The Best Edible Cookie Dough Recipe

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This week I’ll be live-streaming a cookie dough cake on the Food Network! With that in mind, I figured it was time I post my edible cookie dough recipe! If you want to be sure your flour is safe, you can pasteurize it by microwaving it!! Just be sure that the internal temperature reaches 160 degrees Fahrenheit. I’ve made a few tweaks to this recipe over the last year, and this is my final recipe:

Ingredients:

  •  1 1/2 cups of unsalted butter (3 sticks), room temperature
  • 2 1/4 cups of brown sugar (light or dark)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. heavy cream
  • 2 1/4 cups all purpose flour
  • 1 cup mini chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup sprinkles

Instructions:

Place butter and brown sugar into bowl, and beat on medium speed using a hand mixer or the paddle attachment of a stand mixer. Once the butter and brown sugar are creamed together, mix in the salt, heavy cream, and vanilla. Next mix in the flour, one cup at a time. With a spatula, gently fold in both types of chocolate chips, and sprinkles.

The batter should be sturdy enough to shape with your hands. If it still seems too tacky, add in more flour, 1/4 cup at a time. If your dough seems too firm, add in more heavy cream, 1 Tbsp. at a time.

I like to shape the dough into either disks to place between cake layers, or into balls for cake decorating! You also forgoe this step and just eat the dough out of the bowl 😛

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Zeek the Zebra Cake

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By popular demand, the next addition to my animal cake series is a Zebra! I used vanilla and black chocolate cake bases to make striped cake layers, vanilla buttercream, and some fondant to create the stripes and facial features!! The full video tutorial can be seen here. The recipe and instructions can be found below:

Vanilla Cake Batter:

  • 1 1/2 cup flour
  • 1 1/2 cups granulated sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup egg whites (about 3 large egg whites)
  • 3/4 cups buttermilk, room temperature
  • 2 tsp. vegetable oil

Chocolate Cake Batter:

  • 1 1/4 cup flour
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cups granulated sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp instant espresso
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup egg whites (about 3 large egg whites)
  • 3/4 cups buttermilk, room temperature
  • 2 tsp. vegetable oil
  • 10 drops black gel food coloring

Vanilla Buttercream:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 2 tsp vanilla

Fondant Accents:

  • pink fondant
  • black fondant
  • white fondant
  • toothpicks
  • parchment paper

Instructions:

Preheat oven to 350°F. Grease and three 7″ round pans.

Begin by making the vanilla cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine. On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated. Set aside.

Next prepare the chocolate cake batter. Mix together all dry ingredients (flour, baking powder, sugar, cocoa, and salt) in a stand mixer with a paddle until fully combined.Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and add in instant espresso. Whisk to combine. On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated. Add in gel food coloring, and mix until batter is evenly colored.

Add alternative scoops of batter into the center of each pan, until you have several alternating rings of chocolate and vanilla cake batter, and you have used all the batter.

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Bake for 30 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling. To accelerate this process, I frequently place my cake layers in the freezer.

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While the layers bake,  make the fondant cake decorations. Roll out pink fondant and black fondant to 1/4 inch thickness. Cut out an oval shape for the snout using black fondant, and add two small pink circle for the nostrils. Use pink fondant to also make the mouth. With black fondant, cut out two small circles for the eyes, and a circle for the mane. I trimmed out triangles from the circle to make it resemble a tuft of hair. For the ears, cut out 2 white fondant squares, that are 1.5 in. x 1.5 inches. Pull two of the corners diagonally into the center of the square, and seal the together with a bit of water (I used a lightly wet small paint brush). I also added small pink circle of fondant to be the inner ear. Cut off excess fondant on the bottom, and insert two toothpicks into each ear. For the stripes, use remaining black fondant to cut out thin stripes, 1 cm wide. Place prepared fondant onto parchment paper to allow it to firm.

