Hello! And apologies for the silence in this space. The quiet is a good thing – my summer has been lovely and busy; my family and I enjoying quality time together. So baking and blogging has been on the back burner for the better (that sentence had too many ‘b’ words and a terrible attempt at a kitchen pun, which means I’ve had way too much coffee today).
I’ll be back again later this week with another recipe and some trip photos from the North Shore, but for now, I am going to leave you with some links.
*There has been so much good music released this spring/summer! I’ve been listening to Feist, Lee Bozeman, Greycoats, and Sufjan’s Planetarium on repeat for weeks.
*I am spending the summer reading Thomas Cahill’s Hinges of History series.
*Zoebakes’s Instagram stories are the best- I always learn something new.
*I actually bought a fanny pack (affiliate link) or belt bag, for the trendy, and have gotten mixed reviews on it. I will say it was amazing while hiking, and I did have an older gentleman compliment me on it (we almost had matching bags), which made my day.
*I have mint chocolate ice cream cake and mixed berry cream cheese ice cream on Handmade Charlotte.
*I have grilled breakfast pizza on Artisan Bread in Five.
*Can’t wait to start baking from Pizza Camp (affiliate link). I also have a gigantic stack of cookbooks I need to bake from and share with you, that I hopefully will get to soon.
That’s all for now! I hope you had a lovely weekend. Don’t forget to #bakeamericacakeagain.
More Cake Recipes:
Chocolate Chip Cookie Cake
Chocolate Chip Buttercream
- 1 pound 4 sticks | 452g unsalted butter, room temperature
- 3 tablespoons heavy cream
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 3 cups (339g) powdered sugar
- ½-1 cup (85-170g) mini chocolate chips (see note)
- 1 pan-banging chocolate chip cookie
- Make cake as directed. You can use your favorite cake recipe here – chocolate or vanilla will work. I used two 6-inch cake pans (so the chocolate chip cookie would fit on top), filling them each half way with cake batter. Once baked, cooled, and chilled, I cut each layer in half so I had a total of 4 layers. I baked off the rest of the cake batter as cupcakes. I also used the pan-banging chocolate chip cookies; the cookies are very large, and fit perfectly.
- For the Frosting: Beat the butter, cream, vanilla, and salt together on medium-high speed until smooth, 1–2 minutes. Reduce the mixer speed to medium-low, slowly add the powdered sugar, and beat until incorporated and smooth, 4–6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5–10 minutes. Add the chocolate chips, and mix until just combined.
- To assemble: Layer and frost cake as usual, with the chocolate chip buttercream. Cut a large chocolate chip cookie into 6-8 pieces, and top the cake with it. Use the cut marks in cookie to guide where to slice the cake. Serve.
Joelle BradleySunday, March 6, 2022 at 2:58 pm
Sarah, during your testing, did you try putting a cookie between each layer of cake with the frosting? I am curious of how that might be. Likely sweet and kictchy! I am sure the cookies would soften. How would it cut? How would the mouth feel be?
LoriThursday, March 3, 2022 at 8:02 pm
You are always SO CREATIVE, and this one just takes all the cakes.
lakhbirWednesday, December 27, 2017 at 5:49 am
I would love to cook this recipe.Thanks for sharing…
Sara @ Cake Over SteakFriday, August 4, 2017 at 9:56 am
Yayyyy pizza camp!! I’m so excited for you to cook from it. I feel a special fondness for that book because I’ve actually eaten his pizza in person and he’s local to my area. He even mentions Lebanon bologna in the book, which is from my hometown of Lebanon, PA. (Also this cake is totes adorbs)
MariaThursday, August 3, 2017 at 2:37 pm
This is amazing!! Its like the waaaaay tastier version of those giant cookie “cakes” that were really just giant chic-chip or M&M’s cookies from the ’90s. Anyone else remember those? They weren’t my fave! But this definitely could be:)
Sabrina B.Tuesday, August 1, 2017 at 10:21 am
this is a beauty! Love the chocolate chip infused buttercream frosting, wonderful, the cookie on top isn’t bad either, thank you for this wonderful recipe, have not seen it’s like before so was easily seduced by the lovely photograph!
Monica SharmanTuesday, August 1, 2017 at 9:56 am
This cake is brilliant!
Brian @ A Thought For FoodTuesday, August 1, 2017 at 8:41 am
I mean, who doesn’t want a cookie on top of their cake? Seriously such a fun idea.
And I think we all need some downtime, especially over the summer. It’s important.
Oh, and I’ll refrain from commenting on the fanny pack purchase. 🙂
rafatarTuesday, August 1, 2017 at 1:08 am
looking super tasty and definetly sweet. should to try it for my litlle brother.
Heather KinnairdMonday, July 31, 2017 at 2:03 pm
i cannot wait to make this!! I bought your book over the weekend and have already read it cover to cover. I cannot wait to get baking
heather (delicious not gorgeous)Sunday, July 30, 2017 at 9:40 pm
love that there’s a cookie just chillin on top of the cake (: and too many b’s = alliteration!! so it’s a good thing.