Craving the irresistible taste of cookie dough but without the raw egg worries? Then get ready to bake up a storm with this incredibly easy and decadent Cookie Dough Cake! This recipe delivers all the gooey, sweet goodness of cookie dough in a perfectly baked cake, making it the ultimate dessert for cookie dough fanatics and casual bakers alike. It's a fantastic option for quick dinner ideas, satisfying your sweet tooth without spending hours in the kitchen. Prepare for compliments galore! This recipe is perfect for homemade cooking enthusiasts looking for delicious dishes and best recipes.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Cookie Dough Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (60g) rolled oats
- ½ cup (75g) semi-sweet chocolate chips
- ¼ cup (30g) mini chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before frosting.
Making the Cookie Dough Frosting:
- Beat Butter: In a large bowl, beat the softened butter until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, beating until combined.
- Mix in Flavor: Stir in the oats, chocolate chips, vanilla extract, and salt. Mix until well incorporated.
Frosting the Cake:
Once the cake is completely cool, frost the top evenly with the cookie dough frosting. You can get creative here – add extra chocolate chips, a sprinkle of sea salt, or even a drizzle of melted chocolate for an extra touch of deliciousness.
Tips & Variations:
- Buttermilk Substitute: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Chocolate Cake: For a richer chocolate flavor, add ½ cup unsweetened cocoa powder to the cake batter.
- Nutty Twist: Add ½ cup chopped walnuts or pecans to the cake batter for added texture and flavor.
- Vegan Option: Substitute the butter with vegan butter and the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) for a vegan version. Make sure your chocolate chips are also vegan.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a general idea, one serving of this cookie dough cake could contain approximately 350-400 calories, 15-20g of fat, and 40-50g of carbohydrates. This is just an estimate; for precise nutritional information, use a nutrition calculator with your specific ingredients.
This cookie dough cake is a guaranteed crowd-pleaser. Its easy preparation and irresistible taste make it a perfect dessert for any occasion. Enjoy baking, and happy eating!