Chocolate Chip Cookie Dough Devil’s Food Cake Cheesecake

Serious chocolate chip cookie dough lovers, this one is for you!

Say it with me, “Chocolate Chip Cookie Dough Devil’s Food Cake Cheesecake.” That’s a mouthful- literally! I’ve taken my favorite devil’s food cake, layered it with cheesecake and topped it with a generous portion of chocolate chip cookie dough.

Now admittedly, this cake is a production. But each portion of the recipe is strait-forward and the end result is well worth the effort.  In comparison, it is easier to make than the infamous  PBC4, and most reviewers who attempted that behemoth reported back with favorable results.

Like its cheesecake-cake predecessor, I suggest making this cake over the course of two days.  I made the cheesecake layer and cookie dough layer on the first day, then baked the devil’s food cake, made the frosting and assembled the cake on the second.

This is such a fun, over-the-top cake. I suggest making it when you need something delicious to feed 20 of your closest friends!

Chocolate Chip Cookie Dough Devil’s Food Cake Cheesecake

Yield: One 9-inch cake, approximately 15-18 servings                                   [click for printable version]

Cake portion:

The cake portion of this recipe is adapted from Rose Levy Beranbaum’s Devil’s Food Cake. I have reduced the batter quantity to make one 9-inch layer instead of two 9-inch layers.

1 oz. fine quality bittersweet chocolate, chopped evenly

1/4 cup plus 2 tbsp unsweetened dark cocoa powder

1/2 cup hot coffee  (can use hot water or decaf coffee if caffeine sensitive)

1 egg

1 egg yolk

2 tbsp sour cream

1 tsp vanilla bean paste or vanilla extract

1 cup plus 2 tbsp all purpose flour

3/4 cup light brown sugar, tightly packed

1/2 tsp baking soda

1/4 tsp salt

8 tbsp (1 US stick) unsalted butter, softened

  1. Preheat oven to 350 degrees.  Grease a 9-inch cake pan with vegetable shortening and line with a circle of parchment paper. Grease paper and set pan aside.
  2. In a medium bowl, whisk the chocolate, cocoa and hot coffee (or water) until smooth. Set aside.
  3. In another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds. Add the softened butter and the remaining chocolate mixture.  Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
  5. With the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium. Beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure. The batter will be slightly fluffy. Scrape down the sides of the bowl.  Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
  6. Bake for 30-40 minutes (check at 30). Cake is does when a toothpick tester comes out clean and the cake springs back when pressed in the middle.  Let the baked cake cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack.  Let cool completely.

Cheesecake portion:

This crustless cheesecake uses half of a 3 oz. packet of cook-and-serve vanilla pudding mix. Be sure to add it to your shopping list!

8 tbsp (1 US stick) unsalted butter, softened

1/2 cup sugar

2 8oz. packages cream cheese, softened

2 eggs

1.5 oz. (or 1/4 cup plus 2 tsp) cook and serve vanilla pudding mix

2 tbsp sorghum molasses (not black strap)

2 teaspoons vanilla bean paste or vanilla extract

1 tsp baking powder

  1. Preheat oven to 325 degrees.  Grease one 9-inch springform pan with shortening, line the pan with parchment and then grease the
    parchment.  Lightly flour the pan and tap out excess over the sink. 
    Set aside.
  2. Cream butter and
    sugar in a stand mixer fitted with paddle attachment.  Add cream cheese a
    little at a time until smooth.  Scrape bowl down and beat again on medium
    speed, adding eggs one at a time.  Add vanilla pudding mix, molasses, vanilla and baking powder; mix again until well combined. 
  3. Pour batter into prepared pan. Smooth batter with offset spatula and bake for 55 minutes to
    1 hour.Cheesecake will puff up during baking, then deflate when taken
    out.  Allow cheesecake to cool in pan. Place in freezer until needed for assembly.

Chocolate chip cookie dough:

This recipe is adapted from “The Cupcake Project” blog.  It is eggless, so it can safely be eaten in its raw form, but I do recommend refrigeration to maintain freshness.

