CHOCOLATE CHIP COOKIE DRIP CAKE (Homemade Summer Version) 
INGREDIENTS
For the Vanilla Cake (3 layers)
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 cup mini chocolate chips (tossed in 1 tbsp flour)
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For the Cookie Dough Frosting
1 cup unsalted butter
½ cup brown sugar
½ cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
Pinch of salt
1 cup mini chocolate chips
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For the Ganache Drip
1 cup semi-sweet chocolate chips
½ cup heavy cream
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Decoration
Chocolate chip cookies (whole & broken pieces)
Oreos
Mini chocolate chips
Extra frosting for piping
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INSTRUCTIONS
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8″ round pans.
In a bowl, whisk flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until fluffy.
Add eggs one at a time. Add vanilla.
Alternate adding milk and dry mix until combined.
Fold in floured chocolate chips.
Divide batter into pans and bake for 25–30 minutes. Cool completely.
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2. Make the Cookie Dough Frosting:
Beat butter until fluffy. Add brown and powdered sugar.
Mix in milk, vanilla, and salt until smooth.
Fold in mini chocolate chips.
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3. Assemble & Frost the Cake:
Layer cake and cookie dough frosting.
Crumb coat and chill.
Fully frost the cake smoothly and chill again.
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4. Make Ganache Drip:
Warm cream and pour over chocolate chips.
Let sit for 1 minute, then stir until smooth.
Cool slightly and drip down chilled cake edges.
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5. Decorate:
Pipe buttercream swirls on top.
Add whole & crushed chocolate chip cookies and Oreos.
Sprinkle mini chocolate chips. Add more cookies around the base.