Next, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with cream, adding 1 tablespoon at a time. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

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To assemble the cake, stack and frost cake layers, then apply a crumb coat. The crumb coat is crucial on this cake, as we have a dark cake base (producing black crumbs) and white frosting!! Freeze cake for 5 minutes to allow the crumb coat to set, then use remaining frosting to add a second layer of frosting. Smooth with a bench scrapper. Secure fondant stripes to the cake using buttercream, and gently press fondant facial features onto the top of the cake. The last step is to insert the ears into the edge of the cake using the attached toothpicks. Then it’s time to cut in and see the fun pattern inside each cake layer!!

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Pete the Puppy Cake

As I wind down my animal cake series, I knew I needed to make a puppy! To mix things up, I decided to make Pete with maple cake layers, and a maple buttercream. I also used some fondant accents to create his face, and a touch of cocoa to shade some of his fur. The recipe can be found below:

Maple Cake Batter:

  • 3.25 cup flour
  • 3 cups granulated sugar
  • 2.5 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1.5 cups buttermilk, room temperature
  • 1 Tbsp. vegetable oil
  • 1 tsp. maple extract (optional)

Maple Buttercream:

  • 6 sticks (3 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1 tsp. salt
  • 2 Tbsp. heavy cream
  • 1 tsp. vanilla
  • 1.5 tsp. maple extract

Decorations:

  • pink fondant
  • white fondant
  • black fondant
  • grass piping tip
  • small paint brush
  • cocoa powder
  • parchment paper

Instructions:

Preheat oven to 350°F. Grease and line three 8″ round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine. On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed. Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide evenly between the prepared cake pans. Bake for 30 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the layers bake,  make the fondant cake decorations. I used just a touch of pink fondant to make a small tongue, and shaped an oval out of black fondant for the nose. I also used some circle cookie cutters for Pete’s eyes. Place prepared fondant onto parchment paper to allow it to firm.

Next, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with cream, adding 1 tablespoon at a time. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

To assemble the cake, frost each cake layer with yellow buttercream, and apply a thin crumb coat. Freeze cake for 5 minutes to allow the crumb coat to set.  Make a small mound in the center of the cake for the puppy’s snout, and add two oblong mounts onto opposite sides of the cake for the puppies ears .

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Place remaining frosting into a piping bag with a grass tip, and pipe “fur” onto the entire cake. Add fondant accents (eyes, nose, and tongue onto the cake. Place cake into the fridge for 15 minutes to allow the buttercream to firm. I also added a bit of cocoa to the tips of the ears and the snout using a small, clean paint brush.

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Easy Buttercream Panda Cake

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My last addition to my animal cake series is a panda! I wanted to do something black and white, and decided to make vanilla cake layers, filling with vanilla buttercream, chocolate ganache, and sprinkles. I used some fondant accents to make her face, and colored some chocolate buttercream black to make the limbs and tail! The recipes can be found below, and the full YouTube Tutorial can be seen here.

Vanilla Cake Batter:

  • 1 1/2 cup flour
  • 1 1/2 cups granulated sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup egg whites (about 3 large egg whites)
  • 3/4 cups buttermilk, room temperature
  • 2 tsp. vegetable oil
  • 1/2 cup chocolate ganache (optional for filling – equal parts chocolate and heavy cream)
  • 1/2 cup sprinkles (optional for filling)

Vanilla Buttercream:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 2 tsp vanilla

Fondant Accents:

  • white fondant
  • black fondant
  • 1 Oreo
  • parchment paper

Instructions:

Preheat oven to 350°F. Grease and line four 6″ round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine. On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide evenly between the prepared cake pans. Bake for 25 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling. Once fully cooled, place layers in freezer (frozen layers are much easier to frost!)

While the layers bake, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with cream, adding 1 tablespoon at a time. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

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Next, make the fondant accents for the face. Roll out the white fondant and black fondant to 1/4 inch thickness. Cut out two avocado shaped pieces for the around the panda’s eyes, then cut out four circles (2 white, and 2 slightly smaller black) for the panda’s eyes. For the ears, twist open the Oreo and remove the filling. Use two fondant circles to be the inner part of the ears, and secure them to the Oreo using a small dab of buttercream.

For the limbs and tail, take 1 cup of the prepared vanilla buttercream and add 1/4 cup cocoa powder, and a teaspoon of heavy cream. Add in a few squirts of black gel food coloring, and mix until combined. Place into a piping bag, cut to have a 1 inch opening. Place prepared fondant onto parchment paper to allow it to firm.

