When You Have a Cookie Dough Obsession...

Ok, I have a total cookie dough obsession. I saw a version of this cake and I knew it was meant to be in my mouth lol! It's the perfect combination of cookie dough, chocolate, and whipped cream. If you love an indulgent cake, THIS IS FOR YOU. 

I wanted to release this recipe just in time for Valentine's day and the weekend. It's a little bit more complicated from my other recipes but it makes a great gift for a Galentine's party or Valentine evening. I'm dying to see what you guys think! In full disclosure, I kept two slices for me and sent the rest off with Adam to share at work. I am 99% if ate this who thing (which I could) I would have dies for cookie dough overload. 

Don't forget, you can always tag us in your recipes #thefuzzybee 

Cookie Dough Cake Recipe- The Fuzzy Bee

INGREDIENTS + DIRECTIONS: 

  • Yield: 10-12 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

You make this recipe in a couple easy stages! You can make them all in one go or take your time over a couple days to make. 

A NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you don't have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

INSTRUCTIONS

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.

 

CHOCOLATE CAKE

  • 1 cup flour
  • 1 cup sugar
  • 1/4 + 1/8 cup dark cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup boiling water

CAKE RECIPE: 

  1. First things first! Make the cake recipe.
  2. Preheat oven to 300 F / 150 C 
  3. Put all dry ingredients in a large bowl and whisk together.
  4. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
  5. Add vanilla to boiling water and add to mixture.
  6. Mix at medium speed until smooth. The cake batter should look pretty thin.
  7. Pour into 2 8-inch pans/ one sheet pan and bake 25-30 minutes or until firm in the middle.
  8. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.

    COOKIE DOUGH

    • 6 tbsp butter
    • 1/2 cup brown sugar
    • 1 tsp vanilla extract
    • 1 cup flour
    • 1-2 tsp milk
    • 1/2 cup mini chocolate chips

    EGGLESS COOKIE DOUGH RECIPE:

    1. While the cake cools, cream the butter and brown sugar with a stand or hand mixer.
    2. Mix in the vanilla extract.
    3. Add the flour and milk and mix thoroughly. The dough should be thick.
    4. Mix in the chocolate chips.
    5. Roll the dough into little balls that are between 1/2 inch / 3 cm.
    6. Place the balls of dough in the freezer to firm up. If they end up a little bit too big, you can always cut them in half before adding them to the ice cream mixture.

      WHIPPED CREAM 

      • 8 oz cream cheese, softened
      • 1/2 cup brown sugar
      • 1/8 cup milk
      • 2 tsp vanilla extract
      • 8 oz of whipped cream (one large container of heavy cream whipped up)
      • 1/2 cup chocolate chips

      WHIPPED CREAM RECIPE:

      Once the cake has cooled and the cookie dough balls are frozen, make the whipped cream mixture for the icing.

      1. Combine cream cheese and sugar together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
      2. Add the milk and vanilla extract and mix until well combined.
      3. Gently fold in the cool whip and chocolate chips.
      4. Add about 3/4 of the cookie dough balls and stir together.

        ADD IT ALL TOGETHER (INSERT HAPPY DANCE!)

        1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. TOP TIP: You can take some butter and rub the cake pan so that the paper sticks to it!
        2. Put the first cake layer in the bottom of your pan. Don't worry if the cake isn't filling the pan. Using your fingers just smush and break up the cake to fit the cake pan, making sure it's even. 
        3. Top with half of the whipped cream mixture.
        4. Add second cake to the pan. Again, smushing it until it fits if needed!
        5. Top with remaining whipped cream.
        6. Cover the cake and let it freeze for 6-8 hours or overnight.
        7. When frozen, remove from springform pan and remove parchment paper from sides.
        8. Ice cake with additional whipped cream, then decorate with additional mini chocolate chips, remaining cookie dough and chocolate sauce, if desired.
        9. I like to leave my cakes a bit naked on the sides but feel free to frost em up if desired! 

           

          Tags: BAKING

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          WHY HELLO THERE. 

          My name is Marisa and I am the illustrator, owner, and DIY Queen. Our mission at The Fuzzy Bee is to celebrate the everyday with fun, laughter, and yes, some SASS! 

          We strive to do this by creating proucts and content you LOVE! Or at least we hope you do! We're so excited to have you here at Fuzzy Bee HQ to hang out with us! Whoop Whoop!