Cookie Dough Layer Cake

Indulge in the best of both worlds — this Cookie Dough Layer Cake combines the flavor of chocolate chip cookie dough into a beautiful naked cake that’s perfect for any occasion!

If you’re looking for more organic cake recipes, check out some of my other favorites like Cherry Cake With Whipped Cream Frosting, Pumpkin Spice Chocolate Zucchini Cake Without Eggs, or Simple Naked Birthday Cake.

cookie dough layer cake with mini chocolate chips on top sitting on a green cake stand on a white wood table.

A Quick Look At The Recipe

Recipe Name: Cookie Dough Layer Cake
Ready In: 1 hour 45 minutes
Makes: 3 layer 6-inch cake
Main Ingredients: cane sugar,
Flavor Profile: lightly sweet vanilla chocolate chip cake
Difficulty: Medium
Why You’ll Love It: the ultimate cake recipe for cookie dough lovers

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Why You’ll Love This Recipe

Nostalgic: If you love eating chocolate chip cookie dough, then you’ll love this cookie dough inspired layer cake. This Cookie Dough Layer Cake is a vanilla layer cake with chocolate chips and finished with a cookie dough buttercream and more chocolate chips on top.
Organic Cake: This Cookie Dough Layer Cake uses organic ingredients so you can enjoy a delicious cake without artificial colors, preservatives or other harmful ingredients you’d find in store bought cakes.
Layer Cake: This beautiful layer cake is stunning and will make a gorgeous and delicious cake for any celebration!

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips for Cookie Dough Layer Cake
How to Make a Cookie Dough Layer Cake
Recipe FAQ’s
More Layer Cake Recipes
Cookie Dough Layer Cake
The Bake Shop

This Cookie Dough Layer Cake was a customer favorite at my bakery. With a simple vanilla cake, chocolate chips and cookie dough frosting, it's perfect for any occasion!

If you are looking for more recipes from my bakery, check out Homemade True Caramel, Salted Caramel Cake With Buttercream Frosting, Cinnamon Pecan Kourambiethes (Greek Butter Cookies), or Brown Sugar Chocolate Chip Mini Cookies Without Eggs.

Ingredients

Canola Oil: I use organic canola oil because it’s the most neutral oil. If you’re avoiding seed oils, you can use EVOO or avocado oil instead.
Heavy Cream: I use organic heavy whipping cream in the cake, this makes it extra moist. If you don't have this, you can use whole milk as well.
Cake Flour: I use Homemade Organic Cake Flour, which gives this cake a tender crumb.
Baking Powder: Use baking powder, not soda because this is a slower rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Mini Chocolate Chips: I use organic mini dark chocolate chips because these ensure you get chocolate chips in every bite. They are also much smaller and lighter than traditional chocolate chips, so they don’t sink in this cake batter (even at high altitude!). I have not tested this with regular sized chocolate chips.
Butter: I always use salted butter for my buttercream, this was how we made it at my bakery! But if you prefer to use unsalted butter you can. Check out my post Best Salted Butter for Baking for my top picks for the best butter for frosting!
Light Brown Sugar: This is what gives this buttercream a cookie dough flavor. Homemade light brown sugar is a key ingredient! While I make my own, you can use store bought if you prefer.

*For a full list of ingredients and measurements, visit the recipe card below.

Always weigh ingredients for the best results.
I use just a mixing bowl and whisk/spatula to mix up the batter. But, if you want to do this in your stand mixer or with a hand mixer, that also works!
I use mini chocolate chips for inside the cake batter. I prefer these as they are small and lightweight. This ensures they do not sink in the oven, so mini is definitely recommended!
The piping of the frosting is totally optional, if you don’t have the piping bag or tip you can just spread frosting on top with a spatula for a more rustic look.
If you want to frost this cake completely, you can crumb coat the cake and then frost it smooth or however you like. I would always put chocolate chips up the sides at the bake shop. Check out How to Crumb Coat a Cake if you want to frost the whole cake.

wet ingredients for vanila cake in a glass mixing bowl being whisked together on a white marble counter.

Preheat the oven to 350°F. Like three 6-inch cake pans with parchment paper. To make the batter: In a large mixing bowl, add the canola oil, cane sugar, heavy whipping cream, vanilla extract, and eggs.

ingredients for cookie dough layer cake in a glass mixing bowl with a whisk on a white marble counter.

Whisk together.

dry ingredients being added into wet ingredients for vanilla cake bater in a glass mixing bowl on a marble counter.

Add the cake flour, baking powder, and salt.

vanilla cake batter in a glass mixing bowl with a spatula on a white marble counter.

Mix together until combined into a smooth cake batter.

chocolate chip cookie dough cake batter in a glass mixing bowl with a spatula on a white marble counter.

Add in the mini chocolate chips and stir to combine completely.

cookie dough cake batter in cake pans on a white marble counter.

