It’s Bea’s special day today, 11 times over. This year, she said she wanted a giant “cookie cake” with tons of different mix-ins. Her wish was our command.
Loaded Cookie Birthday Cake
Ingredients
Cookie Cake
- 1 c butter unsalted, room temperature
- 1 1/2 c brown sugar
- 1 tbs molasses
- 3 eggs
- 1 tbs vanilla
- 2 2/3 c all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 c mixins [we used mini m&ms milk and dark chocolate chips, butterscotch chips and peanut-butter mini chips]
Quick Buttercream for Piping
- 1 c butter
- 1 tbs vanilla
- 3-5 c icing sugar sifted
- 3-5 tbs milk or cream
- food colouring
Instructions
Cookie Cake
- Preheat oven to 350.
- Butter or spray a 10.5-in round cake pan or the equivalent.
- Line bottom with parchment if desired.
- In a mixer or by hand, beat butter until spreadable.
- Beat in sugar and molasses until fluffy.
- Beat in egg and vanilla.
- In a small bowl, combine dry ingredients except mixins.
- Beat dry ingredients into wet.
- Quickly add mixins to the cookie dough.
- Spread dough into prepared pan.
- Bake for 27-32 minutes, until cookie cake is set but neither firm nor soft in the middle.
- Cool cookie cake completely in pan (or serve slightly warm).
- Serve on a plate or in the pan.
- Top with a bit of buttercream.
Quick Buttercream for Piping
- In a mixer, whip the butter on high for a moment.
- Add the vanilla and combine.
- Add about 3c of the sugar slowly.
- Add milk by the tablespoon until Buttercream becomes a good consistency for piping.
- Add additional sugar if buttercream becomes too thin.
- Add food colouring.
- Place into a piping bag and pipe on top of cookie cake.
