Cookie dough layer cake

Today I had planned to tell you about a spicy weeknight chicken dish, but based on the response I received after posting a picture of this cake on Facebook, I figured I better not hold this recipe for too long for fear of being mauled by the masses of people who are clearly obsessed with cookie dough.



So here it is. Try to stay calm… For my coworkers who sampled this dessert yesterday, I know that will be hard. It really is as good as it looks… better even… one step below Salted Caramel Brownies



The cookie dough is totally evident in this cake between the center layer bites and the frosting. The cake itself stands up against these heavy flavors while remaining perfectly moist. I pulled the recipe from a cookbook called “Perfect Cakes”, and based on this recipe, I’m a believer. 

I will warn you that it is not healthy. This baby swallowed an entire pound of butter in the creation process, so it’s truly decadent. But you can take a page out of my “Try to eat healthy” plan: cut a small piece and share it with friends. Seriously, don’t bring any of it home because you never know when it will start to look more like “breakfast” than “dessert”. 


Cookie Dough Layer Cake
Cakes from Perfect Cakes by Nick Malgieri, Cookie dough and frosting from Love and Olive Oil

2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
6 large egg whites
¾ cup milk
¾ c butter, softened
1 ½ c sugar
2 tsp vanilla

Cookie dough
1 1/8 cups all-purpose flour
½ tsp salt
¼ tsp baking soda
½ cup butter, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
½ tsp vanilla
3 Tbsp milk
¾ cup mini semi-sweet chocolate chips (keep the rest of the bag for decoration)

¾ cup butter or margarine, softened
2 cups confectioners’ sugar
2 Tbsp milk
¾ cup cookie dough, room temperature

For the cakes:
Position a rack in the middle of the oven and preheat to 350 degrees. Cut two pieces of wax paper to fit in two 8″ cake pans. Spray the bottom of the pans with cooking spray, insert the wax paper and spray the paper with cooking spray. Combine flour, baking powder, and salt in a bowl, mixing with a whisk. Whisk together egg whites and milk in a medium bowl until just combined. Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for about 5 minutes or until very soft and light. Beat in vanilla.

Reduce mixer speed to low and beat in 1/4 of the flour mixture, then 1/3 of the milk mixture, stopping to scrape the bowl and beater after each addition. Repeat these steps, ending with the flour mixture. Pour the batter into pans and smooth the tops. Beat the pans once on the counter to eliminate any air bubbles.

Bake for about 25 to 30 minutes until a toothpick inserted into the center comes out clean. Cool the layers in the pans on a rack for 5 minutes, then unmold onto the racks and finish cooling.

While the cakes bake, make the cookie dough:
Beat the butter, sugars, and vanilla with electric mixer until creamy. Add the milk and beat well. Add in the salt, baking soda, and flour and slowly mix until combined. Stir in chocolate chips. Reserve ¾ cup of the dough for the icing. Chill the rest.

When the cakes are cool, make the icing:
Cream butter with electric mixer until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until well-incorporated. Add milk and mix until smooth, 1-2 minutes. Add cookie dough, approximately 3/4 cup of it, and mix until combined.

Finally assemble the cake:
Use a long serrated knife to trim the cakes into even layers. Place one layer on a cake plate and spread with 1/2 cup of icing. Form teaspoon size balls out of the chilled cookie dough and place them on top of the cake. Top the balls with second layer and ice the cake with remaining frosting. Use remaining mini chocolate chips to sprinkle on top and press into the sides of the cake.

Annie - March 20, 2012 - 7:26 pm

I love Love and Olive Oil!
Cake looks amazing. Who can resist cookie dough?? :)

hhawes - March 22, 2012 - 3:24 pm

OMG. It’s soo good. I some cookie dough leftover (if you make this don’t leave and leftovers – stuff it all in the cake) and I ate a few spoonfuls last night from the fridge. This is a slippery slope…

DessertForTwo - March 23, 2012 - 6:49 pm

LOVE that shot with all those butter sticks! :)

ModernMealsForTwo - March 23, 2012 - 7:11 pm

SOOOO much butter! And so worth it. :)

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