Cookie Dough Overload Cake is a chocolate lover’s dream: three decadent layers of moist chocolate cake sandwiched with rich, eggless cookie dough, and finished with a luxurious chocolate ganache. Overflowing with nostalgic sweetness and indulgent texture, this show-stopping dessert is perfect for birthdays, celebrations, or when only the most decadent cake will do.
Why You’ll Love This Recipe
This cake takes the irresistible charm of chocolate chip cookie dough and transforms it into an elegant, layered masterpiece. With silky ganache, fluffy cake, and chewy cookie dough in every slice, it offers both comfort and extravagance. The recipe is straightforward, yet the results are undeniably impressive—a guaranteed crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake Layers:
all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
baking soda
salt
large eggs
buttermilk
vegetable oil
vanilla extract
hot coffee or hot water
For the Edible Cookie Dough Filling:
unsalted butter, softened
light brown sugar
milk
vanilla extract
heat-treated all-purpose flour
salt
chocolate chips
For the Chocolate Ganache:
dark chocolate, chopped
heavy cream
Optional Toppings:
chocolate truffles
chocolate chip clusters
mini cookies
extra ganache drizzle
Directions
Bake the Chocolate Cake
Preheat the oven to 175°C (350°F). Line three 8-inch round cake pans with parchment paper and lightly grease the sides.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix eggs, buttermilk, vegetable oil, and vanilla extract. Add wet ingredients to the dry ingredients and mix until combined.
Stir in the hot coffee or water until the batter is smooth and thin.
Divide evenly among the prepared pans and bake for 25–28 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Cookie Dough Layer
In a mixing bowl, beat the softened butter and light brown sugar until light and fluffy.
Add milk and vanilla extract; beat until smooth.
Mix in heat-treated flour and salt until fully incorporated.
Fold in chocolate chips. Chill for 15–20 minutes to firm up the mixture.
Prepare the Chocolate Ganache
Heat the heavy cream in a saucepan until just simmering.
Pour over chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until glossy and smooth.
Allow ganache to cool slightly until it reaches a thick but pourable consistency.
Assemble the Cake
Place one chocolate cake layer on a serving plate or cake stand. Spread an even layer of cookie dough filling on top.
Repeat with the second cake layer and more filling, then top with the final cake layer.
Chill the assembled cake for 30 minutes to set the structure before finishing.
Finish with Ganache and Toppings
Pour warm ganache over the top of the chilled cake, letting it drip naturally down the sides.
Decorate with chocolate truffles, mini cookies, chocolate chip clusters, or extra ganache as desired.
Chill briefly before slicing for cleaner cuts.
Servings and timing
Servings: 12–14 slices
Prep Time: 40 minutes
Cook Time: 25–28 minutes
Cool/Chill Time: 1 hour
Total Time: Approximately 2 hours
Calories: Approximately 550–600 kcal per slice
Variations
Peanut Butter Cookie Dough: Replace half the butter with peanut butter for a nutty twist.
Salted Caramel Drip: Swap ganache for salted caramel for a sweet-and-salty topping.
Mini Version: Make as cupcakes with cookie dough centers and ganache topping.
Gluten-Free: Use a 1:1 gluten-free flour blend in both cake and cookie dough.
Mocha Flavor: Add espresso powder to the cake batter and ganache for coffee depth.
storage/reheating
Store the assembled cake in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Freeze individual slices tightly wrapped for up to 1 month. Thaw overnight in the refrigerator.
FAQs
Do I need to heat-treat the flour for the cookie dough?
Yes, since the cookie dough is not baked, heat-treating flour eliminates potential bacteria. You can bake it at 300°F (150°C) for 5 minutes.
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the cookie dough a day in advance. Assemble the day you plan to serve.
What kind of chocolate is best for ganache?
Use high-quality dark chocolate (50–70% cocoa) for a smooth and rich finish.
Can I use store-bought cookie dough?
Only if it’s labeled edible and safe to eat raw. Homemade allows full control of flavor and texture.
Is the coffee flavor strong in the cake?
No, it enhances the chocolate flavor without tasting like coffee.
Can I skip the ganache?
Yes, though it adds a luxurious touch. Frost with whipped chocolate buttercream if preferred.
Will the cookie dough be too soft?
Chilling the dough before assembly and the cake afterward helps maintain structure.
Can I use milk chocolate for ganache?
Yes, though it will be sweeter and softer—adjust cream quantity if needed.
How do I make even cake layers?
Use a kitchen scale to divide batter equally and trim domed tops after baking, if necessary.
What should I serve with this cake?
A scoop of vanilla ice cream or a glass of milk complements its richness beautifully.
Conclusion
Cookie Dough Overload Cake is the ultimate indulgent dessert for chocolate and cookie lovers alike. With its moist cake, creamy edible dough layers, and glossy ganache topping, it offers texture, nostalgia, and gourmet flair in every slice. Whether you’re baking for a celebration or simply craving a decadent treat, this cake delivers unforgettable flavor and visual appeal.
[tasty-recipe id=”18560″]