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–+ servings
Cookie Dough Cake

Irresistible Cookie Dough Cake with Brown Sugar Buttercream

This Cookie Dough Cake is a nostalgic dessert featuring creamy cookie dough and rich brown sugar buttercream, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Can substitute with unsalted butter
  • 3/4 cup Brown Sugar Can replace with granulated sugar
  • 1 teaspoon Vanilla Extract Use pure vanilla for depth
  • 2 cups All-Purpose Flour Gluten-free flour can be used
  • 1/2 teaspoon Salt Omit if using salted butter
  • 1 cup Miniature Chocolate Chips Dark chocolate chips are a substitute
For the Cake
  • 1 cup Unsalted Butter Can substitute with margarine
  • 1 cup Brown Sugar Coconut sugar can be used
  • 3 Large Eggs Can replace with flaxseed meal and water for vegan option
  • 1/2 cup Vegetable Oil Coconut oil can substitute for flavor
  • 1 teaspoon Vanilla Extract Same substitution rules apply as above
  • 3 cups Cake Flour All-purpose flour can be used for denser cake
  • 1 tablespoon Baking Powder Ensure freshness
  • 1 teaspoon Baking Soda Ensure freshness
  • 1/2 teaspoon Salt Omit if using salted butter
  • 1 cup Milk Non-dairy alternatives can be used
For the Brown Sugar Buttercream (optional)
  • 1/2 cup Unsalted Butter Same substitution as before applies
  • 1 cup Brown Sugar Powdered sugar can be used instead
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 1/4 teaspoon Salt Omit if desired
  • 3 cups Powdered Sugar Adjust for consistency
  • 1/4 cup Milk Use cream for richer frosting

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Cake pans
  • Freezer
  • Oven
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Cream together the salted butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla, then fold in the flour, salt, and chocolate chips. Shape into a rectangle, wrap in plastic, and freeze for 30 minutes.
  2. Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans.
  3. Cream the unsalted butter and brown sugar on medium speed until light and airy, about 3-5 minutes. Add the eggs one at a time. Blend in the vegetable oil and vanilla until smooth.
  4. Sift together the cake flour, baking powder, baking soda, and salt. Mix these dry ingredients into the wet mixture, alternating with the milk until combined.
  5. Fold in cubed cookie dough pieces evenly throughout the batter.
  6. Pour batter into prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Cool for 10 minutes before removing from pans and cooling completely.
  8. For frosting, melt butter and stir in brown sugar; bring to boil and cook for 5 minutes. Cool, then beat in powdered sugar, vanilla, and milk.
  9. Assemble the cake by layering with buttercream between and on top of the layers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Chill the cookie dough well before adding to the batter to avoid melting during baking. Use room temperature ingredients for best results. Allow the cake layers to cool completely before frosting.

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