Quick Recipe Version (TL;DR)

Yield: 12–14 servings
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours (including cooling and decorating)

Quick Ingredients

1 1/2 cups (180 g) all-purpose flour, heat-treated (for cookie dough + buttercream)
2 1/2 cups (315 g) all-purpose flour (for cake)
2 3/4 cups (620 g) unsalted butter, softened (1/2 cup dough + 3/4 cup cake + 1 1/2 cups frosting)
2 1/4 cups (450 g) packed light brown sugar (1/2 cup dough + 1 1/4 cups cake + 1/2 cup frosting)
3/4 cup (150 g) granulated sugar (1/4 cup dough + 1/2 cup cake)
3 large eggs, room temperature
1 1/4 cups (300 ml) buttermilk, room temperature
5–7 tbsp milk or cream (2 tbsp dough + 3–5 tbsp frosting)
2 tbsp neutral oil (for pans) plus 1/2 cup (120 ml) for cake batter
5 tsp vanilla extract (2 tsp dough + 2 tsp cake + 1 tsp frosting)
3 tsp baking powder + 1/2 tsp baking soda
approx. 2 tsp fine sea salt (split between components)
2 cups mini semisweet chocolate chips (3/4 cup dough + 1/2 cup frosting + 3/4 cup garnish)
1–1 1/2 cups mini chocolate chip cookies (store-bought), for topping

Do This

1) Heat-treat 1 1/2 cups flour at 300°F for 5–7 minutes, cool. Grease and line three 8-inch round cake pans.
2) Make edible cookie dough: cream 1/2 cup butter with 1/2 cup brown sugar and 1/4 cup white sugar, then mix in 1 cup of the heat-treated flour, 2 tbsp milk, 2 tsp vanilla, salt, and 3/4 cup mini chips. Chill, cut into small chunks, and freeze.
3) Make cake batter: whisk 2 1/2 cups flour, baking powder, baking soda, and salt. Beat 3/4 cup butter, 1/2 cup oil, 1 1/4 cups brown sugar, and 1/2 cup white sugar. Beat in 3 eggs and 2 tsp vanilla. Alternate dry ingredients with 1 1/4 cups buttermilk.
4) Fold 1 1/2 cups frozen cookie dough chunks into batter. Divide into pans and bake at 350°F for 23–27 minutes. Cool completely.
5) Make cookie dough buttercream: beat 1 1/2 cups butter, 1/2 cup brown sugar, 3 1/2 cups powdered sugar, remaining 1/2 cup heat-treated flour, salt, vanilla, and enough cream for a fluffy frosting. Stir in mini chips if desired.
6) Layer cakes with buttercream and extra cookie dough bits. Crumb coat, chill briefly, then finish frosting and top with mini chocolate chip cookies and chocolate chips.

Why You’ll Love This Recipe

It tastes exactly like chocolate chip cookie dough and vanilla cake had the happiest mash-up ever.
Safe-to-eat edible cookie dough chunks are baked right into the cake for pockets of gooey goodness.
The cookie-dough-style buttercream is rich, fluffy, and full of nostalgic brown sugar flavor.
It looks like a bakery showstopper but uses straightforward, home-kitchen-friendly techniques.

Grocery List

Produce: None
Dairy: Unsalted butter, eggs, buttermilk, milk or heavy cream
Pantry: All-purpose flour, powdered sugar, light brown sugar, granulated sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, mini semisweet chocolate chips, mini chocolate chip cookies (store-bought or homemade), nonstick spray or extra butter for pans

Full Ingredients

For the Edible Cookie Dough Chunks

1 1/4 cups (150 g) all-purpose flour, heat-treated (see instructions)
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/2 tsp fine sea salt
2 tbsp (30 ml) milk (plus 1–2 tsp extra if needed)
2 tsp vanilla extract
3/4 cup (130 g) mini semisweet chocolate chips

For the Vanilla Brown Sugar Cake

2 1/2 cups (315 g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine sea salt
3/4 cup (170 g) unsalted butter, softened
1/2 cup (120 ml) neutral oil (such as canola or vegetable oil)
1 1/4 cups (250 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 1/4 cups (300 ml) buttermilk, room temperature

