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There’s something utterly magical about a cake that combines the nostalgic sweetness of cookie dough with the elegance of soft, fluffy vanilla cake. Summer Chocolate Chip Cookie Dough Layer Cake is exactly that kind of showstopper—layered with buttery sponge, filled with edible cookie dough, and frosted with a dreamy, dough-infused buttercream. It’s a celebration in every slice, a fusion of classic desserts that brings childhood favorites into a bold, seasonal centerpiece.
This cake is perfect for summer parties, birthdays, and any event where indulgence is not only accepted but expected. Whether you’re serving it at a barbecue, picnic, or simply surprising your family on a Sunday afternoon, this dessert is guaranteed to win hearts.
A Sweet Story: Where Cookie Dough Meets Cake
The idea of combining cookie dough and cake may seem like a modern invention, but it actually builds on long-standing traditions in both home baking and professional patisserie. Cookie dough has always been an irresistible part of the baking process—so much so that edible versions were created just to be enjoyed safely without baking.
Layer cakes, on the other hand, have symbolized celebration for centuries. By fusing these two beloved elements, bakers have created a dessert that appeals to both the inner child and the sophisticated sweet tooth. The Summer Chocolate Chip Cookie Dough Layer Cake takes it one step further by using edible cookie dough in multiple ways: as a filling, frosting, and decorative topping.
It’s a concept similar in indulgence to the Best Raspberry Chocolate Chip Cookies or the over-the-top Brooklyn Blackout Cake, but with a lighter, seasonal twist perfect for sunny days.
Ingredients You’ll Need
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)
Optional Additions
- Espresso powder – 1 tsp (deepens chocolate flavor)
- Melted chocolate – For drizzle
- Crushed cookies – For topping
- Whipped cream – For a light finish
- Fresh berries – For color and seasonal freshness
Why This Cake Is a Must-Bake
This cake isn’t just beautiful it’s a balance of flavor, texture, and sheer joy. You get the softness of vanilla sponge, the dense sweetness of cookie dough, and the creamy mouthfeel of whipped frosting. It’s a delightful dessert with layers of surprise in every bite.
What makes it ideal for summer? The option to top it with whipped cream and berries adds a fresh, seasonal element, balancing out the richness. And much like Easy Gluten-Free Pumpkin Cupcakes, it’s customizable and inclusive easy to adapt for gluten-free or nut-free versions.
Step-by-Step Preparation
Step 1: Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Alternate adding the dry ingredients and milk, starting and ending with the dry mix.
- Divide the batter evenly into prepared pans.
- Bake for 22–25 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
Step 2: Prepare the Edible Cookie Dough
Start by heat-treating the flour to make it safe for raw consumption.
- Microwave the flour in a microwave-safe bowl for 1–2 minutes, stirring every 30 seconds.
- In a separate bowl, cream the butter with brown and granulated sugar.
- Add vanilla and milk, mixing until smooth.
- Mix in the cooled, heat-treated flour and a pinch of salt.
- Fold in the mini chocolate chips.
- Shape into small discs or balls and chill slightly.
Step 3: Make the Cookie Dough Frosting
- Beat softened butter and brown sugar until creamy and smooth.
- Gradually add powdered sugar and heat-treated flour.
- Mix in vanilla extract and 2–3 tablespoons milk until desired consistency is reached.
- Stir in mini chocolate chips for added texture.
Step 4: Assemble the Cake
- Place one cake layer on a cake board or serving plate.
- Spread a layer of cookie dough frosting evenly.
- Press cookie dough discs gently into the frosting layer.
- Repeat with the second cake layer.
- Add the final cake layer on top.
- Frost the entire cake with the remaining cookie dough frosting.
- Decorate with cookie dough bites, a drizzle of melted chocolate, crushed cookies, or fresh berries.
Nutritional Information (Per Slice – Approximate)
- Calories: 580
- Total Fat: 34g
- Saturated Fat: 20g
- Cholesterol: 120mg
- Carbohydrates: 64g
- Sugar: 45g
- Protein: 6g
- Sodium: 210mg
This cake is rich and decadent, much like a slice of the Best Fudgy Chewy Brookies. It’s not meant to be lightit’s meant to be memorable.
Frequently Asked Questions
Can I make the cake layers in advance?
Yes, bake the layers up to two days ahead. Wrap them tightly and store at room temperature or refrigerate.
Is heat-treating flour really necessary?
Absolutely. Raw flour can harbor bacteria. Heat-treating ensures it’s safe for consumption in both dough and frosting.
Can I freeze this cake?
Yes. Freeze slices individually or the whole cake (wrapped tightly) for up to 1 month. Thaw in the fridge before serving.
What’s the best way to slice this cake?
Use a long, sharp knife dipped in warm water and wiped dry between slices for clean, bakery-style cuts.
Can I make it gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend in both the cake and cookie dough recipes. Check out this Ultimate Gluten-Free Cookies Recipe for inspiration.
Conclusion
The Summer Chocolate Chip Cookie Dough Layer Cake is everything you want in a celebratory dessert: fun, flavorful, and deeply satisfying. With layers of vanilla cake, edible cookie dough, and luscious frosting, it’s sure to be the centerpiece of any summer gathering.
Looking for other seasonal treats? Don’t miss the Best Pistachio Mango Ice Cream Recipe or try your hand at Oreo Ice Cream Sundae with Chocolate. Pair your cake with a scoop and you’ve got a dreamy dessert duo.
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