“Everything But The Kitchen Sink Cookie” Layered Cake

Serves 12 (Approximately)

Total Time: 2+ Hours

Ingredients

  • Chocolate Chip Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 4 teaspoon baking soda
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1 / 2 cup milk, room temperature
    • 1 / 2 cup sour cream, room temperature
    • 1 cup mini chocolate chips (coated with 1 teaspoon of additional flour)
  • Caramel Sauce
    • 20 unwrapped square caramel candies (155 grams or approximately 3 / 4 cup)
    • 1 / 3 cup heavy cream
    • pinch of salt
  • Pretzel Cream Cheese Frosting
    • 2 cups pretzels (using 1/2 cup of fine pretzel crumbs)
    • 16 oz (2 standard sized packs) cream cheese, room temperature
    • 1 cup (16 tablespoons) unsalted butter, slightly cooler than room temperature
    • 8 cups (or a 2-pound bag) powdered sugar
    • 1 teaspoon vanilla extract
    • pinch of salt
  • For Decorating (optional)
    • 1 / 2 cup chocolate chips
    • 2 tablespoons milk
    • Pretzels
    • Chocolate sprinkles

Preparation

Chocolate Chip Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans or three 6 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder, baking soda and salt.

In a glass measuring cup, whisk together your milk and sour cream.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk/sour cream to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will cause the cake to become dry when baked.

Toss one cup of mini chocolate chips with 1 teaspoon of cake flour. Be sure to coat each chocolate chip with flour. This will prevent the chocolate chips from sinking in the cake batter while baking.

Add in the chocolate chips to your batter and mix until just incorporated.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Pretzel Cream Cheese Frosting

To a high speed blender, add approximately 2 cups of pretzels. Blend until the majority of the pretzels are fine crumbs and no large pieces remain. Use a fine mesh sifter to sift the pretzels, then measure 1/2 cup of the fine crumbs to use for the frosting. Set aside the 1/2 cup and reserve the remaining pretzel mixture for decorating the cake.

In a large mixing bowl or in a standard mixer, beat the cream cheese and butter until light and fluffy (approximately 2 minutes). Add in vanilla extract and a pinch of salt. Gradually begin to add in powdered sugar and continue to mix. Add in the 1/2 cup of fine pretzel crumbs. If the frosting appears to thick to spread, slowly add in milk a tablespoon at a time until desired consistency is reached.

Caramel Sauce

In a small saucepan over medium heat, begin to melt the unwrapped caramel candies. Heat for approximately a minute, stirring constantly and scraping the bottom and sides of the pan to prevent burning. The candies will likely clump together.

After a minute, pour the heavy cream into your saucepan. Continue stirring until the caramels melt completely and the mixture is smooth. Remove from heat. Add in a large pinch of salt and set aside to cool completely, stirring occasionally to keep the caramel smooth.

Cake Assembly

To a cake stand or large plate, spread a thin layer of your cream cheese frosting.

Place one of the cake layers onto the stand. Spread a layer of cream cheese frosting about 1/2 inch thick.

Use a piping bag with a round tip to pip a 1/2 inch tall border around the edge of the frosting layer. This will create a border so the caramel sauce layer will not spill out over the edges of the cake when added.

To the middle of the frosting layer, pour in a layer of caramel sauce. Do not pour in more than can be contained within the pipped border. Carefully spread it out into an even layer.

Place the cake in the freezer or refrigerator to chill and set for 10-15 minutes before continuing assembly.

Place another cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently. (Note: If you are using three 6 – inch cake layers, then you will need to repeat the earlier process of adding a cream cheese frosting layer, pipping a border, and filling with caramel sauce before placing the final cake layer on top.)

Cover the entire cake with a thin layer of frosting to create a crumb coat. Smooth out the sides as much as possible. Chill the cake for about 20 minutes before using the remaining frosting to completely cover and frost the cake.

(Optional For Decorating) To the bottom edge of the cake, create a rim with the remaining pretzels crumbs and additional broken pretzel pieces. In a small microwavable bowl, combine chocolate chips with milk. Microwave in 20 second intervals, stirring after each interval, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable. Spoon the chocolate onto the top of the cake and spread to cover. Create some drips down the sides of the cake using either a spoon or a squeeze bottle filled with the chocolate. Use any remaining cream cheese frosting to create dollops around the edge of the cake and press in additional pretzels as decoration. Add chocolate sprinkles if desired.

