This Billionaire Cookie Dough Cake is rich enough for…you guessed it! Layers of velvety white cake, homemade caramel, and egg-free cookie dough make it truly special.
Can you even believe this cake you are seeing right now?
It’s almost too good to be true. This is the kind of special occasion cake that makes people gasp and rub their eyes and ask if you practice sorcery. “Hi friends, I made you this incredible cake which comes straight from the kitchens at Hogwarts. Harry sends his best.”
What we’ve got here is layers of velvety white cake, caramel sauce, and egg-free cookie dough, topped with silky Swiss meringue buttercream, chocolate ganache, and shortbread crumbs. It’s called Billionaire Cookie Dough Cake for a reason — it’s rich and magnificent and completely over the top. The type of cake that Scrooge McDuck would have nestled in that gigantic room filled with gold coins and a diving board.
This recipe for this cake actually comes from my best friend Shelly’s book, The Cookies & Cups Cookbook: 125 + Sweet & Savory Recipes Reminding You to Always Eat Dessert First, which is available in stores and on Amazon TOMORROW (April 12)!!!!
I had the privilege of receiving this book early, and friends…it is easily one of the very best cookbooks I’ve ever laid my hands on. The Cookies & Cups Cookbook is fun and personable, full of over 125 sweet AND savory recipes. From simple cookies and bars to stunning cheesecakes and layer cakes and some pretty incredible dinners, this book has a bit of everything.
This cake is definitely more of a special occasion cake and requires a bit of planning. But do not be intimidated by the steps — each element is very simple.
I chose to bake the cake and prepare the caramel sauce and crumb topping a day in advance. The next day I whipped up the cookie dough, Swiss meringue buttercream, and ganache. The finished product is worth every second spent on the preparation — it’s absolutely one of the most gorgeous and special cakes I’ve ever made.
I’ve already got my eye on several other recipes from Shelly’s book — the Junk Food Marshmallow Squares, Oatmeal Cream Pie Cookie Cake, and Cheeseburger and Fry Casserole, to name a few. But I think that this cake will always have my heart.
Can you blame me?
- Essential Vanilla Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) salted butter, at room temperature
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1 cup whole milk
- Caramel Sauce:
- 1 1/4 cups granulated sugar
- 2 Tablespoons water
- 7 Tablespoons butter, cubed
- 1/2 cup plus 2 Tablespoons heavy cream
- Shortbread Crumbs:
- 1 1/2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) salted butter, melted
- Egg-Free Cookie Dough:
- 1/2 cup (1 stick) salted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 Tablespoons whole milk
- 3/4 cup mini semisweet chocolate chips
- Chocolate Swiss Meringue Buttercream
- 3 large egg whites
- 1 cup granulated sugar
- 1 cup (2 sticks) salted butter, cubed, at room temperature
- 4 oz semisweet chocolate chips, melted
- Chocolate Ganache:
- 1 cup finely chopped dark chocolate chips
- 1/3 cup heavy cream
- Cake: Preheat oven to 350. Coat three 8-inch or two 9-inch round cake pans with cooking spray. Line the bottoms of the pans with rounds of parchment paper. Coat the pan sides and parchment with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for 2 minutes. Add the oil, eggs, and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add one-third of the flour mixture, followed by half of the milk, beating after each addition. Repeat this step. End with a final addition of the flour mixture. Turn the mixer up to medium and beat for 30 seconds.
- Divide the batter evenly among the pans.
- Bake for 25 to 30 minutes, until the centers are set and a toothpick inserted into the middle of a cake comes out clean.
- Allow the cakes to cool in the pans for 5 minutes, then invert them onto a wire rack to cool completely.
- Caramel Sauce: In a medium saucepan, combine the sugar and water and bring to a boil over medium heat, stirring.
- Continuing to stir frequently to ensure all the sugar dissolves, boil until the mixture reaches 350F on a candy thermometer. As soon as it reaches 350, add the butter and stir until melted, then slowly add the cream, stirring until combined. The mixture will splatter and seize up slightly while adding the cream; this is okay, just keep stirring until combined. Allow the mixture to boil for 2 more minutes, watching closely and stirring often because it will bubble, and then remove from heat immediately.
- Shortbread Crumbs: Preheat oven to 350. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, granulated sugar, and salt. Stir in the melted butter until combined. Form the mixture into large crumbs and spread on the prepared baking sheet. Bake for 15 to 20 minutes, until the crumbs are golden. Allow them to cool completely on the baking sheet.
- Egg-Free Cookie Dough: In the bowl of a stand mixture fitted with the paddle attachment, mix the butter and brown sugar on medium speed for 1 minutes. Add the vanilla and mix until combined. Turn the speed to low and add the flour and milk. Mix until the dough comes together. Stir in the chocolate chips.
- Chocolate Swiss Meringue Buttercream: In a heatproof medium bowl, whisk together the egg whites and granulated sugar. Place the bowl over a small saucepan of one inch of simmering water. Whisk the egg whites constantly over the simmering water has dissolved, 4 to 5 minutes.
- Immediately transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed for 10 minutes until glossy and cooled, and stiff peaks form. Add the cubed butter and continue mixing on medium speed until combined. When the butter is incorporated and the frosting is smooth, stir in the melted chocolate until incorporated.
- To assemble the cake, dividing evenly, spread the cookie dough on the tops of 2 of the cake layers. When you're spreading the cookie dough leave the edges thicker than the center to keep the caramel from dripping down the sides of the cake. Dividing evenly, spread or pour the caramel sauce on top of the cookie dough. You might need to heat up the caramel sauce slightly so it's spreadable.
- Refrigerate the cake layers for 10 minutes to set the caramel.
- Place one of the caramel-topped layers on a cake plate. Carefully top with the other caramel-topped layer. Top this with the remaining plain layer of cake. Using an offset spatula, cover the entire cake with the meringue buttercream.
- For the Chocolate Ganache: Place the chocolate in a heatproof medium bowl. In a small saucpan, heat the cream over medium heat until it starts to steam, stirring constantly. Immediately pour the hot cream over the chocolate and stir until the chocolate is melted. Allow this to cool for 10 or 15 minutes, until the chocolate is thickened slightly.
- Spread ganache on the top of the cake and allow it to drip down the side. Top the cake with shortbread crumbs.
**from the Cookies and Cups Cookbook
You can purchase The Cookies & Cups Cookbook HERE.
Enjoy and have a great day, friends!