Imagine taking the best part of baking—licking the cookie dough off the spoon—and turning it into an entire cake. That’s what this is. No compromises.
No regrets. Just layers of buttery, eggless cookie dough, fluffy cake, and melty chocolate chips. If your sweet tooth had a bucket list, this would be at the top.
Why choose between cake and cookies when you can have both? Let’s get to it.
Why This Recipe Works
This isn’t just cake. It’s a cookie dough-loaded masterpiece that skips the raw egg worry and doubles down on flavor.
The cake base stays moist, the cookie dough layer is rich and creamy, and the chocolate chips? They’re everywhere. It’s like a party in your mouth, and everyone’s invited.
The magic? Eggless cookie dough.
Safe to eat, dangerously addictive. The cake itself is soft but sturdy enough to hold the dough layer without collapsing. And the chocolate chips?
They’re not just sprinkled—they’re folded, layered, and melted into every bite. This recipe is the definition of over-the-top in the best way.
Ingredients You’ll Need
Gather these—trust us, you don’t want to run out mid-bake.
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- ¾ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
For the Cookie Dough Layer:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 ½ cups mini chocolate chips
For the Topping:
- ½ cup chocolate chips, melted
- Extra mini chocolate chips for sprinkling
Step-by-Step Instructions
Follow these steps, and you’ll be a dessert legend.
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
Line them with parchment paper because nobody likes a stuck cake.
- Make the cake batter: Cream butter and sugar until fluffy. Add eggs, vanilla, and milk. Mix dry ingredients separately, then combine.
Fold in ½ cup chocolate chips. Divide batter between pans.
- Bake for 25-30 minutes until a toothpick comes out clean. Let cakes cool completely.
Patience is key—warm cake + cookie dough = mess.
- Make the cookie dough: Cream butter and sugars. Add milk and vanilla. Mix in flour and salt.
Fold in mini chocolate chips. Taste-testing is mandatory here.
- Assemble: Place one cake layer on a plate. Spread cookie dough evenly on top.
Add the second cake layer. Drizzle melted chocolate and sprinkle extra chips.
- Refrigerate for 1 hour to let the dough firm up. Or skip this step if you’re impatient—we won’t judge.
How to Store This Beast
This cake won’t last long, but if you must save some:
- Room temp: 2 days max, covered.
The cookie dough softens, but it’s still delicious.
- Fridge: Up to 5 days in an airtight container. Let slices sit at room temp for 10 minutes before eating.
- Freezer: Wrap slices tightly in plastic. Freeze for up to 3 months.
Thaw in the fridge overnight.
Why This Recipe Is a Game-Changer
First, it’s easier than it looks. No fancy techniques, just layers of joy. Second, it solves the age-old debate: cake or cookies?
Now you don’t have to choose. Third, it’s customizable—swap chips for M&Ms, add caramel drizzle, or go nuts (literally).
It’s also a crowd-pleaser. Birthday?
Covered. Potluck? You’ll be famous.
Bad day? This cake fixes everything. FYI, it pairs perfectly with milk or a shameless midnight fork session.
Common Mistakes to Avoid
Don’t wreck perfection.
Here’s what to watch for:
- Overmixing the cake batter = tough cake. Mix until just combined.
- Using cold butter for the dough. Softened butter is non-negotiable.
- Skipping the parchment paper.
Your future self will hate you.
- Adding the dough to warm cake. Wait for it to cool, or you’ll have a gooey disaster.
Alternatives and Swaps
Not feeling chocolate chips? Here’s how to mix it up:
- Peanut butter chips instead of chocolate.
Or both. Live dangerously.
- Gluten-free flour works if you swap 1:1. IMO, add xanthan gum for texture.
- Dairy-free? Use plant-based butter and milk.
The dough might be softer, but it still slaps.
- Add crushed Oreos to the dough layer for a cookies-and-cream twist.
FAQs
Can I use store-bought cookie dough?
Technically, yes. But it won’t taste as good, and most brands contain eggs. Homemade is safer and way more delicious.
Why is my cookie dough layer crumbly?
You probably overmeasured the flour.
Spoon it into the measuring cup, don’t pack it. Or add a splash more milk.
Can I make this ahead of time?
Absolutely. Bake the cake layers a day early, wrap them tightly, and assemble the next day.
The dough can chill in the fridge overnight too.
What if I don’t have mini chocolate chips?
Regular chips work, but chop them smaller so they don’t sink in the cake. Or use chunks for a rustic vibe.
Is this cake kid-friendly?
Uh, yes. Kids lose their minds over this.
Just warn them it’s a special treat—otherwise, they’ll demand it daily.
Final Thoughts
This cake is the answer to life’s toughest question: “What’s for dessert?” It’s indulgent, simple, and guaranteed to impress. Whether you’re baking for a party or just because, this recipe delivers. Now go forth and conquer.
Your sweet tooth awaits.