Chocolate Chip Cookie Dough Cake

Compliments go to my mom who generously prepared this wonderful cake for me. It was so good I had to add it to my blog and share it!

There are four different steps to this cake. If you have more than one day, I would recommend making the cookie’s cookie dough the night before because it needs to be refrigerated at least 3 hour- overnight before baking. You can also make the cookie dough filling the night before because this can also be refrigerated. If you do refrigerate this you will need to make sure it is thawed and spreadable for the cake before you spread it on. The last two things you should make are the cake and buttercream frosting because once the cake cools, and you have spread the cookie dough filling on top, then you must spread the frosting on right away.








  • 1 cp. butter, at room temperature
  • 2 cps. sugar
  • 3 cps self-rising flour, sifted
  • 4 eggs, room temperature
  • 1 cp. milk, room temperature
  • 1 tsp. vanilla

*To substitute the self-rising flour add 1 1/4 tsp. baking powder and 1/4 tsp. salt for EACH cup of flour.


  1. Pre-heat oven to 350 degrees
  2. Line two 9 inch cake pans with parchment paper then grease and flour them.
  3. Using an electric mixer, cream butter until light and fluffy.
  4. Add sugar and continue to cream for 6-8 minutes until fluffy.
  5. Add eggs one at a time and beat well after each addition.
  6. Sift the self-rising flour and then add the flour and milk alternately, beginning and ending with flour.
  7. Add vanilla and beat until just mixed.
  8. Divide batter equally among pans and make sure the batter is level by holding the pan 3-4 inches above the counter then dropping it flat onto counter. Repeat this several times to release air bubbles and make sure cake is level.
  9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  10. Cool in pans for 5-10 minutes.
  11. Invert cakes onto cooling racks lined with plastic wrap. Wrap tightly and put in the freezer for at least 1 hour prior to decorating.

Buttercream Frosting:

  • 1 cp. sugar
  • 6 T. flour
  • 1 cp. milk
  • 1 cp. butter
  • 1 tsp. vanilla (you can use any flavoring you want for this)


  1. Measure sugar and flour into a medium saucepan.
  2. Whisk together to incorporate the flour into the sugar.
  3. Add milk to pan and whisk until smooth.
  4. Cook over medium heat, stirring constantly until mixture thickens.
  5. Cook for 3 more minutes after it thickens and keep stirring so it doesn’t burn.
  6. Remove from heat and let cool completely.
  7. Once cooled, combine with the butter and vanilla in a large mixing bowl and whip with an electric mixer for 10 minutes until the mixture is light and fluffy.
  8. Use the frosting immediately so it does not harden.

Chocolate Chip Cookies

  • 2 1/2 cps flour
  • 3/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1 cp. butter, at room temperature
  • 1 cp. packed brown sugar
  • 3/4 cp. sugar
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • 14 ounces mini chocolate chips


  1. Combine flour, baking soda, and salt in a small bowl.
  2. In a large mixing bowl, combine butter, brown sugar and sugar and beat until smooth.
  3. Add eggs one at a time and mix.
  4. Add vanilla and mix.
  5. Add flour mixture to butter mixture and beat on low just until incorporated.
  6. Add chocolate chips and mix in.
  7. Wrap the dough in wax paper and then plastic wrap. Put in the fridge and chill overnight or at least 3 hours.
  8. Preheat the oven to 350.
  9. Unwrap the dough and roll it out onto a floured surface.
  10. Use a glass or a circle cookie cutter to cut out at least 20 cookies.
  11. Place cookies on a silpat baking mat  or cookie sheet lined with parchment paper.
  12. Bake cookies for 10 minutes. Cookies should be lightly browned and centers just set.
  13. Cool cookies on cooling racks.

Cookie Dough Filling:

  • 4 T. butter, at room temperature
  • 6 T light packed brown sugar
  • 1 cp + 2 T flour
  • 7 ounces sweetened condensed milk
  • 1/2 t vanilla
  • 1/4 cp. mini chocolate chips


  1. Combine butter and sugar in a mixing bowl and beat until light and fluffy, about 2 minutes.
  2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
  3.  Stir in the chocolate chips.
  4. Cover and refrigerate until the mixture has firmed up.


  1. Make sure the cookie dough filling is thawed and spreadable. Take one piece of the cooled cake and spread the cookie dough filling completely on top of it.
  2. Place the other piece of the cake on top of the cookie dough filling, making sure it is securely on top.
  3. Spread the freshly made buttercream frosting along the top and sides of the whole cake. It will be completely covered except for the bottom of the cake.
  4. Place the cookies around the top and sides of the cake.
  5. Sprinkle the remaining chocolate chips on the top and sides of the cake, making sure they stick to the frosting.
  6. Serve when done or if this is being made ahead of time then refrigerate the cake and take out 1-2 hours before serving.

Adapted from:


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