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

Cookie Dough Layer Cake

Mimi Council
Bake the ultimate Cookie Dough Layer Cake that mixes nostalgia with elegance, perfect for birthdays or any occasion that calls for cake!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 1131 kcal

Equipment

  • Digital Food Scale
  • Mixing Bowl
  • Whisk
  • Spatula
  • 6-inch Cake Pans
  • Parchment Paper Cake Rounds
  • Stand Mixer
  • Piping Bag
  • Ateco Tip #827

Ingredients
 
 

Batter

  • ¾ cup canola oil
  • 340 grams cane sugar
  • 1 teaspoon vanilla
  • ¾ cup heavy whipping cream
  • 3 large eggs
  • 365 grams cake flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 99 grams mini dark chocolate chips

Frosting

  • 226 grams salted butter (softened)
  • 57 grams light brown sugar (packed)
  • 2 teaspoons vanilla extract
  • 454 grams powdered sugar (sifted)
  • 1 to 2 tablespoons milk
  • Mini chocolate chips (for topping)

Instructions
 

  • 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. 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.
  • 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.
  • 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.
  • 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).
  • Add mini chocolate chips on top of the cake for garnish!
  • Store in a cake dome for up to 3 days.

Video

Notes

Tips
  • 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.
  • High Altitude — Bake 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 1131kcalCarbohydrates: 149gProtein: 9gFat: 57gSaturated Fat: 24gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 149mgSodium: 495mgPotassium: 110mgFiber: 1gSugar: 114gVitamin A: 1152IUVitamin C: 0.2mgCalcium: 89mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!