Cookie Dough Cake

Preheat your oven to 180°C (350°F), then grease two 9-inch round cake pans and line their bottoms with cut-to-fit parchment paper. In a medium bowl, whisk together 315g all-purpose flour, 1.5 teaspoons baking powder, and 1/2 teaspoon fine salt to combine. In a large mixing bowl, beat 113g softened unsalted butter and 300g granulated sugar on medium mixer speed for 3 minutes until light, pale, and fluffy. Add 3 room-temperature eggs one at a time, beating for 30 seconds after each addition, then stir in 2 teaspoons vanilla extract. Alternate adding the dry flour mixture and 240ml room-temperature whole milk in 3 equal batches, mixing on low speed only until no dry flour streaks remain. Divide the batter evenly between the two prepared pans, then bake for 24-26 minutes, until a toothpick inserted into the center comes out with 1-2 moist crumbs attached. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely to room temperature (approximately 1 hour).

While the cake layers cool, heat-treat 200g all-purpose flour for the edible cookie dough to eliminate harmful bacteria: spread the flour in an even thin layer on a rimmed baking sheet, bake at 180°C (350°F) for 7 minutes, then set aside to cool completely to room temperature. In a large bowl, beat 113g softened unsalted butter and 150g packed light brown sugar on medium speed for 2 minutes until smooth and creamy. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt, then gradually mix in the fully cooled heat-treated flour on low speed. Add 30ml (2 tablespoons) heavy cream 1 tablespoon at a time, mixing until the dough holds together firmly when squeezed, then fold in 170g (1 cup) mini semi-sweet chocolate chips. Set aside 1/4 of the dough to roll into 1-inch chunks for garnish, then press the remaining dough into a 9-inch flat disc matching the size of your cake layers, and chill in the refrigerator for 15 minutes.

In a clean, dry large mixing bowl, beat 226g softened unsalted butter on medium speed for 4 minutes until pale, silky, and nearly white in color, scraping down the sides of the bowl halfway through to ensure even mixing. Reduce mixer speed to low, and gradually add 480g (4 cups) sifted powdered sugar 1 cup at a time, mixing fully to incorporate after each addition. Add 1.5 teaspoons vanilla extract, 1/8 teaspoon fine salt, and 45ml (3 tablespoons) heavy cream, then increase speed to medium-high and beat for 2 minutes until the frosting is light, fluffy, and easily spreadable. Adjust consistency if needed: add 1 teaspoon more heavy cream if frosting is too thick, or 2 extra tablespoons powdered sugar if it is too thin to hold its shape.

Once cake layers are fully cooled, place one layer on a cake stand or flat serving plate. Use an offset spatula to spread a 120ml (1/2 cup) thick, even layer of buttercream across the entire top surface of the base cake layer. Remove the chilled 9-inch cookie dough disc from the refrigerator, and set it directly on top of the frosted base layer, pressing down very gently to adhere it evenly. Spread a 60ml (1/4 cup) thin layer of buttercream across the top of the cookie dough disc to create a sticky surface for the top cake layer.

Place the second cooled cake layer directly on top of the buttercream-covered cookie dough disc, pressing gently to level the entire cake so it sits evenly. Use 80ml (1/3 cup) of buttercream to spread a thin, even crumb coat across the entire top and sides of the assembled cake, scraping off excess frosting with your spatula to trap any loose cake crumbs against the cake. Transfer the cake to the refrigerator to chill for 15 minutes, until the crumb coat is firm and dry to the touch.

Once the crumb coat is fully set, use all remaining buttercream to frost the top and sides of the cake in a thick, even layer, smoothing the sides with an offset spatula or bench scraper for a clean, polished finish. Press the reserved 1-inch cookie dough chunks and extra 55g (1/3 cup) mini semi-sweet chocolate chips into the top edge and upper sides of the cake as garnish. Return the cake to the refrigerator to chill for 10 minutes to set the final frosting layer, then slice and serve.