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  • For the Cake:
  • 4 tablespoons softened butter (for greasing the cake pans)
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3/4 cup canola oil
  • 3/4 cup whole milk
  • 3 large eggs
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons pure vanilla extract
  • 3 For the Edible Cookie Dough cups For the Edible Cookie Dough vanilla bean ice cream For the Edible Cookie Dough
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • For the Frosting:
  • 3 sticks softened butter
  • 3/4 cup light brown sugar
  • 3 1/2 cups powdered sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon salt
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract



Step 1

Preheat oven to 350°F.
Grease two nonstick, 9-inch cake pans with butter. Lightly flour the pans, shaking out any excess.

For the Cake:

In medium bowl, whisk together flour, baking powder, and salt.

In the bowl of a stand mixer, cream together sugars and oil using paddle attachment.

Add eggs one at a time, making sure each is fully incorporated.

In two batches alternate adding the flour mixture and the milk (starting and ending with the dry ingredients). Mix until incorporated, being careful not to over-mix. There should be no lumps.

Stop the mixer, add the vanilla bean paste, and the vanilla extract. Mix one last time to incorporate.

Divide the batter into the cake pans, filling them about halfway. Place the cake pans on a sheet tray and into the preheated oven.

Bake for 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool completely.

For the Edible Cookie Dough:

In a small bowl, whisk together flour and salt, and set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, combine butter and sugars. Beat until light and fluffy. Add in the vanilla.

Add the flour mixture, mix until well combined.

Stir in mini chocolate chips.

Refrigerate until firm, preferably overnight, and until ready to use.

For the Frosting:

Beat butter and brown sugar in standing mixer with paddle attachment.

Mix in the powdered sugar, and beat until smooth.

Beat in the flour and salt, mixing well.

Add milk and vanilla, until smooth and fluffy.

If the frosting is too thick, add splashes of extra milk.

Then, add the chilled, edible cookie dough balls. Stir gently to incorporate.

To Assemble the Layer Cake: Spray a round 9" by 3" spring form cake pan with cooking spray.

Place one cake on the bottom of the prepared pan. Spread about 1/2 of the frosting over top and use an offset spatula to spread into an even layer.

Next, crumble cookie dough over the frosting. Then, dollop the softened ice cream over the top. Spread into an even layer, working quickly.

Next, top the ice cream layer with the second cake. Cover the cake with a layer of frosting.

Finally, top the cake with more crumbled edible cookie dough.

Place in the freezer for 4 hours or overnight.

Remove from the freezer 30 minutes before serving.

Tips - Use the cake and frosting recipe for delicious cupcakes.

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