Skip to Content

Cookie Dough Cake

This cookie dough cake is made with tender, chocolate chip-studded cake layers and is filled with delicious layers of edible cookie dough and brown sugar buttercream.

image of a cookie dough cake that's been decorated with edible cookie dough and sprinkles

How to Make This Cookie Dough Layer Cake

To make sure this cookie dough cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier.

If you don’t have all these things on hand, feel free to improvise and work with what you have.

Step 1: Make the Edible Cookie Dough

Make the cookie dough cake filling first. I like to make it a day or two before I make the rest of the cake to break up the work.

One thing to keep in mind about this cookie dough cake filling- it’s important that you use heat treated flour to make the dough so that the cookie dough is safe to eat raw (more on that below).

Once you’ve made the edible cookie dough, line two, 7-inch or 6-inch pans with plastic wrap and shape two cookie disks in each pan.

You can use 8-inch cake pans, but the cookie dough disks will stick out a little bit past the cake layers when you try to assemble the cake. Cake layers contract a bit once they’re baked, and this can make the cake difficult to frost.

Use about 1/3 of the cookie dough to make each disc.

image of edible cookie dough being smoothed out in a lined cake pan to make edible cookie dough discs

Place the cookie dough disks into the fridge to firm up.

Once they’re firm to the touch, you can pull the discs out of the pan and place them back in the fridge to save space in your fridge.

If you don’t want to make discs, you can sprinkle bits of cookie dough between the cake layers.

image of cookie dough discs that have been chilled and are ready to be used as a cake filling

Use the remaining cookie dough to create cookie dough balls in a variety of sizes ranging from 1/4-inch to 1-inch to decorate the top of the cake.

Roll some of the smaller cookie dough balls in sprinkles until they’re fully coated. Place them in an airtight container and set aside.

image of edible cookie dough balls that have been rolled out and placed on a metal tray

If you’re making these in advance, they can be stored in the fridge for up to 2 weeks.

Step 2: Bake the Cookie Dough Cake Layers

Next, we make the cookie dough cake layers following the recipe card at the bottom of this post.

image of mini chocolate chips being added into brown sugar cake layers

Divide the batter evenly between the prepared cake pans and bake for 34-38 minutes or until a toothpick comes out with a few moist crumbs.

image of chocolate chip cake cake batter that's in 8-inch pans and is ready to be baked

Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.

Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.

These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer.

If you’re making these in advance, you can wrap and freeze them at this point.

Step 3: Make the Brown Sugar Buttercream Frosting

While the cake layers bake and cool, make the brown sugar buttercream frosting.

I like to use an American buttercream base to make this frosting because I think it’s the easiest to make and I love eating it. However, it is quite sweet!

image of brown sugar buttercream that's been mixed in a glass kitchen aid bowl

If you want to use a less sweet frosting base, I’d recommend making a batch of my Swiss meringue buttercream or my hybrid buttercream.

This frosting can also be made in advance if needed and kept in the fridge for up to a month.

Step 4: Stack and Fill the Cake Layers

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Spread an even layer of buttercream on top of each cake layer with a large offset spatula.

Place a chilled cookie dough disc on top of the buttercream.

image of a disc of edible cookie dough that's being added to a cookie dough layer cake

Pipe a ring around the edge of the cookie dough disc, then repeat with the next cake layer.

Place the top cake layer upside down to make the cake easier to frost.

image of chocolate chip cake layers being stacked on a cake stand

Step 5: Crumb Coat the Cake

Spread a thin coat of frosting around the cake to fully cover the cake layers.

Smooth the frosting using a large offset spatula or bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

image of a cake being crumb coated with brown sugar buttercream

Step 6: Add the Second Layer of Frosting & Decorate

Then add a second, thicker layer of frosting to the cake.

Smooth the frosting using a large offset spatula or bench scraper.

Don’t worry about getting it perfectly smooth, it’ll be covered up with the next step.

image of a cookie dough cake being frosted with brown sugar buttercream

Place the cake in a large rimmed, baking sheet, then gently press sprinkles and mini chocolate chips into the frosting around the cake.

image of sprinkles and mini chocolate chips being added to the side of a cookie dough cake

Chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Step #7: Add the Chocolate Drips

The last step is to add some chocolate drips around the cake!