A word about quantities: I love a lot of cookie dough. My husband would have liked a smaller portion of cookie dough in relation to the other layers of the cake. The table below will allow you to make the amount that is right for you.

I love a little cookie dough.I love a LOT of cookie dough (shown).
1 cup all-purpose flour3 cups all-purpose flour
1/4 tsp. salt3/4 teaspoon salt
1/3 cup +2 tbsp. light brown sugar, packed1 ¼ cups light brown sugar, packed
1/4 cup granulated sugar3/4 cup granulated sugar
1/4 cup unsalted butter, melted1 cup unsalted butter, melted
1 tsp. vanilla extract1 1/4 tsp. vanilla extract
1/3 cup chocolate chips1 cup chocolate chips
2 tbsp. whole milk6 tbsp. whole milk
  1. Line a 9-inch spring-form pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract.  Mix until a dry dough forms. Add chocolate chips and mix on lowest speed (this is “Stir” on KitchenAid machines). 
  3. When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed.  Remove dough from mixer bowl and press into the prepared springform pan.  Place in freezer until ready for cake assembly.

Light chocolate-molasses buttercream:

Chocolate and molasses are used sparingly in this recipe to create a light tasting frosting that doesn’t distract from the other elements of the cake.

1 1/2 cups (24 tablespoons or 3 US sticks) unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla bean paste or vanilla extract

2 tbsp molasses

1 tbsp cocoa powder (I used regular strength, not dark)

1/4 tsp salt

  1. Combine butter and powdered sugar in the bowl of a stand mixer. Beat on low until just combined, then beat on high until mixture is thoroughly incorporated.  Stop mixer and add vanilla, molasses, cocoa powder and salt. Beat on high speed until light and fluffy.
  2. Scrape down bowl and beat again until no streaks of molasses remain.

Assembly:

Chocolate chips – a handful

Optional * 1/2 cup finely ground chocolate cookies (such as famous wafers) or chocolate sprinkles

Wilton  Star Tip #133
  1. Choose a serving plate on which to build and display the cake.  Line the edges of the plate with strips of wax paper to keep the plate edge clean while frosting.
  2. Level the devil’s food cake layer with a serrated knife.  Place it in the center of the wax paper lined plate.  Spread a small amount of frosting over the top of the cake – just enough to hold the next layer in place [pic 1]. 
  3. Remove the cheesecake from the freezer and level with a serrated knife, if needed. (The cheesecake puffs up while baking, then sinks a bit as it cools.  I usually have a small line of cheesecake around the outer edge that is taller than the rest of the cheesecake, which I remove.)  Carefully place the cheesecake on top of the frosted devil’s food cake, supporting it with a spatula on one side and your hand on the other [pic 2].
  4. Remove cookie dough layer from freezer and remove it from springform pan.  Turn layer over and remove parchment round.  Place cookie dough layer on top of the cheesecake. No icing is used between the cheesecake and cookie dough layer [pic 3].
  5. Frost the sides of the cake with an off-set spatula; do not frost the top [pic4].  Transfer remaining frosting to piping bag fitted with a large star tip (Wilton #133).  Pipe 2″ swirls around the edge of the top of the cake.  Press a chocolate chip turned upside down into the middle of each swirl. 
  6. Optional * Gently press handfuls of ground cookies into the icing on the bottom half of the cake.  This is a messy business no matter how you do it, but having someone hold the cake over your kitchen sink while you manage the task of pressing/ tossing crumbs on the cake will help.  
  7. Refrigerate cake until ready to serve.  Wrap uneaten portion of cheesecake in plastic wrap and store in the refrigerator.
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Kim
Kim
9 years ago

Wow! This cake is absolutely stunning and it looks really, really good!

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
9 years ago

You always make me so happy with your wildly unique posts! This sounds so yummy!

Adrienne
Adrienne
9 years ago

Wow. Where has this been all my life!

