Layered Cookie Cake Recipes

VERTICAL LAYERED COOKIES & CREAM CAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
• Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
• Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
• In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
• Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
• Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
• Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
• Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
• In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
• Use a spatula to fold in the crushed cookies.
• Evenly spread a thin layer of icing onto a cake quarter.
• Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
• Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
• Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
• Enjoy!

COOKIE DOUGH LAYERED 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare 1 box of yellow cake mix according to instructions on box.
• Add chocolate chips to the cake batter.
• Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
• Remove cake from pans and let cool.
• Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
• In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
• Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
• Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
• Refrigerate cookie dough layer and dough balls for 30 minutes.
• In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
• Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
• Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
• Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
• Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
• Top with cookie dough balls.
• Slice and serve.
• Enjoy!

TRIPLE LAYER COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 350°. Line 3 large baking sheets with parchment paper.
• Divide each log of cookie dough into 2 balls. On each baking sheet, place two cookie dough balls and flatten them into big discs.
• Bake for 15-20 minutes until golden and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 15 minutes on baking sheet then transfer on a cooling rack to cool completely.
• Meanwhile, make frosting: In a large bowl, combine butter, powdered sugar, vanilla, and salt. Beat until light and fluffy. Gradually add milk until you reach your desired consistency.
• Assemble cake: On a cake stand, or large serving dish, apply a very thin layer of frosting then place the first cookie layer on top. Apply a thin layer of frosting on top of the cookie and top with another cookie layer. Repeat with remaining cookies and frosting.

LAYERED COOKIE BIRTHDAY CAKE

Steps:

• Preheat oven to 400°F and grease three 8-inch pans
• Cream butter and sugar together until light and fluffy.
• Add the eggs, one at a time, mixing until incorporated.
• Stir in the flavorings.
• In a large bowl, whisk together the flour, baking soda and salt.
• Slowly mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
• Divide the dough into three equal chunks and press into the prepared pans.
• Bake for 15-20 minutes or until edges are golden and the center is just set.
• Cool in the pans for about 10 minutes and then invert onto a cooling rack to cook completely.
• Once cool, frost and decorate as desired.

LAYERED COOKIE CAKE

Steps:

• Line 3, 8" (or 4, 6") pans with parchment paper and grease the sides.
• In a bowl sift the flour, salt and baking soda. Mix to combine and set a side.
• Place the sugars in a bowl of a standing mixer and pour in the melted butter.Mix on low with the paddle attachment.
• Add the egg, egg yolk, milk and vanilla.
• Sprinkle in the flour mixture and the chocolate chips and stir just to combine.
• Divide the cookie dough into the prepared pans. Chill for few hours or over night.
• When ready to bake, place pans in the middle rack and bake for 25 minutes in 340F.
• Remove from the oven and allow to cool completely before removing from pans.

ULTIMATE LAYERED COOKIE CAKE

Steps:

• Preheat oven to 350°F. Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cocoa, baking soda and salt and mix until well combined.
• Stir in chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cornstarch, baking soda and salt and mix until well combined.
• Stir in chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cake mix and salt and mix until well combined.
• Stir in sprinkles and chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 20-22 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Beat the shortening and butter until smooth.
• Slowly add 3 cups of powdered sugar. Mix until combined.
• Mix in the vanilla extract and 1 tbsp water.
• Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
• Use a large serrated knife to remove the edges of the middle and bottom cookie layers, if needed. Sometimes the centers of the cookies fall a bit and it can be good to cut off the edges, so that the layers are even.
• Place bottom cookie on your cake plate.
• Top cookie with icing. I used my Ateco 844 icing tip to pipe a nice, thick layer.
• Top icing with next cookie, then add another layer of icing.
• Add last layer of cookie, then finish off by piping icing around the edges and adding sprinkles.

RAINBOW LAYERED COOKIES

Steps:

• Place the hazelnuts in a food processor; cover and process until ground. Add the confectioners' sugar and egg white; cover and process until blended., In a large bowl, beat eggs and sugar on high speed for 2-3 minutes or until thick and lemon-colored. Gradually beat in hazelnut mixture, then butter. Beat in rum extract. Combine flour and salt; add to egg mixture., Divide batter into thirds. Stir red food coloring into one portion of batter; stir green food coloring into another portion. Leave remaining batter plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake at 375° for 10-12 minutes or until a toothpick inserted in the center comes out clean and edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place red layer on a waxed paper-lined baking sheet; spread with strawberry jam. Top with plain layer; spread with apricot preserves. Add green layer; press down gently., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining chocolate over red layer. Refrigerate for 20 minutes or until set., With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

CHOCOLATE CHIP COOKIE LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
• Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough.
• Divide dough into 3 parts; press 1 part onto each parchment round.
• Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely.
• Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened.
• Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.

CHOCOLATE CHIP COOKIE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease 6-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cookie cakes seamlessly release from the pans.
• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate chips. Dough will be thick and sticky.
• Divide cookie dough between however many cake pans you're using. Press evenly into each. I only have 3 6-inch cake pans, so I baked in batches. If baking in batches, cover any cookie dough that isn't being used and set aside at room temperature.
• Bake for 20-22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon or 2 of milk if frosting is too thick. Taste and add a pinch of salt if needed. (I always add a pinch!)
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Spread the remaining frosting all over the top and sides, if there's any leftover for the sides! If desired, top with chocolate chips. Slice and serve.
• Cover leftover cake tightly and store in the refrigerator for 5 days.