Description
Homemade cookie dough delight cake delivers pure dessert magic with layers of creamy richness and sweet chocolate chip nostalgia. Indulgent slices promise pure comfort, inviting dessert enthusiasts to savor each blissful, melt-in-your-mouth moment.
Ingredients
Scale
Cake Layers:
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (227 g) unsalted butter
- 4 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 2 teaspoons (8 g) baking powder
- 1/2 cup (120 ml) milk
Cookie Dough:
- 1 cup (125 g) heat-treated all-purpose flour
- 1/2 cup (100 g) brown sugar
- 1/2 cup (113 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (85 g) chocolate chips
- 1/4 teaspoon (1.5 g) salt
Frosting:
- 1 cup (227 g) unsalted butter
- 3 cups (360 g) powdered sugar
- 2 teaspoons (10 ml) vanilla extract
- 1/4 cup (60 ml) heavy cream
Instructions
- Warm the oven to 350°F and generously grease two 9-inch round cake pans with butter, dusting lightly with flour to prevent sticking.
- Sift together flour, baking powder, and salt in a medium bowl, creating a smooth dry mixture with no lumps.
- In a separate large mixing bowl, cream butter and sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Gradually incorporate eggs into the butter mixture, blending thoroughly after each addition to ensure a silky, uniform texture.
- Alternate adding dry ingredients and milk to the butter mixture, mixing gently until just combined to maintain a smooth cake batter.
- Divide batter evenly between prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Allow cake layers to cool completely on wire racks for about 1 hour, ensuring they reach room temperature.
- For cookie dough, heat-treat flour in the microwave to eliminate potential bacteria, then cool to room temperature.
- Cream butter and sugars together until pale and fluffy, then fold in heat-treated flour, vanilla, and chocolate chips to create edible cookie dough.
- Place first cake layer on serving plate, spread a generous layer of cookie dough, then top with second cake layer.
- Frost the entire cake with smooth buttercream, decorating with additional chocolate chips if desired.
- Refrigerate for at least 1 hour to set frosting and allow flavors to meld before serving.
Notes
- Toast the flour briefly in the oven to eliminate any potential bacteria, ensuring food safety for the raw cookie dough component.
- Use room temperature ingredients to create a smoother, more consistent cake batter with better mixing and texture.
- Consider substituting gluten-free flour for a celiac-friendly version that maintains the delicious taste and texture of the original recipe.
- Refrigerate the cake for at least an hour before serving to help the layers set and enhance the flavor melding between cake and cookie dough.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg