Chocolate Chip Cookie Dough Cake
I'm not going to lie to you. This one takes awhile to make. But it is just as good as it looks, and if you're willing to put in the time, it's well worth it.
The ONE thing I didn't make homemade on this cake was the chocolate chip cookies used for decoration on the tops and sides. I know, I know...what a slacker. You can make them homemade, or just buy soft bake chocolate chip cookies at the store.
I'm going to give you this recipe in three chunks; first the recipe for the cake, second the recipe for the middle cookie dough batter layer (actually has no eggs and can be eaten "raw"), and third for the frosting. May the baking gods be with you....
1-2-3-4 Cake
Adapted from Paula Deen
A delicious, easy, all-purpose yellow cake that stays nice and moist.
1 cup butter (2 sticks), room temperature
2 cups sugar
3 cups self-rising flour*, sifted
4 large eggs, room temperature
1 cup milk, room temperature
1 tsp vanilla extract
*An easy substitute for self-rising flour is to add 1-1/4 tsp baking powder and 1/4 tsp salt for EACH cup of flour. That’s what I did.
Directions
Preheat oven to 350°F. Grease and flour 2 (9-inch) cake pans. Here’s how! On parchment paper, trace around the bottom of each pan and trim just inside the line. Spray pan with cooking spray, then line with trimmed parchment. Spray again, making sure to coat entire pan. You can smooth it out with a pastry brush if you want. Then sprinkle with flour, tapping the edge of the pan with the heel of one hand as you rotate the pan with the other. This ensures that the flour is evenly distributed over the entire surface. Don’t skip this step. You’ll be sorry - trust me!
Using an electric mixer, cream butter until fluffy. This will take a few minutes. Scrape the bowl and continue mixing. Add sugar and continue to cream well for 6 to 8 minutes, scraping down the bowl a couple of times to make sure it’s all getting mixed in and fluffy.
Add eggs, 1 at a time, beating well after each addition. Scrape. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and butter flavoring and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes.
Cookie Dough Filling
Source: fakeginger.com
4 tablespoons unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
1 cup plus 2 tablespoons all-purpose flour
7 ounce sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips
Combine the butter and sugar in a mixing bowl and beat until light and fluffy, about 2 minutes. Add in the flour, sweetened condensed milk and vanilla until smooth. Stir in the chocolate chips. Cover and refrigerate until the mixture has firmed up. Can make ahead and keep in fridge a few days prior to use.
Buttercream Frosting
You’ll want to double this for the layer cake. You’ll have some left over, but it’s better than not enough!
1 cup sugar
6 Tbsp flour
1 cup milk
1 cup butter (2 sticks)
1 tsp vanilla extract
Directions
Measure sugar and flour into a medium sauce pan. Whisk together to incorporate the flour into the sugar. This makes it easier to dissolve.
Add milk to pan and whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens. It will seem like nothing is going to happen, when all of the sudden, it thickens up. Cook for just a few minutes after it begins to set up. Keep stirring; you don’t want it to burn-and it will. Remove from heat and let cool completely.
Once cooled, combine with butter in large mixing bowl or stand mixer and whip like crazy (use whisk attachment). Beat for at LEAST 5 minutes (closer to 10) until the mixture is light and fluffy. Add vanilla or other flavoring.
Use immediately. It can be kept in the fridge, but it hardens considerably and will need to warm up a bit before being spreadable
