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Everything Mosaic Cake


My friend Miranda had a giant birthday party, and needed a very special cake for the occasion. When I asked what she liked, she said “everything, and cookie dough.” I may have run a little too far with that, but the result was this everything mosaic cake! I clearly got a bit carried away with the creative freedom!! The full tutorial of the assembly can be seen on my YouTube channel. The recipes used can be found below:

Chocolate Chip Vanilla 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

Vanilla American Buttercream Ingredients:

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

Edible Chocolate Chip Cookie Dough

  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup light brown sugar
  • 2 tbsp heavy cream
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 2 tsp vanilla extract

Cake Decorations (optional):


Begin by making the cake batter. Preheat oven to 350°F. Grease and line four 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.

Divide evenly between the prepared cake pans. Bake for 35-40 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 vanilla buttercream. Beat the butter on high 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 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: Since 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!

For the edible cookie dough, cream the butter and brown sugar together. Add in the salt and vanilla, and beat until combined. Mix in the flour in two installments, add the cream between installments to help the ingredients come together. Gently mix in the chocolate chips on a low speed, or with a spatula. Shape three, 7-inch cookie dough disks on parchment paper, and freeze to allow the disks to firm up.

Once all the components are prepared, it’s assembly time! Top each cake layer with a thin smear of frosting, and a cookie dough disk. Repeat, stacking all four layers. Apply a crumb coat to exterior of the cake, and refrigerate to let the frosting firm up.

Remove from fridge, and apply another coat of frosting. Smooth the frosting, then gently press all of the toppings onto the sides of the cake. You can use whatever toppings you prefer, the options are limitless!! Pipe buttercream swirls onto the top of the cake using a Wilton 1M, and garnish with the toppings placed on the side of the cake. I also placed a giant chocolate chip cookie on top of the cake, to really make this cake completely over the top 🙂




Thursday 21st of January 2021

Hi Chelsey! Are there any major changes I would need to make if I wanted to make this with three 9 inch round cake pans?

Can't wait to try it out!