Google+ That Flour Child: Cookie Dough Cake

April 19, 2017

Cookie Dough Cake

Guys, I'm just going to admit it... I am so proud of myself for this bad boy.  I have never made a tiered cake of any sort and gave it a try with this cookie dough cake.  This cake is seriously what dreams are made of.

I started by baking three chocolate 8" round cakes. Leave these to cool for a few hours or over night.  I wrapped my in plastic wrap after they cooled at room temperature and put them in the fridge overnight.

Next you want to make a cookie dough flavoured buttercream, for this you'll need:
  • 1 cup softened butter
  • 3/4 cup brown sugar
  • 1 cup powdered sugar
  • 1 cup flour
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 4 tbsp milk
You may need to mix in more milk in order to get a thin enough icing to spread, feel free to taste test and add whatever you feel will make this icing taste exactly like cookie dough.

You'll also need to make some edible cookie dough for the balls on top and around the bottom of the cake, mostly for decoration but also for deliciousness.

You can cut this recipe down in half if you'd like, or if you want some edible cookie dough in the fridge for later... leave it as is.  You could also use the extra crumbled up between the layers of the cake... DO YOU BOO.
  • 1/2 cup brown sugar
  • 1/8 cup granulated sugar
  • 1/2 cup softened butter
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt 
  • 1 cup flour
  • 1 tbsp milk
  • 1/2 cup mini chocolate chips
Also I made a quick milk chocolate ganache (just chocolate chips and some milk, heated up in the microwave in 30 sec intervals until melted) for that Instagram worthy drip, ya know?

In terms of assembly, I leveled my cake layers and followed the pattern: cake, icing, mini chocolate chips sprinkled in, cake, icing, mini chocolate chips sprinkled in, cake.  Pop it in the fridge to set up a bit, then crumb coat that lovely thing (thin layer of icing).  Back in the fridge.  Followed by a pretty layer of buttercream (warm up your offset spatula in warm water to get those ultra smooth layers).  Back in the fridge.  Drip that ganache down the sides and decorate as desired.  I went for piped swirls with a Wilton 6B, topped with balls of cookie dough.  And alternating smaller balls of cookie dough and piped dots with 6B again.  Check out my nifty time lapse below!

If you guys have any cake flavour ideas I should try let me know in the comments below!

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