This Chocolate Chip Cookie Dough Corgi Butt Cake is the cutest! And who doesn’t love safe, EDIBLE COOKIE DOUGH? Kids, adults, dog lovers and especially Corgi lovers, will adore this fun cake!
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Now this cake IS NOT SAFE FOR DOGS! Hoomans only please. For dog safe pupcake recipe, please click here
You will need:
For cake:
- 3/4 cup mini semisweet chocolate chips
- 1 box white cake mix
- water, vegetable oil and eggs calld for on the box
- 1/4 cup chocolate syrup
- 2 cans white frosting
For cookie dough:
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 3 cups all purpose flour
- 2 cups mini semisweet chocolate chips
For Corgi:
- 1 Corgi butt cutter (see link below)
- Light brown fondant
- White fondant
- Pink fondant
- Black fondant
- Black edible marker
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- To make the cake, heat oven to 350 degrees F and spray two 9-inch round pans with cooking spray.
- In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
- Bake 24-29 minutes or until toothpick inserted in center comes out clean.
- Invert cakes on rack to cool.
- To make cookie dough, spread the flour out on a cookie sheet and bake at 350 degrees F for 5 to 6 minutes, this should get the flour to a temperature of 160 degrees F and kill any bacteria. **do not skip this step, this is what makes the dough safe to eat**
- In a large bowl with a hand mixer or stand mixer, cream together the butter and sugars until light and fluffy.
- Scrape down the sides and add vanilla and heavy cream.
- Scrape down the sides again and add the cooled flour and salt and mix until combined, fold in the mini chocolate chips.
- Line a round 9-inch baking pan with plastic wrap and press ¾ of the cookie dough in to make a disk. Wrap plastic wrap around the disc and place in the refrigerator for about an hour to set. This will be the filling for the cake.
- Roll the remaining cookie dough in a long tube and wrap with plastic wrap. Place in refrigerator for an hour to set.
- Make the Corgi by cutting the fondant out with the Corgi cutter. Make the eye and mouth with a black edible marker. Set aside to dry.
- Assemble the cake by placing the cookie dough disk between the cake layers.
- Frost cake with white frosting and decorate sides with mini chocolate chips and sliced cookie dough if desired. Pipe white frosting around the cake and sprinkle mini chocolate chips on top edge of cake if desired. Top with Corgi right before serving.
- Store cake in refrigerator.
Marbling effect following Step 2 & 3 above
Corgi Butt Chocolate Chip Cookie Dough Cake
Easy to make Corgi Chocolate Chip Cookie Dough Cake Recipe.
Ingredients
- For cake:
- • 3/4 cup mini semisweet chocolate chips
- • 1 box white cake mix
- • water, vegetable oil and eggs calld for on the box
- • 1/4 cup chocolate syrup
- • 2 cans white frosting
- •
- For cookie dough:
- • 1 cup unsalted butter softened
- • 1 cup light brown sugar
- • 1/2 cup granulated sugar
- • 2 tsp vanilla extract
- • 1/2 cup heavy cream
- • 3/4 teaspoon salt
- • 3 cups all purpose flour
- • 2 cups mini semisweet chocolate chips
- For Corgi:
- • 1 Corgi butt cutter
- • Light brown fondant
- • White fondant
- • Pink fondant
- • Black fondant
- • Black edible marker
Instructions
1. To make the cake, heat oven to 350 degrees F and spray two 9-inch round pans with cooking spray.
2. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
3. Bake 24-29 minutes or until toothpick inserted in center comes out clean.
4. Invert cakes on rack to cool.
5. To make cookie dough, spread the flour out on a cookie sheet and bake at 350 degrees F for 5 to 6 minutes, this should get the flour to a temperature of 160 degrees F and kill any bacteria. **do not skip this step, this is what makes the dough safe to eat**
6. In a large bowl with a hand mixer or stand mixer, cream together the butter and sugars until light and fluffy.
7. Scrape down the sides and add vanilla and heavy cream.
8. Scrape down the sides again and add the cooled flour and salt and mix until combined, fold in the mini chocolate chips.
9. Line a round 9-inch baking pan with plastic wrap and press ¾ of the cookie dough in to make a disk. Wrap plastic wrap around the disc and place in the refrigerator for about an hour to set. This will be the filling for the cake.
10. Roll the remaining cookie dough in a long tube and wrap with plastic wrap. Place in refrigerator for an hour to set.
11. Make the Corgi by cutting the fondant out with the Corgi cutter. Make the eye and mouth with a black edible marker. Set aside to dry.
12. Assemble the cake by placing the cookie dough disk between the cake layers.
13. Frost cake with white frosting and decorate sides with mini chocolate chips and sliced cookie dough if desired. Pipe white frosting around the cake and sprinkle mini chocolate chips on top edge of cake if desired. Top with Corgi right before serving.
14. Store cake in refrigerator.
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