What is better than cake? Raw cookie dough. What is better than raw cookie dough? Raw cookie dough ON A CAKE! We took our two favorite things and smashed them together in this newest creation and we must admit – It was pretty damn good.
We know, we know. We are making a lot of cakes. Switch it up. Cakes are dumb. Try something else. First of all, cakes are not dumb. Second of all, yes we know. We typically do like to switch up our content from week to week with different types of desserts however, we have really been on a cake spree lately and loving every minute of it. If we have learned anything in our lives, it is to do what makes you happy. And right now, cakes are making us happy. Don’t worry, we are going to make more than just cakes here but when a cake idea arises we must act on it immediately.
We took a basic vanilla cake recipe and packed it with mini chocolate chips. Now, we will be the first to tell you that we typically HATE chocolate chips in our dessert. Especially in ice cream. They are just so crunchy and hard and make the ice cream eating experience really annoying. But, when you put chocolate chips in your cake they actually stay kind of soft, like in a cookie!
Don’t be nervous at the fact that we called this “raw cookie dough” at the beginning. It is raw simply because we haven’t baked it into cookies. But, there are no raw eggs in this recipe so it is safe to eat and tastes exactly the same. We smooshed a generous amount of the cookie dough in between the layers along with some gooey chocolate ganache and it was the best decision we have ever made.
We added pretzels to our cookie dough just for a little extra somethin’ but you can omit them if you’d like. You could also replace them with candy! M&M’s! Peanut butter cups! Sprinkles! Really. Anything. The pretzels will get a little bit soft if you have the cake out for a while, but when the cake is fresh they do add a nice little crunch and saltiness.
Chocolate Chip Cookie Dough Cake
Ingredients
For the cookie dough
- 6 TBS unsalted butter softened
- 1/3 cup brown sugar
- 3 TBS sugar
- 3 TBS milk
- 1/4 cup crushed pretzels
- 1 cup flour
- 1 1/2 tsp vanilla extract
- 1/2 cup mini chocolate chips
For the cake
- 1/2 cup butter room temperature
- 1 tsp vanilla
- 1 1/2 cups sugar
- 2 cups flour
- 1 TBS baking powder
- 3 eggs
- 1 cup milk
- 1 cup mini chocolate chips
For the buttercream
- 3 sticks unsalted butter room temperature
- 6 cups powdered sugar
- 1 TBS vanilla
- 1 TBS heavy cream
- 3-4 TBS milk
For the chocolate ganache
- 1/2 cup semi sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Grease and line three 6 inch pans with parchment paper.
- In the bowl of a stand mixer beat the butter and sugar until fluffy. Add in the vanilla. Add in the eggs one at a time.
- Slowly add in the dry ingredients. Pour in the milk and mix until all combined.
- Divide batter between baking pans and bake for 35-40 minutes or until toothpick inserted comes out clean
Cookie Dough
- Using a stand mixer cream together the butter and sugars.
- Add milk and vanilla until combined. Mix in flour and chocolate chips. Store in the fridge until ready to use.
ganache
- Heat the heavy cream until boiling. Once boiling mix in the chocolate chips until smooth. Pour out onto a cookie sheet and place in the fridge or freezer until it thickens.
Assembly
- Level your cake layers. Pipe a border of buttercream around the top of the cake layer. This will provide an area for the ganache and cookie dough to go. Spread a layer of the ganache and top with a layer of cookie doug
- Repeat with next layer.
- Frost the entire cake with buttercream and garnish with the ganache and more cookie dough.