Chocolate Chip Cookie Dough Cake

It was my hubby’s birthday this week, so I went to Pinterest and found a good cake to make. Chocolate Chip Cookie Dough Cake. (And it was delicious!) I’m giving you the recipe below, but to simplify things, I used cake mixes and canned frosting and just made the chocolate chip cookie dough layers from scratch. 🙂

Chocolate Chip Cookie Dough Cake

(via Pinterest, originally from Curly Girl Kitchen)

Cake
2 1/4 cups granulated sugar
8 oz cream cheese (room temperature)
1/4 cup unsalted butter (room temperature)
4 eggs
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/8 tsp. baking soda
1 1/3 cups full fat coconut milk (unsweetened)
1 cup mini chocolate chips
(OR – use 2 cake mixes!)

Buttercream Frosting
1 cup unsalted butter (room temperature)
1 cup shortening
4 cups powdered sugar
1 Tbl. meringue powder
2 tsp. vanilla bean paste
2-3 Tbl. cream or milk
extra chocolate chips for garnish
(OR – use 2 cans of ready-made frosting!)

Chocolate Chip Cookie Dough
1 cup unsalted butter (softened)
2/3 cup granulated sugar
2/3 cup brown sugar
2 tsp. vanilla
2 2/3 cups flour
2 tsp. salt
1/4 tsp. nutmeg (I will leave this out next time. Too strong.)
1 tsp. cinnamon
1 tsp. espresso powder (I left this out)
1/3 – 1/2 cup whole milk
1 1/2 cups bittersweet chocolate chips
1 cup chopped pecans (I left this out)

Cake: Preheat oven to 350 degrees. Grease 3 (8″) pans and then line the bottoms with parchment paper.

In your mixer bowl, beat the sugar, cream cheese and butter on medium for 5 minutes. Beat in the vanilly and eggs (one at a time), and beating a full minute between each egg.

In a separate bowl, combine flour, salt, baking powder and baking soda. Add this dry mixture to the mixer bowl 1/3 at a time (and alternating with the coconut milk). Stir in chocolate chips.

Divide into the three cake pans and bake for 25-30 minutes. Cool completely with the pans sitting on wire racks.

Buttercream: In your mixer bowl (with whisk attachment), beat the butter and shortening for a minute until smooth. With mixer on low speed, stir in the powdered sugar and meringue powder until moistened Add in the vanilla bean paste and the milk. Increase the speed to medium high and whip for 4-5 minutes until the frosting is light and fluffy.

Cookie Dough: In your mixer bowl, beat the butter and two sugars for three minutes, then add vanilla.

In a separate bowl, combine the flour, salt, nutmeg, cinnamon and espresso powder. Add this dry mix to the butter mix gradually until combined. Add the milk until the dough is moistened, then stir in the mini chips and nuts.

Make 8 (1 oz) balls for garnish. (A little smaller than a ping pong ball.) Set in the refrigerator for later.

Divide the remaining dough into two balls. Take a cake pan (the same size you used for the cake layers) and line the bottom with a parchment paper circle. Press one of the balls into the pan, using your hands to push it out to the edges. Cover this with another circle of parchment paper and then use a flat bottom glass to press the dough out evenly. Remove the disk of dough and set aside. Repeat with the second ball.

Assembly: Place one (cooled) cake on a pedestal or plate. Remove the parchment paper and then set a cookie dough disk on top. Add another cake layer, the second cookie dough disk, and then the final cake layer on top.

Frost the cake with a thin layer of frosting and put it in the refrigerator for 20-30 minutes to cool. This is your crumb coat. When that has set, take the cake out and frost the entire cake with a thicker layer of frosting. Garnish with the 8 cookie dough balls and the remaining chocolate chips, as desired.

Have a great weekend!

Sheri whowillbegladwhenthecoolerweatherhitsColorado

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