I know, I know. Cookie Dough again? Yup.
Another birthday to celebrate which meant a special cake.
Now, I personally feel that this cookie dough filling and icing would be the most delicious with chocolate cake but the birthday girl claims to not like chocolate cake. I’m pretty sure she has a sickness but yellow cake it had to be. We suffered through.
If you feel as I do and would like, please feel free to use chocolate cake when you make it.
This is actually the same eggless cookie dough that I made into truffles before Christmas. Turns out it is a useful recipe to expand upon. After I made the cookie dough I just shaped it into a flat disk the same size as my cake layer. I did this by lining a cake pan the same size as the one I baked the cake layers in and then pressing the cookie dough into the bottom of the pan. Once it was evenly pressed in to the pan I used the plastic wrap to lift the cookie dough disk and placed it on the first layer of cake. Be sure and peel the plastic wrap off the cookie dough before you stack the second cake layer on top.
Just so you know, I usually trim the tops of the cake layers before I stack a cake. It creates a flat surface to frost and decorate.
This frosting is my take on a cookie dough flavored buttercream. I opted not to put the mini chocolate chips in the frosting because I knew it would be hard to frost the cake with a bumpy frosting. Instead I just scattered them on top of the finished cake. I also saved one little ball of the cookie dough to use as a cake topper.
A ball of cookie dough that was snatched off the cake and eaten by the birthday girl the minute she blew her candles out! She REALLY likes cookie dough. Loves is a better word for it, actually.
I think a peanut butter version of this cookie dough would be good too. Or a chocolate, chocolate chip. But I’ll lay off of the cookie dough recipes for a while for you. Maybe it’s time to turn to spring-ish flavors and recipes. Something to thaw me out a little. What type of recipes scream spring to you?
By the way, this cake is just a doctored yellow cake mix. Sometimes the filling and frosting is more important to me than the actual cake!
Yellow Cake
1 box yellow cake mix
3 eggs
1 stick butter, melted
3/4 cups Greek yogurt
1/4 cup water
Put all the ingredients in a large mixing bowl and mix together using a hand mixer or a stand mixer or a fork if you want.
Preheat oven to 350 degrees. Grease 2 9″ round cake pans. Divide batter into the 2 pans. Bake for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow layers to cool completely.
After the cakes cool make the cookie dough filling. The recipe is the same as the filling I used for Cookie Dough Truffles. Make the dough into a disk the same size as your cake layers. (Save a small ball of dough to decorate the top of the cake if you like.)
Place one cake layer on a serving platter. Top with the disk of cookie dough and then place the other cake layer on top.
Cookie Dough Buttercream
2 sticks butter (1 cup), room temp
1/2 cup brown sugar 1/2 tsp salt
3 Tbsp milk
2 tsps. vanilla extract
3 Tbsp flour
2 cups powdered sugar
In a large mixing bowl beat the butter until light and creamy. Add the brown sugar and beat to combine. Add the salt, milk, vanilla, flour and mix to combine. Add the powdered sugar a little at a time. If you want the frosting thicker add a little extra powdered sugar. If you need it a little looser add a little more milk. Beat until light and fluffy. Use immediately to frost the cake.
Top with a sprinkle of mini chocolate chips (which are my favorite) if you would like and the reserved ball of cookie dough. Refrigerate if not serving the same day.
Sugar Coated Sarah 