Divide batter evenly into each cake pan, weighing about 430 grams each. Spread evenly.

baked cookie dough cake layers on a white marble counter with cookie dough frosting in a piping bag.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.

ingredients for cookie dough frosting in a glass mixing bowl on a white marble counter.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, vanilla extract, and powdered sugar.

cookie dough frosting mixed together in a glass mixing bowl on a white marble counter.

Mix on low until combined then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy. Add in 1 to 2 tablespoons of milk as needed. Transfer the frosting to a piping bag with Ateco tip #827.

cookie dough layer cake being assembled on a green cake stand on the kitchen counter.

On a cake stand or spinner, place the first cake layer (I like to do this bottom side down so it's flush with the cake plate). Starting outer edge of the cake, pipe a spiral of frosting into the center of the cake.

Place the second cake layer on top (do this one bottom side up, as this helps the cake look straight). Pipe a spiral of buttercream frosting on top, and repeat this process with the second and third cake layer (bottom side up).

woman decorating cookie dough layer cake with mini chocolate chips at the kitchen counter.

And then the third cake layer. Add mini chocolate chips on top of the cake for garnish!

Recipe FAQ’s

Can I make this cake without a stand mixer?

This cake is super flexible, you can make up the cake batter with just a mixing bowl and whisk, like I do here. If you want to use a hand mixer or stand mixer for the cake batter, you can, but don't need to. You will need either a hand mixer or stand mixer to whip the frosting though.

Does this cake contain raw cookie dough?

No, this cake doesn't contain raw cookie dough. But, it tastes like cookie dough because the buttercream frosting is made using brown sugar and vanilla and the cake is a vanilla cake with chocolate chips. So, the combination of these two things together, makes you taste cookie dough!

What makes the frosting taste like cookie dough?

The combination of brown sugar and vanilla creates a cookie dough-like flavor. This brown sugar buttercream, combined with the chocolate chips and vanilla cake makes this cake taste like cookie dough!

Why is my cookie dough frosting gritty?

If your frosting seems gritty, that's because it wasn't whipped long enough. Adding in the brown sugar gives this frosting a little bit different texture because of the larger sugar crystals in brown sugar compared to the fine texture of powdered sugar. So, be sure to whip it for a while as that will help those dissolve and become smoother. Scraping down the sides of the mixing bowl is also important to make sure every part of the frosting is getting whipped.

Can I use another kind of oil?

Yes, if you’re avoiding seed oils you can use EVOO or avocado oil. Canola oil is just the most neutral flavored oil, which is why I use it here.

Can I use regular chocolate chips instead of mini chocolate chips?

You can, but regular sized chocolate chips are larger, therefore heavier. This makes them more likely to sink in the cake batter, which is why I don't like to use regular size chocolate chips. If you only have regular size chocolate chips, I recommend leaving them out of the batter and adding them on top of the frosting between the cake layers instead for the best results.

Why did my chocolate chips sink to the bottom?

If you used regular size chocolate chips, this can happen. Use mini chocolate chips for the best results. If you don't have mini chocolate chips, you can also chop up regular sized chocolate chips (or a chocolate bar) to get smaller shards of chocolate that will be less likely to sink.

Can I frost the entire cake instead of making a naked cake?

Yes, if you want to frost the entire cake instead of doing a naked cake look, you can do that too! This is best if you don't have a cake dome and you need to make this in advance as a cake that is entirely frosted can sit out uncovered (until it's cut!).

Can I bake this cake in 8-inch cake pans?

Yes, if you double the recipe, you can use 8-inch or 9-inch cake pans instead if you need a larger cake. You will need to bake those cakes for a little bit longer though, start with 5 minutes more, check and go from there.

Can I make this as cupcakes?

Yes, you can bake these into cupcakes instead! These will need to bake for less time, do 18 to 20 minutes, test and go from there.

Can I make this ahead of time?

Yes, but you’ll need to store it in a cake dome so it doesn’t dry out. Naked cakes can dry out if left out for a period of time because the cake is not completely covered. So, if you don’t have a dome then I recommend baking the cake ahead of time and wrapping the cake layers in plastic wrap. Then you can assemble the cake the day of. Or, you can frost the cake completely and it will be okay to sit out overnight.

Does Cookie Dough Layer Cake need to be refrigerated?

No, this cake does not need to be stored in the refrigerator. Just ensure it's stored under a cake dome or in an airtight container at room temperature so it stays soft and moist. No need to store in the fridge.

How should I store Cookie Dough Layer Cake?

This needs to be stored under a cake dome so it keeps air out and keeps the cake moist. If you don't have a cake dome, you can store leftovers in an airtight container or wrap in plastic wrap and leave at room temp.

slice of cookie dough layer cake on a cake plate with a fork.

cookie dough layer cake on a cake plate with a fork on a white wood table.

More Layer Cake Recipes

Strawberry Vanilla Layer Cake

Vegan Lemon Chamomile Tea Cake

How to Stack a Layer Cake with Filling

Eggless Birthday Cake With Cream Cheese Frosting

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