Let the chocolate topping completely set up before slicing. This cake should serve approximately 12 people. Enjoy!

Note: Cake is best enjoyed the day it is made. Pretzel pieces used for decorating will soften and lose their crunch with time. If leftovers remain, make sure to store in an air-tight container.

The Most Outrageous Oreo Layered Cake

Serves 12 (Approximately)

Total Time: 2+ Hours

Ingredients

  • Oreo Infused Milk
    • 1 cup milk
    • 8 oreo cookies (standard size)
  • Oreo Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 / 4 cup of the oreo infused milk, room temperature
    • 12 oreo cookies (standard size)
  • Oreo Cream Cheese Filling
    • 36 oreos (equal to a standard 14 oz package)
    • 8 oz cream cheese
  • Vanilla Cream Cheese Frosting
    • 16 oz (2 standard sized packs) cream cheese, room temperature
    • 1 cup (16 tablespoons) unsalted butter, slightly cooler than room temperature
    • 8 cups powdered sugar
    • 1 teaspoon vanilla extract
    • pinch of salt
  • For Decorating (optional)
    • 1 / 2 cup dark chocolate chips
    • 2 tablespoons milk
    • Additional oreo cookies (I used mini oreos)

Preparation

Oreo Infused Milk

To make the oreo infused milk, add one cup of milk and 8 oreos to a bowl. Use a spoon and gently mix together, completely covering the oreos with the milk. Let this sit for 10 minutes.

Strain this mixture through fine mesh and set aside to use milk as directed in the recipe.

Oreo Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and 3/4 cup of oreo milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will cause the cake to become dry once baked.

Use a sharp knife or a rolling pin to break 12 oreos into smaller pieces. However, do not finely crush the oreos. You will still want to have some larger chunks of oreos in the cake. Carefully fold the broken oreos into your batter until just incorporated.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Oreo Cream Cheese Filling

While the cakes are baking or cooling, prepare the oreo cream cheese filling. To a high speed blender or food processor, add 36 oreos. Pulse or blend until the oreos resemble a fine crumb and no large pieces remain. Add in the cream cheese and pulse/blend again until fully incorporated.

Using an additional cake pan, line with foil or plastic wrap, and spread the oreo filling in an even layer. Take this cake pan and place in the refrigerator or freezer to chill while you prepare the frosting and wait for the cake to completely cool. This step will make it easier to assemble your cake, as the oreo filling will be too thick to spread otherwise. (Note: This is the same method used in my chocolate chip cookie dough cake recipe)

Vanilla Cream Cheese Frosting

In a large mixing bowl or in a standard mixer, beat the cream cheese and butter until light and fluffy (approximately 2 minutes). Add in vanilla extract and a pinch of salt. Gradually begin to add in powdered sugar and continue to mix. If the buttercream appears to thick to spread, slowly add in milk a tablespoon at a time until desired consistency is reached.

Cake Assembly

To a cake stand or large plate, spread a thin layer of your cream cheese frosting.

Place one of the cake layers onto the stand. Spread a layer of cream cheese frosting about 1/2 inch thick.

Remove the oreo filling layer from the refrigerator or freezer, and carefully take the layer out of the pan. Place this layer onto your cream cheese frosting on your cake. Lightly press down.

Spread an additional 1/2 inch layer of cream cheese frosting

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of frosting. Smooth out the sides as much as possible. This will be your crumb coat. Chill the cake for about 20 minutes before using the remaining frosting to completely cover and frost the cake.

(optional chocolate topping) In a small microwavable bowl, combine dark chocolate chips with milk. Microwave in 20 second intervals, stirring after each interval, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable. Use a spoon to create large puddles around the top of the cake (as shown in the photo) and some drips down the sides of the cake. Before the chocolate hardens, use leftover cream cheese frosting to create dollops around the edge of the cake and press in additional oreo cookies as decoration.

Let the chocolate completely set before slicing. This cake should serve approximately 12 people. Enjoy!

Note: Cake is best enjoyed the day it is made. If leftovers remain, make sure to store in an air-tight container.

