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Chocolate Cookie Dough Cake with fudge frosting and words

What is it about February? There are so many birthdays this month I’ve lost count.

Well, I guess I should say, what is it about May/June? I would have thought the opposite; that there would be a lot of birthdays in November because of Valentine’s Day, not the other way around.

Jordan’s birthday is in February. But she was due in March. She just decided to be impatient (as she still is today) and come 10 days early, right smack dab in the middle of the birthdaypalooza.

My mom’s birthday is on the 15th. Which happens to be the same day as Jordan’s BFF’s little brother. Oh, and another girl in her class.

Three other kids in Jordan’s class at school have birthdays in February, making party planning fun. I just made sure to get my invites out first, a whole month early. Classy, aren’t I?

Valentine’s Day and the Super Bowl are also in February. It’s a short month for goodness sake, what the heck?  This month is a cake making extravaganza.

Also in February? My Mother-in-law’s birthday. Today, in fact. Which also happens to be the day a friend of mine is having her scheduled C-section.

Again, what the heck is it about May and June? Is there some special “romantic” notion about Memorial Day?  There wasn’t anything particularly romantic for us; June was when we fit into the doctor’s schedule.

And don’t get me started on January. So I guess April is a big month for romance too.

Chocolate Cookie Dough Cake with fudge frosting

Happy Birthday Lorna!

**Hey, do you need some Valentine’s treat or craft ideas? Check out the Virtual Party I attended at the Dollhouse Bake Shoppe for inspiration!**

Chocolate Cookie Dough Cake with fudge frosting

Chocolate Cookie Dough Cake

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  • Chocolate cake mix , plus water, eggs, and oil called for on the box

For the Cookie Dough Filling

  • 1 cup heavy whipping cream
  • 1 stick (1/2 cup) butter
  • ½ cup granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups flour
  • 1/8 teaspoon salt
  • 1 cup chocolate chips (I used mini ones)
  • 3 tablespoons milk

For the Chocolate Glaze

  • 4 ounces semi-sweet baking chocolate
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon corn syrup
  • ½ teaspoon vanilla extract


Make the Cake

  • Bake cake according to package directions. I used two 6"x3" pans and had a little batter left over. You can also use two 9" or two 8" pans instead. Cool cakes completely.

Make the Filling

  • Beat heavy whipping cream using whisk attachment until soft peaks form. Chill until ready to use.
  • Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • Turn mixer on low. Mix in vanilla extract and flour. Stir in milk, 1 tablespoon at a time.
  • Stir 1 cup of whipped cream into cookie dough mixture (using paddle attachment). Add more whipped cream if needed to reach your desired consistency. Stir in chocolate chips.

Make the Glaze

  • Place your chocolate, cream, butter, and corn syrup in a bowl and set it over a pan of boiling water (make sure the bottom of the bowl does not touch the water). Stir until the ingredients have melted together and are smooth. Remove from heat and stir in vanilla. Let cool to room temperature. Frost cake as desired. (This will frost the top only of a 6” round cake. If you want more, double the recipe.)

Assemble your Cake

  • Slice your layers in half. (I baked my cake in 6x3” rounds and sliced each in half to make a four layer cake. You can do it that way, or leave it as two layers. Or whatever.) Top each layer with a healthy dose of cookie dough filling. Top the whole cake with chocolate glaze, or you can frost it with your favorite chocolate frosting. But beware – this is a rich cake. A little frosting goes a long way!
Nutritional information not guaranteed to be accurate
(Glaze from Annie’s Eats)

Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. i am making this cake right now to take to my very pregnant sister. what pregnant lady could pass up on chocolate AND cookie dough! genius! i cant wait for us to cut into this and hopefully enjoy it a few min before our kids come flocking in 🙂 i googled the combination for the two hoping to find something and yours was the first site i clicked on instantly i was sold.  a big huge thank you for this recipe! 

  2. Thank you for this recipe!! I made this for my boyfriend’s birthday and it was a hit!! I had a few dramas making it (due to me making silly mistakes, not your recipe!!) but it still turned out brilliantly! Would you mind if I shared the recipe on my blog (with full credit to you, of course)?

  3. Will this cake be okay if it isn’t refrigerated. The cookie dough layer uses whipping cream…. I made this last night and didn’t refrigerate it and I think the cream will go bad…

    1. Hmmm. Well, I have stored frosted cakes out of the refrigerator before and they’ve been fine. I’ve never done it with this cake and I’m not an expert at food safety. I think the sugar will make it okay, BUT if you’re worried I wouldn’t risk it.

    2. Hi I am dying to try this recipe but I am using fondant so I can’t refrigerate the cake. Has anyone tried leaving it out?

      1. I think it would be okay for the day – there’s no egg in the cookie dough. Just make sure it’s a cool room, not a hot one!

  4. Holy moly, this looks AMAZING!! My boyfriend’s birthday is on May 19th and, like you, I’m planning ahead to figure out what cake to make him. This is definitely on my list 🙂 Thanks so much for sharing!!

    1. Oh, if you make it I hope he enjoys it. Don’t forget the milk, you’ll need it with this cake! 🙂

  5. Omg this looks TO DIE FOR! I love chocolate and cookie dough, so you’re a genius for pairing them together 😀

    Your blog is kinda genius itself…really can’t wait to try out that delicious chocolate cake recipe you claim is the best.

    Looking forward to prowling your site and drooling some more! 🙂