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The Ultimate Cookie Lover's Cake
Kristen Tomlan's Signature Chocolate Chip Cookies + Nuts for Nuts Cookies + Magical Unicorn Cookie Dough + Cookie Lover's Cake
Nathan Congleton / TODAY
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Rating:
4.0 (3 rated)
Cook time:
Prep time:
Servings:
12-15

This is the perfect cake for the cookie dough lover in your life! You can use any flavor cookie dough for the cookie dough layers and any color sprinkles in the cookie layers to customize the taste and look.

Ingredients

  • Cake Batter

    • 1½ cups heat-treated cake mix (1/2 box)
    • 1⅓ cups heat-treated all-purpose flour
    • 2½ tablespoons cornstarch
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1½ sticks (12 tablespoons) unsalted butter, at room temperature
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/4 cup pasteurized egg whites, at room temperature
    • 2 teaspoons vanilla extract
    • 1/3 cup sprinkles
    • 1/2 cup semisweet chocolate chips
    • 1/2 cup white chocolate chips
  • Cookie Layers

    • 6¾ cups heat-treated all-purpose flour
    • 2 tablespoons cornstarch
    • 2¼ teaspoons salt
    • 4½ sticks (36 tablespoons) unsalted butter, at room temperature, divided
    • 3/4 cup granulated sugar
    • 3 cups brown sugar
    • 1 cup pasteurized egg whites, at room temperature
    • 3 tablespoons vanilla extract
    • 1½ cups rainbow sprinkles, plus more for rolling
    • 1½ cups semisweet chocolate chips
    • 1½ cups white chocolate chips
  • Buttercream

    • 4½ sticks (36 tablespoons) unsalted butter, at room temperature
    • 7 cups powdered sugar
    • 3 tablespoons heavy cream
    • 1½ teaspoons vanilla extract

Preparation

For the cake batter:

1. Whisk together the cake mix, flour, cornstarch, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix until fully incorporated, about 2 minutes.

3. Add half of the cake mix mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

4. Remove the bowl from the mixer and use a rubber spatula to fold in the sprinkles, semisweet chips and white chips.

5. Chill the dough in the freezer for 15 minutes, or until it is easy to handle.

6. Meanwhile, line a 9-inch cake pan with plastic wrap. Divide the dough in half. Press half of the dough into the cake pan in a flat, even layer. Cover with plastic wrap. Freeze for 10 minutes, then pop the layer out of the pan. Cover and stick it back in the fridge. Repeat with the second half of the cookie dough. Set both layers aside in the fridge.

7. Preheat the oven to 350°F.

For the cookie dough:

1. In a medium bowl, whisk together the heat-treated flour, cornstarch, and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla, and mix until fully incorporated, about 2 minutes.

3. Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

4. Remove the bowl from the mixer and use a rubber spatula to fold in the sprinkles, semisweet chips, and white chips.

5. Line the bottom of three 9-inch cake pans with parchment paper, then spray the parchment and pan sides with cooking spray. Divide the dough into 3 equal portions and spread each portion evenly into the greased pan. If you don't have 3 cake pans, do these one at a time.

6. Bake for 30-40 minutes, until the cookie layers look set with a golden-brown edge. Remove from the oven and allow the cakes to cool completely in the pan — this will take several hours. You can speed it up by letting them cool in the fridge.

For the buttercream:

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter until very smooth and creamy. Add half of the powdered sugar and mix on low just until combined.

Add the rest of the powdered sugar, the cream and vanilla. Slowly turn the mixer up to medium and whip until very fluffy, about 5 minutes. Make sure the buttercream is a spreadable consistency; if it's too thick, add a teaspoon of cream. Transfer to piping bags.

To assemble:

1. Remove the cookie dough layers from the refrigerator. Use an 8-inch cake cutter to cut out each layer. Take the excess cookie dough and roll it into tablespoon size balls. Roll in sprinkles and set aside.

2. Use an 8-inch cake cutter to cut completely cooled baked cookie "cake" layers. Place the outside "crust" in a medium bowl and use a wooden spoon or your hands to break the excess cookie into crumbs. Set aside.

3. Place a baked layer on a turntable or cake plate. Pipe a single layer of buttercream onto the cookie layer, smooth with an offset spatula (rubber works too!), and top with a cookie dough layer. Repeat with the remaining layers, alternating baked and unbaked. Once you've piped and smoothed buttercream onto the top of the final baked layer, sprinkle it with cookie crumbs. In a pattern along the outside rim of the cake, arrange the cookie dough balls and use dollops of buttercream to keep them in place.

4. Chill in the fridge until ready to serve. Use a warm knife and cut directly down to slice and serve.

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