaller flour to butter and smaller sugar to butter ratio than the second.  The first one had ratios similar to the truffles although with significant less liquids (milk in lieu of condensed milk).  So I decided to start with the first since less flour and sugar both sounded better and I could always add more sugar to taste need be.

I ended up using even less flour and milk in the cookie dough as reflected below.  I didn’t initially think the dough was super fantastic.  It was soft and spreadable and could have been used as a frosting initially.  But I decided I wanted it as it’s own layer.  So I put it in a cake pan and chilled it in the fridge and it did harden up enough to be able to pop it out of the (prepared) cake pan and use as a functional layer!  Win!

I opted to use my go-to chocolate recipe for the cake, but two-thirds the recipe to only make 2 layers.  Yeah, good thing I’m good at math!  I also tried out a new frosting recipe as well to get a more fudgey consistency and two-thirds that recipe too since I didn’t want to frost the sides.  More fractions, more conversions.  I tried to make those modifications easy for all as shown below.

It exceeded my expectations and was perfect!

Difficulty: Medium
Prep Time: 2 hours
Cook Time: 20 min
Chill Time: 30 min
Total Time: ~3 hours
Yield: 10-12 servings


Chocolate Cake (yields qty two, 9-inch layers):

1 2/3 cup + 2 tsp all-purpose flour
2 cups granulated sugar
2/3 cup + 2 tsp Dutch-process cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs, at room temperature
1 cup buttermilk, at room temperature
1 cup strong black coffee, hot
1/2 cup vegetable oil
1 tbs vanilla extract

Cookie Dough Layer:

1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup light brown sugar (packed)
2 tsp vanilla
1 tsp sea salt
2 cups all-purpose flour (reduced from original 2 1/4 cups)
1/4 cup milk at room temperature (reduced from original 1/4 cup + 2 Tbsp)
1 cup chocolate chips

Fudge Frosting:

13 1/3 tbs (= 5/6 cup, sorry!) unsalted butter, softened
2 2/3 oz dark chocolate, melted
2.5 cups confectioner’s sugar, sifted (reduced from 3 cups)
1/2 cups unsweetened cocoa powder
1/8 tsp salt
1 1/2 tsp vanilla extract
2 and 2/3 tsp light corn syrup
1 – 3 tablespoons milk (I used 2)



1) Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2) In the bowl with an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

3) In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

4) Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

5) Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 7-12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

Cookie Dough Layer
1) Grease one 9-inch round cake pans, line the bottom with parchment paper and I left two long tabs on opposite sides that overhung the pan to help remove the dough contents after it is chilled. Also grease the top of the parchment.
2) Beat butter until creamy ~2 minutes.  Add granulated and brown sugars and beat on high until pale and fluffy another ~2- 3 minutes. Add vanilla and salt and mix until combined.
3) Reduce speed to low and slowly add in flour. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes until light and fluffy. Fold in chocolate chips.
4) Place cookie dough into prepared pan.  Spread dough flat and place in refrigerator for at least 30 minutes to allow it to harden.

Chocolate Frosting

1) With an electric mixer, beat together the butter and melted chocolate until creamy.

2) Carefully add in the sugar, cocoa, salt, vanilla, corn syrup and mix until combined.

3) Start by adding the minimum amount of milk and mix well. Add more milk until desired consistency is achieved.


1) On your cake platter first put a chocolate cake layer top side facing down.

2) Use ~1/3 of the chocolate frosting to frost the top of the first cake layer.

3) Remove cookie dough from the prepared pan by pulling up on the parchment tabs.  Place dough on top of the first frosted cake layer.

4) Use ~1/3 of the chocolate frosting to frost the top of the cookie dough layer.

5) Place second chocolate cake layer on top of frosted cookie dough layer.

6) Frost just the top of the last cake layer with remaining frosting.

Sources: Chocolate Cake, Cookie Dough, Frosting


From → Dessert

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