Guess what? This is my 100th blog post! Not just any dessert would do for this milestone, so I chose something super special: a Chocolate Chip Cookie Dough Cake. I’ve been eying this cake for over a year now and finally made it! It is AMAZING! If you love chocolate chip cookies, you will adore this cake. It’s a real treat. 🙂 This amazing dessert is a 2-layer yellow cake that sandwiches a delicious slathering of buttercream frosting mixed with chunks of cookie dough, topped with delectable chocolate chip cookies. Don’t be intimidated by the length of the recipe, if you split the process up over a couple of days, you’ll see that it’s not that hard to make a fab cake. Here’s to the next 100 posts!
Chocolate Chip Cookie Dough Cake Print Recipe Here
From Something Shiny
From Something Shiny, Adapted from Paula Deen
1 cup butter (2 sticks), room temperature
2 cups sugar
3 cups self-rising flour*, sifted
4 large eggs, room temperature
1 cup milk, room temperature
1 tsp vanilla extract
1/2 tsp butter flavoring (optional)
*An easy substitute for self-rising flour is to add 1-1/4 tsp baking powder and 1/4 tsp salt for EACH cup of flour.
Preheat oven to 350°F.
Grease and flour 2 (9-inch) cake pans. On parchment paper, trace around the bottom of each pan and trim just inside the line. Spray pan with cooking spray, then line with trimmed parchment. Spray again, making sure to coat entire pan. You can smooth it out with a pastry brush if you want. Then sprinkle with flour, tapping the edge of the pan with the heel of one hand as you rotate the pan with the other. This ensures that the flour is evenly distributed over the entire surface.
Using an electric mixer, cream butter until fluffy. This will take a few minutes. Scrape the bowl and continue mixing.
Add sugar and continue to cream well for 6 to 8 minutes, scraping down the bowl a couple of times to make sure it’s all getting mixed in and fluffy.
Add eggs, 1 at a time, beating well after each addition. Scrape.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and butter flavoring and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks lined with plastic wrap. Wrap tightly and put in the freezer for at least 1 hour prior to decorating.
The Best Buttercream Frosting EVER
From Something Shiny
2 cups sugar
12 Tbsp flour
2 cups milk
2 cups unsalted butter (4 sticks)
2 tsp vanilla extract (you could use any flavoring you want)
Measure sugar and flour into a medium sauce pan. Whisk together to incorporate the flour into the sugar. This makes it easier to dissolve. Add milk to pan and whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens. It will seem like nothing is going to happen, when all of the sudden, it thickens up. Cook for just a few minutes after it begins to set up. Keep stirring; you don’t want it to burn-and it will.
Remove from heat and let cool completely.
Once cooled, combine with butter in large mixing bowl or stand mixer and whip like crazy (use whisk attachment). Beat for at LEAST 5 minutes (closer to 10) until the mixture is light and fluffy.
Use immediately. It can be kept in the fridge, but it hardens considerably and will need to warm up a bit before being spreadable.
Chocolate Chip Cookies
Source: tastingtable, Recipe adapted from Ready for Dessert: My Best Recipes, by David Lebovitz (Ten Speed Press)
Yield: about 4 dozen cookies, you’ll need about 2 dozen for the cake (feel free to cut the recipe in half if you don’t want extras for later)
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped or 2 cups of oats
14 ounces bittersweet or semisweet chocolate, coarsely chopped into roughly 1/2-inch chunks
Combine flour, soda and salt it small bowl. In large mixing bowl or stand mixer, combine butter and both sugars. Beat until smooth, it does NOT need to be light and
fluffy. Add eggs one at a time scraping sides of bowl as needed, then add in vanilla.
Add flour mixture to butter mixture and beat on low JUST until incorporated. Add nuts and chocolate, blend on low until just mixed in or mix them in by hand with spoon.
Scrape dough out onto the counter that’s been dusted with flour. Divide in 4 pieces and shape into logs. Wrap tightly in wax paper, then in plastic wrap. Place in fridge and chill overnight or at least a few hours. You can also put the logs in a freezer bag and have dough on hand when the urge strikes. They’ll keep at least a month tightly wrapped.
The next day (or two or three – it’s SO handy to have this dough made ahead!), preheat the oven to 350°F, unwrap dough logs and slice in 1/4” slices, keeping them as close to the same size as possible so they bake up evenly. Place on parchment lined baking sheets a couple of inches apart. Bake about 10 minutes, checking half way to see if the pans need to be turned to bake evenly. Cookies should be lightly browned and centers just set. Let cool on pans about 5 minutes then transfer to cooling racks.
Cookie Dough Filling
4 tablespoons unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
1 cup plus 2 tablespoons all-purpose flour
7 ounce sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips
Combine the butter and sugar in a mixing bowl and beat until light and fluffy, about 2 minutes. Add in the flour, sweetened condensed milk and vanilla until smooth. Stir in the chocolate chips. Cover and refrigerate until the mixture has firmed up. Roll the dough into little balls. Can make ahead and keep in fridge a few days before use.
To assemble the cake
Place one layer of cake on a plate.
Put about 1/4 of the frosting in a small bowl and add most of the cookie dough balls. Mix it up. Spread over the first layer of cake. Fill in the holes with more frosting and the remaining cookie dough balls.
Place the second layer of cake on top of the frosting/cookie dough. Frost your cake with a thin layer of frosting. Put the cake in the fridge to allow the frosting to firm up a bit. Finish frosting and immediately decorate with your cookies and chocolate chips.