Indulge In The Delicious Marks And Spencer Cookie Dough Cake

Indulge In The Delicious Marks And Spencer Cookie Dough Cake

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Are you a fan of cookie dough and cake? Then you must try the mouthwatering Marks and Spencer cookie dough cake! This cake will satisfy your cravings for both cookie dough and cake in one scrumptious dessert. The cake is made with layers of soft sponge cake and chunks of cookie dough, creating a delectable and irresistible treat. Here are two different recipes for the Marks and Spencer cookie dough cake that you can try at home.

Recipe 1: Classic Marks and Spencer Cookie Dough Cake

Ingredients:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 150g Marks and Spencer cookie dough, cut into small chunks
  • 2 tbsp milk
  • 500g vanilla buttercream
  • Extra Marks and Spencer cookie dough chunks for decoration

Instructions:

  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line two 20cm round cake tins with baking paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift in the flour and baking powder and fold into the mixture until well combined.
  5. Add the cookie dough chunks and milk and mix well.
  6. Divide the mixture evenly between the two cake tins and smooth the surface.
  7. Bake for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean.
  8. Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack to cool completely.
  9. Once the cakes are cool, spread a layer of vanilla buttercream on top of one cake and sandwich the other cake on top.
  10. Spread another layer of buttercream on top of the cake and decorate with extra cookie dough chunks.
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Nutritional Information:

  • Calories: 537
  • Carbohydrates: 63g
  • Protein: 5g
  • Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 128mg
  • Sodium: 186mg
  • Potassium: 117mg
  • Fiber: 1g
  • Sugar: 47g
  • Vitamin A: 944IU
  • Calcium: 44mg
  • Iron: 1mg

Cooking Time:

30 minutes

Equipment:

  • Two 20cm round cake tins
  • Baking paper
  • Mixing bowl
  • Electric mixer or whisk
  • Sieve
  • Spatula
  • Cake lifter or palette knife

Serving Suggestions:

Serve the Marks and Spencer cookie dough cake as a dessert after a meal, or enjoy a slice with your afternoon tea or coffee.

Variations:

You can use different types of cookie dough, such as chocolate chip or double chocolate, to vary the flavor of the cake. You can also add a layer of chocolate ganache or whipped cream for extra indulgence.

Substitutions:

You can use margarine instead of butter, and gluten-free flour if you have a gluten intolerance. You can also use a different type of frosting, such as cream cheese frosting or chocolate frosting.

Storage:

The Marks and Spencer cookie dough cake should be stored in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure the butter is softened before creaming it with the sugar.
  • Do not overmix the batter after adding the flour to prevent the cake from becoming tough.
  • Use a cake lifter or palette knife to transfer the cake layers to a serving plate or cake stand.
  • Decorate the cake with extra cookie dough chunks just before serving to prevent them from becoming soggy.

Frequently Asked Questions:

  • Can I freeze the Marks and Spencer cookie dough cake?
  • Yes, you can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw the cake in the refrigerator overnight before serving.

  • Can I use store-bought cookie dough?
  • Yes, you can use any brand of pre-made cookie dough that you like.

  • Can I make the cake without frosting?
  • Yes, you can serve the cake without frosting if you prefer.

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Recipe 2: Vegan Marks and Spencer Cookie Dough Cake

Ingredients:

  • 225g self-raising flour
  • 1 tsp baking powder
  • 100g caster sugar
  • 100g unsweetened applesauce
  • 100ml vegetable oil
  • 100ml almond milk
  • 150g Marks and Spencer vegan cookie dough, cut into small chunks
  • 500g vegan vanilla frosting
  • Extra Marks and Spencer vegan cookie dough chunks for decoration

Instructions:

  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line two 20cm round cake tins with baking paper.
  2. In a large bowl, sift together the flour and baking powder.
  3. Add the caster sugar, applesauce, vegetable oil, and almond milk to the bowl and mix well.
  4. Add the cookie dough chunks and mix well.
  5. Divide the mixture evenly between the two cake tins and smooth the surface.
  6. Bake for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean.
  7. Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack to cool completely.
  8. Once the cakes are cool, spread a layer of vegan vanilla frosting on top of one cake and sandwich the other cake on top.
  9. Spread another layer of frosting on top of the cake and decorate with extra cookie dough chunks.

Nutritional Information:

  • Calories: 545
  • Carbohydrates: 64g
  • Protein: 4g
  • Fat: 30g
  • Saturated Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 212mg
  • Potassium: 128mg
  • Fiber: 1g
  • Sugar: 44g
  • Vitamin A: 142IU
  • Calcium: 72mg
  • Iron: 1mg

Cooking Time:

30 minutes

Equipment:

  • Two 20cm round cake tins
  • Baking paper
  • Mixing bowl
  • Electric mixer or whisk
  • Sieve
  • Spatula
  • Cake lifter or palette knife
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Serving Suggestions:

Serve the vegan Marks and Spencer cookie dough cake as a dessert after a meal, or enjoy a slice with your afternoon tea or coffee.

Variations:

You can use different types of vegan cookie dough, such as chocolate chip or oatmeal, to vary the flavor of the cake. You can also add a layer of vegan chocolate ganache or whipped coconut cream for extra indulgence.

Substitutions:

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