Sprinkle Cookie Dough Cake


Jul 26

Sprinkle Cookies Dough Cake – Tender vanilla cake layers, with chocolate chip cookie dough filling and vanilla buttercream.
Sprinkle Cookie Dough Cake - tender white cake layers with chocolate chip and sprinkles cookie dough and vanilla buttercream.  #cakebycourtney #birthdaycake #cookiedoughcake #sprinkles #cake #easycakerecipe

Sprinkle Cookie Dough Cake

This recipe has been due for an update for a while now and I’m thrilled it’s finally done! It’s the perfect cake for any kind of celebration. Doesn’t it just scream “happy day” to you? Or is that just me ūüėČ

Sprinkle Cookie Dough Cake - tender white cake layers with chocolate chip and sprinkles cookie dough and vanilla buttercream.  #cakebycourtney #birthdaycake #cookiedoughcake #sprinkles #cake #easycakerecipe

Update

This recipe actually goes back a few years. My sister originally shared with me a cookie dough cake recipe that I died over. It was so cute and looked so yummy – I just had to make my own!
The cake itself needed a little updating based on things I’ve learned over the years, like using a lower temperature to bake white, delicate cakes like this. I also added an extra egg white to the original recipe and some sour cream (one of my favorite ways to moisten up a cake).
Sprinkle Cookie Dough Cake - tender white cake layers with chocolate chip and sprinkles cookie dough and vanilla buttercream.  #cakebycourtney #birthdaycake #cookiedoughcake #sprinkles #cake #easycakerecipe
I also use clear vanilla extract because I want the cake flavor to resemble a white cake mix and the clear extract has a little more of a sweet, artificial taste. Don’t let that scare you! Momofuku Milk Bar uses the clear vanilla extract in their Birthday Cake and it’s a game changer. I promise!
Enjoy!

Sprinkle Cookie Dough Cake

Yield 1 3-layer, 8-inch cake or 4-layer, 6-inch cake

Sprinkle Cookie Dough Cake.

Tender vanilla cake layers, with chocolate chip cookie dough filling and vanilla buttercream.

Ingredients

For the Vanilla Cake

  • 1 whole egg (I use extra large)
  • 5 egg whites (also extra large)
  • 1 cup (240 g) buttermilk, at room temperature
  • 1/2 cup (113 g) sour cream, at room temperature
  • 2 1/2 teaspoons (10.5 g) clear vanilla extract
  • 3 cups, plus 2 tablespoons (359.4 g) ¬†cake flour
  • 1 3/4 cups (350 g) granulated sugar
  • 1 tablespoon plus 1 teaspoon (16 g) baking powder
  • 3/4 teaspoon (4.2 g) salt
  • 12 tablespoons (169.5 g) unsalted butter, at room temperature¬†

For the Cookie Dough

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon (5.6 g) ¬†salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) brown sugar, lightly packed
  • 2 teaspoons (8.4 g) pure vanilla extract
  • 1 cup (150 g) mini chocolate chips
  • 1/2 cup (75 g) sprinkles¬†

For the Vanilla Buttercream

  • 2 cups (452 g) unsalted butter, slightly chilled
  • 3 oz. (84.4 g) ¬†cream cheese, slightly chilled
  • 6-7 cups (750-875 g) ¬†powdered sugar
  • 1 tablespoon (13 g) pure vanilla extract
  • 2 tablespoons (28.8 g) ¬†heavy cream
  • Food coloring (optional)
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you‚Äôll want to make an extra 1/2 batch.

Instructions

For the Vanilla Cake

  1. Preheat your oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.
  2. In a medium-sized mixing bowl, combine the whole egg, egg whites and clear vanilla extract. Whisk to combine and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl and mix again for another minute.
  4. With the mixer on medium speed, add the egg mixture to the bowl in a few additions. Make sure to scrape the sides and bottom of the bowl between each addition. 
  5. In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine.
  6. With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the cake flour mixture. Stir until combined. Scrape down the sides and bottom of the bowl and stir again for about 20 more seconds. Fold in the sour cream.
  7. Divide the batter into the prepared cake pans, using a kitchen scale to measure equal parts in each pan. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
  8. Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool. 

