Dreaming of a unique birthday cake? This Edible Cookie Dough Cake is a fun, delicious twist that combines two beloved desserts into one amazing treat. You’ll love how simple it is to create this show-stopping birthday cake idea.
Key Ingredients & Substitutions
- All-purpose flour: Heat-treat this to ensure it’s safe for consumption.
- Butter: Unsalted is best, but salted works in a pinch; just reduce added salt.
- Granulated sugar & brown sugar: Essential for classic cookie dough flavor.
- Milk: Any type of dairy or non-dairy milk works here.
- Chocolate chips: Use your favorite variety—mini, semi-sweet, or milk chocolate.
- Cream cheese: Full-fat is recommended for a rich frosting.
- Powdered sugar: For smooth, lump-free frosting.
- Vanilla extract: Pure vanilla adds the best flavor.
Ingredients
For the Cookie Dough:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup mini chocolate chips
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 30 minutes
- Cook Time: 15 minutes (for heat-treating flour)
- Servings: 12
- Tools Needed: Mixing bowls, electric mixer, 8-inch round cake pan (optional, for shaping)
Step-by-Step Instructions
1. Heat-Treat Your Flour
You need to heat-treat your flour first to make it safe to eat raw. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave for 1-2 minutes until it reaches 160°F (71°C). Let it cool completely.
2. Make the Cookie Dough Base
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the milk, vanilla extract, and salt until well combined. Gradually mix in the cooled, heat-treated flour until just incorporated. Fold in the chocolate chips.
3. Prepare the Cake Layer
Press half of the cookie dough evenly into the bottom of an 8-inch round cake pan lined with parchment paper, creating your first “cake” layer. Place this in the refrigerator to chill while you make the frosting. If you want a two-layer cake, press the other half into another pan.
4. Create the Cream Cheese Frosting
In a separate bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until it reaches your desired spreading consistency.
5. Assemble Your Edible Cookie Dough Cake
Remove the chilled cookie dough layer(s) from the refrigerator. If making a single layer, spread all the frosting on top. For a double-layer cake, spread about one-third of the frosting on the first layer, carefully place the second cookie dough layer on top, then frost the top and sides with the remaining frosting. Decorate with extra chocolate chips if desired.
Variation Ideas
- Peanut Butter Swirl: Mix in a few tablespoons of creamy peanut butter into the dough.
- Sprinkle Party: Fold colorful sprinkles into the dough for a fun, festive look.
- Mint Chip: Add a few drops of mint extract to the dough and use mint chocolate chips.
- Nutty Crunch: Incorporate chopped pecans or walnuts into the cookie dough.
Storage Instructions
Store your Edible Cookie Dough Cake in an airtight container in the refrigerator for up to 5 days. It’s best enjoyed chilled. You do not need to reheat this dessert.
Frequently Asked Questions
Is raw flour safe to eat?
No, raw flour can contain bacteria. You must heat-treat it by baking or microwaving it to make it safe for this edible cookie dough recipe.
Can I use gluten-free flour?
Yes, you can substitute a heat-treated gluten-free all-purpose flour blend for the regular flour in this birthday cake idea.
Why is my frosting too thin/thick?
If it’s too thin, add more powdered sugar. If it’s too thick, add a little more milk, a teaspoon at a time, until it’s spreadable.
Can I make this ahead of time?
Absolutely! You can prepare the cookie dough up to 3 days in advance and store it in the refrigerator before assembling. The finished cake also stores well.
How do I get clean slices?
For the best presentation of your birthday cake, use a warm, sharp knife to slice the cake. Wipe the knife clean between each cut.
What kind of chocolate chips are best?
Use your favorite! Mini chocolate chips blend well, but semi-sweet or milk chocolate chips also work wonderfully in this birthday cake idea.