Summer Chocolate Chip Cookie Dough Layer Cake

📝 Description:

This decadent Summer Chocolate Chip Cookie Dough Layer Cake features moist vanilla cake layers stuffed with edible cookie dough and covered in creamy cookie dough frosting. With bursts of mini chocolate chips in every bite, this no-bake-meets-bakery masterpiece brings the nostalgic flavor of raw cookie dough into a show-stopping summer dessert.

🌍 Origin:

Inspired by American cookie dough obsession and layer cake traditions, this dessert is a fusion of raw indulgence and elegant patisserie — popularized in modern bakeries and birthdays in the U.S.

🧾 Ingredients (Quantities):

For the cake layers (vanilla base):

All-purpose flour – 2 ½ cups (315g)
Baking powder – 2 ½ tsp
Salt – ½ tsp
Unsalted butter (softened) – ¾ cup (170g)
Granulated sugar – 1 ½ cups (300g)
Eggs – 4 large
Whole milk – 1 cup (240ml)
Vanilla extract – 1 tbsp

For the edible cookie dough filling:

All-purpose flour (heat-treated) – 1 ¼ cups (160g)
Brown sugar – ½ cup (100g)
Granulated sugar – ¼ cup (50g)
Unsalted butter – ½ cup (113g), softened
Vanilla extract – 1 tsp
Milk – 2–3 tbsp
Mini chocolate chips – ½ cup (90g)
Salt – a pinch

For the cookie dough frosting:

Unsalted butter – 1 cup (226g), softened
Brown sugar – ½ cup (100g)
Powdered sugar – 1 ½ cups (180g)
Heat-treated flour – ¼ cup (30g)
Vanilla extract – 1 tsp
Milk – 2–3 tbsp
Mini chocolate chips – 1/3 cup (optional, for texture)

🧂 Optional Ingredients:

Espresso powder – 1 tsp (to deepen chocolate flavor)
Melted chocolate – for drizzle
Crushed cookies – for decoration
Whipped cream – for light topping
Fresh berries – for summer freshness

👩‍🍳 Instructions:

1. Make the cake layers:

Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round pans.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy (2–3 mins).
Beat in eggs one at a time, then mix in vanilla.
Alternately add dry ingredients and milk, mixing until just combined.
Divide batter into pans and bake for 22–25 minutes or until golden and a toothpick comes out clean. Cool completely.

2. Make edible cookie dough:

Heat-treat flour: Microwave for 1–2 minutes, stirring every 30 sec, to kill bacteria.
Cream butter and sugars. Mix in milk and vanilla.
Add flour and salt, then fold in mini chocolate chips.
Roll into small balls or flatten into discs for layering.

3. Make cookie dough frosting:

Cream butter and brown sugar until smooth.
Add powdered sugar and flour. Mix in vanilla and milk until fluffy.
Stir in mini chips if using.

4. Assemble the cake:

Place first cake layer on a board. Spread frosting, then press cookie dough discs or chunks over.
Add second cake layer and repeat.
Top with final layer and cover entire cake with cookie dough frosting.
Decorate with cookie dough bites, chocolate drizzle, chips, or cookies.

✅ Tips for Success:

Chill your layers before assembling — it helps the frosting and filling stay firm.
Heat-treat flour for safety in edible dough and frosting.
Use room temperature butter for smooth mixing.
Freeze cookie dough bits briefly before placing them between layers for cleaner stacking.
Slice with a warm knife for smooth, bakery-style cuts.