Unleash Your Creativity With These Unique Cookie Cake Designs

Unleash Your Creativity With These Unique Cookie Cake Designs

Posted on
Princess Tiana Cakes Decoration Ideas Little Birthday Cakes
Princess Tiana Cakes Decoration Ideas Little Birthday Cakes from www.littlebcakes.com

Who says that cakes are the only desserts that can be decorated creatively? Let’s take a break from traditional cakes, and try something different with the unique cookie cake designs. Not only are they delicious, but they are also fun to make and decorate. In this article, we will show you two cookie cake recipes that will take your baking skills to the next level. So, put on your apron, grab your baking tools, and let’s get started!

Recipe 1: Chocolate Chip Cookie Cake with a Twist

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with cooking spray or butter.
  2. In a large bowl, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, stirring until just combined.
  4. Fold in the chocolate chips until evenly distributed.
  5. Spread the mixture evenly into the prepared cake pan.
  6. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
  7. Let the cookie cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
See also  DIY Recipe: Tasty Cranberry Cream Pie

Nutritional Information:

Serving Size: 1 slice
Calories per Serving: 280
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 190mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Total Sugars: 20g
Protein: 3g

Cooking Time:

25-30 minutes

Equipment:

  • 9-inch round cake pan
  • Large mixing bowl
  • Whisk
  • Spatula
  • Wire rack

Serving Suggestions:

Serve it warm or at room temperature with a scoop of vanilla ice cream and chocolate sauce for an extra indulgent treat.

Variations:

Swap the chocolate chips for your favorite baking chips, such as white chocolate, peanut butter, or butterscotch. You can also add chopped nuts, dried fruits, or candy into the batter to make it even more unique.

Substitutions:

If you prefer a crispier cookie cake, use light brown sugar instead of granulated sugar. You can also use a gluten-free flour blend if you have a gluten sensitivity.

Storage:

You can store the cookie cake in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap the cooled cake in plastic wrap and freeze it for up to 1 month. Thaw it in the fridge overnight before serving.

Tips:

  • Don’t overmix the batter, or the cookie cake will turn out tough. Mix until just combined.
  • If the cookie cake starts to brown too quickly in the oven, cover it loosely with a sheet of aluminum foil to prevent further browning.
  • Let the cookie cake cool completely before slicing it, or it will crumble.

Frequently Asked Questions:

  • Can I use a different shape of cake pan?
  • Yes, you can use a square, rectangular, or heart-shaped cake pan for a different look.

  • Can I use margarine instead of butter?
  • We recommend using unsalted butter for the best flavor and texture. Margarine may not yield the same results.

  • Can I make the dough ahead of time?
  • Yes, you can make the dough up to 3 days in advance and store it in the fridge. Let it come to room temperature before baking.

See also  Discover The Delicious Calories In Oatmeal Cookies

Recipe 2: Oatmeal Raisin Cookie Cake with Cream Cheese Frosting

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 cup raisins
  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with cooking spray or butter.
  2. In a large bowl, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, stirring until just combined.
  4. Fold in the rolled oats and raisins until evenly distributed.
  5. Spread the mixture evenly into the prepared cake pan.
  6. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
  7. Let the cookie cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add in the powdered sugar and vanilla extract, and beat until light and fluffy.
  9. Spread the cream cheese frosting over the cooled cookie cake.
  10. Slice and serve.

Nutritional Information:

Serving Size: 1 slice
Calories per Serving: 460
Total Fat: 26g
Saturated Fat: 16g
Cholesterol: 100mg
Sodium: 270mg
Total Carbohydrates: 54g
Dietary Fiber: 1g
Total Sugars: 38g
Protein: 4g

Cooking Time:

25-30 minutes

See also  Weight Watcher Banana Cake

Equipment:

  • 9-inch round cake pan
  • Large mixing bowl
  • Whisk
  • Spatula
  • Wire rack
  • Medium mixing bowl
  • Electric mixer

Serving Suggestions:

Enjoy the oatmeal raisin cookie cake with a cup of hot tea or coffee for a cozy afternoon treat.

Variations:

Instead of raisins, you can use dried cranberries, chopped apricots, or chopped dates. You can also add a teaspoon of cinnamon or nutmeg to the batter for a warm, spicy flavor.

Substitutions:

If you don’t like cream cheese frosting, you can use vanilla buttercream, chocolate ganache, or caramel sauce instead.

Storage:

You can store the cookie cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving. The cream cheese frosting will soften at room temperature, so it’s best to store the cake in the fridge if you live in a warm climate.

Tips:

  • Don’t overmix the batter, or the cookie cake will turn out tough. Mix until just combined.
  • Make sure the cream cheese and butter are at room temperature before making the frosting, or it will be lumpy.
  • You can decorate the cookie cake with extra raisins, chopped nuts, or a drizzle of caramel sauce for an extra touch.
  • Share this post: