Cookie Dough Cake

I don’t know if my husband Brad loves any food more than chocolate chip cookie dough.  He would much rather eat the dough than the actual cookies it becomes.  So it wasn’t much of a surprise when he requested this cookie dough cake for his birthday.  I definitely didn’t complain about his choice, because it’s one of my favorites too!

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It has layers of my favorite, moist chocolate cake (that somehow manages to be both rich and light at the same time), a fluffy brown sugar Swiss meringue buttercream, and crumbles of cookie dough packed with mini chocolate chips.  Are you running to your kitchen yet?

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So let’s talk about that buttercream.  I will be posting a guide to Swiss Meringue Buttercream, since I know it can be a bit intimidating.  I have a base recipe that I always use, then I mix in whatever flavors I want before slapping it on my cakes!  In addition to vanilla, I added a little brown sugar and salt to give it a slight cookie dough texture.

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I think the flavor of the buttercream is spot on!  It’s subtle, but a little more interesting than your classic vanilla.  I guarantee you won’t be able to resist at least one spoonful of this stuff.

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At this point, I’m sure you’re trying to think of any and all excuses to make this cake!  It is definitely a crowd pleaser, and I’m sure it would be well-loved at the next gathering you attend.  I just can’t wait for you to try it!

Cheers to eating cookie dough with a spoon!

Cookie Dough Cake

  • Servings: 10-12
  • Print

Moist chocolate cake layers stacked with chocolate chip cookie dough crumbles and Swiss meringue buttercream.


Credit: sprinklesandsuch.com

Ingredients

    For the Chocolate Cake
  • 1 3/4 cup flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (room temp)
  • 2 eggs (room temp)
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • For the Eggless Cookie Dough

  • 1 cup softened butter (2 sticks)
  • 1 cup brown sugar
  • 1/3 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cup flour
  • 1 cup mini chocolate chips

Directions

    Cake:

  1. In a medium bowl, sift flour, cocoa, baking powder, and baking soda together (this will get rid of any clumps of cocoa). Whisk in the sugar and salt, making sure all the dry ingredients are combined.
  2. Mix together beaten eggs, milk, oil, and vanilla. Make sure each ingredient is room temperature (this will help the ingredients be better incorporated and keep the texture of the cake light and moist). Do this by leaving the cup of milk and two eggs out for an hour, or soak the eggs in warm water for about 10 minutes before using.
  3. Pour the wet ingredients into dry and stir until just combined. Then add the boiling water (heat in microwave or on the stove) and mix until batter is smooth (again, don’t over mix).
  4. Bake at 350 degrees for 18-25 minutes using 3, 8″ round pans or 4, 6″ round pans. To prevent sticking, line the pans with parchment paper rounds, running a knife around the perimeter after the cakes have cooled for 10-15 min. They should easily turn out onto a cooling rack, allowing you to peel off the parchment paper. Allow them to continue cooling for about 40 min.
  5. Once cakes are completely cool, trim any uneven edges and wrap in plastic wrap, placing in fridge or freezer until ready to use.
  6. Eggless Cookie Dough:

  7. Cream the sugars with the softened butter, then mix in vanilla and salt until combined.
  8. Add in flour a half cup at a time, mixing until it’s incorporated.
  9. Stir in the chocolate chips, and chill until ready to use.
  10. Assembly:

  11. Add 2 Tbsp brown sugar, 2 tsp vanilla extract, and 1/2 tsp salt to one batch of Swiss meringue buttercream.
  12. Between each layer of cake, spread buttercream and top with cookie dough crumbles (twice if making a 3 layer cake, three times if working with 4 layers).
  13. Once all the layers are stacked, add a simple coat of buttercream to the sides and top of the cake to lock in the crumbs (a crumb coat), then place in the fridge or freezer to set for 20-30 min before adding the final coat of buttercream. For smoothest results, use an icing scraper or a straight spatula to smooth the sides.
  14. Decorate as desired and chill until about an hour before serving.

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