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« Blueberry Braided Bread From Emma of Poires au Chocolat | Main | Brownie Cookies »
Sunday
Jul282013

Cookie Dough Cake

Cookie Dough Cake
Cookie Dough Cake

My mother used to warn me to keep my fingers out of the mixing bowl. There are raw eggs, she'd say while playfully slapping my hand away with a spatula. You'll get sick. Even though she had my best interest at heart, I wasn't very good at listening. When her back was turned, I'd swipe a finger through the brownie batter or pinch off a piece of cookie dough, quickly hiding the evidence between my lips. The taste of the raw dough from my favorite cookies and cake outweighed the warnings my mother gave, each and every time.

(Sorry, mom.)

Cookie Dough Cake
Cookie Dough Cake

After eating raw batter for the better part of 25 years (and having yet to get sick), I cannot say my habit of licking the spatula clean has gotten much better. However, I am a bit more careful about the batter I choose to eat. When I'm craving a bit of cookie dough, I'll make a batch without eggs so I can sneak as much as I'd like.

A few years ago, I slipped a little cookie dough into a batch of cupcakes that was headed to the oven. The result was unique, but no less delicious than the sum of its parts. The memory of those long ago cupcakes were the inspiration for this cake. Real cookie dough is cut into small pieces and spread throughout the batter. As the cake itself tastes like cookie batter, the finished product becomes a texture playground, alternating between light cake and dense cookie dough. It's a fun, sweet cake that begs for a glass of milk.

Cookie Dough Cake
Cookie Dough Cake

As a side note, I'll be taking a break from blogging for the next month to deal with medical issues, move across state lines, and begin a new job. With so much going on all at once, I need to step away from the kitchen and concentrate on other things for awhile. Even though I'll be gone, I won't let this space go quiet. I have asked a handful of my favorite bloggers to share their own recipes with you. Each week you'll meet a new face and have the opportunity to try out a sweet treat or savory dish.

I have a feeling you'll fall in love with their words and photography as I did.

Cookie Dough Cake

This Cookie Dough Cake with Brown Sugar Buttercream is where chocolate chip cookies meet cake. The cake is made with brown sugar to give it the taste of cookie batter. Small pieces of cookie dough are mixed into the batter, giving the cake a unique texture that's somewhere between a cake and cookie dough. While the cake is more dense than usual from the cookie dough, it has the undeniable taste and texture of sneaking a finger full of batter from the bowl. While the brown sugar frosting is optional, it can work as a nice complement to the cake when spread in a thin layer.

One Year Ago: Blackberry Sour Cream Coffee Cake and Dark & Stormy with Ginger Ale
Two Years Ago: Pâte Brisée (Pie Crust)
Three Years Ago: Roasted Cherry Coconut Ice Cream

Cookie Dough Cake with Brown Sugar Buttercream

Yields double 9-inch layer cake (or two 3-layer 5-inch cakes)

Cookie Dough
4 tablespoons (56 grams) salted butter
1/2 cup (100 grams) brown sugar, packed
1 teaspoon vanilla extract
1/2 cup (63 grams) all-purpose flour
1/2 teaspoon salt
1/2 cup (85 grams) miniature chocolate chips

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the vanilla extract. Stir in the flour and salt. Gently fold in the miniature chocolate chips. Form dough into a thin rectangle, wrap in plastic wrap, and freeze until solid, about 30 minutes.

Cookie Dough Cake
6 tablespoons (85 grams) unsalted butter, room temperature
1 cup (200 grams) brown sugar, packed
3 large eggs
1/3 cup (75 grams) vegetable oil
1 teaspoon vanilla extract
2 2/3 cups (300 grams) cake flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (355 ml) milk

Preheat oven to 350 degrees F (180 degrees C). Grease 9-inch cake pans and set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth.

Remove the cookie dough from the freezer and cut into small 1/4-inch cubes, gently stirring them into the batter.

