Spread a thin coat of frosting around the cake to fully cover the cake layers. Place the top cake layer upside down to make the cake easier to frost. Pipe a ring around the edge of the cookie dough disc, then repeat with the next cake layer. Place a chilled cookie dough disc on top of the buttercream.

Spread an even layer of buttercream on top of each cake layer with a large offset spatula. Use a dab of buttercream to help stick the first cake layer to the board.

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. This frosting can also be made in advance if needed and kept in the fridge for up to a month. 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. 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. While the cake layers bake and cool, make the brown sugar buttercream frosting. Step 3: Make the Brown Sugar Buttercream Frosting If you’re making these in advance, you can wrap and freeze them at this point. 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. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Next, we make the cookie dough cake layers following the recipe card at the bottom of this post.ĭivide 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. Step 2: Bake the Cookie Dough Cake Layers If you’re making these in advance, they can be stored in the fridge for up to 2 weeks. Place them in an airtight container and set aside. Roll some of the smaller cookie dough balls in sprinkles until they’re fully coated. 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. If you don’t want to make discs, you can sprinkle bits of cookie dough between the cake layers. 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. Place the cookie dough disks into the fridge to firm up. Use about 1/3 of the cookie dough to make each disc. Cake layers contract a bit once they’re baked, and this can make the cake difficult to frost. 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. 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. 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). I like to make it a day or two before I make the rest of the cake to break up the work. Make the cookie dough cake filling first.

Cookie cake recipe