Cookie Dough Brown Butter Layer Cake Recipe | Cupcake Jemma Channel
2 of the best things ever: Brown Butter AND Cookie Dough. Need we say more? The Cookie Dough Cake is a firm favourite at Crumbs and Doilies with its 4 layers of Brown Butter Brown Sugar sponge and as much Cookie Dough as we can possibly get into it! The Cookie Dough is egg free so it’s totally safe to eat and we guarantee that you will be making extra Cookie Dough to snack on.
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Here are some of think links mentioned in the video:
Cake Playlist: />Cake Pops/Truffles: w
Tuesday Tips: />Cookie Dough Recipe: Q
Cookie Dough Cupcake Recipe: I
Cookie Dough Brownie Recipe: k
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For the Cookie Dough
480g Softened Unsalted Butter
280g Caster Sugar
180g Soft Light Brown Sugar
2 tsp Salt
8 tbsp Plain Yogurt
420g Plain Flour (spread on a baking tray and bake at 160C for 10 mins)
2 tsp Vanilla Extract
100g Chocolate Chips
For the Sponge
Preheat oven to 170C fan assisted (190C non fan)
For the 8″ recipe as in the video:
400g Caster Sugar
100g Dark Brown Sugar
340g Burnt Butter (Start with 400g before you burn it)
100g Vegetable Oil (or other flavourless oil)
8 Eggs
500g Self Raising Flour (you can make your own: )
6 tbsp Whole Milk
100g Chocolate Chips
For the Buttercream
500g Soft Unsalted Butter
740g Icing Sugar
½ tsp Salt
½ tsp Vanilla Extract
2 – 6 tbsp Whole Milk to loosen
For the Ganache
50g Dark Chocolate (50%)
50g Double Cream
More Choc Chips for decoration!
For a smaller 6″ recipe as in the video:
300g Caster Sugar
75g Dark Brown Sugar
255g Burnt Butter (Start with 300g before you burn it)
75g Vegetable Oil (or other flavourless oil)
6 Eggs
375g Self Raising Flour (you can make your own: )
4.5 tbsp Whole Milk
75g Chocolate Chips
For the Buttercream
375g Soft Unsalted Butter
555g Icing Sugar
¼ tsp Salt
1/4 tsp Vanilla Extract
2 – 4 tbsp Whole Milk to loosen
For the Ganache
50g Dark Chocolate (50%)
50g Double Cream
More Choc Chips for decoration!
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Recipe Video:
