I was honored when the administrative staff at my daughter’s daycare told me about a fundraiser they were doing. One of the staff’s family members was affected by ALS (Lou Gehrig’s disease), and she wanted to raise money for the cause by hosting a cake auction. The staff asked me to participate since I was constantly bringing them freshly baked goods to enjoy. I immediately signed up and knew that I had to bring my A-game.
I soon learned that ribbons were going to be awarded for the cakes as well. My goal was to earn the ribbon for either the cake with the most bids or the cake with the highest bid. Needless to say, I knew I had to bake a cake that people would want to buy. I remembered how much people loved all the recipes from The Cookie Dough Lover’s Cookbook so I decided to make the brown sugar cookie dough layer cake that was featured. Everyone loves cookie dough, right?
Although I did not get to taste my creation in its full cake form, I did save a little bit of the batter and made myself a cupcake version so I could taste test it and write about it here. The cake was good and wasn’t too spongy, and the addition of the cookie dough and brown sugar swiss meringue buttercream is what made the cake awesome. I had thought about doing a traditional buttercream but thought that it might make the cake too sweet and heavy. The swiss meringue buttercream definitely was the way to go.
My only gripe about this recipe is that it left me with 11 egg yolks. Darn – I guess I will just have to make some ice cream then. What a shame, I say.
I am happy to report that my cake won the award for highest bid! The daycare staff got into a bidding war, and the winning bid for my cookie dough cake was an astouding $70! I’m so thrilled I was able to help raise so much money for ALS! Oh, and the Assistant Director of the daycare told me how awesome the cake tasted. The school nurse, who won the cake with her $70 bid, was kind enough to share some slices with her coworkers. I’m not sure if I would have done the same – ha!
Brown sugar cookie dough layer cake
- 3 cups cake flour I used all-purpose flour and replaced 6 TBSP of the flour with 6 TBSP of corn starch
- 1 1/2 tablespoon baking powder
- 1/2 cup sugar
- 1 1/2 cups brown sugar packed
- 1 teaspoon salt
- 1 cup unsalted butter softened and cut into pieces
- 1 1/4 cups whole milk divided
- 2 eggs
- 6 egg whites
- 2 teaspoons vanilla
- 3/4 cup unsalted butter room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1/4 cup whole milk or cream
- 1 teaspoon vanilla
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 3 ounces dark chocolate chopped
- 1/2 cup heavy cream
Swiss Meringue Buttercream Frosting
- 4 sticks butter softened
- 5 egg whites
- 1 cup brown sugar
- 1/4 cup granulated white sugar
- 1/2 teaspoon salt
- 1 teaspoons vanilla
Bake the cake
- Preheat the oven to 350 degrees F and grease (or use parchment paper) three 9 inch round cake pans. I used two 10 inch round pans.
- In the bowl of an electric mixer (or a large bowl if using a handheld mixer), combine cake flour, baking powder, sugars and salt, Add the butter and 1 cup of the milk. Mix on low until all the ingredients are incorporated and then beat on medium high for 1-2 minutes until light and fluffy.
- In a small bowl, whisk the remaining 1/4 cup milk with whole eggs, egg whites and vanilla. Slowly add to flour mixture in 3-4 increments. Be sure to mix well between each addition. Divide batter evenly among the pans.
- Bake 22-25 minutes until inserted toothpick comes out clean. Transfer to a cooling rack.
Make the cookie dough
- Cream the butter and sugars on medium speed for 2-3 minutes in a medium bowl. Add milk and vanilla. Finally, add in the flour and salt until combined and stir in chocolate chips by hand. Set aside.
Make the ganache
- Chop the chocolate and place it in heat proof bowl. In a small saucepan over low heat, heat the cream until it simmers. Gently pour the warmed cream over the chocolate and let it sit for about 30 seconds. Stir until chocolate is completely melted and mixture is smooth. Cool to room temperature.
Make the swiss meringue buttercream frosting
- Using a double boiler (or setting a heat-proof bowl over a pot of simmering water), whisk together the egg whites, sugars and salt. Keep whisking until the mixture is hot to the touch - it should take at least 5-7 minutes. I used a candy thermometer and waited until the mixture reached 140 degrees F. Immediately transfer the hot mixture to the bowl of an electric mixer with a whisk attachment and mix on high until the egg whites become smooth and satin-like (you should reach medium peaks). Add in the butter, about 2 TBSP at a time and and continue to beat on high speed until the frosting gets thick. Add the vanilla and continue to beat until the frosting can hold peaks. If your frosting looks too soupy, put the bowl in the refrigerator for 5-10 minutes and then try beating it again.
Assemble the cake
- Place a layer of cake on a cake board and spread half of the cookie dough mixture. Then spread half of the ganache. Add the next layer of cake and repeat. Frost the top and sides of the cake with the swiss meringue buttercream. If desired, you can decorate with mini chocolate chip cookies or chocolate chips.