Globs of cookie dough baked into layers of sweet vanilla cake, all smothered in cookie dough buttercream and coated in silky chocolate ganache.
COOKIE DOUGH
1/2 cup (110g) unsalted butter, room temp
1/2 cup (100g) granulated sugar
2/3 cup (130g) light brown sugar, packed
1/4 cup (60ml) milk
2 tsp vanilla extract
2 cups (260g) all-purpose flour *SEE NOTES
1/2 tsp salt
1 cup (180g) mini chocolate chips
CAKE
1 1/2 cups (330g) unsalted butter, room temp
2 cups (400g) sugar
3 large eggs
2 tsp vanilla extract
3 cups (400g) all-purpose flour **SEE NOTES
2 tsp baking powder
1 tsp salt
1 cup (240ml) whole milk
1/2 cup (125g) 2% Greek yogurt (sour cream also works)
1 cup (180g) mini chocolate chips
COOKIE DOUGH BUTTERCREAM
1 1/2 cups (330g) unsalted butter, room temp
5 cups (550g) powdered sugar
1 cup (130g) all purpose flour **SEE NOTES
3/4 cup (140g) light brown sugar, packed
1/4 cup (60ml) milk
2 tsp vanilla extract
1/2 tsp salt
1/2 cup (90g) mini chocolate chips
CHOCOLATE GANACHE
4oz bittersweet chocolate, chopped
4oz (1/2 cup) heavy cream
2–3 tsp vegetable oil
INSTRUCTIONS
COOKIE DOUGH
Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment.
Add in the milk and vanilla and mix until combined.
Cookie Dough Cake
Preheat the oven to 350F and prepare (3) 8 inch round cake pans. Coat them with non-stick spray and cut out 3 rounds of parchment paper to fit in the bottom of each pan.
Whisk together the flour, baking powder, and salt in a small bowl and set aside.
COOKIE DOUGH BUTTERCREAM
Cream together the butter and brown sugar.
Gradually mix in the powdered sugar and flour 2 cups at a time. Pour in the milk between each addition.
Full Recipes: butternutbakeryblog.com