Cookie Dough Cake with chocolate chip cake, layers of cookie dough frosting and then covered in mini chocolate chips and cookie crumbles. This recipe comes from my new cookbook Make it with a Cake Mix that is hitting shelves this week!!! I was just too excited to keep this recipe to myself and the book, so I’ll share it to get you all excited about the big release 🙂
Cookie Dough Cake
Ingredients
Chocolate Chip Cake:
- 1 box white cake mix or yellow
- 3 eggs
- ½ C. butter melted
- ¾ C. buttermilk or milk
- ¾ C. sour cream
- 1/3 C. brown sugar
- 1 Tbsp. vanilla extract
- 1 C. mini chocolate chips
Cookie Dough Frosting:
- 2 C. butter softened
- 2/3 C. brown sugar
- 3 tsp. vanilla extract
- 2/3 C. flour
- 1 tsp. salt
- 5-6 C. powdered sugar
- 2/3 C. mini chocolate chips for filling
For decoration:
- 1 ½ C. mini chocolate chips
- 8 chocolate chip cookies
- 1/3 C. crushed cookies for decoration
Instructions
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1. Preheat oven to 350 degrees and grease 3 8-inch pans. (I like to line the bottoms of my pans with foil or parchment for easy removal.)
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, use a whisk to combine eggs melted butter, buttermilk, sour cream, brown sugar and vanilla extract.
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4. Stir in cake mix and chocolate chips.
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5. Divide evenly between your prepared pans and use a spatula to spread the batter level. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are making only two layers, it will take 20-25 minutes in the oven.)
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6. Cookie Dough Frosting: Beat butter and brown sugar for 2 minutes. Add vanilla extract, flour and salt and beat again. Slowly add in powdered sugar until you reach your desired consistency.
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7. Remove about 2 C. of frosting (this will be what you use between your cake layers) and mix with the chocolate chips.
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8. To assemble cake, place your bottom layer of cake on your cake stand. Use half of the frosting mixed with chocolate chips to frost on top of your cake. Then, place your next level of cake on top. Use the remaining frosting mixed with chocolate chips to frost that layer. Top with the final layer of cake and cover the cake with the rest of the frosting. (Save a little frosting to pipe decorations on top of the finished cake if desired.)
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9. Use mini chocolate chips to cover the sides of your cake and decorate the top with piped frosting, cookies and crushed cookies.
I know I’m “The Cupcake Girl” but in my new cookbook I wanted to do a cake section. But here’s the thing… I wanted to decorate cakes in a way that anyone could recreate them and end up with something beautiful. So I kept my decorating minimal and used simple things to di it. Like pressing mini chocolate chips into the side of the cake, so easy! And crumbling store bought cookies on top, so easy! You don’t have to go to pastry school to make a beautiful cake! 🙂
Oh my WORD!!!! This is my dream come true cake! I need to make this and eat the entire thing while reading your new book!!!! This is a work of art!! LOL! Yes, I am obsessed with chocolate chip cookies. You are my hero 🙂
ok…really stupid question…do you have to put all of those chocolate chips on by hand? Or is there and easier way???
I took handfuls of chocolate chips (my hand was sort of “cupped”) and then pressed my palm into the cake starting at the top and working down in sort of “strips.” I would let the extra chips that isn’t stick fall onto the stand and then at the end I would take all the extra ones off the stand! I hope that makes sense, it really wasn’t very difficult or time consuming 🙂
This recipe sounds and looks awesome, but I’m curious about 2 cups of butter in the frosting! That’s a pound of butter for just the frosting – is that a typo? Thanks so much! Carol
It’s not a typo! But you can always half the frosting if you want! I did a 3-layer cake, so that requires more frosting than the standard 2-layer ones, and I also HATE running out of frosting when I’m decorating! Plus, a lot of what makes a cake look professional is a flat top and flat sides, so to do that you need a little extra frosting as well 🙂 I hope that makes sense!
Oh, I am sad. You are one week late with this recipe! I SOOOOOOO would have had this for my birthday last week if I’d seen it before! Guess I now can look forward to next year 🙂
Oh, Mother of Chocolate Chips!!! This is perfect for my church’s Easter Picnic and Egg Hunt! If 200 people ask, I’ll tell them about you, Lizzy!
Aw, thanks Robin!
Gorgeous cake! Love the cookie crumbs on top.
This is absolutely gorgeous!!! And I bet it tastes amazing too!! Love this 🙂 pinned it!!
Oh my! This looks divine. I can’t wait to pick up your new cookbook. If it’s anything like your last one, I know I’ll love it!
oh my….this is the best looking cake i’ve ever seen! 😀
That cake is absolutely amazing!
in your “for decoration” section it says “1 ½ mini chocolate chips ” and I just thought I would let you know! love your blog! 🙂
If I leave out the flour in the frosting will it still come out good? I’m making this tonight. Can’t wait 🙂
Yes, but you need that flour to get the real “cookie dough” taste, but it will still be awesome so don’t worry!
