Friday 31 July 2020

Chocolate Chip Layer Cake with Cookie Dough Buttercream

Layers of chocolate chip filled sponge cake with  a cookie dough buttercream - if you love all things cookies this cake is for you!

 I could not wait to make this cake, honestly the excitement was on another level. I love cookie dough flavoured things, ice-cream, cookies, cookie dough by itself, not sure what else there can be but oh my it's amazing. Something about the texture, so gooey and so satisfying. So when the idea came to make it into a buttercream, I just thought yes this must be done. My sister was more than happy to have this for her birthday cake flavour this year, and what's more indulgent than a big old cake filled with cookies!?
The cake speaks for itself, I'll leave my rambling for another time, here's the recipe :)

Note: the cake in the pictures is a x3 6 inch cake and I made more buttercream to cover the outsides, but without adding chocolate chips. 

Check out my cake recipes for more inspiration!


Prep: 15 minutes
Cook: 30-40 minutes
Serves: 12-15 

Makes x2 8 inch cakes or x3 6 inch cakes


480ml Soya milk + 2tsp of apple cider vinegar
420g Self-raising flour 
250g Caster sugar
200g Light brown sugar
1tsp baking powder
1tsp bicarbonate of soda
120ml vegetable oil 
100g Vegan chocolate chips
100g Vegan Chocolate chips
170g Vegan butter
200g Light brown sugar
170g Plain flour
100g Icing sugar
1tsp Vanilla extract
2-3tbsp Soya milk
Mini vegan cookies - I got mine from Lidl - mini packets of chocolate chip cookies
Chocolate chips


✿Preheat your oven to 180 degrees c and line x2 8 inch cake tins with greaseproof paper.
✿In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
✿In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
✿Add the vegetable oil into the 'buttermilk' and whisk to combine.
✿Add the wet ingredients into the dry ingredients and mix together. Then fold in the chocolate chips evenly through the cake batter. 
✿Pour the cake batter into the prepared cake tins and bake for 30-40 minutes until a knife inserted comes out clean. If the cakes have a wobbly centre pop them back in the oven for another 5 minutes, but resist opening and closing the oven door - this will encourage the centre of the cake to sink. 
Meanwhile make the buttercream. In a stand mixer cream together the butter and light brown sugar until combined. 
✿Add the vanilla and mix. Then alternate with 1 tbsp each of the plain flour and the icing sugar - add both of these with the mixer on and let it mix between each tbsp making sure to scrape down the sides of the bowl. Once you have finished the flour and sugar, add in the milk if needed to loosen it up a bit. You should have a thick buttercream that tastes like cookie dough.
✿Fold in the chocolate chips and then spoon some in a piping bag with a large star tip (otherwise the chocolate chips will get stuck in the nozzle).
To assemble the cakes, pipe buttercream around the first layer of cake to create a wall, then swirl some in the middle. Place the other cake on top and repeat the process. If you have some leftover you can coat the outside of the cake with the buttercream also or leave it naked. Add the cookies on top and then pop chocolate chips around the cake. Place in the fridge to chill until ready to serve. Enjoy!



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