My husband turned the big 3-0 this past week. And we couldn’t let the occasion pass without a little celebration and a cake! Since my husband isn’t a huge fan of cake, but does love a good bowl of ice cream, I decided to merge once of his favorite ice cream flavors with a cake, resulting in cookie dough cake!
Now, I do not make cake often, so I relied heavily on some experts for the cake and icing recipe. The cake is a vanilla pound cake, a recipe that I got when I took a cake decorating class last year at Johnson Wales. The icing recipe was adapted from a Martha Stewart butter cream recipe. I pared down the recipe by about a third, then replaced some of the granulated sugar with brown sugar so that it had more of a cookie dough flavor.
But the real icing on the cake, so to speak was the bits of cookie dough. I took my favorite chocolate chip cookie recipe, left out the egg, and added a touch of milk instead. I then piped little dollops of cookie dough between each layer, pressing down the top layer to flatten them out a bit.
Clearly my frosting skills need some work. Fortunately, there was an easy solution to the problem: covering the cake in chocolate chips! I started by sprinkling them on the top then pressed them into the sides.
It was a great way to usher my husband into the next generation. Unfortunately for him, he will be there alone. What he doesn’t quite understand is that once I turned 29, I just stopped aging. Sure, I may celebrate the anniversary of my birthday, but I will be 29 at least until I have a child that turns 29. I’m pretty sure that’s a law of physics…or something….
- 3 cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 2 tsp vanilla
- 1 1/4 cups milk
- 3/4 cups granulated sugar
- 1/2 cup brown sugar
- 7 egg whites
- pinch cream of tartar
- 5 sticks butter, softened
- 2 tsp vanilla
- Cookie Dough
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 tbsp milk
- 1 tsp vanilla
- 1 1/4 cup flour
- pinch of salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees. Mix together the flour, baking powder, and salt in a large bowl.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Slowly add in about a third of the flour mixture, followed by half the milk. Repeat with flour, milk, then flour mixing until fully incorporated.
- Divide batter between to 8 inch pans. Pans should be greased and floured. Bake for 25-30 minutes, or until a knife comes out clean. Let cool completely on a wire rack.
- Fill a small sauce pan half way with water and place over high heat to bring to a simmer. In a bowl large enough to sit on the sauce pan (or the bowl of your stand mixer), whisk together sugars and egg whites. Keep whisking until sugar has dissolved and eggs are warm to the touch.
- With an electric mixer or stand mixer, whisk the eggs until frothy then a in cream of tartar and salt. Keep whisking until egg whites are opaque and form stiff peaks and eggs are cooled.
- Add butter a little at a time and beat together until all butter is incorporated and the frosting is smooth. Continually scrape down the sides.
- In a bowl, beat together butter and sugar until fluffy. Add milk and vanilla.
- Slowly mix in flour and salt and mix until smooth. Fold in chocolate chips.
- Store in the fridge until read to use.
- Place 1 layer of the cake on a cake stand. Spoon about 1/2 to 1 cup of frosting on top of the layer and spread out with a knife or spatula.
- Spoon or pipe dollops of cookie dough evenly around the cake layer.
- Place the next layer on top and repeat steps above.
- Once all layers are in place, spoon about 1 cup of frosting on top and spread a thin layer on the top and sides of the cake. Place in freezer and let set for at least an hour.
- Spoon another 1-2 cups of frosting on the top of the cake and spread out evenly, pushing the excess to the edges. Worth the excess down the sides of the cake until the cake is evenly covered.
- Sprinkle remaining chocolate chips on the top of the cake and press them around the sides.
- Store in the fridge until ready to serve.