I made this cake last night and the layers fell, but we put it together anyway and it was so amazing! Everyone in my family loved it, which is rare.
This cake looks awesome and I bet it tastes great too! Looking forward to your new cake mix cookbook. I hope the books flies off the shelves! Thanks for this recipe!
Yum! Question: Is it really necessary to sift the cake mix first? I can understand sifting when one is measuring flour, because sifted flour measures differently than scooped flour. But in this case, we’re not measuring the cake mix. Can I just make sure to mix it really we’ll so there aren’t any lumps? Thanks for your expertise!
I love using the Pillsbury cake mixes, and those will sometimes have a few lumps in ten and it makes mixer the batter SO much easier if you sift!
I just finish this cake looks awesome, is ish I could post a pic! I made it GF with Betty Crocker yellow GF mix and I used Greek yogurt instead of the sour cream. I am taking to work tomorrow for a friends birthday
Sounds delicious!
I am also making this cake gluten free! Did you use any flour in the frosting? I was thinking about using almond flour..
How do you get such a flat top for your cakes?
I spread the dough out in the pan and sort of make a slight indentation in the kidding.. putting more batter near the rim of the pan and less in the middle… does that make sense?
This looks wonderful! Can not wait to make this for daughters b-day. Pinned it!
Oh thank you so much for posting this recipe! I just came upon it! I am a cookie dough FREAK, and I am making this for my birthday! Question: Do you have directions at all for bigger pans like 10″ pans? I would like to make this cookie dough cake in three layer 10″ pans. ☺
Just adjust the baking time! The thinner the cake… the less time they will need in the oven!
10″ cake pans require MUCH more batter than 8″ pans do. If you want a cake that’s taller than a pancake, I’d recommend doubling the recipe. If you still use three pans, the baking time will probably be similar, just watch it close and test to be sure of doneness.
I made this cake three days ago! OH MY WORD! It was amazing! I did it with the three 8″ pans and use a box of yellow cake mix. I brought it to work and everyone was just amazed! I am going to make that frosting just to dip cookies in. WOW! This recipe is amazing!
Oh yay! So happy you loved it!
I was looking for a recipe like this last year for my stepdad’s birthday. I couldn’t find any recipe I liked though, and I resorted to pineapple coconut cupcakes instead. I’m super happy to see this recipe this year, and I’ll be trying it out this weekend. Let me just save this page so that I can give an update on how it turns out. 🙂
Here’s a picture (link at the bottom) of the cake I made using this recipe. I did half the frosting. If anyone else is interested in doing that, I’ll just say that the quantity listed is if you like lots of frosting with your cake. Halving it didn’t really give me as much as I would have liked. If I make this again I’ll probably make 3/4 as much frosting as listed.
I was also worried that, being a 3 layer cake, it was going to be absolutely huge like some of the other 3 layer cakes I’ve done. It was actually only a little taller than a 2 layer cake. And I was pleasantly surprised when the cakes cooled that they were completely flat. I didn’t need to level (not that I do anyway; it seems like such a waste) and there was no dip in the middle.
I know I said “if I make this again,” but it’s not that I don’t like this cake. I haven’t eaten any of it yet, but the pieces I had while assembling it were delicious! I just like to try a bunch of different recipes. I don’t like making the same thing all the time.
Anyway, like I said, here’s a picture of the cake I baked:
http://i.imgur.com/SUvclOW.jpg
Do u prepare the cake mix as to make a cake? Or leave it plain?
Leave it plain! Just use the powered mix as an ingredient!
Thanks for sharing, this looks delish! I want to make this tonight for tomorrow night. Any recommendations for storing to keep it fresh? Do I need to refrigerate? Thanks!
Also for the 3/4 C of sour cream, can that be replaced with applesauce or greek yogurt. Which ingredient out of those 3 would you recommend. Thanks!
greek yogurt should definitely work!
Hi! Can you give some advice on how to turn these into cupcakes?
Just fill your cupcake liners and bake for 15-20 minutes!
How does the taste change if you use yellow instead of white cake mix?
The bomb.com
I would really love to make this cake! Do you have a serving number by chance?
Why do you use a cake mix? It is way cheaper to keep the ingredients for a scratch cake at home and they taste way better!
Using a cake mix is easier for a lot of people, it’s more fool-proof. I live in Utah where the altitude makes baking difficult for a lot of people.
How many does this serve
Does it need to be refrigerated?
As the frosting means consuming “raw” flour, would you recommend baking and cooking the flour first to kill off any bacteria?
So.. I made this cake and it was sooooo yummy.. but I ran into issues trying to ice it.. the cakes were moist and the icing little thick.. so it would not stick well.. any advice for next time.. because I’m so making this again?
I have made this twice now and while it is absolutely delicious, the frosting is always too soft. I use the exact measurements given, (even 6 full cups, maybe even a little more, powered sugar) and it still slowly runs down the sides. Piping the decor on the top is also impossible. What could I be doing wrong?