For the Cake:
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with sour cream, and mix until just combined.

Divide the batter evenly between the two prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before transferring to a wire rack.

For the Cookie Dough Filling:
In a bowl, beat together softened butter and brown sugar until smooth and creamy. Add the flour, vanilla extract, and milk, and mix until well combined. Stir in mini chocolate chips.

For the Frosting:
In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, alternating with heavy cream, and continue mixing until smooth and fluffy. Stir in vanilla extract and a pinch of salt.

Assemble the Cake:
Once the cakes are fully cooled, place one layer on a serving platter. Spread the cookie dough filling evenly over the top of the first cake layer.

Top with the second cake layer and frost the entire cake with the prepared frosting.

Garnish with mini chocolate chips and optional cookie dough balls for a decadent finishing touch.

Slice, serve, and enjoy the indulgence of this irresistible dessert!