Double Cookie Birthday Cake

Double Cookie Birthday Cake

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.

Double Cookie Birthday Cake

Category: Recipes

Double Cookie Birthday Cake

Ingredients

  • 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

Instructions

  1. Start by making the cake layers. Grease and flour three 8-inch cake pans then set them aside until ready to use.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In you stand mixer, cream together the butter and sugar until light and fluffy. This takes approximately 3-4 minutes.
  4. In a small bowl mix together the wet ingredients; the eggs, buttermilk, and vanilla.
  5. In a separate small bowl sift together the dry ingredients; the flour, baking powder, and salt.
  6. Starting with your wet mixture, pour in 1/3 and mix over medium speed until fully combined.
  7. Next add in 1/3 of your dry mixture, mixing until combined.
  8. 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.
  9. Divide your cake batter evenly between the three cake pans.
  10. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
  11. After baking, allow the cakes to cool completely before assembly.
  12. While the cake layers cool, create your eggless cookie dough.
  13. 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.
  14. Add in the flour, milk, and vanilla beating until combined.
  15. Add the chocolate chips, mixing in by hand.
  16. Set the dough aside until ready to use.
  17. Make your icing by creaming the butter in your stand mixer.
  18. Gently pour in the powdered sugar 1 cup at a time. Mix fully before pouring the next portion.
  19. Once the icing is nice and whipped, pour in the salt, milk, and vanilla. Mix on medium speed until fully mixed.
  20. Finally, pour in the crushed oreos and mix until the oreos are incorporated throughout the icing.
  21. 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.
  22. Any leftover cookie dough can be used to decorate the top of the cake.
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https://epicuropedia.com/2019/02/28/double-cookie-birthday-cake/

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A cake tasting with The Topiary Cake Design

A cake tasting with The Topiary Cake Design

While attending a specialty-coursed dinner at Cotton and Rye a few short weeks ago, I found myself sitting at a table with several foodie strangers.

As the night progressed and the alcohol flowed, those strangers quickly turned into acquaintances through our shared love of food and baking. We bantered back and forth, over food and about food, and the conversation quickly changed to baking as I learned more about my neighbor, Calley Sholder, the owner and baker of The Topiary Cake Design.

It was brought to my attention that the seating arrangement was intentional. Cotton and Rye’s Chef Zach Shultz and his girlfriend Caroline Bradley think highly of Sholder’s baking skills and arranged the meeting.

As an at-home baker of many years, I was quick to take the opportunity to write about a fellow baker since I know just how difficult it is to be successful in the oven.

Chef Shultz and Bradley were correct, The Topiary creates utterly delectable yet beautifully layered cakes — two qualities that are so often not found together when purchasing a cake for a special occasion.

It is extremely difficult to maintain the moistness of a layered cake without compromising its design, because the more moist the cake, the less sturdy the finish will be.

Sholder began her cake journey after moving down to Savannah from Rhode Island. She struggled for several months to find a job with any local bakeries, so Sholder did the brave thing and started her own.

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It was divine intervention that made Sholder take her first step, and as she put it “I finally got a catering job, but it made me realize that I wanted to focus strictly on specialty cakes. In 2018, the Topiary Cake Design was born.”

My favorite flavor of The Topiary was The Corn Field Cake. A cake that is completely original and nothing like a cake that I have tasted before. I enjoy seeing and tasting unique flavor combinations that bakers come up with, partially because it inspires my own baking.

The flavor combination and recipe is Sholder’s own creation. She proudly told me the story behind the cake: “In high school, I had my own cupcake business. My sister and I were experimenting with unique flavors. Because we were living in the south in Mobile Alabama, we thought why not do a cornbread inspired cake?,” she recalls.

“We wanted to make sure that the cake was not as coarse and dense. It still had to have that lightness that all cakes have…I would honestly say this is my specialty.”

A cornmeal and flour mixture is used to create the delicate cake that taste like a distant cousin to sweet Southern cornbread. In between each layer you will find tart raspberry compote and a hot (as in spicy) honey buttercream. The hot honey is created by cooking red peppers into the honey.

Although Sholder described the cake as rustic, while I was eating a slice, I have to disagree. The overall finish and flavor of the cake is a culinary dream, completely balanced without being oversweet. I would describe the cake as sophisticated yet southern.

Another fruity favorite is the Blackberry Chip, a super moist blackberry cake created with fresh seeded blackberries, vanilla, and chocolate chips. Each layer of vibrant violet cake is filled with silky smooth vanilla Italian buttercream.

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Sholder explained the origin of her unique layered treat: “My blackberry chip is a play on Black Raspberry Chip from Graeter’s Ice Cream in Cincinnati, Ohio. As a kid, I would always get their ice cream and that flavor was by far my favorite. I decided to use blackberries instead of black raspberry to put a slight twist on it.” Adding a slight twist to things seems to be The Topiary’s calling card.

All of the frosting slathered onto every cake is created using the same method. Sholderd told me, “I make Italian style buttercream which means you cook sugar and water on the stove to make syrup, then whip it into egg whites. Once it is cooled you add your butter. Even though this technique takes the longest amount of time, it is better than any other frosting you will taste…It is not overly sweet but so silky smooth!”

The Cookie Dough Cake is one that I am certain will appeal to everyone alike. Sholder browns butter before adding it to the cake batter, creating a brown butter cake. This takes a typical vanilla cake base to the next level by adding an extra note of taste, which is reminiscent of the deep butterscotch flavor found in the base of a chocolate chip cookie.

Sholder doesn’t stop there — she adds even more cookie flavor with a hearty layer of eggless cookie dough jammed in between each cake round. The final addition is her classic vanilla Italian buttercream.

The most modern flavor was The Creme Brûlée Cake. Soft white cake is seasoned with a wisp of fresh vanilla bean. The use of vanilla bean creates a more floral experience of vanilla flavor than just using extract alone.

Sticky homemade caramel is painted onto each cake before it is filled with airy vanilla bean buttercream. The moistness of this cake is created with the use of lots of sour cream and butter.

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Finally, the last cake slice I ate was The Chocolate Lover, my all time favorite traditional cake flavor. Like all of the cakes I tasted, this one was as moist as the last. Light layers of deeply flavored chocolate cake are layered with rich chocolate buttercream.

Although this cake is a take on a classic flavor, the overall finish was far from a classic chocolate celebration cake; this was moist and had the correct balance of chocolate.

The Topiary is not just limited to cakes, they also offer cake pops and plan on expanding to more desserts in the future. Sholder even mentioned the desire to expand into ice cream creation.

Original article can be found here.