Description
If you’re a cookie dough lover like me, then this Cookie Dough Delight Cake is about to become your new dessert obsession.Â
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
For the Edible Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heat-treated flour (see tips below)
- 2 tbsp milk
- ½ cup mini chocolate chips
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream
- Pinch of salt
Instructions
Preheat your oven to 350°F. Grease and line two 9-inch cake pans.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients, alternating with the buttermilk, until the batter is smooth.
Divide between the pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
In a bowl, cream together butter, brown sugar, and granulated sugar. Add vanilla and milk.
Mix in the heat-treated flour until combined, then stir in mini chocolate chips.
Chill the cookie dough while the cakes cool.
Spread flour on a baking sheet and bake at 350°F for 5 minutes — this kills any bacteria and makes your cookie dough 100% safe to eat!
In a large bowl, beat butter until creamy. Add powdered sugar, one cup at a time, then vanilla, salt, and heavy cream. Beat until fluffy and smooth.
Place one cake layer on your serving plate. Spread a thick layer of cookie dough filling on top.
Add the second cake layer and frost the entire cake with vanilla buttercream.
Crumbled cookie dough chunks on top? Oh yes. Add extra chocolate chips for that final cookie dough mic drop moment.