I am positive after reading that title you are asking, “What the heck is a double cookie birthday cake?” It is a creation from my own head. A vanilla cake stuffed with eggless cookie dough then coated in a cookies and cream icing, i.e. double cookies.
The idea started with last years birthday celebration for my husband. His all-time favorite cookie is a snickerdoodle, so I made him a triple cookie birthday cake. It was literally three different layers of cookie smothered in a salted caramel buttercream icing.
My Triple Cookie Cake recipe can be found here.
For his birthday this year, I wanted to keep the theme going for my husband. So instead of three layers of cookie, I made three layers of classic vanilla cake; the cookie portion would come in with the icing and stuffing (making it only a double cookie cake).
To finish it off? An optional drizzle of creamy rich chocolate ganache and a big ball of cookie dough.
The finished result is a classic vanilla birthday cake that everyone knows and loves jammed with those nostalgic cookie flavors of your childhood.
- For the Eggless Cookie Dough:
- 3/4 Cup of Packed Brown Sugar
- 1 Stick of Unsalted Butter, softened
- 1 Cup of Chocolate Chips
- 1 Teaspoon of Vanilla Extract
- 1 Cup of All Propose Flour
- 2 Tablespoons of Whole Milk
- For the Icing:
- 2 Sticks of Butter, Softened
- 4 Cups of Powdered Sugar
- 1/2 Cup of Heavy Cream
- 1/2 Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
- 1 Sleeve of Oreos, crushed
- For the Cake:
- 2 Sticks of Unsalted Butter, softened
- 2 Cups of Granulated Sugar
- 2 Eggs
- 1 Tablespoon of Vanilla Extract
- 2 Cups of Cake Flour
- 1 Cup of Buttermilk
- 1 Teaspoon of Salt
- 1 Tablespoon of Baking Powder
- Start by making the cake layers. Grease and flour three 8-inch cake pans then set them aside until ready to use.
- Preheat your oven to 350 degrees Fahrenheit.
- In you stand mixer, cream together the butter and sugar until light and fluffy. This takes approximately 3-4 minutes.
- In a small bowl mix together the wet ingredients; the eggs, buttermilk, and vanilla.
- In a separate small bowl sift together the dry ingredients; the flour, baking powder, and salt.
- Starting with your wet mixture, pour in 1/3 and mix over medium speed until fully combined.
- Next add in 1/3 of your dry mixture, mixing until combined.
- Continue adding in your wet and dry mixture, alternating, until your finish with the final 1/3 of your dry mixture. Mix on medium speed until the batter is fully combined.
- Divide your cake batter evenly between the three cake pans.
- Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
- After baking, allow the cakes to cool completely before assembly.
- While the cake layers cool, create your eggless cookie dough.
- In your stand mixer, on medium speed, beat together the softened butter and the brown sugar until light and fluffy. This should take 3-4 minutes.
- Add in the flour, milk, and vanilla beating until combined.
- Add the chocolate chips, mixing in by hand.
- Set the dough aside until ready to use.
- Make your icing by creaming the butter in your stand mixer.
- Gently pour in the powdered sugar 1 cup at a time. Mix fully before pouring the next portion.
- Once the icing is nice and whipped, pour in the salt, milk, and vanilla. Mix on medium speed until fully mixed.
- Finally, pour in the crushed oreos and mix until the oreos are incorporated throughout the icing.
- Assemble your cake by spreading a layer of icing between the first two layers, the cookie dough should go in the middle, and another layer of icing over the top layer.
- Any leftover cookie dough can be used to decorate the top of the cake.