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–+ servings
Cookie Dough Cake

Cookie Dough Cake

Creamy no-churn ice cream cake layered with fudgy chocolate and eggless cookie dough bites. The ultimate make-ahead Cookie Dough Cake for celebrations.
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Prep Time 35 minutes
Cook Time 25 minutes
Setting/Freezing Time 6 hours
Total Time 7 hours
Servings: 10 people
Calories: 572
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons dark cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp pure vanilla extract
  • 1/2 cup boiling water
  • 6 tbsp unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 tsp pure vanilla extract
  • 1 cup heat-treated all-purpose flour *Heat-treated by baking at 350°F (175°C) for 5-7 minutes.
  • 1-2 tsp milk
  • 1/2 cup mini chocolate chips
  • 8 oz cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 2 tbsp milk
  • 2 tsp pure vanilla extract
  • 8 oz Cool Whip, thawed
  • 1/2 cup mini chocolate chips
  • 4-8 oz Cool Whip for frosting
  • q.s. mini chocolate chips for topping
  • q.s. chocolate sauce for drizzling (optional)

Equipment

  • Mixing bowls
  • Hand mixer
  • Rubber spatula
  • Two 8-inch round cake pans
  • Springform pan

Method
 

  1. Preheat oven to 300°F (150°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa, and baking soda.
  3. Add egg, buttermilk, oil, and vanilla. Stir until a thick batter forms.
  4. Carefully stir in boiling water until thin. Pour evenly into pans and bake for 25-30 minutes until set. Cool completely and level the tops.
  5. In a medium bowl, beat softened butter and brown sugar until creamy. Beat in vanilla.
  6. Add heat-treated flour and mix until crumbly, then add milk a teaspoon at a time until the dough holds together. Fold in mini chocolate chips and chill dough until firm.
  7. Beat softened cream cheese and brown sugar until smooth. Fold in milk and vanilla, then gently fold in Cool Whip and chocolate chips.
  8. In a lined springform pan, layer the chocolate cake, half of the filling, and freeze for 30 minutes.
  9. Add the second cake layer, remaining filling, cover, and freeze for at least 6 hours (overnight is best).
  10. Before serving, remove from freezer for 10-15 minutes. Frost with Cool Whip, top with mini chocolate chips, and drizzle with chocolate sauce if desired.

Nutrition

Calories: 572kcalCarbohydrates: 70gProtein: 9gFat: 28gSaturated Fat: 10gCholesterol: 90mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 400IUVitamin C: 1mgCalcium: 100mgIron: 2mg

Notes

For a successful cookie dough, remember to heat-treat the flour. To do this, bake it at 350°F for 5-7 minutes and let it cool completely.
This cake can be prepared in advance and stored in the freezer for up to 2 months.
Ensure cream cheese and butter are at room temperature to prevent lumps in the filling.
For a fun twist, consider adding mix-ins to the filling such as crushed Oreos or candy bars.
Tried this recipe?Let us know how it was!