Vanilla Chocolate Chip Cookie Dough Cake

vanilla chocolate chip cookie dough cake

Vanilla Chocolate Chip Cookie Dough Cake; moist vanilla cake laced with milk chocolate chips, layered with vanilla frosting, cookie bits and even more chocolate chips!

vanilla chocolate chip cookie dough cake

You could probably place the words “cookie dough” in front of anything and make it sound 100% more appetising.

Cookie dough ice cream, cookie dough brownies, cookie dough cheesecake, cookie dough concrete, cookie dough wallpaper, cookie dough grass. You get the idea.

vanilla chocolate chip cookie dough cake

Cookies are one of my favourite things to bake and to eat, so it only makes sense to throw them into other things too!

Now, some of you might scoff at the fact I’ve used shop bought cookies in part of this recipe rather than the homemade version. BUT REALLY. Let me off, this cake is delicious enough to make up for my laziness.

This new Vanilla Chocolate Chip Cookie Dough Cake really is the edible incarnation of YES. Moist vanilla cake laced with milk chocolate chips, layered with vanilla frosting, cookie bits and even more chocolate chips. Hot damn, I want it again already.

Also, I promise this cake is much easier than it looks! It’s not often I go all-out on the decoration front when baking, but this cake deserved the ridiculous flamboyance on the outside as much as it did on the inside.

The fluffy cake layers with their creamy milk chocolate chips evoke thoughts of buttery cookie dough, with the sweet vanilla frosting, the crisp cookie crumbles, and extra chocolate chips all adding perfect texture balance and layers of chocolate-vanilla-brown sugar flavour. Have I emphasised the GREATNESS of this Vanilla Chocolate Chip Cookie Dough Cake enough yet??

As with many other things (though not all, I must say, no one is perfect) my hungry office colleagues sliced up and devoured this cake with gusto. Some inhaling it before they left the kitchen, and others patiently waiting an extra 10 minutes before swallowing it. Either way, the feedback was positive. I highly recommend baking things for people at work, it doubles as a confidence boost and the best way to get people to like you when you’re otherwise too quiet and cynical…

So basically, you should make this cake. It requires a little more love and attention than a basic Victoria Sponge but is OH SO rewarding.

To make this ridiculously yummy Vanilla Chocolate Chip Cookie Dough Cake, you’ll first need to preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease/line two 6-8 inch cake tins.

Place all the cake ingredients except for the chocolate chips in a large bowl and beat together with a wooden spoon or an electric whisk until smooth and combined.

Gently stir through some milk or dark chocolate chips, making sure to toss them in a little flour before adding them, this helps prevent them from sinking once baked!

Divide the cake mix between the two prepared tins, smoothing the tops of each.

Bake in your preheated oven for 25-30 minutes until golden, risen and a skewer inserted into the centre can be removed cleanly.

Once baked, allow to cool in the tins for 10-15 minutes before removing and cooling completely on a wire rack.

Meanwhile, prepare your frosting and decorations! (Also known as the best part)

In a large bowl, beat together some butter with icing sugar until completely incorporated.

Add some more icing sugar and vanilla and beat again until smooth.

At this stage, I highly recommend using a wooden spoon or electric whisk to vigorously beat the frosting for a further 1-2 minutes until paler and fluffier. This is not essential, just makes for a lighter frosting!

Feel free to add more sugar if you like a sweeter frosting. I personally don’t like mine too sweet, but it’s totally up to you.

Once the cakes are cool, you can begin assembling!

Place one cake onto your serving plate, slathering the top with about a third of your frosting.

Use either your hands in a bowl, or a freezer bag and rolling pin, to bash and crush some small cookies into crumbles. You don’t want dusty crumbs, aim for a nice chunky cookie rubble. I used two-thirds of a pack of regular Maryland cookies, but you can use however much you like!

Sprinkle half of the cookie crumbs over the frosted cake.

Spread a little frosting on the bottom of your second cake, and sandwich it on top of the frosted and cookie crumbed cake.

Now slather more frosting all over the top and sides of the cakes, smoothing it out as best you can. It doesn’t have to be perfectly neat, but if you do want fairly smooth frosting I suggest applying the frosting in a couple of layers, even refrigerating between applications if you have time!

