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Cookie Dough Cake with Chocolate Chip Frosting & Ganache Drip

This Cookie Dough Cake with Chocolate Chip Frosting & Ganache Drip combines soft vanilla cake layers, edible cookie dough filling, and a rich brown sugar buttercream for a dessert that’s every cookie lover’s dream. Finished with a smooth chocolate ganache drip and mini cookie dough balls, it’s perfect for birthdays, celebrations, or anytime you want to bake something unforgettable.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour 55 minutes
Servings: 12 Servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Vanilla Cake
  • 2½ cups All-purpose flour
  • 2½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup (2 sticks) Unsalted butter softened
  • 1¾ cups Granulated sugar
  • 4 Large eggs room temperature
  • 1 tbsp Vanilla extract
  • 1 cup Buttermilk room temperature
For the Edible Cookie Dough Filling
  • 2 cup All-purpose flour (heat-treated, see note below)
  • 1 cup (2 sticks) Unsalted butter softened
  • 1 cup Light brown sugar packed
  • ½ cup Granulated sugar
  • 4 tbsp Milk plus more if needed for texture
  • 2 tsp Vanilla extract
  • 1 cup Chocolate chips
For the Brown Sugar Buttercream
  • 1 cup (2 sticks) Unsalted butter softened
  • ½ cup Light brown sugar packed
  • 3-4 cups Powdered sugar
  • 2-3 tbsp Heavy cream or milk
  • 1 tsp Vanilla extract
  • Pinch of salt
  • ½ cup Chocolate chips
For the Chocolate Ganache Drip
  • ½ cup Heavy cream
  • 4 oz Semi-sweet chocolate finely chopped
For Decoration
  • Chocolate chips
  • Small cookie dough balls or pieces

Equipment

  • 3 8-inch round cake pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Whisk & rubber spatula
  • Small saucepan
  • Offset spatula or bench scraper

Method
 

  1. Prepare the Cake Layers
    Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans or line with parchment paper.
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    In a large bowl, beat butter and sugar on medium speed until light and fluffy (2–3 minutes).
    Add eggs one at a time, beating after each addition, then mix in vanilla.
    Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix just until combined.
    Divide batter evenly among pans and smooth the tops.
    Bake 25–30 minutes, or until a toothpick inserted comes out clean.
    Cool in pans 10 minutes, then transfer to wire racks to cool completely.
  2. Make the Edible Cookie Dough
    Heat-treat flour: spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 5–6 minutes. Let cool.
    In a bowl, cream butter, brown sugar, and granulated sugar until smooth.
    Add milk and vanilla; mix until creamy.
    Stir in cooled flour and chocolate chips.
    Refrigerate 20 minutes to firm slightly. Use part as filling and optional small balls for decoration.
  3. Make the Brown Sugar Chocolate Chip Buttercream
    Beat butter and brown sugar 2 minutes until fluffy.
    Add powdered sugar one cup at a time, mixing well.
    Add heavy cream, vanilla, and salt; beat 2–3 minutes until smooth and spreadable.
    Fold in ½ cup chocolate chips.
  4. Make the Chocolate Ganache
    Heat heavy cream in a small saucepan until just simmering.
    Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
    Allow to cool slightly until thick but pourable.
  5. Assemble the Cake
    Place one cake layer on a serving plate. Spread a thin layer of frosting, then dollop spoonfuls of cookie dough over the top (press gently to flatten).
    Repeat with the second layer.
    Top with the final cake layer and frost the entire cake with chocolate chip buttercream.
    Pour ganache over the top, letting it drip down the sides.
    Decorate with chocolate chips and cookie dough balls around the top edge. Fill in the gaps with cookie dough pieces.