Pour the ganache on top of the cake and spread it around with a small offset spatula.

Carefully push the ganache towards the edge of the cake, letting it flow over the edge to create drips.

image of chocolate ganache drips being added to a cake with an offset spatula

Once the drips are in place, chill the cake one final time in the fridge (20 minutes) or freezer (5 minutes). I promise this is the last time!

This helps the ganache set and will prevent the cookie dough balls from sliding off the cake.

Place the cookie dough balls in a ring around the top of the cake, then enjoy!

image of a cookie dough cake that's been decorated with edible cookie dough and sprinkles

If you’re making this cake in advance, it can sit at room temperature for up to a day or be stored in the fridge for up to a week.

Substitutions and Swaps – Chocolate Chip Cake Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

  • All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
  • Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the cake layers.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
  • Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use fresh egg whites or 4 whole, large eggs. If you have an egg allergy you can use flaxseed eggs or an egg replacer.
  • Sour Cream – You can also use full fat yogurt, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
  • Mini Chocolate Chips – I find that mini chocolate chips bake up best in these cake layers. If you can’t find any, chop up regular sized chocolate chips to make smaller pieces.
image of a slice of cookie dough cake that's on a plate and has been cut into to show how tender the cake layers are and how delicious the cookie dough cake filling is

Substitutions and Swaps – Buttercream Frosting

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
  • Light Brown Sugar – I prefer this frosting recipe with light brown sugar, but you can also use dark brown sugar if needed. Make sure it’s a fresh, soft bag of brown sugar to prevent any hard lumps of brown sugar in the buttercream.
  • Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

How Do I Heat Treat or Pasteurize My Flour?

There are two easy ways to heat treat the flour for this recipe. I usually use my microwave, but you can also use an oven to pasteurize the flour.

MICROWAVE INSTRUCTIONS: Pour the flour in a large, heat-proof bowl. Heat it in 30-second intervals until the temperature of the flour reaches 160 F / 71 C.

Mix the flour around with a spoon between intervals to make sure it heats evenly.

The time it takes to reach this temperature can vary a lot based on the size and age of your microwave. Mine takes 4 intervals (total of 2 minutes).

Let the flour cool to room temperature (takes about 30 minutes) then use however you like!

image of flour being heat treated and tested with a thermometer

OVEN INSTRUCTIONS: Preheat your oven at 300 F / 150 C. Line a large, rimmed baking sheet with parchment paper. Spread the flour out evenly on the prepared pan.

Bake the flour in 2-minute intervals and pull the pan out of the oven to check its temperature between each interval.

Mix the flour around with a spoon or rubber spatula each time you check the temperature to help it heat evenly.

Check the temperature of the flour in a few different spots to make sure the entire batch is properly heated. Some ovens have hot spots, and this can cause the flour to heat unevenly.

Repeat this process until the temperature of the flour reaches 160 F / 71 C.

When it reaches this stage, carefully lift the sheet of parchment paper, and funnel the flour into a separate bowl to let it cool to room temperature. This usually takes about 30 minutes.

Making This Cookie Dough Cake in Different Sizes

I used 8″ cake pans to make this cake, but this recipe can be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!

You can make four 7- or 6-inch cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 35-40 minutes or until a toothpick comes out with a few moist crumbs.

image of a cookie dough cake from overhead, decorated with chocolate ganache and a ring of edible cookie dough balls

One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly. It should end up being about 2 inches tall.

If you want to make cupcakes, I highly recommend using my vanilla cupcake recipe as a base and adding in 1/3 cup of flour-dusted mini chocolate chips. One batch makes 12 moist, vanilla cupcakes, which can be filled with edible cookie dough.

I’d recommend making 1/4 batch of buttercream to frost a dozen cupcakes.

Tips for Making the Best Cookie Dough Cake

  • Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale.
  • Make sure any cold ingredients are at room temperature. It helps them mix together better.
  • Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
  • You can also use regular chocolate chips, chocolate wafers, or even a chopped-up chocolate bar to make the chocolate ganache.
  • Use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in both the frosting and the ganache. Milk cannot be used in place of the cream.
image of a cookie dough cake that's been decorated with edible cookie dough and sprinkles

Making This Cookie Dough Cake in Advance and Storage Tips

Make these cake layers in advance and freeze themIt breaks the process up and makes it more approachable.

You can also make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Make this ganache drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.

To use chilled ganache, heat the bottle or bowl in the microwave for 10 second intervals until it reaches the right consistency. Use leftover ganache to top cupcakes, cookies, or even ice cream!

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

image of a cookie dough cake that's been decorated with edible cookie dough and sprinkles

Let Me Know What You Think!

If you make this cookie dough cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.

Other Recipes You Might Like:

Yield: 24

Cookie Dough Cake

image of a cookie dough cake that's been decorated with edible cookie dough and sprinkles

This cookie dough cake is made with tender, chocolate chip-studded cake layers and is filled with delicious layers of edible cookie dough and brown sugar buttercream.

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 45 minutes
Total Time 1 hour 50 minutes

Ingredients

Edible Cookie Dough Cake Filling

  • 1 1/2 cups unsalted butter, room temperature (339g)
  • 2 1/4 cups packed light brown sugar (454g or 1 lb. box)
  • 2 Tbsp heavy whipping cream (30g)
  • 1 Tbsp vanilla extract (12g)
  • 1 tsp fine salt (6g)
  • 2 1/4 cup heat-treated all-purpose flour (280g)
  • 1 cup mini chocolate chips (175g)
  • 1/2 cup mini white chocolate chips (85g)
  • 1/2 cup rainbow sprinkles (90g)

Chocolate Chip Cake Recipe

  • 3 cups all-purpose flour (375g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (5g)
  • 1 cup unsalted butter, room temperature (226g or 2 sticks)
  • 1 cup egg whites or about 7 egg whites, room temperature (235g)
  • 1 1/2 cups sour cream, room temperature (360g)
  • 2 Tbsp vegetable oil (28g)
  • 1 tsp vanilla extract (9g)
  • 3/4 cup mini chocolate chips, tossed in flour (140g)

Brown Sugar Buttercream Frosting

  • 2 cups unsalted butter, room temperature (454g)
  • 1 cup packed, light brown sugar (200g)
  • 1 Tbsp vanilla extract (12g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (904g or a 2 lb. bag)
  • 1/4 cup heavy cream or whipping cream (60g)

Chocolate Drip Recipe

  • 1/2 cup heavy cream (80g)
  • 1/3 cup semi-sweet chocolate (60g)

Additional Decorations

  • 2 cups rainbow sprinkles (350g)
  • 1 cup mini chocolate chips (185g)

Recommend Tools and Equipment

Instructions

Cookie Dough Cake Filling

  1. Make the cookie dough cake filling first. I like to make it a day or two before I make the rest of the cake to break up the work.
  2. Cream together 1 1/2 cups unsalted butter and 2 1/4 cups light brown sugar in a large bowl with a hand mixer or stand mixer and paddle attachment. Mix on a medium-high speed for 1 minute. The mixture should become a bit lighter in color as air is incorporated into the mixture.
  3. Add in 2 Tbsp heavy cream, 1 Tbsp vanilla extract, and 1 tsp salt. Mix on a low speed until combined.
  4. Mix in 2 1/4 cups of heat treated flour on a medium-low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
  5. Pour in 1 cup mini chocolate chips, 1/2 cup mini white chocolate chips, and 1/2 cup rainbow sprinkles. Mix on a low speed until the mix-ins are evenly distributed throughout the dough.
  6. Line two, 7-inch or 6-inch pans with plastic wrap and shape two cookie disks in each pan. You can use 8-inch cake pans, but cookie dough disks will stick out a little bit past the cake layers when you try to assemble the cake. Cake layers contract a bit once they're baked, and this can make the cake difficult to frost.
  7. Use about 1/3 of the cookie dough to make each disc. Place the cookie dough disks into the fridge to firm up. Once they're firm to the touch, you can pull the discs out of the pan and place them back in the fridge to save space in your fridge. If you don't want to make discs, you can sprinkle bits of cookie dough between the cake layers.
  8. Use the remaining cookie dough to create cookie dough balls in a variety of sizes ranging from 1/4-inch to 1-inch to decorate the top of the cake. Roll some of the smaller cookie dough balls in sprinkles until they're fully coated. Place them in an airtight container and set aside. If you're making these in advance, they can be stored in the fridge for up to 2 weeks.