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To assemble the cake, remove cake layers from freezer. Frost each cake layer with buttercream, adding ganache and sprinkles on top of the buttercream. Repeat with all cake layers, then apply a crumb coat. Freeze cake for 5 minutes to allow the crumb coat to set, then use remaining frosting to add a second layer of frosting. Smooth with a bench scrapper. Secure fondant accents to the top of the cake using buttercream, and pipe on arms, feet, and tail.

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Bert the Bumblebee Cake

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For my next animal cake, I wanted to make a bumble bee! I used a black buttermilk cake base, yellow and black buttercream, and some fondant accents. The recipe and instructions can be found below:

Black Buttermilk Cake Batter:

  • 1 1/2 cup flour
  • 1 1/2 cups granulated sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup egg whites (about 3 large egg whites)
  • 3/4 cups buttermilk, room temperature
  • 2 tsp. vegetable oil
  • 6 drops black gel food coloring

Vanilla Buttercream:

  • 6 sticks (3 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1 tsp. salt
  • 3 Tbsp. heavy cream
  • 3 tsp. vanilla
  • yellow gel food coloring
  • black gel food coloring

Fondant Accents:

  • pink fondant
  • white fondant
  • black fondant
  • toothpicks
  • parchment paper

Instructions:

Preheat oven to 350°F. Grease and line three 7″ round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine. On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed. Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated. Add in gel food coloring, and mix until batter is evenly colored.

Divide evenly between the prepared cake pans. Bake for 30 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the layers bake,  make the fondant cake decorations. Roll out pink fondant and black fondant to 1/4 inch thickness. Cut out two pink circles for the bee’s cheeks (1.5 cm in diameter), and two black circles for the eyes (1 cm in diameter). Cut out a small arch from the black fondant for the mouth using a circle cookie cutter (1 inch diameter). Roll out a long cylinder of black fondant, and cut two stripes slightly shorter than the length of the toothpicks. Insert the toothpicks into the black strips, and place a small ball of fondant onto one end of the antennas. Place prepared fondant onto parchment paper to allow it to firm.

Next, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with cream, adding 1 tablespoon at a time. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Move 1/3 of the frosting into a separate bowl. Color it black by mixing in 3 squirts of black gel food coloring and 1/4 cup of cocoa. Color the remaining frosting yellow.

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To assemble the cake, frost each cake layer with yellow buttercream, and apply a thin crumb coat. Freeze cake for 5 minutes to allow the crumb coat to set. Place remaining buttercream into piping bags, and cut to have a 2 cm opening at the tip. Pipe on alternating stripes of yellow and black frosting. Smooth with a bench scrapper. Add fondant accents to the cake.

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The Best Rose Water Cake

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With Valentine’s Day just around the corner, I wanted to make a cake with rose water! After some intensive research, I couldn’t find any cake recipes that put actual rose water or rose extract into the cake batter. That’s when I knew it was time to experiment. This recipe puts rose water in the cake batter and in the buttercream. Don’t worry, it’s a very small amount in each part of the cake!

Rose water is a very delicate flavor, and can easily be overwhelming if you aren’t careful!! The last thing you want to is an aggressively perfumed cake, so slowly add in the rose water to taste. The intensity of the flavor can vary depending on the brand of rose water you are using (or if you use rose extract). I used a brand I found at whole foods, which isn’t too aggressive. The recipe I used can be found below:

Rose Water Cake  Batter:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • 1 tsp. rose water

Rose Water Buttercream:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 1 tsp vanilla
  • 1 tsp rose water

Instructions:

Preheat oven to 350°F. Grease and line four 8” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly.In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine.On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide evenly between the prepared cake pans. Bake for 35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers cool, prepare the rose water buttercream. Beat the butter on high using a paddle attachment for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla, rose water, and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Frost cake layers once they are fully cooled. I decided to decorate my cake with some buttercream flowers as well, but this is an optional step 🙂

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I made this cake for a live stream with the Food Network! You can see the full decoration here. It’s always a bit nerve-wracking to live stream while decorating, but I had a blast making this cake!!

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