Moist vanilla cake with edible cookie dough baked inside the cake layers and mini chocolate chips.
Edible cookie dough inside the cake layers and as a topping give this cake a delicious flavor! Try a cookie dough filling for the ultimate cookie dough cake!
Why is my buttercream grainy?
This buttercream is kind of special or have you ever heard of adding baked flour to frosting? The flour is heat treated that means it is baked in the oven for about 8 minutes to make it safe for raw consumption.
To get a more authentic cookie dough flavor and texture brown sugar is mixed with butter in the first step of making this cake. Nevertheless brown sugar is not as fine as powdered sugar and it will not dissolve either. To avoid a grainy buttercream you can make your own brown sugar powdered sugar. for that simply pulse brown sugar with powdered sugar or cornstarch in a food processor for a few seconds.
Cookie Dough Vanilla Cake
Ingredients for 3 8-inch cake layers
1/2 cup (100 g) sugar
1/2 cup (100 g) brown sugar
2cups (240 g) flour, baked (see notes)
1/2 cup (115 g) butter, soft
1/3 cup (90 ml) milk
1/2 tsp salt
1 cup (180 g) mini chocolate chips
vanilla chocolate chip cake:
1 3/4 cups (350 g) sugar
3 cups (360 g) all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs, large
1 cup (240 ml) milk
1 cup (230 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
1/2 cup (120 ml) sour cream
3 teaspoons vanilla
1 cup (180 g) mini chocolate chips
Cookie dough buttercream:
2 cups (454 g) butter
3/4 cup (140 g) brown sugar
1 tbsp vanilla
3 cups (390 g) powdered sugar
1 cup (120 g) baked flour
1/2 cup (90 g) mini chocolate chips
1/2 tsp salt
1/4 cup (60 ml) milk
For the ganache drip:
1/2 cup (150 ml) heavy cream
4 oz (125 g) dark chocolate
The first step is to make edible cookie dough. In a big mixing bowl add butter, salt and both sugars. Mix it until fluffy. Then add vanilla and the heat treated flour (see notes). Mix it until smooth. Add milk and mini chocolate chips and mix it in quickly. Use a medium sized ice cream scoop and make cookie dough balls. press them down a bit to flatten them and place them on a lined baking tray. You need 15 cookie dough balls. Place them in the freezer until needed.
In a large mixing bowl combine the sugar, butter, salt, and oil. Mix for about 4 minutes. The mixture should be very fluffy and lighter in color. Add eggs, vanilla and sour cream. Mix it until fluffy. Sift in flour and baking powder. Mix the batter until everything is thoroughly incorporated. Mix in milk and mini chocolate chips.
Divide the batter evenly among 3 8-inch cake pans and smooth it out. Add 5 cookie dough disks to each cake pan and smooth the surface of the batter. Bake for 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes then remove the pan and cover the cake layers with cling wrap and freeze them until needed.
For the cookie dough buttercream use a big mixing bowl and add butter, brown sugar and salt. Mix it until fluffy and lighter in color. This should take about 8 minutes. Then add powdered sugar and vanilla and mix it in. Then add baked flour and mix it until fluffy. Add a bit of milk to reduce the butter flavor and to make it smoother. Set aside until needed.
To decorate the cake place the bottom layer on a plate and spread a thin layer of buttercream on top and smooth it out. Add the second cake layer and repeat the step. Cover the cake with buttercream on the top and its sides. Smooth it out and let it cool in the fridge for about 40 minutes or place it in the freezer for 8 to 10 minutes. Mix in mini chocolate chips to the rest of the buttercream. When the cake is cooled add a final layer of buttercream and smooth it. Place it in the fridge for at least 40 minutes to ensure it is very cold when the drip is added.
While the cake is cooling make the chocolate ganache. Bring the heavy cream to a simmer and pour the hot cream over the chocolate in a heat proof bowl. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Let the ganache cool to almost room temperature while the cake is cooling in the fridge. I like to fill the ganache in a piping bottle but you can also use a small spoon to add the drip. Decorate the cake and place it in the fridge for 5 minutes to let the drip set. Pipe swirls on top of the cake or just add leftover edible cookie dough if desired.
To make raw flour safe for consumption toast the flour. For that place it in a flat layer on a lined baking sheet and bake it at 350 °F for about 5 to 8 minutes. Let it come to room temperature before using.
To pipe buttercream with mini chocolate chips make sure to use a big piping tip.