SUMMER CHOCOLATE CHIP COOKIE DOUGH CAKE
Summer is the perfect time for a delicious dessert that brings joy to everyone. The Summer Chocolate Chip Cookie Dough Cake is a delightful treat that combines the classic flavors of chocolate chip cookies with soft, fluffy cake. It’s a fun dessert to make and even better to share with family and friends.
Why Make This Recipe
This cake is a crowd-pleaser, perfect for summer gatherings, birthday parties, or just when you want to satisfy your sweet tooth. The combination of moist vanilla cake, edible cookie dough, and rich chocolate drizzle creates a mouthwatering treat that’s hard to resist. Plus, it’s a great way to enjoy the fun of cookie dough without worrying about raw ingredients!
How to Make Summer Chocolate Chip Cookie Dough Cake
Ingredients:
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 1 cup unsalted butter (room temp)
- 1 3⁄4 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup unsalted butter (for frosting, room temp)
- 1 cup brown sugar
- 1 3⁄4 cups all-purpose flour (heat-treated)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp milk or cream
- 1⁄2 tsp salt (for frosting)
- 1 1⁄2 cups chocolate chips (plus more for topping)
- 1⁄2 cup milk chocolate chips (for chocolate drip)
- 1⁄4 cup heavy cream
- Extra cookie dough scoops (optional for decoration)
- Chocolate chunks and chips (optional for decoration)
- Ganache or melted chocolate drizzle (optional for decoration)
Directions:
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Bake the Vanilla Cake Layers: Preheat your oven to 350°F (175°C). Grease and line three 6-inch round pans with parchment paper. In a bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract. In another bowl, combine flour, baking powder, and salt, then add this mixture alternately with milk to the butter mixture. Divide the batter into the pans and bake for 25–30 minutes. Allow them to cool completely.
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Make Edible Cookie Dough Frosting: Heat-treat the flour by baking it at 350°F for 5 minutes to kill bacteria, then let it cool. In a mixing bowl, beat the butter and brown sugar until creamy. Mix in vanilla, milk, salt, and the cooled flour. Finally, fold in the chocolate chips. If the dough is too soft, chill it slightly.
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Make the Chocolate Drip: In a microwave, heat the chocolate and heavy cream in 20-second intervals, stirring until smooth. Let it cool slightly before using it on the cake.
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Assemble the Cake: Begin by layering the cakes with edible cookie dough frosting in between each layer. Use more frosting to smooth over the sides of the cake, leaving some rustic charm with chocolate chips peeking out. Drizzle the chocolate drip over the top edges. Decorate with cookie dough scoops, extra chocolate chips, and chunks if you like. Chill the assembled cake for 30 minutes before slicing to get clean layers.
How to Serve Summer Chocolate Chip Cookie Dough Cake
Serve this cake chilled or at room temperature. It’s perfect for a summer picnic or as a birthday cake. Just cut a slice and enjoy!
How to Store Summer Chocolate Chip Cookie Dough Cake
You can store this cake in an airtight container in the refrigerator. It will stay fresh for about 3–5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months. Just thaw before serving.
Tips to Make Summer Chocolate Chip Cookie Dough Cake
- Make sure the butter is at room temperature for the best texture in your cake and frosting.
- Always let your flour cool after heat-treating it to avoid melting the butter in your frosting.
- For extra flavor, try adding a pinch of cinnamon to the cake batter.
Variation
You can change things up by adding different types of chocolate chips, like white or dark chocolate. You can also incorporate nuts or even some fruit for a fresh twist!
FAQs
1. Can I use store-bought cookie dough instead of making it?
Yes, you can use store-bought cookie dough if you’re short on time. Just be sure to go for the edible cookie dough if it is on the shelf!
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the fridge. Just frost and decorate it when you’re ready to serve.
3. Is it okay to use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind the texture might be denser than when using all-purpose flour.
