Chocolate Chip Cookie Layer Cake
It’s not uncommon for vast swaths of my life to be dictated by miscommunication. While I’m quite lucky and not particularly clumsy, talking to me can be like talking to a potato. I was a straight-A student, my IQ is well into the crack stage temperatures of sugar-cooking (in Celsius of course), and I was even a communications student in college, but somehow I manage to misunderstand nearly everything communicated to me, ever. Because of this, I am also quite incapable of conveying any thought or idea I may formulate.
I’ve grown to live with this idiosyncrasy; in fact, I quite enjoy it. To tell you the truth, I’m really just off in la la land 99% of the time, including moments during which I should be focusing on conversing with some poor hopeless soul who thinks I’m listening to them. But don’t tell anyone that I’m not really paying attention while they incessantly flap their lips about whatever silly thing they may wish to share.
So what am I thinking about? Usually cake.
Recently, my little communication conundrum spurred a cookie and cake clash that would turn into this recipe – and a month worth of fun chocolate chip cookie inspired recipes. Amongst a tirade of he-said, she-saids (just kidding, it was boring business as usual) with Molly, an editor over at The Boys Club, I asked if she knew any cookie cake recipes. I was of course referring to the overly-sized flat cookie thing you can find in most malls (see the Birthday Cookie Cake recipe from two weeks ago); she assumed I was talking about some glorious stacked cookie cake (see last week’s Cookie Stacked Cake) or a layer cake creation, ” I imagine cookie crumbs would be a good addition to a white cake and white icing,” as she put it.
So born was this cake here, a testament to my inability to communicate, and Molly’s ability to come up with awesome cake ideas. She is CakeFYI, afterall.
High-Ratio Cakes: This cake is a high-ratio cake, meaning there is a higher proportion of sugar to flour. It typically requires a special emulsion shortening, though butter can be used so long as it is at room temperature and is very soft.
- 5 eggs, at room temperature
- ⅔ cup whole milk, at room temperature
- 1½ tsp vanilla extract
- 10½ oz. cake flour
- 12 oz. granulated sugar
- 1½ tbsp. baking powder
- ½ tsp. salt
- 6½ oz. unsalted butter, at room temperature
- Baked chocolate chip cookies, recipe below
- Vanilla buttercream frosting, recipe below
- Preheat the oven to 375°F. Butter and flour the cake pans and set aside.
- Mix together the eggs, whole milk, and vanilla extract in a bowl until evenly combined. Set aside.
- In the bowl of a stand mixer, whisk together the flour, sugar, baking powder & salt until evenly combined.
- Add the butter in cubes to the dry mixture and beat at medium-high speed until a thick paste forms and the butter is evenly distributed. Scrape down the bowl occasionally to ensure everything is evenly distributed. Note: It is vital that the butter is at room temperature and is very soft otherwise it will not mix properly.
- With the mixer on medium-low, slowly pour in the liquid and egg mixture. Once the liquid and egg mixture is poured in, scrape down the bowl. Whisk on medium-high speed for another minute or two.
- In the meantime, break up the baked cookies into bite-sized pieces. Set aside ½ cup of crumbs for decorating. Carefully fold in the bite-sized cookie chunks into the cake batter until evenly distributed.
- Pour the batter evenly into the cake pans and bake immediately at 375°F for 35 to 40 minutes or until the cake springs back when pressed lightly in the center.
- Let the cake cool in the pan until cool enough to handle. Remove from the pans and cool on a baking rack until completely cool.
- Place one layer on a cake round, plate or cake stand. Add enough frosting to the top to create a ½" even layer. Place the second layer on top. Spread of thin layer of icing over the top and sides, just enough to cover any crumbs.
- Place the cake in the fridge for 10-20 minutes so the dirty-frosting layer can harden. This is to make frosting the cake easier and to keep any crumbs for pulling up an into the frosting.
- Once the dirty-frosting has hardened, remove the cake from the fridge and evenly spread frosting over the top and side. Using an icing spatula, do your best to make the frosting appear as smooth as possible.
- Take a dry Viva brand paper towel and lay it over the top of the cake. Gently and carefully run your fingers along the paper towel to smooth out the icing. Remove and repeat this process working around the sides of the cake.
- Using paper towels or parchment paper, create a ring around the bottom of the cake on the sides, and a disk on the top so only a band around the corners of the cake are visible. Lightly press the saved cookie crumbs into this visible band, to create a ring of cookie crumb decoration.
- Serve or store in an airtight container at room temperature for up to 4 days.
Cookies: It doesn’t get much simpler than baking cookies. Feel free to substitute your favorite cookie recipe in, though the chocolate chip cookie flavor works perfectly with white vanilla cake.
- 4 oz. unsalted butter, at room temperature
- 3 oz. light brown sugar
- 3 oz. granulated sugar
- 1 eggs
- ½ tsp. vanilla extract
- 6.5 oz. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 4 oz. milk chocolate chips
- 4 oz. dark chocolate chips
- Preheat the oven to 375°F. Line the bottom of the pizza pan with parchment paper and grease the paper and sides of the pan; set aside.
- Cream together the butter and sugar until light and fluffy, about five minutes.
- Add the eggs, one at a time, mixing well after each.
- Add the vanilla and mix in well.
- Add the flour, salt, and baking soda and mix until a batter forms.
- Add the chocolate chips and mix until they are evenly distributed.
- Spoon the batter into even portions on the baking sheet
- Bake in a preheated oven for 10 to 12 minutes or until the cookies begin to brown.Cool on the pan for a couple minutes before removing to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Buttercream: Buttercream frosting, made at home, is one of, if not the, simplest frostings to make. Throw some butter, powdered sugar, a little vanilla, and a spot of cream, mix, and voila, frosting! When you mix in the colorings, take care not to over mix the frosting or it may begin to breakdown, making it unsightly and difficult to pipe.
- 1 lb. unsalted butter, at room temperature
- 1 lb. 12 oz. powdered sugar
- ½ tsp. vanilla extract
- 4-6 tbsp. cream
- Beat the butter until it is light and fluffy, about 5 minutes.
- Add the powdered sugar and vanilla and mix until the frosting comes together and is fluffy.
What’s the craziest thing you’ve ever baked into a cake? Share it with us in the comments!