Best Ever Chocolate Cookie Dough Cake with Sour Cream Frosting

on November 5, 2020
last updated on March 21, 2021
5 from 1 vote

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This Chocolate Cookie Dough Cake boasts two layers of moist chocolate cake with globs of chocolate chip cookie baked inside, frosted with slightly tart sour cream frosting, and finished with chocolate ganache and raw cookie dough bites.
candle lit on slice of cake

Chocolate cake. Cookies. Cheesecake. Imagine a world where you can have the best of all three of your favorite desserts in one glorious, indecently decadent treat. Well, imagine no more friends—this Chocolate Cookie Dough Cake with Sour Cream Frosting is about to make your wildest dessert dreams come true!

This multi-layered beauty gives you moist chocolate cake, chewy and buttery cookies, slightly tart sour cream frosting, light and airy chocolate ganache, and drool-worthy raw cookie dough in every. single. bite.

It’s the ultimate. The cake of all cakes. The triple threat fusion. The Chocolate Cookie Dough Cake with Sour Cream Frosting.

45 degree angled shot looking down on chocolate cookie dough cake

How To Make The Chocolate Cookie Dough Cake



Stay Organized

There’s a lot of components here. But they are all delicious and very do-able.

So what’s the breakdown of moving parts? There’s cookie dough-some for inside and some for outside of the cake. There’s the two layers of chocolate cake. There’s the tangy buttercream frosting. And there’s the chocolate ganache.

I know. It sounds intimidating. But take a deep breath. I’m going to walk you through it!

Set Yourself Up For Success

LINE THAT CAKE PAN! Yes, I typed it out in all caps because failing to do so will leave you with two delicious, but stuck-in-the-pan cakes. And as fun as it is to take a fork straight to your cake pan, we want to be able to frost and layer and ganache these bad boys.

Double-check your ingredient list. Give yourself a large, clean work surface. And make sure there is room in the refrigerator for the cake to set in between adding the frosting and the ganache.

Prep your ingredients first. If you don’t have coffee on hand, make sure you brew it ahead of time so it can completely cool before you add it to your cake batter (you don’t want to risk scrambling the eggs). Or use cold brew!

You’ll also need a total of 3 sticks of butter, all at room temperature, so make sure to get them out of the fridge and softened in time to start baking your Chocolate Cookie Dough Cake!

removing slice of chocolate cookie dough cake

The Cookie Dough

It can’t be a chocolate cookie dough cake without the cookie dough. It plays a huge role in this cake. It is in not one, not two—but THREE places.

You’ll add globs of cookie dough directly into your cake, to cook and form a chewy cookie bottom layer.

You’ll add balls of raw cookie dough both on top of the cake…

…AND in between your cake layers. I know, it’s treading the line between ridiculous and genius.

The recipe for the dough both inside the cake and outside of the cake differs by only one ingredient in each. It’s easiest to whip up the batter and divide it into two before adding their unique ingredient, rather than making two completely separate doughs. It saves time on mixing and clean up!

Since half the dough will be consumed raw, it’s important that you treat your flour before using it in your cookie dough recipe. This just means you have to heat it enough to kill any bacteria hiding inside so that it’s safe to eat.

Or, if you’re a lick-the-batter-bowl kind of baker, you can continue to live on the wild side and just go for it raw. But treating it is super simple and takes just 5 minutes. Simply spread the raw flour on a cookie sheet and stick it in the oven at 350 Fahrenheit.

After mixing up all the shared ingredients to create cookie dough, divide it in half. The half that’s going inside the cake will get an egg to help it rise.

The dough that will be eaten raw gets milk to give it the perfect consistency for you to shape it!

Take a tablespoon of cake-topper dough and use two hands to roll it into a ball. Continue to shape the dough until it’s all used up. You should end up with about 18 little cookie dough balls—half for in between your cake layers, and half for on top.

And maybe a few in your mouth. Taste testing as you go is a rule in my house. For the sake of the recipe, of course.

Green Tip: When sourcing ingredients for this recipe, look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.

dividing cookie dough into in-cake dough and decoration dough

The Chocolate Cookie Dough Cake Batter

Once your cookie dough is prepped, it’s time to start on your cake batter! You’ll mix your sugar, eggs, vanilla, mayo, and oil in one bowl and your dry ingredients in another.

The coffee is the key to really emphasizing that chocolate flavor.

The best way to integrate the coffee into your batter is to do it in three separate pours. Add about 1/3 of your dry mixture into your wet mixture, combine, and then add 1/3 of your coffee.

Repeat this process two more times until all of your dry ingredients and coffee is integrated into your wet ingredients.

This chocolate cake is amazing on its own, but I promised you luxurious layers!

