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Cookie Dough Cake

A cookie dough layer cake with cookie dough frosting and cookie dough truffles. Made perfectly sweet with the help of Domino® Golden Sugar and Domino® Light Brown Sugar, this showstopper is bound to impress everyone!

  • 2 1/4 cups All-purpose flour

  • 2 teaspoons Baking powder
  • 1/2 teaspoon Sea salt
  • 3/4 cup Unsalted butter, room temperature
  • 1 1/2 cups Domino® Golden Sugar
  • 3 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Buttermilk, room temperature
  • 3/4 cup Mini chocolate chips

Cookie Dough
  • ½ cup Unsalted butter, room temp

  • ½ cup Domino® Golden Sugar
  • ⅔ cup Domino® Light Brown Sugar, packed
  • ¼ cup Milk
  • 2 teaspoon Vanilla extract
  • 2 cups All-purpose flour
  • ½ teaspoon Sea salt
  • 1 cup Mini chocolate chips

Cookie Dough Frosting
  • 1 cup Unsalted butter, room temperature

  • 1 1/2 cup Domino® Light Brown Sugar, lightly packed
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Sea salt
  • 1 1/2 cups All-purpose flour
  • 4 - 5 tablespoons Heavy cream
  • 3/4 cup Mini chocolate chips

  • 5 ounces Dark chocolate, chopped

  • 1/2 cup Heavy cream
  • 2 - 3 teaspoons Vegetable oil

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Prep Time: 50 minutes / Cook Time: 22 minutes / Yields: 1 6-inch Cake

Prepare Cake

Step 1

Preheat the oven to 350°F. Line the bottom of three 6-inch round cake pans with parchment paper. Grease and flour the sides.

Step 2

Stir together the flour, baking powder, and salt together in a medium bowl, then set aside.

Step 3

Add the butter and Domino® Golden Sugar to a stand mixer and beat on medium until light and fluffy - about 3 - 5 minutes.

Step 4

Add in the eggs and vanilla and beat on medium until well-combined - about 2 minutes.

Step 5

Alternate between adding the flour mixture (in three additions) and the buttermilk (in two additions) to the mixer. Start and end with the flour. Fold in the chocolate chips by hand.

Step 6

Evenly divide the batter among your cake pans and bake for approximately 20 - 25 minutes, or until a toothpick inserted in the center comes out clean. While cake bakes, prepare cookie dough.

Step 7

Allow cake to cool for 10 minutes, then transfer to a wire rack to cool to room temperature. Once at room temperature, wrap the cakes tightly and chill them in the freezer until needed.

Prepare Cookie Dough

Step 1

While cake is baking, beat the butter, Domino® Golden Sugar, and Domino® Light Brown Sugar together until light and fluffy. Stir in the milk and vanilla and mix until just combined.

Step 2

Mix in the flour and salt until just combined, then fold in the chocolate chips. Set aside

Prepare Cookie Dough Frosting

Step 1

Beat the butter and Domino® Light Brown Sugar together until fully combined. Add in the vanilla and the salt and mix well.

Step 2

Mix in the flour and stir until just combined, but do not overmix.

Step 3

Stir in the milk until it reaches your desired consistency. Fold in the chocolate chips.

Assemble Cake and Prepare Ganache

Step 1

Remove the cakes from the freezer and level them. Fill a piping bag with some of the frosting. Spread a thin layer of frosting on top of two of the leveled cakes, then pipe a small border around the edges of the cake. Add some of the cookie dough inside the border you piped. Leave some of the cookie dough to decorate the top of the cake.

Step 2

Layer the cakes on top of each other, leaving the plain cake for the top layer.

Step 3

Frost the cake with the cookie dough frosting. Chill for about an hour.

Step 4

Make the ganache by adding the chocolate and cream together in a small, heavy-bottomed saucepan. Heat on medium-low heat, stirring constantly until the chocolate is fully melted and incorporated with the cream. Stir in the oil.

Step 5

Top the the cake with the ganache. Top the ganache with cookie dough. You can also add whipped cream or more frosting to decorate the cake as you wish.

Additional Tips

Heat treat the flour for the cookie dough and cookie dough frosting. Heat in the oven at 300F for 10 minutes. Cool completely, then fluff with a fork or sift.

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Amanda Powell

Meet the Chef:

Amanda Powell


Amanda is the recipe developer and food photographer behind A Cookie Named Desire. Her love of cooking and baking developed slowly since she was a child and eventually blossomed into something more while living in London and seeing the faces of her friends light up when enjoying her baked goods. She started A Cookie Named Desire as a way to spread more joy and sweetness. She hopes her recipes can help people create happy memories and traditions in the kitchen with the people they love and care for.