Make your holidays even sweeter with this Brown Sugar Cookie Cake! That includes C&H® Mild Brown Sugar for wealthy, caramellike sweetness, every layer is topped with creamy buttercream and vacation jimmies for a festive crunch. This deal with is the right centerpiece for events or cozy gatherings.
Brown Sugar Cookie Layer Cake
- 1¼ cups (284 grams) unsalted butter, softened
- 2 cups (440 grams) firmly packed C&H® Mild Brown Sugar
- 2 massive eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 3¾ cups (469 grams) all-purpose flour
- 1½ tablespoons (12 grams) cornstarch
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ⅔ cup (122 grams) vacation jimmies
- Brown Sugar Swiss Meringue Buttercream (recipe follows)
- Garnish: vacation jimmies
Brown Sugar Swiss Meringue Buttercream
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Preheat oven to 350°F (180°C). Spray 3 (8-inch) spherical cake pans with baking spray with flour. Line backside of pans with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium velocity till fluffy, 2 to three minutes, stopping to scrape backside and sides of bowl. Add eggs, one by one, beating effectively after every addition. Beat in vanilla.
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In a big bowl, whisk collectively flour, cornstarch, baking powder, and salt. Add flour combination to butter combination; beat at low velocity till virtually mixed. Fold in jimmies till mixed. Divide dough amongst ready pans (about 475 grams every), urgent into a good layer.
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Bake till golden brown and a wood decide inserted in middle comes out clear, 20 to 25 minutes, rotating pans midway by way of baking. Let cool in pans for 10 minutes. Take away from pans, gently take away parchment, and let cool fully, flat facet down, on wire racks.
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Place 1½ cups (255 grams) Brown Sugar Swiss Meringue Buttercream in a pastry bag fitted with a big open star piping tip (Ateco #826); reserve. Place 1 cooled cookie layer, flat facet down, on a serving plate. Unfold 1½ cups (255 grams) buttercream onto cookie. High with second cookie layer, flat facet up; unfold 1½ cups (255 grams) buttercream onto cookie. High with remaining cookie layer, flat facet down.
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Utilizing a big offset spatula, unfold 1 cup (170 grams) buttercream on prime of cake. Unfold a skinny layer of buttercream on sides of cake. Pipe reserved buttercream round prime fringe of cake as desired. Garnish with jimmies, if desired. Refrigerate for not less than half-hour earlier than serving; cowl and refrigerate for as much as 3 days.
Brown Sugar Swiss Meringue Buttercream
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Within the heatproof bowl of a stand mixer, whisk collectively brown sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Prepare dinner, whisking steadily, till sugar dissolves and an instant-read thermometer registers 150°F (66°C) to 160°F (71°C).
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Rigorously return bowl to face mixer. Utilizing the whisk attachment, beat at medium-high velocity till combination has cooled and stiff peaks kind, 4 to five minutes. With mixer on medium velocity, add butter, 1 tablespoon (14 grams) at a time, beating till mixed after every addition. Beat in salt and vanilla. Improve mixer velocity to medium-high, and beat till buttercream is thick and easy. (It’d look curdled at first, however it can come collectively.) Use instantly.
