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
- 2 sticks of butter, softened
- 3 teaspoons pure vanilla extract
- 4 cups of powdered sugar
- milk as needed (usually 2 tablespoons)
Cookie Dough Cake Filling
- 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.
- Allow the flour to cool completely.
- Once cool, combine your butter and sugar together and beat with a mixer until fluffy.
- To this, add your vanilla extract, salt, and your heat treated flour. Mix until fully incorporated.
- Add your milk, one tablespoon at a time, until the cookie dough reaches the right consistency (not too thick and not too runny).
- Carefully fold in your chocolate chips.
- 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).
- Refrigerate the dough until firm.
- Once firm, carefully lift the cookie dough layers out of the cake pan, wrap in plastic, and store back in the refrigerator.
- 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.
- To this mixture, incorporate your chocolate chips by gently folding them into the batter.
- Divide the batter evenly into three cake pans.
- Bake for 35 minutes before allowing them to cool for about 15 minutes.
- Freeze the layers for 1 hour before assembling the cake.
- As the cake layers are freezing, combine your butter, powdered sugar, vanilla extract, and milk to make the buttercream frosting.
- Beat on medium speed, scraping down the sides of the bowl until the frosting pulls together.
- Taste and alter as needed.
- Remove your cake layer from the freezer and your edible cookie dough from the fridge.
- Use an offset spatula or flip cakes upside down to release them.
- Place your first cake layer atop a cake plate with a dollop of buttercream in the center to keep the layer from sliding around.
- Place a layer of cookie dough on top of your first layer of cake.
- Continue alternating cake layers with cookie dough layers. Be sure to flip the final cake layer upside down.
- Use an offset spatula to add the first thin layer of frosting to your entire cake.
- Freeze the cake on the plate for about 5 minutes.
- Remove the cake from the freezer and add another thicker layer of frosting over the entire cake.
- 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.
- Store in the fridge for up to 5-7 days or at room temperature for 1-2 days.
- If the frosting is too dry, make sure to add a tablespoon more milk to help loosen it up a bit.
- Category: dessert
Keywords: cookie dough cake filling