Cookie Dough Cake Layers

  1. Next, make the cookie dough cake layers. Preheat the oven to 350°F/175°C. Line 3, 8-inch cake pans with parchment rounds and grease with non-stick cooking spray. You can also use this recipe to make 4, 6-inch cake layers but the bake time will be a few minutes longer. If you don't have enough cake pans, the batter can sit at room temperature for a few hours. Bake as many layers as you can at a time.
  2. Mix 3 cups all purpose flour, 3 cups granulated sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
  3. Mix 1 cup of room temperature, unsalted butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
  4. Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups of sour cream on a low speed.
  5. Add in 2 Tbsp of vegetable oil and 1 tsp of vanilla extract and mix at a low speed until fully incorporated.
  6. Scrape down the sides and bottom of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
  7. Fold 3/4 cup of flour-dusted mini chocolate chips into the cake batter.
  8. Divide batter evenly between the prepared cake pans. Bake for 34-38 minutes or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  9. Place the cake pans into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans, and remove the layers from the pans.
  10. These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.

Brown Sugar Buttercream Frosting

  1. While the cake layers bake and cool, make the brown sugar buttercream frosting. Make sure that you use a fresh, soft bag of brown sugar to prevent any hard lumps of brown sugar in the buttercream.
  2. Add 2 cups of unsalted butter, 1 cup of brown sugar, 1 Tbsp vanilla extract, and 1/2 tsp salt into a large bowl or the bowl of a stand mixer. Beat on a medium-high speed for 2 minutes with a stand mixer and paddle attachment or hand mixer. Then let the mixture sit for about 5 minutes to give the brown sugar time to dissolve.
  3. Gradually mix in 7 cups of powdered sugar and 1/4 cup of heavy cream on a low speed.
  4. Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  5. Place the buttercream in a large plastic piping bag and seal the top with a rubber band. Cut a 1-inch opening at the base of the bag, then set aside.

Assembling This Cookie Dough Cake

  1. Stack and frost the cake layers on a greaseproof cake board or a flat plate using a dab of frosting to help stick the first cake layer to the board.
  2. Spread a layer of frosting on top of each cake layer, then add a cookie dough disc on top of the frosting. Pipe a ring of frosting around the edge of the cookie dough disc, then repeat with the next cake layer. Place the top cake layer upside down to make the cake easier to frost.
  3. Cover the cake in a thin coat of frosting that fully covers the cake layers. Smooth the frosting using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  4. Cover the chilled cake with a second, thicker layer of buttercream. Smooth using a bench scraper and offset spatula. Don't worry about getting it perfectly smooth, it'll be covered up with the next step.
  5. Place the cake in a large, rimmed baking sheet, then gently press sprinkles and mini chocolate chips into the frosting around the cake. Chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Chocolate Ganache Drips

  1. While the cake chills, make the chocolate ganache.
  2. Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it's just beginning to bubble. Gently pour 1/2 cup of semi-sweet chocolate chips into the heavy cream, making sure they are fully covered with cream. Let the mixture sit for 1 minute.
  3. Stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream. The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.

Decorating This Cookie Dough Cake

  1. Let the chocolate ganache sit for about 5 minutes, then pour it on top of the cake and spread it around with a small offset spatula. Carefully push the ganache towards the edge of the cake and let it run over to create the drips. You can also use a squirt bottle or spoon to add on the drips.
  2. Once you're happy with the drips, chill the cake one final time in the fridge (20 minutes) or freezer (5 minutes). I promise this is the last time!! This helps the ganache set and will prevent the cookie dough balls from sliding off the cake.
  3. Place the cookie dough balls in a ring around the top of the cake, then enjoy! If you're making this cake in advance, it can sit at room temperature for up to a day or be stored in the fridge for up to a week.

Notes

If you need to make any substitutions or swaps in this recipe, please check out my section on ingredient substitutions above.

Making Sure This Edible Cookie Dough is Safe to Eat Raw

To make sure this edible cookie dough is safe to consume raw, I highly recommend pasteurizing or heat treating the flour in this recipe by microwaving it or heating it in the oven.

