Is this really only the second cake on bethcakes? Don’t worry, I’ll fix that soon.
Monday was my mom’s birthday, and a while back, she asked me to make her an all-cookie-dough-themed cake. I knew I had to go all out for several reasons. 1) She’s probably the best mom in the history of moms. 2) It’s been a hard year for my mom and she deserves the best! 3) That is the definition of a bethcake. (For real though, you can look it up.)
When my mom asked me to make her a chocolate chip cookie dough cake, I played around with the idea of making several large cookies, stacking them on top of each other, and frosting them to look like any old, regular cake on the outside. I was envisioning cutting into the cake and then hearing gasps of, “Omg, it’s really made of cookies!” But the more I thought about it, the more I wanted to make a layer cake with cake layers that tasted like chocolate chip cookies.
I decided to brown the butter for this cake (layers + frosting, oh yeahh) mainly because I’d never browned butter before and it seemed fancy. There are about a billion brown butter chocolate chip cookie recipes in the foodblogisphere and I figured it was time to hop on the bandwagon. Maybe take a ride, dangle my feet off the back, take in the scenery. It was a grand old time. (FYI – definitely still on the bandwagon.)
If you’re looking for a good tutorial on how to brown butter, I used this one from How Sweet It Is. One of my favorite blogs! Check it out.
This cake is reminiscent of a chocolate chip cookie, but I used a combination of all purpose flour and whole wheat flour. I wish I would have gone straight all-purpose though, because the cake layers came out a little darker in color than I expected. So feel free to sub in all purpose flour for the whole wheat.
A note about the frosting: make sure it’s not too thick before you frost the cake. Mine was waaaayyy too thick and wouldn’t stick to the cake at all. Or the offset spatula I was using. I added more milk and adjusted the recipe so it should be fine, but just keep that in mind if your frosting isn’t sticking.