Divide batter between cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. After about 10 minutes, carefully remove the cakes from the pans and transfer to a cooling rack to cool completely. Depending on the height of your cake pans, you may have batter leftover—perfect for cupcakes!

Brown Sugar Buttercream (optional)
1/2 cup (115 grams) unsalted butter, room temperature
1/2 cup (100 grams) brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups (375 grams) powdered sugar
2 tablespoon milk

In a saucepan, melt the butter and brown sugar until dissolved. Bring to a boil and cook for 5 minutes. Remove from heat and allow to cool to room temperature (the process can be made quicker with use of the refrigerator).

In a large mixing bowl, beat the butter/sugar combination until smooth. Add in the vanilla extract and salt. Gradually beat in the powdered sugar and milk. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add a touch of milk or cream until it reaches a spreadable consistency. If you find the frosting too sweet, add another 1/4 teaspoon (or more) of salt, to taste.

To assemble, place the cooled bottom cake layer on a serving platter. Spread a layer of buttercream on top before placing the second layer. Spread a thin layer of frosting along the top and edges. The frosting is quite sweet, so a thinner layer is better.

Reader Comments (37)

Oh my goodness. this cake looks phenomenal. I know what you mean--I always sneak cookie dough and muffin/cake/brownie batter, and I've never gotten sick. xD Brown sugar frosting? You got me.
Even though I'd probably devour the cake before I could wait for it to cool off. I love how elegant the 5-inch layers look. I might need to get myself some 5-inch pans, now.
Aw, I'm going to miss you and your gorgeous photos!
Blessings,
Abbie
07.28.2013 | Unregistered CommenterAbbie
I will miss your in depth blog about life and food. It will not be the same but I hope for the best for you and your future careers.
Lovely final "see ya later post" (we know you will come back); I love everything about it. The concept, icing and flavour; really who can resist the tooth aching sweetness of cookie dough once in while?
Belinda-- Of course I'll be back! I'm only taking a month off to concentrate other things for awhile. :)
07.28.2013 | Registered CommenterKristin Rosenau
This cake is a total dream! Cookie dough + cake?! LOVE it!...and you for making it :)
Yum, this is a really smart cake! I adore cookie dough so who wouldn't love that idea in a cake?
I will miss your beautiful posts and recipes. Good luck.
07.28.2013 | Unregistered CommenterKatka
Mmm, amazing cake!
07.28.2013 | Unregistered CommenterElen
Working on this now is there no white granulated sugar in this recipe? Thank you in advance
07.28.2013 | Unregistered CommenterKaralew
I love the frosting on this cake. Bravo! Will miss your posts in August by I hope your health issues are resolved soon and that your move/new job are a smooth and positive transition.
07.28.2013 | Unregistered CommenterDena
Karalew-- No, there isn't! Brown sugar really gives it that cookie flavor. :)
07.28.2013 | Registered CommenterKristin Rosenau
Wow, this looks totally incredible. Fantastic idea!
07.28.2013 | Unregistered CommenterTammela
Wishing you the best of luck with life! Can't wait for your return. This cake looks divine. :)
07.28.2013 | Unregistered CommenterHenri
I hope everything is ok and the transition to a new state and job goes well :) Moving is so blah! (I'm currently doing the same thing)

