I recently posted a video tutorial and recipe on how to make edible/safe-to-eat cookie dough, and since I had a jar from DoughTO (a cookie dough pop-up shop in Toronto), and my own jar of homemade cookie dough to compare, I was starting to worry that I’d never finish the cookie dough on my own. I decided that the best way to use up my cookie dough, was to put it into a cake, slice it up, and serve it to my whole family.
My first idea for this cake was to put it into a vanilla cake and vanilla buttercream to really highlight the cookie dough flavour, but then I decided that that idea was way too boringgggg. So to amp up the cookie dough flavour, I used brown sugar instead of white sugar in my cake batter to add a little more richness, and caramelly undertones. I also wanted to change up the buttercream so it wouldn’t be plain vanilla, so I decided to brown the butter, a process which cooks the butter and creates a toasted, caramelized, slightly bitter butter. The combination of the brown sugar cake, the browned butter, and the layers of edible cookie dough in between the layers of cake was such a delicious decision. The cake and buttercream really highlighted the cookie dough flavour, while the actual cookie dough layer added a soft, creamy, almost chewy bite to the texture of the cake. This is the type of cake I’d definitely love to recreate, just so I can eat it all over again.
The brown sugar cake with the addition of the browned butter buttercream would still be extremely delicious without the cookie dough. Just a thought.
Here are the recipes!
Brown Sugar Cake
72g (1/3 cup) butter
125g (1/2 cup) brown sugar
110g (1/2 cup) flour
4g (1 tsp) baking powder
1g (1/4 tsp) salt
80g (1/3 cup) milk
5g (1 tsp) vanilla extract
- Preheat your oven to 180C/350F.
- Grease and line 2 x 5″ round pans with butter and parchment paper.
- In a stand mixer with your paddle attachment, cream your butter and sugar on medium speed until it becomes pale and fluffy.
- Add in your eggs and beat until light yellow and thoroughly combined.
- In a medium bowl, sift and whisk together your flour, baking powder, and salt. Add half of your dry ingredients into the butter sugar egg mixture, and mix to slightly incorporate everything. Stop the mixer, add in all the wet ingredients, mix to incorporate, and then add the rest of the dry. Mix slowly to incorporate at first, the blast the mixer up to medium/high speed for 10 seconds to whip the batter until it’s smooth.
- Divide the batter between your pans, and bake for about 30-40 min or until a skewer inserted into the centre comes out clean.
Browned Butter Italian Meringue Buttercream
247g (1/2 cup + 1 tbsp) browned butter
168g (1-7/8 cup) sugar
35g (2 tbsp) water
90g (3) egg whites
- In a small saucepan on medium heat while stirring constantly, bring the butter up to a low boil, mixing until it becomes a golden brown, and smells nutty or caramelly. Be careful not to let it actually burn!
- Pour the butter into a separate bowl and keep in the fridge or freezer until it just starts to solidify.
- Place the egg whites into a stand mixer with the whisk attachment, and keep to the side.
- In a separate small saucepan on high heat, bring the sugar and water up to a high boil. Once it reaches 112C/233F, turn on the stand mixer to whip at medium speed.
- Once the sugar syrup reaches 117C/243F, take off heat and turn down the stand mixer speed to low. Slowly, and carefully pour the sugar syrup into the egg white mixture. Once it’s all in, turn the speed up to high, and whip until the meringue is fully cooled before adding in spoonfuls of the coagulated browned butter.
- Whip until the whole mixture comes together to create a smooth and fluffy browned butter buttercream.
Feel free to watch how I made everything here: