Cookie Dough Cake

When Chefanie isn't nibbling on cake crumbs, she is inhaling cookies. This cake is the best of both! Sure to please indecisive cake & cookie lovers for ever. 


Vanilla Bean Cake with Chocolate Chips

  • Pam
  • 2 cups flour
  • 1 t baking powder
  • 3/4 t baking soda
  • 2 t salt
  • 1 stick butter 
  • 1 cup sugar
  • 2 t vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • I cup of mini chocolate chips

Cookie Dough Filling

  • ½ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup sugar
  • 3 T whole milk
  • 2 t vanilla extract
  • 1 ¾ cups flour
  • ½ t salt
  • 1 cup mini chocolate chips

Chocolate Frosting:

  • 15 oz semisweet or bittersweet chocolate, chopped
  • 2 1/4 cups of sour cream, room temp
  • 1/2 cup light corn syrup
  • 1/4 cup powdered sugar
  • 3/4 teaspoon vanilla extract


  • Preheat oven to 350
  • Prepare two 6-inch cake pans by spraying with Pam.
  • In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
  • Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
  • Beat in eggs one at a time. 
  • Gently beat in buttermilk until just combined. 
  • Slowly add flour mixture until completely smooth. 
  • Lastly, fold in the chocolate chips into the cake batter. 
  • Pour batter into prepared pans and bake for 50 minutes or until a cake tester comes out clean.

While cakes are in the oven:

  • For the cookie dough filling:
    • Line the bottom of another 6-inch pan with parchment paper. 
    • Using a mixer, beat butter and brown sugar together on medium until fluffy. Then add the vanilla and whole milk.
    • With the mixer on low speed, add flour, salt and chocolate chips. 
    • Pat dough down evenly on the 6-inch cake pan and refrigerate until ready to assemble cake.


  • For the Chocolate Frosting:
    • Begin frosting by melting the chocolate in a bain marie, stir it until melted.
    • Remove from the heat and let cool.
    • Whisk the sour cream, corn syrup and vanilla extract until combined. Slowly add the chocolate until the mixture is uniform.
    • Taste, if needed, add more corn syrup one tablespoon at a time until it reaches the desired level of sweetness.
    • Let it cool at room temp or in refrigerator until it reaches spreadable consistency (around 30 minutes).


  • After removing cakes from the oven, allow the cakes to cool for 15 minutes and then remove from pans.  
  • To assemble the cake, use a serrated knife to cut off bumps on the cake to make layers flat. 
  • Stack a layer of cake, the cookie dough filling, and then top of with another layer of cake with chocolate frosting in between each layer! 
  • Spread chocolate frosting on the top & sides of the cake. 
  • Apply #ChefanieSheet & enjoy!


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