Cookie Dough Cake

There’s something undeniably nostalgic and utterly indulgent about cookie dough. Its rich, buttery flavor and the promise of unbaked sweetness make it a universal favorite.

What if we could take that nostalgic taste and elevate it into a sophisticated dessert that’s perfect for any occasion?

Introducing the Cookie Dough Cake made with Amoretti's Natural Cookie Dough Artisan Flavor – a layered masterpiece that’s sure to impress whether you’re serving it as a casual dessert, at a birthday party, or at a special event.

Ingredients

For the Cake:

• 2 and 1/2 cups cake flour 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 and 3/4 cups granulated sugar
• 5 large egg whites, room temperature
• 1/2 cup sour cream, room temperature
• 2 tbsp Amoretti® Natural Cookie Dough Artisan Flavor
• 1 tbsp Amoretti® Vanilla Madagascar Bourbon "European Style" Water Soluble Extract 
• 1 cup whole milk, at room temperature
• 1/2 cup of chocolate chips

Optional: Edible Cookie Dough:

• 1/2 cup unsalted butter, room temp
• 1/2 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 1/4 cup milk
• 2 tsp Amoretti® Vanilla Madagascar Bourbon "European Style" Water Soluble Extract 
• 2 cups heat-treated all-purpose flour 
• 1/2 tsp salt
• 1 cup mini chocolate chips

For the Buttercream:

• 2 cups unsalted butter, room temp
• 6 cups cups powdered sugar
• 1 cup heat treated, all-purpose flour 
• 1 cup light brown sugar, packed
• 1/4 cup milk
• 1 tbsp Amoretti® Vanilla Madagascar Bourbon "European Style" Water Soluble Extract 
• 1/2 tsp salt
• 1/2 cup mini chocolate chips to decorate

Directions

For the Cake

1.  Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. 
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high until smooth and creamy.
4. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl as needed.
5. Then, add the egg whites and beat on high speed until combined. Pour in the sour cream, vanilla extract, and Amoretti® Natural Cookie Dough Artisan Flavor mix until combined.
6. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. 
7. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through.
8. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

For the edible cookie dough: 

1. While the cakes are cooling, get started on making the edible cookie dough.
2. TO HEAT TREAT FLOUR: Place desired amount of flour in the oven or microwave until it reaches a steady 160 degrees. Not heat treating the flour can make you sick!
3. Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment.
4. Add in the milk and vanilla and mix until combined.
5. Mix in the flour and salt and then fold in the chocolate chips.
6. Scoop three, 2-inch dough balls out and flatten into a disc--this will go between our cake layers. Repeat this process once more so you have a total of two discs.
7. Wrap in parchment paper and set in fridge or freezer--depending on how long you wait to frost the cake.
8. Roll any remaining cookie dough into balls for decorating the cake with later.

For the buttercream:

1. Cream together the butter and brown sugar.
2. Gradually mix in the powdered sugar and flour 2 cups at a time. Pour in the milk between each addition.
3. Lastly, mix in the salt and vanilla. 

Assembly:

1. Level the cake layers to ensure they are flat and do not cause your cake to dome.
2. On a cake board, place a dollop of frosting in the center and set the first layer down, facing up. Spread a thin layer of frosting across and top with the edible cookie dough. Repeat for the second layer.
3. For the third layer, place the cake face down. Frost the exterior of the cake--this will be the crumb coat. Set in the fridge for 15-30 minutes.
4. Finish frosting the rest of the cake. If any buttercream is left over, place it into a piping bag with a 1M tip and pipe around the edges of the cake. Top with cookie dough balls.
5. Press a handful of mini chocolate chips around the base of the cake for extra decoration!
6. Devour!

Serving Tips

• Cutting the Cake: Use a sharp, large knife to cut through the cake layers easily. The cookie dough can be tough to cut, so a sturdy knife is essential.
• Serving Temperature: If the cake has been stored in the refrigerator, allow it to come to room temperature for about an hour before serving. This will ensure the cookie dough filling is soft and easy to cut through.