🎂 Cookie Dough Delight Cake – The Ultimate Indulgence

If you’ve ever dreamed of combining rich chocolate cake with your favorite childhood treat—cookie dough—this dessert is for you. With layers of moist chocolate cake, creamy edible cookie dough, and fluffy cocoa buttercream, this Cookie Dough Delight Cake is a showstopper that’s just as decadent as it sounds. 🍪🍫

🧾 Ingredients

Chocolate Cake Layers

• 2 cups all-purpose flour

• 1¾ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee (or hot water for milder flavor)

Edible Cookie Dough Filling

• ½ cup unsalted butter, softened

• ½ cup light brown sugar, packed

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp milk or cream

• 1 cup all-purpose flour (heat-treated)

• ½ cup mini chocolate chips

Chocolate Buttercream Frosting

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• ¼ cup unsweetened cocoa powder

• ¼ cup heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

Optional Garnishes

• Mini chocolate chips

• Chocolate chip cookies (crumbled or whole)

• Chocolate ganache drizzle

👩‍🍳 Instructions

1️⃣ Bake the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

2. In a large bowl, whisk together dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt).

3. Add eggs, buttermilk, oil, vanilla and mix until smooth.

4. Stir in hot coffee—batter will be thin.

5. Divide evenly into pans and bake 25–30 minutes, until a toothpick comes out clean.

6. Cool in pans for 10 minutes, then transfer to wire racks.

2️⃣ Make the Edible Cookie Dough

1. Heat-treat flour: Bake at 350°F for 5 minutes; cool completely.

2. Cream together butter, brown sugar, and granulated sugar until fluffy.

3. Mix in vanilla and milk.

4. Gradually beat in cooled flour, then stir in mini chocolate chips. Set aside.

3️⃣ Prepare the Buttercream

1. Beat butter until creamy (2–3 minutes).

2. Gradually mix in powdered sugar and cocoa, alternating with cream.

3. Add vanilla and a pinch of salt. Beat until fluffy. Adjust consistency with more cream or sugar if needed.

4️⃣ Assemble the Cake

1. Place one cooled cake layer on a cake stand.

2. Spread a layer of buttercream, then a layer of cookie dough filling (press to flatten slightly).

3. Repeat with second cake layer.

4. Top with third layer and frost the entire cake with the remaining buttercream.

5️⃣ Decorate

• Press mini chocolate chips into the sides or top rim.

• Add crumbled or whole cookies on top.

• Drizzle with ganache for an extra wow factor.

6️⃣ Chill & Serve

Chill the cake for 30 minutes before slicing to firm it up. Serve at room temperature for the best texture and flavor.

🍪 Pro Tips

• Make-Ahead: Bake cake layers up to 1 day ahead. Wrap tightly and store at room temp.

• Cookie Dough: Can be prepped and stored in the fridge—bring to room temp before using.

• No Buttermilk? Use 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 minutes.

• Too Thick Frosting? Add cream 1 tablespoon at a time to loosen.