Dulce fresa
Dulce fresa
9 years ago

Wow! this cake looks very delicious!

Flavia Galasso
Flavia Galasso
9 years ago

Already copy-paste..thank youuuuuuuuuuuuuuu , ciao Flavia

Emma
Emma
9 years ago

Oh boy, I sure do love a LOT of cookie dough. Maybe this would be the way to get over my cheesecake aversion – sandwich it between sweet poofs of deliciousness. I think it could do the trick!

Elizabeth Ann @ Elizabeth Ann's Recipe Box
Elizabeth Ann @ Elizabeth Ann's Recipe Box
9 years ago

I LOVE how your recipes are so detailed for those of us who aren't master bakers yet! 🙂 This looks incredible! 🙂

cookies and cups
cookies and cups
9 years ago

That is a beautiful thing. A beautiful beautiful thing!

Rachel @ Baked by Rachel
Rachel @ Baked by Rachel
9 years ago

Incredible Heather! Beautiful photography as always 🙂

Steve @ the Black Peppercorn
Steve @ the Black Peppercorn
9 years ago

WOW – this is one delicious looking cake! I love the photos as well. So glad I found your blog!

Julia
Julia
9 years ago

My husband would go CRAZY for this!
And I'm drooling over the chocolate molasses buttercream. Well, the entire cake is stunning, but that buttercream, I'll be dreaming of that for days!

Elsa
Elsa
9 years ago

J'adore !!! (in french ;))

SweetTeeth
SweetTeeth
9 years ago

Oh, now THIS. THIS is over the top, and I LOVE it. Super tutorial, also! Makes me think even I should try this!

Lauren at Keep It Sweet
Lauren at Keep It Sweet
9 years ago

This cake looks out of this world and I absolutely love a LOT of cookie dough:-)

Jennifer
Jennifer
9 years ago

Holy cow, that's amazing. Obviously I love a LOT of cookie dough.

Stephanie @ Eat. Drink. Love.
Stephanie @ Eat. Drink. Love.
9 years ago

This is the best thing I've ever seen. EVER!

Emily
Emily
9 years ago

This looks INCREDIBLE! xo

Sanzibell
Sanzibell
9 years ago

woa it looks very delicious

Cookbook Queen
Cookbook Queen
9 years ago

Oh my good gravy…I'd give my right arm for this!!!

Tyler
Tyler
9 years ago

This looks incredible. All the best desserts packed into one…how can I not make this? 🙂

Megan
Megan
9 years ago

O.M.G. Seriously, Heather. You are a cake genius for realz. Thanks for being you! <3

Unknown
Unknown
9 years ago

I looked. You slay me.

Averie @ Averie Cooks
Averie @ Averie Cooks
9 years ago

this is a masterpiece!

just yesterday I made a chocolate cake + cheesecake layer but I can assure you it looks nothing, nothing, like your beauty. I almost don't even want to post it now after seeing how gorgeous yours is!

Emily@AVerySweetLife
Emily@AVerySweetLife
9 years ago

This looks insanely divine!! I need to find some sort of occasion to make this because I will definitely need to share it!

Lora
Lora
9 years ago

O.M.G. !!! Wow. I could eat this for the rest of my life. I can't stop staring at the cookie dough layer. Genius!

Mary @ Bake Break
Mary @ Bake Break
9 years ago

Whoa. This is an EXTREME cake! It looks DELICIOUS!

Brenda @ a farmgirl's dabbles
Brenda @ a farmgirl's dabbles
9 years ago

What a completely AWESOME cake! Yum!!

Baking is my Zen...sweet nibbles for the soul
Baking is my Zen...sweet nibbles for the soul
9 years ago

One word…GORGEOUS.

