Chocolate Chip Cookie Dough Layer Cake 🍪🍫🎂

Ingredients:

For the Cake:

• All-purpose flour – 3 cups (375 g)
• Baking powder – 2½ teaspoons (12 g)
• Salt – ½ teaspoon (3 g)
• Unsalted butter (soft) – 1 cup (226 g)
• Granulated sugar – 1½ cups (300 g)
• Brown sugar – ½ cup (110 g)
• Eggs – 4 large
• Milk – 1¼ cups (300 ml)
• Vanilla extract – 2 teaspoons (10 ml)
• Mini chocolate chips – 1½ cups (270 g)

For the Edible Cookie Dough Filling:

• All-purpose flour (heat-treated) – 1 cup (125 g)
• Unsalted butter (soft) – ½ cup (113 g)
• Brown sugar – ½ cup (110 g)
• Milk – 3 tablespoons (45 ml)
• Vanilla extract – 1 teaspoon (5 ml)
• Mini chocolate chips – ½ cup (90 g)

For the Cookie Buttercream Frosting:

• Unsalted butter (soft) – 1½ cups (340 g)
• Powdered sugar – 5 cups (600 g)
• Vanilla extract – 2 teaspoons (10 ml)
• Milk or cream – 4–6 tablespoons (60–90 ml)
• Mini chocolate chips – ½ cup (90 g)

For the Chocolate Drip:

• Dark chocolate – 120 g
• Whipping cream – ½ cup (120 ml)

Instructions:

1. Preheat and Prepare Pans:
   • Preheat the oven to 170°C (340°F).
   • Grease three round cake pans and line the bottoms with parchment paper.
2. Prepare the Dry Ingredients:
   • Whisk together the all-purpose flour, baking powder, and salt in a bowl. Set aside.
3. Make the Cake Batter:
   • In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
   • Gradually add the dry ingredients alternately with the milk. Mix gently until the batter is smooth.
   • Fold in the mini chocolate chips.
4. Bake the Cake:
   • Divide the batter evenly between the three prepared cake pans.
   • Bake for 25–30 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool completely in the pans before removing.
5. Make the Edible Cookie Dough Filling:
   • In a bowl, beat the softened butter and brown sugar until creamy.
   • Add the milk and vanilla extract, then mix in the heat-treated flour until smooth.
   • Fold in the mini chocolate chips and set aside.
6. Make the Cookie Buttercream Frosting:
   • Beat the softened butter in a bowl until pale and fluffy.
   • Gradually add powdered sugar, then mix in the vanilla extract and milk until the frosting is smooth and spreadable.
   • Fold in mini chocolate chips for extra texture.
7. Assemble the Cake:
   • Level the cake layers if needed.
   • Place one cake layer on a plate, then spread a layer of buttercream on top. Add small spoonfuls of cookie dough on top of the buttercream.
   • Repeat with the second layer, then place the final cake layer on top.
   • Frost the top and sides of the cake smoothly with the cookie buttercream.
8. Make the Chocolate Drip:
   • Heat the whipping cream in a saucepan until hot (but not boiling).
   • Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes.
   • Stir until smooth, then let it cool slightly before drizzling it over the top of the cake for the drip effect.
9. Decorate the Cake:
   • Decorate the cake with piped buttercream, mini cookies, and extra chocolate chips if desired.
   • Let the cake set slightly before slicing.

Enjoy Your Delicious Chocolate Chip Cookie Dough Layer Cake! 🍪🎂🍫

This cake is a decadent treat, packed with chocolatey goodness and cookie dough flavor, perfect for any special occasion or sweet craving!