Triple Layer Cookie Cake with Salted Caramel Butter Cream

Gooey salty sweet homemade caramel buttercream stuffed between three distinct layers of thick, soft, chewy cookie cake layers: rich chocolate chip, buttery white chocolate blondie, and a classic crumbly snicker doodle. This may be the best birthday cake ever imagined.

With my husband’s birthday sneaking up last week, I knew I had to bake him a cake since I do every year. And this year I wanted to top last year’s Chicken and Waffle Cake.

I am not going to lie; I did not get this one perfect by any means. Just by looking at the pictures you can see how messy the butter cream is in its application, and the slight lean this cake had.

In baking this cake, my day started with three failed attempts at making a caramel (even though I did not stir the sugar), and it continued its path downhill. Between running out of eggs and flour, forgetting to add half of my butter to the snicker doodle layer, under cooking each layer (because I underestimated just how thick each cookie would be), a broken butter cream that had to be re-whipped, and finally, rushing to finish stacking the cake before serving it that night.

Being an experienced baker there are many days you forget just how challenging baking really is, and this cake was a harsh reminder. Luckily, after a practice round I have improved the recipe so it does not have to be as challenging for you.

Due to my failed attempt, you will notice that your layers are not as thick as the ones pictured. I have adapted the recipe to actually make it work, which means slightly thinner layers.

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Chocolate Chip Cookie Cake Layer

Ingredients:

  • 2 Sticks of Butter, Softened
  • 3/4 Cups of Light Brown Sugar
  • 1/2 Cup of Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Vanilla Extract
  • 2 1/2 Cups of Flour Flour
  • 8 Ounces of Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees Fahrenheit, then grease and flour and 8 inch cake pan.
  2. In a stand mixer, cream together butter and sugar.
  3. Add in vanilla, baking.., salt, and then eggs one at a time
  4. Mix in flour one cup at at time.
  5. Mix in chocolate chips.
  6. Pour batter into pan, bake in over for at least one hour.
  7. If after an hour the cake is not done, cook until toothpick comes clean from center.

Snicker Doodle Cookie Cake Layer

Ingredients:

  • 2 Sticks of Butter, Softened
  • 1 1/3 of Sugar
  • 2Eggs
  • 1/2 TablespoonVanilla Extract
  • 2  3/4Cups of AP Flour
  • 1/2 Teaspoon of Salt
  • 1Teaspoon of Baking Soda
  • 3/4Teaspoon of Cinnamon
  • Mixture of 1/4 Cup of Sugar and 1 Tablespoon of Cinnamon

Directions:

  1. Grease and flour and 8 inch cake pan, set aside.
  2. In your stand mixer, cream together butter and sugar.
  3. Add in vanilla, salt, baking soda, and cinnamon.
  4. Mix in eggs and flour, alternating between the two.
  5. Pour into cake pan, top with cinnamon sugar mixture.
  6. Bake at 350 degrees Fahrenheit for one hour or until toothpick comes out clean when inserted in the center.

White Chocolate Blondie Layer

Ingredients:

  • 2 Sticks of Butter
  • 1 1/2 Cups of Light Brown Sugar, packed
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 2 Eggs
  • 2 Tablespoons of Vanilla Extract
  • 1 1/2 Cups of AP Flour
  • 8 Ounces of White Chocolate Chips

Directions:

  1. Grease and flour an 8 inch cake pan, set aside.
  2. In your stand mixer, cream together sugar and butter.
  3. Add in salt, eggs, baking powder, and vanilla
  4. Add eggs and flour, alternating between the two.
  5. Mix in white chocolate.
  6. Pour into prepared cake pan, bake at 350 degrees Fahrenheit for one hour or until toothpick comes out clean.

Salted Caramel Butter Cream

Ingredients:

  • 2 1/4 Cups of Sugar
  • 1/2 Cup Of Water
  • 1/2 Cup of Heavy Cream
  • 9 Egg Whites
  • 6 Sticks of Butter, Softened
  • 1 Tablespoon of Vanilla Extract
  • 1 Teaspoon of Salt

Directions:

  1. In a small saucepan, heat water and 1 and 1/4 cup of sugar over medium heat, do not stir.
  2. Once the mixture is boiling, stir to dissolve sugar. Do not stir again after this.
  3. Bring mixture to a light amber color, remove from heat, add in cream then salt. Be sure to whisk until fully combined. Set aside.
  4. In a double boiler, heat egg whites and remaining sugar. Whisking until sugar is dissolved and the egg whites are warm.
  5. Pour whites into stand mixer and whip on high for 10 minutes or until stiff peaks form.
  6. Add butter, a little at a time, whisking on high until fully incorporated.
  7. Next add in the vanilla, then slowly pour in caramel. Mix until shiny and smooth, for a minute it may look broken.

Assemble the cake, layering the cookie cake layers with buttercream then topping the final layer with buttercream in any decorative manner you like.

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