Introduction

This Gluten-Free Cookie Dough Cake combines the comforting flavors of classic chocolate chip cookie dough with a soft, tender cake base. Topped with a rich chocolate buttercream frosting, it’s a delightful treat perfect for special occasions or any time you crave a sweet indulgence.

Gluten-Free Cookie Dough Cake Recipe - Recipe Image

Ingredients

2 cups gluten-free flour (Bob’s Red Mill Gluten-Free 1:1 Baking Flour recommended)
3/4 cup packed brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
1/2 cup unsalted butter, softened
1 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon salt
1 large egg plus 1 egg yolk
1 1/2 cups chocolate chips
1/2 cup unsalted butter (1 stick) for frosting
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract for frosting
3 1/2 tablespoons cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (190°C). Grease a 9-inch round cake pan or baking dish to prevent sticking.
Step 2: In a bowl, whisk together the gluten-free flour, baking soda, cornstarch, and salt until well combined.
Step 3: In a large mixing bowl, beat the softened butter with the brown sugar and sugar using an electric mixer until light and fluffy, about 3 to 5 minutes.
Step 4: Add the egg, egg yolk, and 2 teaspoons vanilla extract to the butter mixture, mixing until smooth.
Step 5: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Gently fold in the chocolate chips.
Step 6: Spread the cookie batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the surface is golden and the cake springs back when lightly pressed.
Step 7: Allow the cookie cake to cool completely in the pan before frosting.
Step 8: For the chocolate buttercream frosting, beat 1/2 cup softened butter in a stand mixer on medium speed until fluffy, about 5 minutes.
Step 9: Add the vanilla extract, powdered sugar, and cocoa powder gradually on low speed. Once combined, increase the speed and beat until creamy and fluffy, around 4 to 5 minutes.
Step 10: If the frosting is too thick, add 1 to 2 teaspoons of heavy cream to reach your desired consistency.
Step 11: Spread the chocolate buttercream evenly over the cooled cookie cake. Slice and serve.

Tips & Variations

For added texture, fold chopped nuts like walnuts or pecans into the cookie batter before baking.
If you prefer a dairy-free version, substitute butter with a vegan alternative and use coconut cream instead of heavy cream for the frosting.
Use mini chocolate chips for better distribution throughout the cake.

Storage

Store the frosted cookie dough cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Allow the cake to come to room temperature before serving, and refresh the frosting’s texture by lightly whipping it if necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour if gluten is not a concern. The texture will be slightly different but still delicious.

Can I make this cake ahead of time?

Absolutely. You can bake the cookie cake a day in advance and store it covered at room temperature. Frost it shortly before serving for the best texture and flavor.