This cake looks absolutely fantastic! I think I have found the cake I'm making for my 20th birthday :D
oh man, this looks delicious. i love cookie dough, it's the best part.
07.28.2013 | Unregistered Commenterhoneywhatscooking
This cake and your photos are amazing. I hope everything is ok with the medical issues you mentioned. And a move across state lines and a new job! I wish you well with all of it. I will miss you but, look forward to the amazing guest posts that your blogging friends will share with us.
That looks so delish! My mom used to always yell at me too, but I found out a few months ago (via pinterest) that its not the eggs now a days that would make you sick, but the flour. I to also haven't gotten sick, so lick the spoon I shall!
07.29.2013 | Unregistered CommenterJocellyn
This cake looks absolutely amazing... I was looking for some cake to bake for my birthday party and finally, it looks like I've find the one :O This stuff must be amazing. I love, love, love cookie dough.
I'll miss your posts and photography a lot, although I reckon it'd be nice to meet new bloggers. Anyway, I hope you do well in your new job and sort out all your medical issues soon xx
Good luck with all of your transitions. It is always important to take care of yourself. Looking forward to your return.
07.29.2013 | Unregistered CommenterMeg
Oh my, oh my. Is this cake real life? Because it looks too good to be true. :) Good luck with all the transitions, etc. going on!
This looks amazing! I'm getting hungry just reading your description of the cake. I always sneak in a finger swipe or two of cookie dough when i'm making a batch and i've never gotten sick either :)Your photographs are gorgeous!
07.30.2013 | Unregistered Commentercandice
This is one gorgeous cake. I love the swirled frosting. Mmm, who could resist the lure of cookie dough? Surely not me.
This cake looks absolutely amazing! I love the taste of cookie dough more than most other sweets, so this looks perfect for me.

I was actually stopping by though to tell you that we made a batch of your butterbeer in the office today to celebrate Harry Potter's birthday. It was so delicious that I kept pouring myself more. Thank you for such a great recipe and allowing us to feature it! If you're interested, I wrote a little review blog post about it that will be up on www.RecipeChatter.com tomorrow. :)
Oh .. wow. That looks incredible!!
P.S. Just discovered your blog ... and I'm never leaving. :-D
Kristin,
Made this cake yesterday in 2 English cake tins. Skipped the glaze and made a powdered sugar+milk+vanilla galze and drizzled over the loafs - delish! next time I will double the amount of cookie dough - wasn't enough for us. Thanks for a genius idea - will definitely make it again.
Hannah
08.2.2013 | Unregistered CommenterHannah
Please take care of yourself and we will look forward to your return.
08.3.2013 | Unregistered CommenterDee
Be happy and well... xxx ooo
08.5.2013 | Unregistered Commenterlotusmaxim
This looks and sounds delicious :) I don't get much chance to eat cookie dough or cake batter anymore - if I'm making anything with chocolate my husband will beat me to it.
08.7.2013 | Unregistered CommenterLaura
Please make this for me! wowww it looks like it would taste magical.
And I truly hope your medical issues get sorted out, as well as all the transitions you're going through. Take care :)
This cake is absolutely beautiful and I love your use of props. What a gorgeous blog.
08.19.2013 | Unregistered CommenterAnna-Marie
Oh my, this has to the most delicious looking cake i've ever seen....I have to make this.

Simon
Praying that your endeavors turn out as Beautiful as your photos! Thanks for sharing!
09.4.2013 | Unregistered CommenterMyra D
Praying that your endeavors turn out as Beautiful as your photos
09.18.2013 | Unregistered Commenterjp
Hey there--

wondering in instructions about the cookie dough-- it says to cream the butter and "sugars" together.... is there supposed to be regular sugar as well? Working on it now, cannot wait to taste!!!
09.20.2013 | Unregistered Commentermay
Made this. tastes like a cookie but is actually a cake. bravo!

(to those asking, yes there is only brown sugar!)
10.7.2013 | Unregistered Commenterstef
Amazing cake! I have the cake and the frosting ready to be put together now, and both are WONDERFUL on their own! So excited to taste the finished product:)
10.24.2013 | Unregistered CommenterAC
So I made this cake yesterday for my roommate's birthday and when I tried to make the frosting, I ended up with a hardened mass of nearly burnt caramel after the boiling step that absolutely would not whip up into a frosting (even after I tried heating it up to soften the mass + added some powdered sugar). What is the consistency of the boiled butter + sugar supposed to be like? Did I miss something? (The cake was delicious by the way--I just had a heck of a time with the frosting!)
01.20.2014 | Unregistered CommenterErika
The exact same thing happened to me with the buttercream! I tried to reheat the hardened brown sugar, but it was still hard afterwards. Am I supposed to heat the butter but not the brown sugar?
02.9.2014 | Unregistered CommenterWaves

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