My family has long since lost interest in my baking.
Cupcakes again? Whatever... Cake pops? Meh...
Luckily, my neighbors' kids are not yet immune to my charms. A couple of times a week, we hear a knock at the back door. It's my little buddy from across the alley, come to see what's cooking in my kitchen.
Do you get Trick or Treaters in January? I bet not.
My kids know the routine now, even when I'm not at home. They say, "Robby was here. I found eight macarons in the downstairs freezer for him."
Robby has put in a special request for a birthday cake when he turns six tomorrow. So this Cookie Dough Cake is for him. It's nice to be appreciated!
Since it's a birthday cake, I don't have any pictures of the slices. But there are three layers of cookie buttercream between three layers of vanilla cake - use your imagination!
In fact, you can substitute any cake layers you like here. I happened to use the Golden Vanilla Cake recipe from King Arthur Flour, but this cake would be equally fabulous with chocolate layers. It would be absolutely gonzo with chocolate-chip cake, but I couldn't quite bring myself to do it.
Cookie Dough Birthday Cake
Three layers of vanilla cake, filled and topped with cookie dough buttercream, covered in vanilla frosting with a dark chocolate ganache drip, decorated with cookie dough truffles.
400g granulated sugar (2 cups)
390g all-purpose flour (3-1/4 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
170g unsalted butter, softened (3/4 cups)
283g milk, at room temperature (1-1/4 cups)
2 teaspoons vanilla extract
4 large eggs
Cookie Dough Balls
113g unsalted butter (1/2 cup)
107g brown sugar (1/2 cup)
30g powdered sugar (1/4 cup)
1 teaspoon vanilla extract
300g all-purpose flour (2-1/2 cups)
340g sweetened condensed milk (most of a 14oz can)
128g miniature chocolate chips, divided (3/4 cup)
226g unsalted butter, softened (1 cup)
225g marshmallow fluff (half of a 1lb container)
170g powdered sugar (1-1/2 cups)
2 teaspoons vanilla extract
2-4 tablespoons milk
125g chopped dark chocolate, 60% (3/4 cup)
55g unsalted butter (1/2 stick)
For the Cake Layers :
(recipe from King Arthur Flour)
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
- Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.
- With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
- Using baking spray with flour, grease three 7-8" round pans, or two 9" pans. Divide batter evenly between pans, smoothing tops with an offset spatula
- Bake for about 24 minutes, until cake is nicely browned and just beginning to pull away from the edge of the pan. Cool in pans for ten minutes, then invert onto racks to cool completely before frosting.
For the Cookie Dough Balls:
- In an electric mixer, cream the butter and sugars until light and fluffy. Beat in the vanilla, then alternate additions of flour and condensed milk, beating until they are all combined.
- Divide batter between two bowls, scraping the mixer bowl well (so you don't have to wash it before making the vanilla frosting). Put one bowl aside for the frosting.
- Stir a third of the chocolate chips into the other bowl and place it in the refrigerator. After you've baked and crumb-coated the cake, you will pull out the chilled dough and form it into about thirty 1" balls, which will be double what you need for the cake.
For the frosting:
- Beat butter using your mixer's paddle attachment until light and fluffy, about five minutes.
- On medium speed, beat in the marshmallow and vanilla, then the powdered sugar. Finish with enough milk to get it to spreadable consistency.
- Remove 3/4 of frosting (does not have to be exact) to a separate bowl. Put the reserved cookie dough (the bowl without the chips!) into the mixer bowl, and beat on medium speed to combine. Remove bowl from mixer and stir in reserved chips.
- Level your three cakes with a long knife, and divide the cookie dough frosting between them. Spread the frosting evenly over top, and stack layer.
- Use the vanilla frosting to smooth any gaps and apply a thin crumb coat to the entire cake. Chill cake in fridge for twenty minutes while you form the cookie dough balls.
- Put the dough balls back in the fridge, and take the cake out to apply a final coat of frosting. Don't get carried away smoothing it out - ganache covers a multitude of sins.
- Microwave the butter and chocolate in thirty-second intervals, stirring between each. When you still have obvious chunks of chocolate, stop heating and stir until they dissolve. Transfer ganache to a pastry bag with a small round tip (or a ziplock bag with a corner snipped, in a pinch).
- Work your way around the edge of the cake, squeezing out individual drips of chocolate as you go. Fill in the top of the cake, smooth with a flat knife, and decorate with cookie dough balls. Allow cake to set in the fridge or freezer before serving.