For the Cookie Dough Buttercream

1 1/2 cups (340 g) unsalted butter, softened
1/2 cup (100 g) packed light brown sugar
3 1/2 cups (420 g) powdered sugar, sifted
1/4 cup (30 g) heat-treated all-purpose flour (from the total 1 1/2 cups you heat-treat at the start)
1/2 tsp fine sea salt
1–1 1/2 tsp vanilla extract
3–5 tbsp (45–75 ml) milk or heavy cream, as needed for consistency
1/2 cup (90 g) mini semisweet chocolate chips (optional, for a chunky frosting)

For Assembly & Decoration

Butter or nonstick baking spray, for greasing pans
1–1 1/2 cups mini chocolate chip cookies, for topping (store-bought is perfect)
1/4–1/3 cup (45–60 g) extra mini semisweet chocolate chips, for sprinkling between layers and on top
Reserved edible cookie dough chunks (if you did not fold all of it into the batter), for tucking between layers or decorating slices

Step-by-Step Instructions

Step 1: Prepare pans and heat-treat the flour

Line the bottoms of three 8-inch (20 cm) round cake pans with parchment paper. Lightly grease the sides and parchment with butter or nonstick spray. Set aside.

For safe-to-eat cookie dough and buttercream, heat-treat 1 1/2 cups (180 g) all-purpose flour. Spread it in a thin, even layer on a baking sheet. Bake at 300°F (150°C) for 5–7 minutes, stirring once or twice, until it reaches at least 165°F (74°C) if you check with an instant-read thermometer. Let it cool completely, then measure out 1 1/4 cups for the cookie dough and 1/4 cup for the buttercream.

Once the flour is out, increase the oven temperature to 350°F (175°C) so it is ready for baking the cake layers.

Step 2: Make the edible cookie dough and chill into chunks

In a medium bowl, beat together 1/2 cup softened butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until light and creamy, about 2 minutes with a hand mixer. Add 2 tbsp milk, 2 tsp vanilla, and 1/2 tsp salt, and mix until combined.

Add 1 1/4 cups of the cooled, heat-treated flour and mix on low just until it forms a soft dough. Stir in 3/4 cup mini chocolate chips. If the dough seems crumbly, add milk 1 teaspoon at a time until it holds together.

Line a small tray or plate with parchment. Press the dough into a 1/2-inch-thick slab (or roll into several logs) on the tray. Chill for 20–30 minutes until firm, then cut into small chunks about 1/2 inch (1.25 cm) wide. Transfer the chunks to a clean tray, spread out so they do not touch, and freeze while you make the cake batter so they stay firm and do not sink in the oven.

Step 3: Make the vanilla brown sugar cake batter

In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt. Set aside.

In a large mixing bowl, beat 3/4 cup softened butter and 1/2 cup neutral oil with 1 1/4 cups packed brown sugar and 1/2 cup granulated sugar. Beat on medium-high speed for 3–4 minutes until the mixture looks pale and fluffy.

Add the 3 eggs one at a time, beating well and scraping down the bowl after each addition. Mix in 2 tsp vanilla extract.

With the mixer on low, add the dry ingredients in three additions, alternating with the 1 1/4 cups buttermilk (start and end with dry). Mix just until the batter is smooth and no streaks of flour remain. Do not overmix.

Step 4: Fold in cookie dough chunks and bake the layers

Take the tray of frozen cookie dough chunks out of the freezer. Measure about 1 1/2 cups of chunks to fold into the batter (reserve any extra for tucking between layers or decorating slices later).

Gently fold the 1 1/2 cups frozen chunks into the cake batter with a spatula, just until evenly distributed. Try not to break them up too much.

Divide the batter evenly among the three prepared pans. A kitchen scale makes this easy, but you can also eyeball it. Smooth the tops with a spatula and tap each pan lightly on the counter to pop large air bubbles.

Bake at 350°F (175°C) for 23–27 minutes, or until the edges are lightly golden and a toothpick inserted near (not directly into) the center comes out with a few moist crumbs but no wet batter. Because there are cookie dough pockets, avoid sticking the toothpick into a visible chocolate chip or dough chunk when testing.

Cool the cakes in their pans on a wire rack for 10–15 minutes, then run a knife around the edges and carefully turn them out onto the rack. Peel off the parchment and let the layers cool completely before frosting.

Step 5: Make the chocolate chip cookie dough buttercream

In a large bowl, beat 1 1/2 cups softened butter on medium-high speed for 2–3 minutes until very creamy and pale. Add 1/2 cup packed brown sugar and beat for another 2 minutes, scraping the bowl, to help dissolve some of the sugar and give you that cookie-dough flavor.