~Carmen
http://bakingismyzen.wordpress.com

Ketutar
Ketutar
9 years ago

Saw this on Pinterest and I'm flabbergasted… WOW! Must have…. droooooolll….. Homer moment…

vanillasugarblog
vanillasugarblog
9 years ago

heather…let's just get married. what the hell

Erin @ The Spiffy Cookie
Erin @ The Spiffy Cookie
9 years ago

This is beyond incredible

thelittleloaf
thelittleloaf
9 years ago

This is insane…but in a totally good way!

Abbyblujay
Abbyblujay
9 years ago

you. are a TERRIBLE PERSON! why would you make something this AMAZING! i am… just. so. mad at you right now CAN WE BE BEST FRIENDS?!

Jenn @ Icing on the Cake
Jenn @ Icing on the Cake
9 years ago

What in the world?? This looks AMAZING! I HAVE to make it. One question. Is it overly sweet?

Anonymous
Anonymous
9 years ago

Where did you get your cake stand and milk carrier? They are almost as gorgeous as the cake.

Heather Baird
Heather Baird
9 years ago

@Jenn, I don't feel that it's overly sweet, but my husband said he could have done without the icing completely. If you are worried, then my advice is to go easy on the frosting. 🙂

Anony – I got the cake stand from farmhouse wares
http://www.farmhousewares.com/galvanizedtinpedestal.aspx

…and I got the milk carrier at The Old Mill restaurant gift shop in pigeon forge, TN. I don't see that they sell them on their website, but here's a link anyway. 🙂
http://www.old-mill.com/

Dharma
Dharma
9 years ago

Madre mia que maravilla de tarta, en cuanto tenga un poco de tiempo me ponga a traducirla. Es una delicia. Impactante a la vista. Saludos

Angela
Angela
9 years ago

I cannot even begin to say how ingenious and tempting this is. Got any leftovers you can mail to Buffalo for me??

Heidi
Heidi
9 years ago

DUDE!!! 😀 (teardrop)

Unknown
Unknown
9 years ago

Thank you for such a detailed post – even down to a picture of the tip used!

This is unbelievable!

Sandra
Sandra
9 years ago

I should walk on the treadmill at a 70% incline while eating this.

Unknown
Unknown
9 years ago

Oh my word! This looks like the most decadent and delicious and sinful treat EVER! I know you say that this serves 18 people, but something tells me I would end up eating a slice big enough for 2, maybe 3 depending on how bad I'm feeling 😛

And as always, your pictures are stunning!

vjacyno
vjacyno
9 years ago

love love love this idea and the construction is beautiful. But I am curious how to get around the raw flour as it has been linked to e. coli. Or maybe that is just a load of hooey? http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/

Jenn @ Icing on the Cake
Jenn @ Icing on the Cake
9 years ago

Ok, I lied, I have another question. Did you come up with this all on your own? I am still blown away by it.

Anonymous
Anonymous
9 years ago

Devil's food cake. Cheesecake. COOKIE DOUGH!!!
What more could you ask for? This is an awesome post. Do you like using vanilla bean paste or extract? 🙂

Nic@diningwithastud
Nic@diningwithastud
9 years ago

I dont even know where to start with how awesome this is!

Heather Baird
Heather Baird
9 years ago

vjacyno – I don't know that there is a way around it. Maybe use toasted almond flour in place of the AP flour? It would be a different consistency, bu still quite doughy.

@Jenn – I did, I guess it's my own personal Frankenstien. I took different recipes and pieced them all into one (It's aliiiive! Hehe.)

Anonymous – I love using vanilla bean paste. The vanilla flavor seems more pronounced, and I love seeing those specks of vanilla bean in my desserts. Mmmmm…

Anonymous
Anonymous
9 years ago

Gorgeous looking cake!!!!! I don't think I can assemble and decorate like you do (any of your creation!!) but this is ultimate temptation for me to wait for 2 days!!!!! Mine would be gone each day… However, I would LOVE to wait and eat all one bite!!!!!

Torviewtoronto
Torviewtoronto
9 years ago

cake looks wonderful repined 🙂

Ambika
Ambika
9 years ago

That is one evil cake!! Please gimme a slice!!