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Cookie Dough Cake
12K views
Sep 6, 2024
Cookie dough is sandwiched between super soft vanilla cake layers and covered with silky smooth brown sugar frosting. It’s a rich cake but not overly sweet. Everyone who has tried it loves it! *GET THE RECIPE https://www.britishgirlbakes.com/cookie-dough-cake/ *Start your FREE 7 day trial on my cake school https://britishgirlbakes.teachable.com/p/all-you-can-cake/ *LEARN The Basics of Cake and The Basics of Buttercream in my most popular online courses! https://britishgirlbakes.teachable.com/ *My 4 Minute Buttercream recipe https://www.britishgirlbakes.com/recipes/buttercream-frosting/ *SUBSCRIBE to my channel for a new cake decorating tutorial every week! *SAY HI! Website: https://www.britishgirlbakes.com Instagram: https://www.instagram.com/britishgirlbakes
View Video Transcript
0:00
This is the best cake I've ever made
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Cookie dough is sandwiched between super soft vanilla cake layers and covered with silky smooth brown sugar frosting
0:09
And it's rich but really not overly sweet. Try to watch this recipe tutorial without drooling all the way through it
0:19
There are quite a few parts to this cake, but I'll show you the quickest way to make and assemble it
0:24
Start by preparing the brown sugar frosting, which begins by cooking flour, milk and salt over a medium
0:29
low heat for about seven minutes, whisking constantly until it simmers and thickens. Add vanilla and mix
0:37
that in, and then transfer the mixture to a bowl. Don't worry, we're not going to eat this until we add
0:42
some more ingredients, but look how amazingly silky it is already. It needs to be this thick, so that you
0:48
can stir it, but it holds its texture, so it's somewhere between being liquid and solid. Cover it
0:54
with plastic wrap and put it in the fridge to cool to room temperature, and it will thicken to a pudding-like
0:59
consistency. Now for the cookie dough, bake flour for five minutes at 350 degrees Fahrenheit or 175
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degrees Celsius to kill any bacteria so that it's safe to eat raw. Let it cool and then sift it to get
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rid of any lumps In the bowl of an electric mixer mix butter and brown sugar together at medium speed until it light and creamy like this It will take about five minutes This is going to be the base of the cookie dough and the brown sugar frosting So take a third of this out now to use for the cookie dough
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If you want to weigh a third, it will weigh 193 grams. Add vanilla, mix it in, and then add the cooled flour, and mix that in
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The dough will get crumbly, so add milk to pull everything together and make it the consistency of cookie dough
1:44
and then add mini chocolate chips. I like using semi-sweet since it balances the sweetness of the cookie dough
1:50
and the mini chips are the perfect size because I think full-sized chips are too big and hard to bite into within a cake
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Divide this cookie dough into three equal parts, two for the filling between cake layers and one for cookie dough balls for the top of the cake
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For the filling, line two pans with plastic wrap and then put one part of the cookie dough in each
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and push it down to the bottom of the cake pan and up to the edges to make a flat layer
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You should use the same size pans as the cake layers. I'm using six inch pans for a three-layer six-inch cake
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but the recipe on British Girl Bakes.com has conversions for different sizes. Fold the plastic wrap over the dough to wrap it up within the pans
2:30
and then put the pans in the freezer while you prepare the rest of the cake
2:34
For the final part of cookie dough, use a teaspoon to scoop it up and then roll it between your hands to make ten cookie dough balls Put them on a plate or a tupper in the fridge until you frosted your cake To finish off the brown sugar frosting take the cooked flour and milk mixture out of the fridge
2:50
and add it to the rest of the butter and brown sugar in the mixer. Mix it at medium speed for five minutes using your paddle or beater attachment
2:58
not a whisk, until it's smooth and lighter in colour. If your frosting doesn't thicken
3:03
it's either because you didn't cook the flour mixture for long enough, until it thickened, or because you added it to the butter and sugar before it cooled to room
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temperature, so it melted the butter. Look how silky and decadent this frosting is. I can't wait for you to taste it
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It has a lot less sugar in it than butter cream, so it's not very sweet at all, which pairs perfectly with the sweet cookie dough filling
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Speaking of the filling, take the pans of cookie dough out of the freezer and lift the plastic wrap out and unwrap it
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You'll have two identical cookie dough discs that are cold enough to hold their shape, so you can move them around
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easily as you assemble your cake. Spread a dot of brown sugar frosting onto the middle of a
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cake board and press your first layer of vanilla cake onto it. I have a full tutorial on how to make
3:47
these very vanilla cake layers and the link is in the top of the screen and in the video description
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Spread a very thin layer of brown sugar frosting over the cake to act as glue to attach the
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first cookie dough disk which you can lift and center on the cake because it cold and firm spread another thin layer of frosting over the cookie dough to attach your next cake layer and repeat for the next two cake layers
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Quick trick, if you trimmed your cake layers and the cookie dough is sticking out
4:14
use some sharp kitchen scissors to cut off the excess cookie dough so that the sides of the
4:18
cake are straight, which will make frosting the cake easier. Spoon the frosting onto the cake and cover the top and sides of the cake with a thin layer
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of frosting to trap any crumbs that cut. off the cake. Then spread another layer of frosting on top, which won't have any crumbs in it
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since all of those are stuck in the first layer of frosting. This brown sugar frosting spreads
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onto the cake like a dream and it's easy to smooth too. Take your cookie dough balls out of the
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fridge and they'll be cold and firm enough to place around the top of the cake without losing
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their shape. Press them gently into the frosting to attach them and, ta-da! Wait about 30 minutes
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before serving the cake so that the cookie dough discs warm up and soften, which will make it
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much easier to cut through them. Look at the gorgeous cross-section of these slices. I really can't
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wait for you to make this cake. Please tell me in the comments if you're as obsessed with it as I am
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Get the full recipe on British Girlbakes.com along with all of my other recipes and tutorials
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and my online cake school. Thanks for watching
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