Add the sifted 3 1/2 cups powdered sugar in two additions, mixing on low after each one until mostly incorporated. Add 1/4 cup of the cooled, heat-treated flour and 1/2 tsp salt, then increase speed to medium-high and beat for 2–3 minutes.

Add 1 tsp vanilla and 3 tbsp milk or cream. Beat for another 1–2 minutes until light and fluffy. If the frosting is too thick, add more milk or cream 1 tbsp at a time; if it is too soft, beat in a little more powdered sugar. For a chunky, cookie-dough-like frosting, stir in 1/2 cup mini chocolate chips. For a smoother look on the outside of the cake, you can leave them out or only use them between layers.

Step 6: Layer and fill the cake

Once the cake layers are completely cool, use a long serrated knife to level the tops if they are domed, so you have flat, even layers.

Place one layer on a serving plate or cake board. Spread about 3/4 to 1 cup of cookie dough buttercream over the top, going all the way to the edges. Sprinkle a small handful of mini chocolate chips and a few reserved edible cookie dough chunks (if you have them) evenly over the frosting, lightly pressing them in.

Top with the second cake layer and repeat with another layer of frosting, chips, and dough bits. Place the final cake layer upside-down (flat side up) on top for the smoothest finish.

Step 7: Crumb coat, frost, and decorate

Spread a very thin layer of frosting over the top and sides of the stacked cake to trap any crumbs. This is your crumb coat. Refrigerate the cake for 15–20 minutes to let the frosting firm up.

Once chilled, apply a thicker, even layer of cookie dough buttercream over the top and sides. Use an offset spatula or bench scraper to smooth it, or leave soft swoops for a more rustic look.

Press mini chocolate chips gently into the bottom edge of the cake, if you like, to create a “chip border.” Pile mini chocolate chip cookies on top, either in a ring around the edge or mounded slightly off-center for a fun, bakery-style look. Scatter a few more mini chocolate chips and any extra edible cookie dough chunks over the top.

Chill the completed cake for at least 20–30 minutes before slicing for the neatest layers. Slice with a sharp knife, wiping the blade between cuts, and enjoy that cookie-dough-meets-cake magic.

Pro Tips

Do not skip heat-treating the flour for the cookie dough and buttercream; it makes the raw flour safe to eat and only takes a few minutes.
Freeze the dough chunks before folding them into the batter. Firm chunks are less likely to sink and will hold nice pockets of dough in the baked cake.
Use room-temperature ingredients (butter, eggs, and buttermilk) for a smooth batter and even rise. Cold ingredients can make the batter curdle.
Beat the brown sugar well into the buttercream for a few extra minutes to reduce grittiness and give you that classic cookie dough texture and flavor.
Chill briefly between stages (after crumb coat, and again after final frosting if your kitchen is warm) to keep the cake stable and easy to slice.

Variations

9-inch two-layer version: Bake the batter in two 9-inch pans for 28–32 minutes instead of three 8-inch pans. You will have slightly thicker layers and may have a bit of extra frosting.
Extra-chocolatey twist: Replace 1/2 cup of the flour in the cake with unsweetened cocoa powder for a chocolate cake base with cookie dough chunks baked in.
Funfetti cookie dough cake: Swap half of the mini chocolate chips in the cookie dough and frosting for rainbow sprinkles, and decorate the top with colorful sprinkles instead of mini cookies.

Storage & Make-Ahead

The assembled cake can be kept covered at cool room temperature for up to 1 day, or refrigerated for up to 4 days. If refrigerating, let slices sit at room temperature for 20–30 minutes before serving so the buttercream softens and the flavors shine.

You can make the edible cookie dough chunks up to 3 days in advance. Store them refrigerated in an airtight container, then freeze the portion you plan to bake into the cake for 30 minutes before using. The cake layers can also be baked, cooled, wrapped tightly in plastic, and frozen for up to 2 months. Thaw, still wrapped, at room temperature before assembling.

Leftover slices can be wrapped individually and frozen for up to 2 months. Thaw overnight in the refrigerator or for about 1 hour at room temperature.

Nutrition (per serving)

Approximate values for 1 slice (1/14 of the cake): about 680 calories; 36 g fat; 90 mg cholesterol; 370 mg sodium; 82 g carbohydrates; 61 g sugar; 2 g fiber; 6 g protein. These numbers will vary based on exact ingredients and decorations used.

Chocolate Chip Cookie Dough Layer Cake