Cookie Dough Cake Filling – A Delicious Recipe You’ll Love

If you love cookie dough and cake, you’ll love cookie dough cake filling. Cookie dough cake is a decadent way to enjoy both cookie dough and cake at once, and in this cookie dough cake recipe, you’ll learn how to make both come together to form a uniquely awesome and decadently rich creation. Grab your chef hat and apron; let’s get started!

Table of Contents

• Chocolate Chip Cookie Dough Cake Filling Recipe
  • Cookie Dough Filling
  • Frosting
  • How to Make This Cookie Dough Layer Cake
    • Cookie Dough Cake Filling
    • Cake Layers
    • Buttercream Frosting
  • Assembly
• Tips for Making the Best Cookie Dough Filling
• Ways to Use this Cookie Dough Cake Filling
• Why This Cookie Dough Cake Filling is Safe to Eat Raw
• Cookie Dough Cake Filling: Bring Your Patience – and Your Appetite!
• FAQs

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Chocolate Chip Cookie Dough Cake Filling Recipe

Cookie Dough Filling

• 2 cups all-purpose flour
• 1 cup salted butter, softened
• 3/4 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1/8 teaspoon ground cinnamon (optional)
• 1/8 teaspoon salt
• 1-2 tablespoons of milk
• 1/2 teaspoon vanilla extract
• 3/4 cup chocolate chips
• Cake Layers:
• 3 cups all-purpose flour 
• 3 cups granulated sugar 
• 2 1/2 tsp baking powder 
• 1/2 tsp salt
• 2 sticks of salted butter, softened
•  7 egg whites
• 1 1/2 cups yogurt
• 2 tablespoons olive oil
• 2 teaspoons vanilla extract
• 1 cup chocolate chips

Frosting

• 2 sticks of butter, softened
• 3 teaspoons pure vanilla extract
• 4 cups of powdered sugar
• milk as needed (usually 2 tablespoons)

How to Make This Cookie Dough Layer Cake

Cookie Dough Cake Filling

1. Start by making your edible cookie dough. To do this, you’ll need to heat treat your flour until it reaches 165 degrees Fahrenheit. Spread your flour over a prepared baking sheet and bake for 7-10 minutes in an oven on 350 degrees Fahrenheit. Alternatively, you can place your flour into a microwave-safe bowl and heat it for 30 seconds and at subsequent 10 second intervals until the flour registers 165 degrees Fahrenheit on a food thermometer.
2. Allow the flour to cool completely.
3. Once cool, combine your butter and sugar together and beat with a mixer until fluffy.
4. To this, add your vanilla extract, salt, and your heat treated flour. Mix until fully incorporated.
5. Add your milk, one tablespoon at a time, until the cookie dough reaches the right consistency (not too thick and not too runny).
6. Carefully fold in your chocolate chips.
7. Split your cookie dough into thirds. Place two-thirds of the dough evenly in two cake pans lined with plastic wrap (one third of dough in each pan).
8. Refrigerate the dough until firm.
9. Once firm, carefully lift the cookie dough layers out of the cake pan, wrap in plastic, and store back in the refrigerator.

Cake Layers

1. Once you’ve made your edible cookie dough layers, you can make your cake layers. Start by mixing your dry ingredients (salt, flour, baking powder, and sugar…do not add chocolate chips) before adding your wet ingredients.
2. To this mixture, incorporate your chocolate chips by gently folding them into the batter.
3. Divide the batter evenly into three cake pans.
4. Bake for 35 minutes before allowing them to cool for about 15 minutes.
5. Freeze the layers for 1 hour before assembling the cake.

Buttercream Frosting

1. As the cake layers are freezing, combine your butter, powdered sugar, vanilla extract, and milk to make the buttercream frosting.
2. Beat on medium speed, scraping down the sides of the bowl until the frosting pulls together.
3. Taste and alter as needed.

Note: If the frosting is too dry, make sure to add a tablespoon more milk to help loosen it up a bit.

Assembly

1. Remove your cake layer from the freezer and your edible cookie dough from the fridge.
2. Use an offset spatula or flip cakes upside down to release them.
3. Place your first cake layer atop a cake plate with a dollop of buttercream in the center to keep the layer from sliding around.
4. Place a layer of cookie dough on top of your first layer of cake.
5. Continue alternating cake layers with cookie dough layers. Be sure to flip the final cake layer upside down.
6. Use an offset spatula to add the first thin layer of frosting to your entire cake.
7. Freeze the cake on the plate for about 5 minutes.
8. Remove the cake from the freezer and add another thicker layer of frosting over the entire cake.
9. Use the remaining cookie dough to form small cookie dough balls to be sprinkled on top of the cake. You can also use any remaining chocolate chips to decorate the outside of your cake.
10. Store in the fridge for up to 5-7 days or at room temperature for 1-2 days.
11. Enjoy!

Tips for Making the Best Cookie Dough Filling

Before making this cookie dough filling to use between cake layers, you’ll need to follow these tips to achieve an awesome final product:

• Be sure to heat treat your flour before using it (only applicable for flour used in cookie dough)
• Buy an offset spatula before attempting this recipe as you will use it multiple times throughout the recipe
• Make sure you have plastic wrap and several cake pans on hand to form the cookie dough and cake layers

Ways to Use this Cookie Dough Cake Filling

Got more cookie dough filling left over? Use it to sprinkle over ice cream, in cookie dough frosting, or try enjoying it on its own! Just know that this cookie dough cake filling isn’t suitable for baking.

So, if you were hoping for a yummy edible chocolate chip cookie recipe, you’ll need to look elsewhere. But don’t worry, we’ve got a chocolate chip cookie dough recipe in the air fryer for that!

Alternatively, though we’ve essentially made vanilla cake with cookie dough filling here, you can make chocolate cake with cookie dough filling instead. You can also get creative mix-ins…feel free to add rainbow sprinkles, crushed Oreos, sanding sugar, or whatever your heart desires when customizing this cake.

It’s really up to you!

Why This Cookie Dough Cake Filling is Safe to Eat Raw

You may be thinking, “Is cookie dough cake safe to eat?” That’s a great question! Actually, cookie dough cake is indeed safe to eat, but only if you make it correctly. You must make edible cookie dough to use in this recipe or any recipe that involves eating cookie dough raw.

In case you weren’t aware, eating cake batter or yummy cookie dough uncooked isn’t a great idea. Both contain raw flour and raw eggs, making them unsuitable for consumption. Thus, it is imperative that when making cookie dough cake and cookie dough frosting, you only use edible cookie dough.

So, what makes my cookie dough cake filling edible? Edible cookie dough is achieved by nixing raw egg and replacing uncooked flour with heat treated flour. To heat treat flour, you’ll need to place the flour in your oven or microwave before using.

Cookie Dough Cake Filling: Bring Your Patience – and Your Appetite!

Although making a yummy cookie dough layer cake isn’t quite as easy as making a traditional cake, the payoff sure is worth it. This ultimate cookie dough cake is chock full of delicious cake layers and cookie dough and, of course, plenty of chocolate chips! Feel free to customize this recipe to your heart’s desires. I hope you enjoy it just as much as I do!

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