Pour even amounts of batter into two lined and greased 11-inch round cake pans.

Scoop out a heaping tablespoon of that in-cake cookie dough and plop it right into your cake batter, leaving an inch in between each glob. You should end up with about 6 globs of cookie dough in each layer of cake.

The cookie dough is a little bit denser than the cake batter, so while it’s in the oven, it will spread and sink to the bottom to form a lower layer of cookie beneath your cake.

Green tip: Make sure your chocolate is sustainably sourced. Look for Fair Trade, Rainforest Alliance, or UTZ certifications as opposed to self-proclaimed sustainability labels that sometimes falsely advertise “sustainably sourced”.

The Sourcream Frosting

Okay, I’m going to say something a little controversial. I am not a big fan of buttercream. I know it’s a common go-to in cakes and cupcakes, but it’s just so sweet and has a really oily mouthfeel.

So deciding what to frost this Best Ever Chocolate Cookie Dough Cake with was a decision I did not take lightly (it’s got a big name to live up to).

After testing and tasting the richness of this cake, I knew it needed an element that was a little less sweet. The chocolatey cake and buttery cookie dough were screaming for a little bit of tartness, and so I landed on sour cream.

And the result is out of this world! Just when you thought it couldn’t get any better than chocolate cake and cookies, this frosting steps the whole thing up a notch (or 2 or 3). It brings a cheesecake-like taste into the mix. Are you drooling yet?

Once you’ve combined all your ingredients, you’ll end up with a sweet and tangy, beautifully textured frosting. When your cake is completely cooled, spread an even layer of the frosting on top of the bottom layer of cake.

Evenly distribute half of your raw cookie dough balls on top, and then add extra frosting in between each cake ball to create a roughly even surface for the top layer of cake to rest on.

Drop your top layer of cake on and evenly coat the top and sides of the whole cake in your sour cream frosting. Put the whole cake in the fridge to set and start working on your ganache.

The Chocolate Ganache

And now for the encore! Because after a layer of cookie, then cake, then frosting, then raw cookie dough, then more cookie, more cake, and more frosting, you have to have a layer of ganache, right?

The ganache really drives home that rich chocolatey flavor and adds some moisture to your bite in this Chocolate Cookie Dough Cake.

Heat your heavy cream over a double boiler until it starts to simmer. Remove it from the heat, and stir in your chocolate chips until they are completely melted and your ganache is smooth. Stick her in the fridge for 45 minutes or so, until the ganache is nice and cold.

Use a hand or stand mixer to whip your ganache up into a mousse-like texture. It should be super light and airy.

Use a spatula to spread an even layer of ganache over the top and sides of your cake until it is completely covered. Put any extra ganache into a piping bag for decoration.

Add your cake topper cookie dough balls and pipe chocolate ganache around them for a beautiful and downright delicious finish!

Why You Should Make This Chocolate Cookie Dough with Tangy Frosting



  • It’s all your favorite things rolled into one. Can’t decide between cookies, cheesecake, and a chocolate cake? Can’t blame you. But no worries, this cake’s got it all.
  • It’s decadent. The chocolate flavor is amped up by the coffee and espresso powder, giving you that chocolatey deliciousness in every single bite.
  • The textures! Chewy cookie, moist cake, creamy frosting, and fluffy ganache.
  • It’s a show stopper. The layers are beyond gorgeous, and what’s a better cake topper than globs of cookie dough?

If you’re a cookie junkie like me, check out these Cookie Dough Ice Cream Cups. And if it’s the chocolate that drew you to this Chocolate Cookie Dough Cake recipe, check out this Dark Chocolate Oreo Pie and Boozy Chocolate Mousse.

Chocolate Cookie Dough Cake with Tangy Frosting

5 from 1 vote
Recipe by Marley Goldin Course: DessertCuisine: American
Yield

1

cake
Prep time

45

minutes
Cooking time

35

minutes
Total time

1

hour 

20

minutes

This Chocolate Cookie Dough Cake boasts two layers of moist chocolate cake with globs of chocolate chip cookie baked inside, frosted with slightly tart sour cream frosting, and finished with chocolate ganache and raw cookie dough bites.

