When cookie dough meets cake. This is a pretty sweet GIVEAWAY! Free SPRINKLES + free COOKIE DOUGH what could be better! Check out our Instagram post to enter in the meantime MAKE THIS COOKIE DOUGH CAKE.
Dream Dough Cake
1 package vanilla cake mix
1 1/4 cups water
1/3 cup + 1 tbsp vegetable oil
1/2 c Sweetapolita sprinkles/jimmies
Pink food coloring
2 cups (4 sticks butter)
8 cups powdered sugar
4-6 tbsp milk or cream
2 tsp vanilla
Teal food coloring or color of your choice
1 container The Cookie Dough Cafe, room temp, 2 cups Sweetapolita sprinkles/jimmies + fancy decorative Sweetapolita sprinkles
Spray 3-6” pans with baker’s cooking spray (like Bakers Joy) or grease and line with parchment rounds.
In a medium bowl, combine the cake mix, water, eggs, and oil. Stir in sprinkles and food coloring if desired. Spread the mix between the 3 pans and bake according to the package directions.
Remove and let cool and then place into the fridge until ready to assemble.
In a mixing bowl, beat the butter until smooth. Add in the vanilla and mix. Add in the powdered sugar and cream alternately until it’s all finished. Start with 4 tbsp cream and add extra until the desired consistency. It should not be runny, but easy to spread. Stir in the teal food coloring until fully combined.
Using a cake round or flat plate, place one funfetti layer down and then top it with an even layer of cookie dough. About 1/2 cup or to your liking. Top the cookie dough layer with 1/2 cup of frosting and smooth it out. Place another funfetti layer on top of that and repeat. Flip the last funfetti layer upside down and this will become the top of the cake. Place in the fridge for 15 minutes to set.
Meanwhile roll 1/4 c cookie dough into small 3/4” balls. Place on a plate and transfer to the freezer.
Remove the cake from the fridge and cover it with a thin crumb coat of frosting. Refrigerate again for 15 minutes.
Cover the rest of the cake with frosting. Smooth the frosting slightly with a cake scraper. This doesn’t not have to be perfect because it will be covered with sprinkles.
Refrigerate for 5-10 minutes.
Using your hand scoop the sprinkles and press them into the sides of the cake.
Continue until the cake is covered.
Using a piping bag with a 1M tip, pipe a teal border on top of the cake and sprinkle it with additional decorative sprinkles or sixlets. Top with frozen cookie dough pieces.