Chocolate Peanut Butter Cup Layered Cake

Makes 12 Servings

Total Time: 2+ Hours

Ingredients

  • Chocolate Peanut Butter Cup Cake
    • 1 3/4 cups cake flour
    • 3 / 4 cup cocoa powder (Dutch-processed preferred)
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 3/4 cups granulated sugar
    • 4 eggs, room temperature
    • 3 / 4 cup milk, room temperature
  • Peanut Buttercream
    • 1 1/2 cups creamy peanut butter
    • 1 cup unsalted butter (soft, but slightly cooler than room temperature)
    • 6 cups powdered sugar
    • 1 / 2 cup heavy cream
  • Chocolate Ganache
    • 1 1/2 cups semi-sweet chocolate chips
    • 3 / 4 cups heavy cream
  • For Decorating
    • 1 / 4 cup mini chocolate chips
    • mini peanut butter cups

Preparation

Chocolate Peanut Butter Cup Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Set aside.

In a medium mixing bowl, whisk together cake flour, cocoa powder, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely. To cool quicker, I suggest placing the layers into the fridge.

Peanut Buttercream

In a large mixing bowl, use a mixer to beat butter until light and fluffy. Add in peanut butter and beat again until fully incorporated. Slowly begin to add in your powdered sugar, adding approximately one cup at a time. Begin adding in your heavy cream when the buttercream becomes too thick to beat and continue to mix until the buttercream is fully combined.

Chocolate Ganache

To a small bowl, pour your chocolate chips. Heat your heavy cream on the stovetop or in the microwave until hot and steaming. Avoid bringing the heavy cream to a boil. Pour the heavy cream over the top of the chocolate chips in the bowl. Let this sit for 4-5 minutes, then starting from the center of the bowl, begin stirring together the mixture. The chocolate chips should melt and form a smooth chocolate ganache. Set this aside for assembly.

Cake Assembly

Once your cakes have completely cooled, use a large knife to level off the tops. This will create an flat layer that will make stacking and assembly easier.

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread an even layer of buttercream frosting about 1/2 inch thick. This should use approximately 1 cup of your peanut buttercream.

Use about 1/2 cup of chocolate ganache and spread another even layer across the entire layer of peanut buttercream.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for at least 20 minutes before using additional buttercream to completely cover and frost the cake.

Use the remainder of the chocolate ganache to spread an even layer oven the top of the cake. Optional: Use a spoon to create drips down the side of the cake with the chocolate ganache.

Top the cake with mini peanut butter cups, mini chocolate chips, and swirls of peanut buttercream. See picture for reference.

Let the chocolate completely set before slicing. This cake should serve approximately 12 people. Enjoy!

Fruity Cereal ‘N Milk Layered Cake

Ingredients

  • Cereal Milk
    • 2 cups milk
    • 2 cups fruity cereal (preferably froot loops)
  • Fruity Cereal ‘N Milk Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 4 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 / 4 cup cereal milk, room temperature
    • 1 1/2 cup fruity cereal (preferably froot loops)
  • Cereal Milk Buttercream
    • 2 1/4 cups unsalted butter (soft, but slightly cooler than room temperature)
    • 6 cups powdered sugar
    • 1 1/2 teaspoons vanilla extract
    • 1 / 4 cup cereal milk (plus additional to thin as needed)
    • pinch of salt
  • For Decorating
    • 3/4 cup white chocolate (chips or almond bark)
    • 2 tablespoons milk
    • Additional fruity cereal

Preparation

Cereal Milk

To make the cereal milk, add your milk and fruity cereal to a bowl. Use a spoon and mix together, completely covering the cereal with the milk. Let this sit for 15 minutes. Note: letting this mixture sit for longer will likely result in you not having enough milk for the cake because the cereal will absorb too much of the milk.

Strain this mixture and set aside your milk to use as directed in the recipe.

Fruity Cereal ‘N Milk Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and cereal milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing.

Add 1 1/2 cups of your fruity cereal to a high speed blender and pulse until the cereal is finely ground with no large pieces remaining (I found that large cereal pieces resulted in chewy pieces in the cake, so this step is important!) Carefully fold the cereal into your batter until just incorporated.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Cereal Milk Buttercream

In a large mixing bowl, use a mixer to beat butter until light and fluffy. Add in powdered sugar and mix to incorporate. Begin by adding in 1/4 cup of your cereal milk and vanilla extract and mix. If the buttercream appears to thick to spread, slowly add in additional cereal milk a tablespoon at a time.

