Easter Cookie Cake for Two
Soft, rich cookie cake loaded with m&m's and topped with sweet buttercream.
Ingredients
M&M Cookie Cake
- 56 g unsalted butter (¼ c.)
- 50 g light brown sugar (¼ c.)
- 25 g granulated sugar (2 tbsp.)
- 1 egg yolk
- 1 tsp. vanilla
- 1 tbsp. milk
- 70 g all purpose flour (½ c. + 1 tbsp.)
- 1 tbsp. corn starch
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 40 g easter m&m's (~3 tbsp.)
- 35 g semi-sweet chocolate chips (~2 tbsp.)
Buttercream
- 70 g unsalted butter room temperature (¼ c. + 1 tbsp.)
- ⅛ tsp. salt
- 120 g powdered sugar (1 c.)
- ½ tsp. vanilla
- ½ tbsp. milk
- 1-2 drops blue food dye
Instructions
- Preheat the oven to 350°F / 175°C. Coat a 6" cake pan with butter and sugar.
M&M Cookie Cake
- In a medium sized mixing bowl, melt the butter. Whisk in both sugars, followed by the egg yolk, vanilla, and milk.
- Add in the flour, corn starch, baking powder, baking soda, and salt. Fold the dry ingredients into the dough until just a few flour streaks remain.
- Add in the m&m's and chocolate chips and fold the mixture together just until no flour streaks remain.
- Pour the dough into the 6" cake pan and top with additional m&m's if desired. Bake for ~20 minutes, or until the edges begin to turn golden brown. The middle may slightly jiggle but that's okay - it will continue to cook even after it's taken out of the oven.
Buttercream
- Beat the butter and salt with a hand mixer or stand mixer fitted with the paddle attachment until smooth.
- Add in half of the powdered sugar, beat until smooth, then beat in the remaining half of powdered sugar.
- Add in the vanilla, milk, and a small drop of blue food dye. Beat until combined, and add more food dye as desired.
- Once the cake has cooled to room temperature, remove it from the pan. Transfer the buttercream to a piping bag fitted with your tip of choice. Frost the cake, serve, and enjoy!