Makes: 1, 9 inch cookie cake Prep time: 35 minutes Bake time: 26 to 30 minutes
2 and 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup unsalted, softened butter
1 large egg and 1 egg yolk
1 and 1/4 cups Dixie Crystals granulated sugar
2 teaspoons Nielsen Massey pure vanilla extract
1 cup white chocolate chips, plus more for sprinkling on top
1/2 cup sprinkles, plus more for sprinkling on top
1/2 cup softened, unsalted butter
1/2 teaspoon vanilla extract
2-3 tablespoons heavy cream
pinch of salt
Preheat your oven to 350 degrees. Butter a 9 inch springform pan and line the bottom with parchment paper. Set aside.
In the bowl of your stand mixer, beat the butter and granulated sugar together until light and fluffy.
Add in the egg and egg yolk and beat until combined.
Add in the vanilla, salt and baking soda.
Slowly mix in the flour and beat until just combined.
Mix in the white chocolate chips until evenly distributed throughout the batter.
Mix the sprinkles in by hand.
Pat the batter into your prepared pan.
Dot the top with a few extra white chocolate chips and some sprinkles.
Bake the cookie cake for 26 to 30 minutes or until lightly golden brown on top.
Do not let the cake get too brown or it will be dry. It’s ok for it to be a little soft on top, as it continues to bake in the pan when you remove it from the oven.
Let it cool in the pan for 10 minutes, then remove carefully to a wire rack to cool.
Make the buttercream while the cake cools completely
Beat the softened butter, vanilla and cream together until light and fluffy.
Slowly mix in the confectioners sugar and beat until fully incorporated.
Add a pinch of salt to taste.
Place the buttercream in a piping bag with a star tip to make rosettes if you like.
Pipe them all around the border of the cooled cake.
If you have any leftover cake after a day, slice and wrap each piece individually and place in the freezer.
You can freeze this cake for up to 2 months if you wrap it properly.