If you follow me on Instagram you might have seen the cake that I made for my hubby’s birthday a couple weekends ago. If you don’t follow me on Instagram… sniff, sniff, that’s so sad and you are really missing out.
Anyway, I was excited to give this cake a try because I wanted to do something I hadn’t done before. You see, I’d already baked a pie inside of a cake, and a cheesecake inside of a cake, so it was time to try something different…
You’ve guessed it, it was time to attempt baking a chocolate chip cookie inside of a cake.
I did some searching online and although I saw similar attempts, a lot of people used a cookie dough with no eggs in it. It just seemed too difficult to rework my favorite chocolate chip cookie recipe and I figured it would bake through just fine so I just decided to forge ahead and cross my fingers.
If I was stuffing the inside with a chocolate chip cookie, I knew I wanted to use one of my favorite frostings on the outside—rich, delicious OREO buttercream. I also decided to pour a chocolate ganache on the top.
You know, because there wasn’t enough chocolate and sugar in this cake already.
I basically constructed it the same way as my epic pie cake. I baked my cake layers about 10 degrees lower and for the shortest amount of time suggested on my cake mix box before checking. Unlike baking a pie inside, these layers didn’t seem to need any additional bake time. I also knew that the cookie would be dense and sink to the bottom of the cake pan, so I poured most of the cake batter each pan before putting a fairly thin cookie dough “disc”in the middle, then covering with just a tiny more batter. It resulted in the cookie being pretty perfectly in the middle of each cake layer so that turned great.
I was really pleased with how this cake turned out, everyone raved about how good it was. The OREO buttercream was delicious (as always) and the cookie “filling” baked up perfectly! Nothing was burnt or overcooked, I call that a win!
You will definitely want a tall glass of milk to wash it all down with though, this cake is rich!
- 2 lbs . powdered sugar
- 1/2 tsp . salt
- 3/4 cup butter soft but not melted
- 1/2 cup milk divided
- 1 cup crushed OREO cookies about 8 cookies
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Cream together powdered sugar, salt, butter, and milk; starting with 1/4 cup and more to proper consistency. Once ingredients are well mixed add in crushed OREO cookies. Blend together until all ingredients are evenly distributed.
I prefer to crush my OREO cookies in a food processor to get them really fine.
This recipe is enough to fill and frost a 9-inch round cake. If you plan to fill with something else you could easily cut the recipe in half.
What have you been baking up in the kitchen lately? And the really important question—what’s your favorite kind of birthday cake?
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