Life is too short to not give this Chocolate Chip Cookie Dough-Stuffed Pound Cake a try. A dense and delicious chocolate chip-studded vanilla pound cake is layered with edible chocolate chip cookie dough and topped with a chocolate ganache and even more chocolate chips for a treat that is over-the-top in the very best ways.
Ladies and gents, this cookie dough-stuffed pound cake very well may be my legacy.
I mean, can we just look at this thing? Just look at it. It’s pure dessert gold. It’s the pinnacle of sweet mashups. I think I’ve peaked here and there’s nowhere else to go.
Of course, none of this will stop me from continuing to make desserts like my heart shaped cake, but I DIGRESS. Let’s dig into this pound cake of dreams, shall we?
When to Make this Cookie Dough-Stuffed Pound Cake
I know what you might be thinking and the answer is yes: This is extreme decadence. We are not going for a “light” dessert here. This is the kind of dessert you make when you want to wow the crowd; the kind of dessert that dominates all other desserts, in case you’re super competitive about that kind of thing. It’s the thing you make for a dinner party to impress your friends, or for a potluck to win over all your new neighbors, or maybe just because you want to prove to yourself that you can make the most epic dessert of all time.
I speak from experience: You can make the most epic dessert of all time. And I’ll tell you how.
How to Make Chocolate Chip Cookie Dough-Stuffed Pound Cake
It all starts with a chocolate chip-vanilla pound cake. You beat the batter together, stir in some chocolate chips, then pour and spread the batter into a loaf pan lined with parchment paper (it’s best if you cut a longer sheet of parchment so you can use the overhanging sides as “handles” to remove the cake later). Bake the cake, let it cool, then proceed.
The next step is to make the cookie dough filling. We’ll use almond flour here to keep it edible (did you know wheat flour is technically raw and therefore inedible until cooked? The more you know) and stir it together with brown sugar for a caramely sweetness, more butter (of course) and mini chocolate chips (so kewt!).
Once the pound cake is fully cooled, slice it lengthwise into thirds, then alternately layer the cookie dough between the slices of pound cake in the loaf pan. Let it hang in the fridge for a while to set and meld into one insanely delicious cake.
Finally, as if this all wasn’t enough, we top it with a drippy chocolate ganache and a sprinkle of more mini chocolate chips (go big or go home, guys). And there you have it. Your crowning achievement of baked goods.
Tips for the Best Pound Cake
Now that I have you sufficiently drooling over this recipe, let’s cover a few tips on how to make the best pound cake of yo’ life:
1. Be sure to grease the bottom ONLY of the loaf pan before pouring in the batter. You know those “lips” that sometimes form at the top edges of a quick bread or loaf cake? That can be avoided by not spraying the sides, leaving you with a perfectly shaped pound cake. Easy peasy!
2. Use a very sharp serrated knife and cut the pound cake with a gentle sawing motion to slice into thirds. I found it easiest to slowly rotate the cake as I cut through it to make sure my layers were even.
3. Most pound cakes are dense, but this cake in particular needs to have heft in order to hold up to all of its layers. That being said, we can avoid making the cake TOO dense by making sure not to overbeat the batter. Just be sure to beat ingredients into the batter until they’re just combined, then stop.
That’s all I have to say about this cookie dough-stuffed pound cake! Mostly because I’m currently stuffing my face with a slice right now. You understand.
P.S. After you make this pound cake, you should give my Gluten Free Pistachio Pound Cake a try. You’re welcome.
Chocolate Chip Cookie Dough Pound Cake
Ingredients
For the pound cake:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips
For the cookie dough:
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 ¾ cups almond flour
- ¼ teaspoon salt
- 1 cup mini semisweet chocolate chips
For the chocolate ganache topping:
- ¼ cup heavy cream
- ⅓ cup semisweet chocolate chips
- 2 tablespoons mini semisweet chocolate chips
Instructions
- Heat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper; spray bottom only with cooking spray.
- In a large bowl with an electric hand mixer, beat 1 cup butter with 1 cup sugar on high speed 2-3 minutes until light and fluffy. Beat in eggs one at a time, then beat in 1 teaspoon vanilla.
- In a separate large bowl, whisk together flour, baking powder and 3/4 teaspoon salt. Stir dry ingredients into wet ingredients until just combined. Gently stir in 1 cup chocolate chips until just combined.
- Pour and spread batter evenly into prepared loaf pan. Bake 1 hour to 1 hour 10 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then lift cake from pan using parchment as handles; transfer to a cooling rack to cool completely.
- Meanwhile, make the cookie dough: In a large bowl with an electric hand mixer, beat together 1 cup butter, 1 cup brown sugar and 2 teaspoons vanilla on medium speed 1-2 minutes until light and fluffy. Use a spatula or wooden spoon to stir in almond flour and 1/4 teaspoon salt. Stir in 1 cup mini chocolate chips until just combined.
- Use a sharp serrated knife to slice fully cooled pound cake lengthwise into thirds. Place bottom layer in loaf pan; spread half of the cookie dough on top in an even layer. Place middle layer on top of cookie dough; spread remaining half of cookie dough on top in an even layer. Place top layer on top of cookie dough. Cover and refrigerate until firm, at least 1 hour.
- Make the chocolate ganache topping: In a small saucepan over low heat, heat heavy cream until it just begins to simmer. Place 1/3 cup chocolate chips into a heatproof bowl; pour hot heavy cream over top. Do not stir. Let stand 3 minutes, then stir mixture until smooth.
- Remove chilled pound cake from loaf pan; transfer to a plate or cooling rack. Drizzle chocolate mixture over top of cake. Sprinkle with 2 tablespoons mini chocolate chips. Return to refrigerator and chill until topping is set, about 1 hour.
Notes
- Store pound cake covered in foil or plastic wrap in refrigerator.
- Use the back of a butter knife and run it gently along the edges of the pan to remove the stuffed pound cake after refrigeration.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Thanks to Delish for inspiring this recipe!
Hi! Can I make this in a traditional round bunt pan?
Hi Leisa! Definitely, but you may need to adjust the baking time. I’d recommend checking the cake around the 50-minute mark to see if it’s done, as bundt pans can sometimes cook a little faster. Happy baking! ~gvd team
I’m hoping to make this as a birthday cake, so I want to do it in 8-inch rounds instead of the loaf pan. Should I do two layers, or three? Thank you!
Meg, Hard to say since the measurements will be different but my gut says two layers?
I want to make this for a birthday cake, so I would prefer to do it in 8-inch round cake pans, rather than the loaf. Would you recommend doing 2 layers, or 3? Thanks so much!
I can’t use almond flour due to allergies. Any suggestions for a substitution? Thanks.
Mary, You can also use coconut flour and it tastes great! Basically any flour that isn’t raw (like all-purpose is before baking) can be used for the cookie dough.
Is there a substitute for almond flour? My son has nut allergies.
Candace, You could use any non-wheat flour for this recipe! Maybe coconut flour?
Wow. How decadent. My daughter will flip for this cookie dough pound cake. Pinning to make soon!
Scarlet, thanks so much! I hope she loves it! 🙂
The most delicious pound cake ever! Thanks so much for sharing this wonderful recipe.
Jeska, Thanks so much! 🙂
This recipe looks positively amazing! Thank you!
Jana, Thank you so much!
I really want to make this right now! Do you think the gluten free flour you used in the pistachio pound cake would work here as well? My husband is gluten free. On the other hand there’d be more for me if I used all purpose flour. ; )
Laura, I think it definitely could work! At least worth a try. 🙂