Cookie Dough Cake is made of thick and fudgy brownies that have layers of edible cookie dough in between! Simple to make but incredibly impressive, it’s one showstopping keto dessert sure to impress!
I love any excuse to whip up a fancy layer cake, and this cookie dough cake may be my very favorite one to date! Unlike traditional layer cakes, the chocolate cake is actually made of brownies, but baked in a cake pan! I call this recipe my ‘cheat dessert’ because it incorporates two of my favorite recipes together, and while it looks incredibly impressive, it’s actually super simple to make!
The beauty of using a brownie base instead of a cake is that the brownie is nowhere near as moist or fluffy like a cake. As such, it helps hold the cookie dough much better, and allows you to layer it on thickly! It also is the perfect ratio of cake to cookie dough, which is always a plus!
For such a fancy looking cake, you’d be pleasantly surprised that this cake is easily made keto or vegan– The choice is completely up to you!
How do you make a cookie dough cake?
- Brownies– You’ll need to make a triple batch of brownies as this cake has 3 layers. You have the option of either making vegan brownies or keto brownies.
- Cookie Dough– The cookie dough is essentially a thinned out version of my edible cookie dough. I made a double batch of it and increased the milk until it was a smooth batter. If you’d like this to be a keto cookie dough cake, you can use the keto edible cookie dough.
- Milk of choice– To thin out the cookie dough! I used unsweetened almond milk.
- Peanut Butter– Optional, but I added few tablespoons to my cookie dough for some extra peanut butter flavor.
- Chocolate Frosting- Optional, but adding a thin layer of frosting between the brownie layers to help the cookie dough stick to it.
Start by preparing your brownies in 3 8-inch pans. Once they are cooked, let them cool completely. While the brownies are cooling down, prepare your cookie dough frosting. If you want to add peanut butter, fold it into the batter and thin it all out with milk. Once the brownies have cooled, start layering the cookie dough cake by placing one brownie cake, a thin layer of frosting, half the cookie dough frosting, then repeat. Once the cake has been layered, top with extra frosting. Refrigerate it for an hour, to firm up.
Can I make a vegan cookie dough cake?
If you use the vegan brownies as the brownie base, this cake will be 100% vegan friendly and dairy free.
Tips to make the best cookie dough cake
- Your brownies must all be cooled completely, before layering it up with the cookie dough frosting.
- Your cookie dough must be smooth in texture. If it is crumbly, it will be hard to spread and will easily separate from the brownies. Add more milk or liquid to it to thin it out.
- To ensure your cake holds together, add a thin layer of frosting between each layer to help it all stick.
- You must refrigerate the cake for at least an hour, to allow the frosting to firm up. The cake is best served at room temperature.
Storing and Freezing Cake
- To store: Leftover slices of the cake should be stored in the refrigerator, in a sealed container, for up to 2 weeks.
- To freeze: Place leftover cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
More delicious cake recipes you’ll enjoy
Cookie Dough Cake
- Preheat the oven to 180C/350 and grease 3 8-inch cake pans with cooking spray and set aside.
- Prepare the brownies as directed. Distribute the batter amongst the 3 cake pans. Bake for 25-30 minutes, or until a skewer comes out clean. Let cool completely.
- Prepare your edible cookie dough as directed. If desired, add peanut butter into it. Using a tablespoon, slowly add milk of choice until a smooth batter remains.
- Once your brownies have cooled, prepare the first brownie layer. Lay a thin layer of chocolate frosting, followed by half the cookie dough. Repeat again and top with the final brownie layer. Top with extra chocolate frosting. Refrigerate for an hour, to firm up.