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Pink cake on a cake stand with piping designs on the outside and cookie dough balls on top.
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4.34 from 9 votes

Confetti Cookie Dough Cake with Strawberry Buttercream

Tender and fluffy confetti cake layers with layers of whipped cream, chocolate chip cookie dough and silky-smooth strawberry buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Confetti Cake, Confetti Cookie Dough Cake, cookie dough, Edible Cookie Dough, Strawberry Buttercream

Ingredients

FOR THE CAKE

  • 3 cups (345 g) cake flour
  • 1 tablespoon (12 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 1/3 cup (72.6 g) vegetable oil
  • 3 large whole eggs, at room temperature
  • 3 large egg whites, at room temperature
  • 1 tablespoon (12 g) vanilla extract
  • 1 cup (240 g) buttermilk room temperature
  • 1/4 cup (60 g) sour cream, room temperature
  • 1/4 cup (40 g) rainbow sprinkles

For the Whipped Cream

  • 1 cup (240 g) heavy whipping cream, cold
  • 1/2 cup (62.5 g) powdered sugar, measured then sifted
  • 1 teaspoon (4.2 g) vanilla extract

For the Cookie Dough

  • 1 cup (120 g) all-purpose flour
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (55 g) brown sugar, packed
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1/2 cup (80 g) mini chocolate chips

FOR THE BUTTERCREAM

  • 3 cups (600 g) strawberries, fresh or frozen
  • 2 1/4 cups (508.5 g) unsalted butter, slightly chilled
  • 7 1/2 cups (937.5 g) powdered sugar measured then sifted
  • 1 teaspoons (4.2 g) vanilla extract
  • Pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake and do the piping I included above.

Instructions

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line the bottom parchment paper, and spray again. Set aside.
  • In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, sugar, and oil on medium-high until fluffy and smooth, about 3 to 5 minutes.
  • With the mixer on medium speed, add the eggs and the egg whites, one at a time, making sure to scrape down the sides and bottom of the bowl along the way. Turn the mixer to medium-high and continue to beat for an additional 2 to 3 minutes, until the mixture is smooth and fluffy. Stir in the vanilla.
  • Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.
  • Fold in the sour cream, followed by the sprinkles.
  • Evenly distribute the cake batter among the two cake pans (about 24 ounces in each) and bake for 30 to 35 minutes, until toothpick comes out with just a few moist crumbs on it.
  • Remove cakes from the oven and let cool in pans for 15 minutes before inverting onto cooling racks.
  • When cakes are completely cooled, divide each cake in half horizontally, so you have four layers. You can then wrap the cake layers in plastic wrap to freeze until you’re ready to decorate.

For the Whipped Cream

  • In a chilled stainless steel bowl, using a whisk attachment, beat the ingredients on high until stiff peaks form.

For the Cookie Dough

  • IMPORTANT: What makes the cookie dough edible is cooking the flour first to kill any bacteria. To do this, you’ll evenly spread the flour over a baking sheet and bake it for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the flour to cool to room temperature before using it in the cookie dough.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy, about 2 minutes.
  • Add the vanilla extract and mix until combined.
  • Slowly add in the flour and salt and mix until the dry ingredients are incorporated.
  • Stir in the mini chocolate chips.
  • 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. Roll the 2/3 cookie dough into an 8” circle so it’s easy to add between the layers of the cake.

FOR THE BUTTERCREAM

  • THE PUREE FOR THE BUTTERCREAM IS BEST DONE AHEAD OF TIME.
  • Place the strawberries in a medium saucepan over medium-low heat for about 3 to 5 minutes. Allow the strawberries to soften, making sure to use a fork or potato masher to press down on the strawberries to release the juices.
  • Once the strawberries are soft and the juices are bubbling, use an immersion blender to create a puree.
  • Continue to cook the puree on low heat to reduce the water content, about 5 minutes.
  • Once the mixture is thick enough to coat a spoon, remove from heat.
  • Using a fine mesh strainer, strain the puree to remove seeds. This should make about 1/3 cup puree once you've cooked the water out and strained it.
  • Allow the puree to cool completely before using in the buttercream. This can be done by placing the puree in the refrigerator for a few hours, or even overnight.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes.
  • With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  • With mixer on medium speed, add cooled strawberry puree, vanilla and salt.
  • Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes.
  • Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

  • Place the first cake layer, top side up, on a cake board or cake stand. Pipe a rim of strawberry buttercream around the edge of the cake.
  • Evenly spread half of the whipped cream over the cake layer.
  • Top with a second cake layer and then place the rolled out cookie dough on top of the cake.
  • Top the cookie dough with a third cake layer, pipe a rim of buttercream around the edge, and fill with the remaining whipped cream.
  • Place the final cake layer, top side down, on the whipped cream.
  • Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
  • After the crumb coat is set, continue frosting and decorating the cake. For the piping design, I used the Wilton 1m tip.