Today we are making a cake to celebrate baking. A cookie dough cake to be precise. 

Our cake is made from 4 layers of vanilla sponge, filled with vanilla Italian meringue frosting and chunks of cookie dough, topped with more frosting, white chocolate ganache, more cookie dough and mini cookies.

This cake is absolutely perfect for a birthday cake or for anyone who has a sweet tooth. So if one of your loved ones birthday is coming up we suggest you give this one a go! Follow our step by step instructions and it should be an easy beautiful cake that you can decorate however which way you like!

We are specifically making this cake to celebrate 40 years of baking with Doves Farm, who we have been using to bake with for years. They have a great range of products, especially if like us you love to make bread. They also have a selection of gluten free flours which are perfect for your gluten free bakes! So we would like to wish a huge Happy 40th Birthday to Doves Farm!

Cookie Dough Cake
Vanilla sponge filled with Italian meringue buttercream & cookie dough chunks. Topped with white chocolate ganache and mini cookies.
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Vanilla sponge
  1. 225g butter
  2. 400g caster sugar
  3. 4 eggs
  4. 250ml milk
  5. 330g Doves Farm self-raising flour
  6. 1 tsp vanilla
Cookie Dough
  1. 225g butter
  2. 100g caster sugar
  3. 2 egg yolks
  4. 1/2 tsp salt
  5. 1 tsp vanilla
  6. 330g Doves Farm plain flour
  7. 100g Doves Farm chocolate chips
Italian meringue buttercream
  1. 8 egg whites
  2. 350g granulated sugar
  3. 125ml water
  4. 450g butter
  5. 1 tsp vanilla
  1. 100g white chocolate
  2. 50ml double cream
Vanilla sponge
  1. Cream together the butter and sugar on high speed for a few minutes, the mixture should become light and fluffy
  2. Add the eggs one at a time until fully incorporated
  3. Next, alternate adding the flour and milk to the mixer, you should always start and finish with the flour
  4. Split the mixture between two lined and greased deep 6" tins
Cookie Dough
  1. Cream together the butter and sugar, add the yolks, salt & vanilla and beat
  2. Add the flour and slowly mix until incorporated
  3. Add the chocolate chips and give a quick mix through
  4. Refrigerate for at least an hour, overnight is best
Italian meringue buttercream
  1. Firstly, place the egg whites in the bowl of your stand mixer
  2. Boil the sugar and water in a pan on a high heat, monitoring the temperature as it starts to bubble
  3. When the temperature reaches 110C, on your stand mixer turn the whisk to full speed to get the egg whites to stiff peaks
  4. When the temperature of the syrup reaches 118C, remove from the heat and pour in a slow and steady stream into the egg white, continuing to whisk on full speed, then continue whisking until there is no heat at all left in the meringue, you can check this by placing you hands on the outside of the bowl and feeling if there is any warmth, this should take about 10 minutes
  5. Once the meringue is cool, place in the softened butter a tablespoon at a time and whisk for about 3-5 minutes until you have a smooth whipped texture, add vanilla and give a quick mix
  1. Trim the top layer off both of the cakes to reveal the sponge, then slice each cake in half
  2. Place the first layer of cake on your stand or cake board, you will want a good layer of buttercream, then you can place small balls of cookie dough in the layer of buttercream, top with some more buttercream to cover all of the cookie dough. The balls of cookie dough should also prevent the cake from pushing down and making all the buttercream smush out the edges of your cake
  3. Repeat with each layer, stacking on top of each other, leaving the top layer untouched
  4. Next cover the whole cake in a thin layer of buttercream to 'crumb coat' the cake & refrigerate for a good 20 minutes or longer to let the buttercream set solid to the touch
  5. To finish the cake, slather more buttercream over it to create a thick layer of buttercream, then using a palette knife or a flat dough scraper, press it lightly against the edge of cake and slowly turn the cake stand or board to create a smooth finish to the buttercream
  6. Then using a palette knife, gently place it around the top edges of the cake and drag to the centre to smooth off any excess icing on top of the cake, scrape the excess into a bowl and continue all around the top of the cake to create a smooth top and sharp edges - don't worry if it isn't perfect, we are going to pour on ganache!
  7. Place again in the fridge for at least 20mins to allow the buttercream to set solid
  8. Heat the cream for the ganache and pour over the chocolate, leave to stand for 1 minute, then mix until fully melted and smooth
  9. Pour the ganache on top of the chilled cake and using a spoon, push the ganache to the edge of the cake to allow it to drip off the sides, pop in fridge again to set the ganache
  10. Once set, use the remaining buttercream to pipe onto the cake how you wish, using balls of cookie dough to decorate and a few extra chocolate chips if you wish. We baked some of our cookie dough to create mini cookies to decorate our cake
Baking a Mess