Cake Assembly

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a layer of buttercream frosting about 1/2 inch thick..

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for at least 20 minutes before using the remaining buttercream to completely cover and frost the cake.

In a small microwavable bowl, combine white chocolate chips with milk. Microwave in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable while not being runny.

Use a spoon to create large puddles around the top of the cake (as shown in the photo) and some drips down the sides of the cake.

Before the chocolate hardens, press in your cereal around the edges (as shown in the photo).

Let the chocolate completely set before slicing. This cake should serve approximately 12 people. Enjoy!

Note: This cake is best enjoyed the day it is made. The cereal topping on the cake will lose its crunch over time.

Chocolate Chip Cookie Dough Layered Cake

Ingredients

  • Chocolate Chip Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 cup brown sugar
    • 1 / 2 cup granulated sugar
    • 4 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 / 4 cup milk, room temperature
    • 1 cup mini chocolate chips (tossed and coated with 1 teaspoon flour)
  • Chocolate Chip Cookie Dough Filling
    • 1 1/2 cup all-purpose flour
    • 1 / 2 teaspoon salt
    • 1 / 2 cup unsalted butter, room temperature
    • 1 / 2 cup brown sugar
    • 1 / 4 cup granulated sugar
    • 1 teaspoon vanilla
    • 1 / 4 cup milk
    • 1 / 2 cup mini chocolate chips
  • Chocolate Chip Cookie Buttercream
    • 1 1/2 cups unsalted butter (soft, but slightly cooler than room temperature)
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup crushed cookies, sifted (use cookies similar to original Chips Ahoy)
    • 1 / 2 cup heavy cream (substitute with milk)
    • pinch of salt
  • For Decorating
    • additional mini chocolate chips

Preparation

Chocolate Chip Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter with brown sugar and granulated sugar for approximately 4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing.

Toss and coat your mini chocolate chips with 1 teaspoon of flour. This will prevent the chocolate chips from sinking to the bottom of your cake while baking. Fold in the chocolate chips to your batter.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will not need as long of a cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Chocolate Chip Cookie Dough Filling

Spread flour on a baking sheet and place in the oven for 5 minutes at 350 degrees. This ensures that the raw flour will be safe to consume. Let cool completely before using.

In a medium sized mixing bowl, use a mixer to cream butter with brown sugar and granulated sugar until light in color and creamy. Add in vanilla extract and mix again.

In a separate mixing bowl, whisk together your flour and salt. Add this dry ingredient mixture to your creamed butter and sugar bowl. Stir with a wooden spoon or spatula to combine.

Pour in milk and stir to combine. Fold in mini chocolate chips.

Line a third 8 – inch cake pan with plastic wrap. Using a measuring cup, add 2 cups of cookie dough filling to the pan. It should be thick, but as evenly as possible, spread the filling into a layer across the entire pan. Place this in the refrigerator for an hour or into the freezer for 20 minutes to chill and set. With the remaining cookie dough filling, use your hands to roll the dough into six equal balls. These will be used to decorate the top of the cake.

Chocolate Chip Cookie Buttercream

In a large mixing bowl, use a mixer to beat butter until light and fluffy. Add in powdered sugar and mix to incorporate. Add in heavy cream and vanilla extract and mix.

To a high speed blender or food processor, add your cookies. Pulse cookies until no large pieces remain and there are only crumbs. Sift the mixture before measuring out 1 cup of cookie crumbs.

Add cookie crumbs to your mixing bowl and gently fold to incorporate.

Cake Assembly

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a thin layer of buttercream frosting. Remove your cookie dough filling layer from the refrigerator or freezer, and place on top. Spread a thin layer of buttercream frosting.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for 20 minutes before using the remaining buttercream to completely cover and frost the cake.

Around the bottom of the cake, gently add mini chocolate chips. Add a ring of chocolate chips to the top of the cake (as shown in picture). Place the cookie dough balls that you formed earlier around the top as well. If you have remaining buttercream, add to a pastry bag and pipe dollops in remaining spaces between cookie dough balls.

This cake should serve approximately 12 people. Enjoy!