Cookie Dough Cake

Cookie Dough Cake

So I’m officially in my 20s and the wide road of young adulthood lies before me yada yada yada. I’m starting to realise that no matter how old you get you still have no idea what’s going on – you just learn to ride the sinking boat a little better than before. But at least we’re all on that boat together and there are life savers like cookie dough and cake to keep us going. I’m talking cookie dough, in a cake, in cookie dough with cookies on it!!

So here I am, a slightly confused 20 year old with a big pile of cookie dough cake in m’ kitchen and another year of comfort cookery to come. In the meantime I still have 3/4 of this whopping cake so if anyone local wants some hmu!


Serves 12-16

Time: 3 hours


For the cookie dough

  • 75g Butter
  • 20g Brown sugar
  • 25g Caster sugar
  • 1.5 tbsp Milk
  • 65g Plain flour
  • ¼ tsp Salt
  • 1 tsp Vanilla bean paste
  • 20g Milk chocolate chips
  • 20g Dark chocolate chips

For the cake

  • 200g Butter
  • 430g Caster sugar
  • 3 Large eggs
  • 120g Greek yogurt
  • 220ml Whole milk
  • 1 tsp Vanilla bean paste
  • 420g Plain flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 175g Milk chocolate chips

For the buttercream

  • 300g Butter
  • 105g Brown sugar
  • 975g Icing sugar
  • 200g Plain flour
  • 8 tbsp Milk
  • 2 tsp Vanilla bean paste

To decorate

  • 100g Dark chocolate
  • 100g Double cream
  • Small cookies to decorate


  1. Begin by making the cookie dough. Put the butter and sugars into a bowl and cream together until pale and creamy. Add the milk and vanilla and mix until combined. Then add the flour, salt and chocolate chips. Stir to make a smooth dough.
  2. Take the dough and split it into 12 balls. Then chill the balls in the fridge for 2 hours (or in the freezer for 1 hour).
  3. Now start the cake. Pre-heat the oven to 180˚C and grease and line 3x 7.5inch cake tins with butter and baking paper.
  4. In a large bowl mix together the butter and sugar with a wooden spoon until pale and creamy. Whisk in one egg at a time, then whisk in the yogurt. Next whisk in the milk and vanilla, followed by the flour, baking powder and salt. Finally fold in the chocolate chips to make a smooth batter.
  5. Evenly divide the mixture between the lined tins and spread them out to make an even layer. Take the cookie dough balls out of the fridge and squash them to make ‘patties’. Then put 4 bits of cookie dough in each tin, pressing them down slightly so they’re covered in cake mix.
  6. Bake the cakes in the oven for 25-30 minutes until a skewer inserted into the middle comes out clean. Let the cakes cool down for 30 minutes and then turn them out onto a wire rack to cool completely.
  7. Meanwhile make the buttercream. Put the butter and brown sugar into a bowl and beat together with a wooden spoon until smooth. Add the icing sugar and flour and mix again until smooth.
  8. Slowly add the milk and vanilla to the mixture, beating constantly with a spoon to make a smooth icing.
  9. When the cakes are completely cool you’re ready to start assembling. Put one of the cakes onto a board or plate and then spread 1-2 tbsp on top. Layer another cake on top and repeat with icing and cake layers.
  10. Once stacked blob half the remaining icing on top of the cake and use a palette knife to work it around the sides of the cake. This is your crumb coat so you want it to be smooth but don’t worry if you can still see the cake as you’ll put another layer on it later. Leave in the fridge for at least 1 hour to set.
  11. Take the cake out of the fridge and blob the rest of the icing on the top. Again, gently smooth the icing round the side of the cake to make a smooth finish. Leave in the fridge until needed.
  12. Now make the chocolate drips for the decoration. Finely chop the chocolate and put it into a heat-proof bowl. Then heat the cream in a small saucepan until just about to boil.
  13. Pour the hot cream onto chopped chocolate and stir to make a smooth ganache. Leave to cool until pourable but not hot.
  14. Pour the ganache over the top of the cake and use a spatula to gently push it over the side of the cake to make drips. Pipe extra icing in rosettes on the top of the cake. Then cut the cookies in half and place them around the edge of the cake and serve!

Thanks for reading!

Emma x


Leave a Reply

Your email address will not be published. Required fields are marked *