Chocolate Chip Cookie Layer Cake

Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and oil at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg whites and vanilla bean paste, and beat until well combined, about 2 minutes.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together sour cream and milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in chocolate. Divide batter among prepared pans (about 2⅓ cups or 521 grams each). Run a knife or wooden pick through batter to release any large air bubbles. Tap pans on a kitchen towel-lined. counter a few times.

Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Place 1 cooled cake layer on a cake stand. Place 1 cup (260 grams) Chocolate Chip Buttercream in a small pastry bag; cut a ½-inch opening in tip. Pipe a border around edge of cake layer. Spread 1 cup (265 grams) Edible Cookie Dough onto cake layer until even and reaches piped border. Top with second cake layer, and repeat procedure with piped buttercream and 1 cup (265 grams) Edible Cookie Dough. (Refrigerate remaining Edible Cookie Dough until ready to use.) Top with remaining cake layer. Spread remaining Chocolate Chip Buttercream on top and sides of cake. Refrigerate for 30 minutes. Just before serving, decorate with remaining Edible Cookie Dough.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beginning and ending with confectioners’ sugar, beating just until combined after each addition. Increase mixer speed to medium; beat until fluffy, 1 to 2 minutes. Fold in chocolate. Use immediately.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste.

In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture; beat at low speed just until combined. Fold in chocolate. Cover and let stand at room temperature until ready to use.