A super-easy moist, brownie-like cake, filled with edible cookie dough, and then topped with fluffy chocolate frosting! What could be better?
Adapted from King Arthur Flour, this recipe makes a double-layer 9″ cake. If you’d like a triple layer cake, with two filling layers, use 8″ pans, and bake for 23-36 minutes. If you use the 8″ pans, Be sure to use the cookie dough to create 2 filling layers, each with 1/3 the dough, reserving the remainder to decorate, as desired.
Cookie Dough recipe adapted slightly from Kelly Lynn’s Sweets and Treats. You’ll only need half to two-thirds the cookie dough for the filling, but you can use the rest to decorate the top of the cake, if you like. Or save to eat later. It makes a relatively stiff dough, so the cake is best served at room temperature.
Keywords: Cookie dough cake, Chocolate, Cookie dough, chocolate chip cookie dough, edible cookie dough, layer cakes, birthday cake