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Gluten-Free Cookie Dough Cake Recipe

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4.5 from 106 reviews

This Gluten-Free Cookie Dough Cake is a delightful twist on traditional cookie dough, baked into a soft, cake-like texture and topped with rich chocolate buttercream frosting. Using gluten-free flour and a blend of classic cookie ingredients, this cake offers a delicious treat suitable for those avoiding gluten while satisfying any sweet tooth craving. The cake is moist and flavorful, studded with chocolate chips, and finished with a smooth, creamy chocolate frosting.

Ingredients

Scale

Cookie Cake

  • 2 cups gluten-free flour (Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
  • 3/4 cup brown sugar (packed)
  • 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 + 1 egg yolk
  • 1 1/2 cups chocolate chips

Chocolate Buttercream Frosting

  • 1/2 cup butter (1 stick)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream (or milk as needed)
  • 1 teaspoon vanilla extract
  • 3 1/2 tablespoons cocoa powder

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (190°C) and grease a circular baking dish or 9-inch cake pan to prevent sticking.
  2. Mix dry ingredients: In a bowl, stir together the gluten-free flour, baking soda, cornstarch, and salt, ensuring they are evenly combined.
  3. Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes.
  4. Add eggs and vanilla: Beat in the large egg and egg yolk along with 2 teaspoons vanilla extract until the mixture is smooth and well combined.
  5. Combine dry and wet ingredients: Gradually add the dry flour mixture into the butter and sugar mixture, stirring carefully until just combined to avoid overmixing.
  6. Incorporate chocolate chips: Fold in the 1 1/2 cups chocolate chips evenly into the batter.
  7. Spread batter and bake: Pour and spread the cookie batter evenly into the prepared pan and bake for 20 to 25 minutes, or until the cake is golden and springs back when lightly pressed.
  8. Cool cake: Remove the cake from the oven and allow it to cool completely before applying the frosting.
  9. Prepare frosting base: In a stand mixer, beat 1/2 cup butter on medium speed until fluffy, approximately 5 minutes.
  10. Add sugar and cocoa: Slowly add the powdered sugar, cocoa powder, and vanilla extract on low speed to the butter until fully incorporated.
  11. Beat frosting to fluffy texture: Increase mixer speed and beat for 4 to 5 minutes till the frosting is light, creamy, and fluffy. If the frosting is too thick, add heavy cream or milk a teaspoon at a time until desired consistency is reached.
  12. Frost the cake: Spread the chocolate buttercream evenly over the cooled cookie dough cake, then serve.

Notes

  • Make sure the butter is softened to room temperature for easier mixing.
  • Do not overmix the batter once the flour is added to maintain a tender cake texture.
  • You can add chopped nuts with the chocolate chips if desired for extra crunch.
  • Adjust the frosting consistency with heavy cream or milk as needed to make spreading easier.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: gluten-free cookie dough cake, gluten free dessert, chocolate buttercream frosting, gluten free baking, easy gluten free cake

Find it online: https://ellaeatsdaily.com/gluten-free-cookie-dough-cake-recipe/