Chocolate Chip Cookie Dough Cake


Guys, it’s November. You know what that means! It’s baking season! Let’s be honest, every season is baking season for us.. But now, it’s actually getting cold outside, so turning on the oven doesn’t make you want to melt into a puddle of sweaty misery. So, hooray for that. We are going to be doing A LOTTTT of baking this holiday season, so stay tuned for lots of fun stuff.


I was sitting in class last week, Pinteresting recipes instead of paying attention (Senioritis is a real thing, i’m telling you). All of a sudden I was craving chocolate chip cookie dough with an intensity that I cannot even put into words- and I’m not even talking about actual cookies. I literally wanted spoonfuls of cookie dough in my face pronto. The craving was so strong that I felt like I actually needed it to survive. This was not the first time I was struck with this feeling, and I can guarantee it won’t be the last. I can’t tell you how many times Lindsay and I have made a bowl of cookie dough with no intention of actually baking any cookies with it. When cookie dough calls, you NEVER ignore it.
As I was feverishly pinning every cookie dough recipe I laid my eyes on, I found this recipe by Liv For Cake and I fell in love. It was love at first sight, and I knew I had to try it. It has cookie dough as the frosting. COOKIE DOUGH. AS THE FROSTING.


I didn’t even try to mess with the recipe too much. It was so perfect and magnificent the way it was, and I wanted to experience it in all it’s glory. While I will say that mine didn’t turn out nearly as neat as I wanted (drizzling ganache is stressful AF) I think it came out pretty good! This cake was everything I’ve ever wanted in life. I may never make another cake ever again. Jokes. I’ll probably make one tomorrow. This cake is damn good though.

^^ This is the goop that dreams are made of.

I will say that the cookie dough frosting is very thick and can be difficult to work with. In order to make spreading the frosting easier I dipped my frosting device, AKA a knife, in hot water in order to loosen up the cookie dough without watering it down by adding liquid. I still wanted it to have a cookie dough consistency. After all, one of the best things about cookie dough, is how thick and dense it is.


** I just crushed up store bought chocolate chip cookies to garnish the top. Mostly because I’m lazy and didn’t want to spend time making cookies just to crush them into smithereens. (Is that the correct spelling of that word? Is that even a real word?) You can totally skip this step though if you want. Do what you feel is right. But if what feel is right happens to be beating the crap out of a bag of cookies with a rolling pin, then yes, do that.

Recipe from Liv For Cake

Chocolate Chip Cookie Dough Cake

Chocolate Chip Cookie Dough Cake


    Chocolate Cake
  • 1 1/2 C All Purpose Flour
  • 1 1/2 C Granulated Sugar
  • 3/4 C Cocoa Powder
  • 1 1/2 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 Tsp Salt
  • 1/4 C Vegetable Oil
  • 3/4 C Buttermilk
  • 3/4 C brewed coffee, hot
  • 2 Eggs
  • 2 Tsp Vanilla
    Cookie Dough Frosting
  • 1 C Unsalted Butter, softened
  • 1/2 C Granulated Sugar
  • 1 C Brown Sugar, packed
  • 2 Tsp Vanilla
  • 2 1/4 C All-Purpose Flour
  • 1 Tsp Salt
  • 1/2 C milk
  • 1 C Chocolate Chips
  • 3/4 C Dark Chocolate Chips
  • 3/4 C Heavy Cream


  • Preheat oven to 350F, grease three 6 inch round baking pans, dust with cocoa powder, and line bottoms with parchment paper.
  • In the bowl of a stand mixer, whisk together all dry ingredients.
  • In a separate bowl, whisk together all wet ingredients (add the coffee slowly so you don't cook the eggs)
  • Add wet ingredients to dry ingredients slowly and mix until combined.
  • Pour evenly into pans, and bake for 30 minutes or until toothpick comes out clean.
  • Beat butter and sugars until light and fluffy.
  • Add vanilla, and mix until combined.
  • Reduce speed and slowly add in flour mixture. Slowly pour in milk and mix until well combined.
  • Stir in chocolate chips.
  • Place dark chocolate chips and heavy cream into microwave safe bowl.
  • Microwave in 20 second intervals, stirring after each, until mixture is smooth and and silky.
  • Allow to cool completely before drizzling on the cake.

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