MICROWAVE INSTRUCTIONS: Pour the flour in a large, heat-proof bowl. Heat it in 30-second intervals until the temperature of the flour reaches 160 F / 71 C.

Mix the flour around with a spoon between intervals to make sure it heats evenly. The time it takes to reach this temperature can vary a lot based on the size and age of your microwave. Mine takes 4 intervals (total of 2 minutes). Let the flour cool to room temperature (takes about 30 minutes) then use however you like!

OVEN INSTRUCTIONS: Preheat your oven at 300 F / 150 C. Line a large, rimmed baking sheet with parchment paper. Spread the flour out evenly on the prepared pan. Bake the flour in 2-minute intervals and pull the pan out of the oven to check its temperature between each interval.

Mix the flour around with a spoon or rubber spatula each time you check the temperature to help it heat evenly. Check the temperature of the flour in a few different spots to make sure the entire batch is properly heated. Some ovens have hot spots, and this can cause the flour to heat unevenly.

Repeat this process until the temperature of the flour reaches 160 F / 71 C. When it reaches this stage, carefully lift the sheet of parchment paper, and funnel the flour into a separate bowl to let it cool to room temperature. This usually takes about 30 minutes.

Tips for Making the Best Cookie Dough Cake

  • Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale.
  • Make sure any cold ingredients are at room temperature. It helps them mix together better.
  • Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.
  • You can also use regular chocolate chips, chocolate wafers, or even a chopped-up chocolate bar to make the chocolate ganache.
  • Use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in both the frosting and the ganache. Milk cannot be used in place of the cream.

Making This Cookie Dough Cake in Advance and Storage Tips

Make these cake layers in advance and freeze themIt breaks the process up and makes it more approachable.

You can also make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Make this ganache drip recipe ahead of time or save leftovers! Once it's made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.

To use chilled ganache, heat the bottle or bowl in the microwave for 10 second intervals until it reaches the right consistency. Use leftover ganache to top cupcakes, cookies, or even ice cream!

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 1038Total Fat 57gSaturated Fat 31gTrans Fat 0gUnsaturated Fat 23gCholesterol 118mgSodium 375mgCarbohydrates 132gFiber 2gSugar 109gProtein 7g

TP, RN

Monday 30th of January 2023

hi...I'm making this cake this week but it seems super sweet. will your hybrid not too sweet buttercream frosting work for this recipe? if so does it need to be doubled.

Patty

Sunday 29th of January 2023

Can this be adapted to make cupcakes? If so what would you recommend?

Patty

Sunday 29th of January 2023

Can you use this recipe to make cupcakes, if so what adjustments would you recommend?

Chelsweets

Sunday 29th of January 2023

Hi Patty,

If you want to make cookie dough cupcakes, I highly recommend using my vanilla cupcake recipe as a base and adding in 1/3 cup of flour-dusted mini chocolate chips. One batch makes 12 moist, vanilla cupcakes, which can be filled with edible cookie dough. I'd recommend making 1/4 batch of the cookie dough recipe from this cake. Hope that helps, happy baking!

Lauren

Wednesday 25th of January 2023

Is your baking temperature and time using a convection oven?

Thanks!

Chelsweets

Sunday 29th of January 2023

Hi Lauren,

Great question! The temp and time listed are using a non-convection oven. Hope that helps, happy baking!

Jill Mongene

Tuesday 10th of January 2023

I cannot wait to make this!! I made one of your other cakes for the holidays. The red velvet oreo cake and i made it gluten free. It was amazing!!

So for this one, I need to make it gluten free as well. Do you think the measurement on flours will be the same?

On the last recipe of yours I made gluten free, I should have reduced the cooking time a little is all.

Any advice I'm welcome to!! Also, I am going to use the recipe to make 3 smaller cakes because my husband and 2 adult daughters all have birthdays in February!

Jill

Chelsweets

Sunday 15th of January 2023

So happy to hear you loved my red velvet oreo cake and that it turned out great GF!!

Swapping in your fav GF flour for the AP flour in this recipe should work too! As always I'd recommend also letting the batter rest for 30 minutes before baking, and giving the batter an extra minute of mixing once it's made to help give the right structure. Other than that you should be good to go! I hope it turns out delicious :) I'd love to hear how it goes! Happy baking!

Skip to Recipe