Chocolate Chip Cookie Dough Cake
Ingredients
Brown Sugar Cake
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups packed light brown sugar
- 3/4 cup granulated sugar
- 1 cup butter, softened
- 4 eggs, best at room temperature
- 2 tsp vanilla
- 3/4 cup milk
Chocolate Chip Cookie Dough Filling
- 3/4 cups light brown sugar
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/4-1 cup heavy cream (the original recipe only calls for 1/4 cup, but to get it to a spreadable consistency, I used closer to a cup.)
- 1/2-1 cup mini chips (to taste really)
Whipped Cream Frosting
- 5 Tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup butter, room temperature
- 1 cup granulated white sugar
Decoration
Remaining bag of mini chocolate chips - I got a 12 oz bag and used the whole thing between decoration and cookie dough.
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Instructions
For the Cake
- Preheat over to 300 F (yes, 300 F, go low and slow for this one to prevent a dome from forming in the middle) and grease two 9 x 13 cake pans (or you can use two 9 inch rounds if you want a thicker cake) and either lightly flour the pans or put some parchment paper in the bottom.
- In large bowl, beat brown sugar, granulated sugar and softened butter with until light and fluffy. Don't skimp out of this step, beat for about 5 minutes with an electric or stand mixer, you really want to incorporate air to stop the cake from being really dense.
- Beat in eggs, one at a time, beating well after each addition.
- Add 2 teaspoons vanilla.
- Beat in flour mixture alternately with 3/4 cup milk on low speed until just combined.
- Pour an even amount into both pans and spread evenly.
- Bake each for about 20-25 minutes. Until the middle loses most of the shine and wetness. It's ok if it looks just slightly under done in parts.
- Allow to cool completely in pans.
For the Cookie Dough Filling
- Meanwhile, while the cake is cooling, beat the brown sugar and butter together as you did for the cake, until light and fluffy.
- Beat in the vanilla extract. Add the flour and salt and mix until combined (you don't have to worry about over mixing this!)
- Add in cream a little at a time until the filling is a spreadable consistency. You may hardly have to use any, you may have to use a lot like me.
Fold in chocolate chips.
- When cake cools, turn it out onto a cooking rack, remove parchment paper, and coat the top of one of the layers with the cookie dough filling. Use your hands if you need to.
- Top the filling with the second layer of cake.
For the Frosting
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens - really thickens to about cupcake batter consistency. Nice and thick. Be careful not to burn it. Remove from heat and let it cool to room temperature.
- You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.
- Meanwhile, beat together the butter and sugar until fluffy - you should be a pro at this by now.
- Add the completely cooled flour/milk/vanilla mixture and whip until it's like whipped cream. Scrape down the sides often to make sure it all gets incorporated (a step I didn't do enough but it's still tasty!)
- Cut your cake in half, and top one of the halves with 1/3 of the whipped cream frosting. Then place the other half on top and spread the frosting over top and along the sides.
- Sprinkle with chocolate chips and serve!
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Chocolate Chip Cookie Dough Cake