Over the past two years I’ve collected a respectable number of baking books. If I am lured by the cover of a book or hear someone mentioning the title of a baking book…I have to have it. Would you call this a book obsession, or simply – I am a sucker?! Sadly, I can’t help myself. I take pleasure in leafing through the pages, looking at the pictures of perfectly baked and decorated cakes and imagining myself baking them…unfortunately I rarely do! I have two recipes (a lemon & chocolate cakes recipes) which I fall on & that’s where it stops. My baking books are merely decorative.
Not last Saturday though! Matt & I were invited for a dinner party & I promised our lovely host & friend that I would take care of dessert. Matt came up with the brilliant idea to choose a cake recipe from one of my (brand new) baking books which I would then bake. Thank my lucky stars he chose a recipe from one of my best loved baking books: The Hummingbird Bakery recipe book.
The Cookies & Cream Cake was the choice. The recipe is very simple to follow & preparation time is less than 30 minutes. While the cakes were in the oven, I prepared the frosting. I tweaked the frosting recipe slightly; I added an extra 100grams of icing sugar to the amount of 1kg listed in the ingredients of the recipe. The consistency was not thick enough – only when I added the extra 100grams I got the right consistency. Otherwise it was all very straight forward & simple.
So if you are looking for a recipe to impress your loved one on Valentine’s Day, look no further! I’ve got YOU all sorted. Follow the step-by-step printable recipe and I assure you that you will leave a lasting impression deserving an extra kiss on V-Day!
And NOW it’s the time to get out your apron & start mixing!
You can find the recipe below in a printable version.
Step-by-step photos of the Cookies & Cream Cake
2 tins of 8 inches diameter lined with baking paper
The bottom layer of the cake covered in frosting & topped with crumbled chocolate chip cookies
The two cakes sandwiched together
Cake fully covered with frosting and decorated with more cookies
To allow the frosting to set, I refrigerated the cake for a couple of hours.
Take out of the fridge at least 30 minutes before serving
- 110 g (4 oz) unsalted butter softened
- 380 g (13 oz) caster sugar
- 320 g (11 oz) plain flour
- 4 tsp baking powder
- 1 tsp salt
- 320 ml (111fl.oz) buttermilk
- 3 large eggs (I used medium)
- 135 g (5oz) cookies (* see notes)
- 1kg (2lb 3oz) icing sugar sifted
- 320g (11 oz) unsalted butter softened
- 500 g (1lb 2oz) mascarpone cheese
- 2 - 3 cookies *, crumbled
- Preheat the oven to 170˚C (375˚F) and line 2 tins (8 in) with baking paper.
- Mix the butter and all the dry ingriedents together using a hand-held electric mix or a freestanding electric mixer. Continue mixing until the consistency is sandy and there is no lumps of butter.
- In a separate bowl, mix together the buttermilk and eggs by hands.
- With the electric mixer on medium speed, add the liquid to the batter mixture. Continue mixing until the batter is smooth. Make sure to scrap the sides of the bowl as you go.
- Crumble the cookies into rough piece, and stir them through the batter by hand. Divide the batter evenly among the 2 lined tins.
- Bake the 2 cakes for around 35 mins or until golden brown. Use a kebab/tooth stick to check that the middle is well cooked. Remove from oven and let to cool completely before removing from the tins.
- Using a hand-held electric mix or a freestanding electric mixer, make the frosting by gradually mixing the icing sugar and butter together on a low speed. Combine until there is no lumps.
- Add 1/3 of the mascarpone cheese to the mixture and beat until it's combined and smooth. Gradually add the remaining mascarpone cheese until it's all mixed & well incorporated.
- Turn the mixer speed to high and beat the frosting until it's is light and fluffy.
- Once the 2 cakes are cool, start assembling the cake by placing one of the cakes on a cake board or a plate.
- Top the cake with 3-4 spoonfuls of frosting. Using a knife smooth it out & add a little more if needed. Springle over a handful of crumbled cookies.
- Sandwich the second layer on top, frost the sides & top of the cake covering it completely so no sponge is showing. Finally decorate the top of the cake with any remaining cookie pieces.
- And now indulge!
- * You can either use homemade cookies or store bought. I used 2 pkts of Milka XXL double chocolate chip cookies. It is recommended not to use white chocolate chip cookies.
- * I refrigerated the cake for about an 1hour 30 mins before serving. Its allows the frosting to set. Take out of the fridge at least 30 mins before serving.
If you already own a copy of The Hummingbird Bakery book, you can find the Cookies & Cream Cake at page 112.
This book makes a great gift for your baker friend or relative, or for anyone who would like to try their hand at baking!
Get your copy from Amazon:
Do you have a favourite cake recipe? If yes, please share your recipes in the comments below!
I’d love to try one of your recipes.
WISHING YOU A WONDERFUL BAKING WEEK!