Ingredients


  • Cookie Dough Filling and Topping
  • 2 cups all-purpose flour, treated

  • 2 sticks butter, softened

  • 1 cup granulated sugar

  • 1 cup brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon salt

  • 1 tablespoons milk

  • 1 large egg

  • 1 cup mini semi-sweet chocolate chips


  • Chocolate Cake Batter
  • 2 cups all-purpose flour

  • 1/2 cup cocoa powder

  • 1 tablespoon espresso powder

  • 2 & 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 & 1/2 cups granulated sugar

  • 3 large eggs

  • 2 tablespoons vanilla extract

  • 1/2 cup mayonnaise

  • 1/2 cup coconut oil

  • 1 cup brewed coffee, cold


  • Sour Cream Frosting
  • 1 stick butter, softened

  • 1 cup sour cream, room temperature

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 2 cups powdered sugar


  • Chocolate Ganache
  • 1 cup heavy whipping cream

  • 1 cup dark chocolate chips

Directions


  • Cookie Dough
  • Heat treat your flour by heating it in the oven on a baking sheet for 5 minutes at 350 degrees Fahrenheit.
  • Beat your butter with both sugars. Add vanilla, salt, and treated flour.
  • Divide your cookie dough roughly in half and place in two separate bowls.
  • Add 1 tablespoon milk and check the consistency. It should be easy to roll. Add more milk if needed. Now add 1/2 cup of mini chocolate chips to one bowl and mix.

    This will be the raw cookie dough you use to decorate the top and in between the two cake layers.

    Use your hands to shape the dough into balls, roughly 1 inch in diameter. Store in the refrigerator until you are ready to assemble your cake.
  • The other half of your cookie dough will be used inside the cake. Add an egg and the remaining mini chocolate chips to this batter. Mix well.

    Set aside until you are ready to add it to your cake batter.

  • Cake Batter
  • Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt and set aside.
  • In a separate bowl, beat together sugar, eggs, and vanilla extract until combined. Add mayonnaise and oil and mix until integrated.
  • Alternate between adding the dry mixture and the coffee to the wet mixture, a little bit at a time, stirring in between. I usually add it in three separate pours.
  • Grease 2 11-inch cake pans. Pour half of your batter in one and the rest in the other.
  • 1 heaping tablespoon at a time, add globs of the in-cake cookie dough to the cake batter. Try to spread them out as evenly as possible. adding cookie dough to chocolate cake batter
  • Bake at 350 degrees for 35-45 minutes, until a toothpick comes out clean.

  • Sourcream Frosting
  • With hand or stand mixer, whip the sour cream and butter together.
  • Add remaining ingredients with mixer on high until fully integrated. Check the consistency- it should be nice and thick. Add more powdered sugar if it’s too loose.

    If there are lumps, it just means your butter or sour cream is too cold. Wait for them to get to room temperature and try whipping again.
  • Once cake is completely cooled, spread an even layer of frosting on the bottom layer of the cake.

    Add balls of cookie dough on top, then fill the space in between with more frosting.
  • Lay the second layer of cake on top and use the remaining frosting to coat the cake in a smooth, even layer. Place in the refrigerator to set.

  • Chocolate Ganache
  • Heat heavy cream over double boiler until it just begins to simmer. Remove from heat and add chocolate chips.
  • Stir until chocolate chips have melted and you have a smooth texture.
  • Cool completely in the refrigerator for at least 45 minutes. Once your mixture is cold, use a hand or stand mixer to whip into a mousse-y texture.

    Your ganache should be light and airy.
  • Spread an even layer of ganache over your tangy buttercream until the whole cake is covered.
  • Transfer the remaining ganache into a piping bag.
  • Top the cake with your edible cookie dough balls and pipe more ganache on top and around the edges to decorate.

    Serve immediately or store in the refrigerator for up to 4 days.

pro Tips

  • Stay organized! There’s a lot going on in this cake, and individually, each component is very accessible! Taking things one at a time makes the whole process easier.
  • Brew your coffee ahead of time so it can cool and take your butter out of the fridge so it can soften.

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4 thoughts on “Best Ever Chocolate Cookie Dough Cake with Sour Cream Frosting”

  1. Can I substitute the mayo with anything else? Also, any way to use 9 in pans or would that just be too thick? Thanks!

    1. Hi Heather!

      Yes, you absolutely can sub out the mayo. It’s there to add moisture to your cake, but greek yogurt or even applesauce should have a similar effect. And yes, you can absolutely use a 9-inch cake pan-I’ve actually done so myself and it worked out great! I landed on the 11-inch because I like the cake:cookie ratio better that way, but it’s still out of this world in a 9-inch pan. Just add a couple more minutes to your baking time, and check that a toothpick comes out clean to ensure it’s baked all the way through. I also highly recommend lining your cake pans, the cookie dough tends to sink to the bottom and can get stuck, even if you spray!

      Enjoy!

      Marley

  2. If I don’t have coconut oil, what can be substituted? If anything. Or will it mess up the cake if not used?

    1. Hi Victoria!

      You can absolutely use Vegetable Oil with the same results! Let me know if you have any other questions!

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