Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Cookie Dough Cake

Cookie Dough Cake

Nostalgic Desserts • Cakes & Cupcakes • High Altitude | Published March 16, 2025 by Mimi Council

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Indulge in the best of both worlds — this Cookie Dough Cake combined 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 Organic Cherry Cake, Chocolate Oreo Cake for Two, or Simple Naked Birthday Cake.

Why You’ll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker’s Tips
FAQ’s
Craving More?

This Cookie Dough Cake was a popular recipe at my bake shop. We made it almost daily and it was always a customer favorite. Now, I’m sharing the recipe for this organic cake with you!

I’ve changed this just a tiny bit to make it even better than the one we served at my bakery, simply by adding mini chocolate chips into the vanilla cake as well! It’s finished with my signature cookie dough buttercream that you definitely know and love if you were a fan of my bakery. This organic cake is the perfect desert for any occasion.

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 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 Cake uses organic ingredients so you can enjoy a delicious layer 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!

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.
Cane Sugar: I use organic cane sugar as it’s less processed than granulated white sugar.
Vanilla Extract: Use a high quality vanilla extract, like Simply Organic. This is the brand we used at my bake shop.
Eggs: Use large eggs.
Cake Flour: I use 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.
Salt: Use fine sea salt.
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 use Organic Valley Salted Butter for the frosting, you can use your favorite. Just be sure your butter is soft.
Light Brown Sugar: This is what gives this buttercream a cookie dough flavor. Organic light brown sugar is the key ingredient!
Powdered Sugar: Make sure to sift powdered sugar well for a smooth and creamy buttercream.
Milk: I use a little bit of organic whole milk to get the frosting smooth and creamy. You can also use water if needed.

Tools Needed

Scale: Always use a digital food scale for the best results.
Mixing Bowl: Because this is an oil based cake, it’s super easy to mix it up in a mixing bowl with a whisk and spatula. But you can also make this with a hand mixer or a stand mixer too if you prefer.
Whisk: I use a whisk to mix up the batter.
Spatula: You’ll also need a spatula to fold in dry ingredients and ensure you get all the cake batter.
Cake Pans: You’ll need three 6-inch cake pans to bake this organic cake.
Parchment Paper: I always use nontoxic parchment paper cake rounds to ensure that the cake comes out easily.
Mixer: You’ll need a stand mixer to make the frosting. If you want to use a hand mixer for this instead, you can do this as well.
Piping Bag: You’ll need a large piping bag to pipe the frosting, so the cake looks like the photos. If you don’t want to do this you can just frost it rustic style with just a spatula and spread the frosting on each layer.
Decorating Tips: I use Ateco tip #827.

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Like three 6-inch cake pans with parchment paper.

Step 2

To make the batter: In a large mixing bowl, add the canola oil, cane sugar, heavy whipping cream, vanilla extract, and eggs. Whisk together.

Add the cake flour, baking powder, and salt. Mix together until combined into a smooth cake batter. Add in the mini chocolate chips and stir to combine completely.

Step 3

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

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.

Step 4

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. 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.

Step 5

On a cake stand or spinner, place the first cake layer. Starting at the outer edge of the cake, pipe a spiral of frosting into the middle. Place the second cake layer on top and repeat this process with the second and third cake layer.

Baker’s Tips

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.

FAQ’s

Can I use another kind of oil?

Yes, if you’re avoiding seed oils you can use EVOO or avocado oil.

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.