At this stage, I also spread a thin layer of frosting on the actual serving plate to help stick on those decorative chocolate chips around the base. Pretty, eh?

Now simply decorate the top of the cake with more of the frosting, cookie crumbles and some chocolate chips in whichever way you like.

Then simply slice up and enjoy! Or you know, just go at it with a fork, no judgment.

I really hope you get a chance to make this Vanilla Chocolate Chip Cookie Dough Cake, or at least that you enjoyed looking at it…

Click on any of the images below if you need to stock up on ingredients/equipment to make this Vanilla Chocolate Chip Cookie Dough Cake:

I’ll see you very soon for more recipes, reviews and thoughts on all things edible!

Vanilla Chocolate Chip Cookie Dough Cake

Yield: 8-12 slices

Vanilla Chocolate Chip Cookie Dough Cake

Vanilla Chocolate Chip Cookie Dough Cake; moist vanilla cake laced with milk chocolate chips, layered with vanilla frosting, cookie bits and even more chocolate chips!

Ingredients

    For the cake:
  • 200g (13 tbsp) soft butter or margarine
  • 175g (scant 1 cup) soft brown sugar or caster sugar
  • 3 eggs
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 200g (1 ½ cups) self-raising flour
  • Pinch of salt
  • 150g (5 oz) milk or dark chocolate chips, tossed with a spoonful of flour (this stops them from sinking inside the cake!)
    For the frosting and decoration:
  • 300g (20 tbsp) soft butter
  • 500g (2 ½ cups) icing sugar
  • 1 tsp vanilla extract
  • Little chocolate chip cookies (I used Maryland) and extra chocolate chips to decorate

Instructions

    For the cake:
  1. Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and grease/line two 20-23cm (6-8 inch) cake tins.
  2. Place all the cake ingredients except for the chocolate chips in a large bowl and beat together with a wooden spoon or an electric whisk until smooth and combined.
  3. Gently stir through the chocolate chips.
  4. Divide the cake mix between the two prepared tins, smoothing the tops of each.
  5. Bake in your preheated oven for 25-30 minutes until golden, risen and a skewer inserted into the centre can be removed cleanly.
  6. Once baked, allow to cool in the tins for 10-15 minutes before removing and cooling completely on a wire rack.
  7. Meanwhile, prepare your frosting and decorations!
    For the frosting and decoration:
  1. In a large bowl, beat together your butter with half of the icing sugar until completely incorporated.
  2. Add the remaining sugar and vanilla and beat again until smooth.
  3. At this stage, I highly recommend using a wooden spoon or electric whisk to vigorously beat the frosting for a further 1-2 minutes until paler and fluffier. This is not essential, just makes for a lighter frosting!
  4. Feel free to add more sugar if you like a sweeter frosting.
  5. Once the cakes are cool, you can begin assembling!
  6. Place one cake onto your serving plate, slathering the top with about a third of your frosting.
  7. Use either your hands in a bowl, or a freezer bag and rolling pin, to bash and crush your cookies into crumbles. You don’t want dusty crumbs, aim for a nice chunky cookie rubble. I used two-thirds of a pack of regular Maryland cookies, but you can use however much you like!
  8. Sprinkle half of the cookie crumbs over the frosted cake.
  9. Spread a little frosting on the bottom of your second cake, and sandwich it on top of the frosted and cookie crumbed cake.
  10. Now slather more frosting all over the top and sides of the cakes, smoothing it out as best you can. It doesn’t have to be perfectly neat, but if you do want fairly smooth frosting I suggest applying the frosting in a couple of layers, even refrigerating between applications if you have time!
  11. At this stage, I also spread a thin layer of frosting on the actual serving plate to help stick on those decorative chocolate chips around the base.
  12. Now simply decorate the top of the cake with more of the frosting, cookie crumbles and some chocolate chips in whichever way you like.
  13. Then simply slice up and enjoy!

*Why not swap Oreos for the chocolate chip cookies?

*Why not try white or dark chocolate chips instead?

http://maverickbaking.com/vanilla-chocolate-chip-cookie-dough-cake/

 

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Soft Chewy Chocolate Chip Cookies

 

Cookie Dough Bites

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