Cookie Dough Cake

This Cookie Dough Cake is every dessert lover’s dream — gooey in the center, rich like a brownie, but soft like cake. By using Cocosutra’s ready mix, it becomes fuss-free yet gourmet, ideal for monsoon bakes with minimal effort.

Ingredients

For the Cake

• 1 pack Cocosutra Chunky Chocolate Chip Cookie Dough Mix

• 1/4 cup fresh curd (yogurt)

• 1/3 cup unsalted butter, melted
  

• 1–2 tbsp milk (only if needed to adjust consistency)

For Optional Frosting

• 1/4 cup softened butter

• 1/2 cup powdered sugar

• 2 tbsp Cocosutra Hot Chocolate Mix

• 1 tbsp milk

• A pinch of salt

Toppings (Optional)

• Mini chocolate chips

• Toasted nuts or sea salt flakes

Instructions

Step 1: Preheat & Prep

Preheat your oven to 175°C (350°F). Grease and line a 6-inch cake pan or use a deep dish skillet.

Step 2: Make the Cake Batter

In a bowl, combine Cookie dough mix, melted butter and curd. Mix until smooth. If it feels too thick, add 1 tbsp milk at a time to adjust. Batter should be thick but spreadable.

Step 3: Bake

Press the dough evenly into your cake pan. Bake for 22–28 minutes, or until the edges are set but the center is slightly soft (gooey is good!). Cool it to add frosting.

Step 4: Frost (Optional)

Beat the softened butter with powdered sugar, drinking chocolate, salt, and milk until fluffy. Spread over the cooled cake and top with mini chocolate chips or sea salt flakes.

Serving Suggestions

Warm with ice cream

Chilled with hot coffee

Rainy Day Pairing: Add a mug of Cocosutra hot chocolate on the side.

Additional Snippets

This cake is eggless-friendly — the curd works beautifully.

The base mix already contains chocolate chunks, so it’s indulgent even without add-ons.

You can also layer two cookie cakes with frosting to make a proper layered cookie cake!