Hi Mimi! Baking time is hard to say as every oven bakes differently. It should be similar timing but be sure to check on the cake as it is baking.
Here are my tips for testing if a cake is done:
1. Peek through the oven window. To see if the cakes are a nice golden brown (doesn’t really work for chocolate cakes).
2. Nudge the oven. Gently nudge your oven (assuming it’s free-standing and not built-in). If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.
3. Nudge the pans. Open the oven and gently nudge the pans. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.
4. Poke the cake. Gently poke the top of the cake with your finger. If the cake is firm and springs back, it’s ready for the next step.
5. Toothpick test. Insert a toothpick into the middle of the cake. When there are a few crumbs on the toothpick, the cake is ready. You want crumbs on there because the cake keeps cooking when you take it out of the oven.

Sadly no. It would need egg and baking soda to bake up properly. I recommend portioning them into cookie dough truffles: https://livforcake.com/cookie-dough-truffles/

Thank you for the response! For the leftover cookie dough – can I bake them into cookies?

Hi Beth! Thank you! Yes you can make this as cupcakes no problem. Start checking them at 15mins or so.

Hi Jen! Yes, 1.5x the recipe for three 8″ pans. Thanks so much for the wonderful feedback! I hope you love this one just as much 🙂

Hi Anna Maria! I alternated the frosting and cookie dough between each layer so it went like this from bottom:
– Cake, cookie dough, cake, frosting, repeat.