For the Cookie Dough

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy, about 2 minutes.
  2. Add the vanilla extract and mix until combined.
  3. Slowly add in the flour and salt and mix until the dry ingredients are incorporated.
  4. Stir in the mini chocolate chips and sprinkles.
  5. Set aside 2/3 of the dough for the cake filling and use the remaining 1/3 to roll into small balls for the topping. Check out Sprinkles for Breakfast's original post HERE to see how she decorated this cake. 

For the Vanilla Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese. Beat on medium speed for about 3 minutes, until the mixture is light and fluffy.
  2. With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream and vanilla extract.
  3. Continue to beat the frosting on medium speed for an additional 3-5 minutes. 
  4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.        

Assembly

  1. After leveling each of the cake layers with a cake leveler or serrated knife, place the first cake layer, top side up. For the 8-inch cake, add about 1 cup of frosting on the cake layer. For the 6-inch version, add about 1/2 cup of frosting. Spread over the cake layer as evenly as possible. 
  2. Using your hands, mold the cookie dough (about 1 cup for the 8-inch cake and 1/2 cup for the 6-inch cake) into a flat circle, the same size as your cake layer. (This is a bit easier than trying to spread the cookie dough over the frosting). After you've molded the cookie dough, lay it on top of the frosting.
  3. Repeat these steps until you get to the final cake layer, which you will lay top side down.
  4. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for 10 minutes.
  5. After the crumb coat is set, continue frosting and decorating the cake.

10 thoughts on “Sprinkle Cookie Dough Cake

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  1. I’m excited to try this cake for my son’s birthday. Just to clarify: the cookie dough is molded into a disk the same size as the cake (8in or 6 in) and will there be two cookie dough layers? Thank you!

  2. Hi! I would love to make this recipe dairy free, I was going to substitute the milk for almond milk & the butter with oil. Do you think that is a good substitute? How much oil should I add? Thank You!

  3. I recently came across your IG and website as Ive been trying to increase my skills in decorating cake area..Tuesday I tried one of your recipes for first time as it was my sons 22bday yesterday.. I made the cookie dough cake. Im wondering do you need to keep this refrigerated after slicing ect..? I kept in fridge since we werent eating it til day later however it was extremely hard to cut an get a nice slice out and I had it on counter a good hr an half before cutting.. I assumed was bc of cookie dough however this is only 2x Ive made cakes using cake flour and each time my crew agrees the cakes seem alot more dry and not moist as we prefer so Im not sure if its cake flour but cant figure out why as I consider myself a fairly good baker/cook an I follow all tips/instructions not over baking or mixing ect… I know its always trial/error but I usually read reviews prior bc each piece is time consuming let alone all ingredients wasted if not highly favored. Trying to decide which of your recipes to try next as I feel little depleted as cake looked great but it was his golden bday so I want to redeem myself:) Thank you for sharing your skills/talents its been joy to peruse your site for new creations during this quarantine!

    1. Do not keep it in the fridge after you slice it. That will dry the cake out. I recommend slicing it into individual pieces, wrapping them in saran wrap and keeping them in the freezer. Take them out a few hours before you want to eat the,.

  4. Hey Courtney.

    So I tried this vanilla cake recipe as well as our classic vanilla cake recipe both yesterday. I have made several cakes from you in the past but never a vanilla one. Both cakes came out with a crazy amount of tunneling. I did not over mix, and I tap my cake pans on the counter before baking. Is there any reason you know that would cause this? Im pretty disappointed to how these both came out. I’ve never had this problem before. Both cake tops were rather sticky too which I found odd. Any isights? Thanks

    1. Next time don’t tap out your pans. It could cause the sinking. Use an offset spatula to smooth them out in the pan. Make sure your baking powder and soda aren’t older than 6 months and cook until a toothpick comes out with a couple dry crumbs.

  5. Hi,

    I am planning to bake this recipe but I was wondering if we need to bake the cookie dough or just mix and it is ready to use as filling .I had a doubt that will it not taste raw in that case as all purpose flour is added. Kindly guide

    Regards,
    Pallavi