Cookie Dough Cake Roll

cookie dough cake roll

It is officially Cookie Dough Week, and I am beyond excited!!  There are few things in life better than cookies except maybe cookie dough.  When my blogger pals Julianne and Lindsay asked me to participate in Cookie Dough week, I was ready and armed to get to work with the rest of my pals below.  I ended up creating this cookie dough cake roll.

Cookie_Dough_Week_updated

I adore cookie dough and most of us bloggers adore it too.  We have stuck cookie dough in about every single possible recipe (except maybe spaghetti and martinis though I could be wrong about that too).  I randomly saw a cake roll on Pinterest and thought it would be awesome if I stuck cookie dough inside it.

cookie dough cake roll

Cake always seems like the right and appropriate choice for me.  I am Grandbaby “Cakes” after all.  I have never really attempted a cake roll but for some reason I thought a sponge cake rolled up with chocolate chip cookie dough frosting might be the most amazing thing ever.  I was right.

cookie dough cake roll

The cake portion is a yellow sponge cake that is fluffy, moist and light. Basically, it is what I like to term “cake happiness”.  It perfectly compliments the chocolate chip cookie dough frosting.  This frosting is absolute perfection.  First of all, the butter is browned.  If you aren’t up on the browned butter game, you need to be and fast!!! The nuttiness and extra flavor you get just from sauteing butter until golden brown is quite amazing.  Then the rest of the recipe is the makings of an eggless cookie dough except I added in confectioner’s sugar to create a frosting that was spreadable inside the cake roll.  I simply sprinkled the top of the cake with powdered cocoa powder and confectioner’s sugar and served.  It was soft, moist, sweet and fun to eat.  This is a great way to get your cookie dough fix in a fresh way!

P.S.  After creating this roll, I was so in the mood for more cookie dough that I baked some chocolate chip cookies as well.  I had a double dose of cookie, and it was well worth it.

cookie dough cake roll

What more Cookie Dough Inspiration?  Check out my friends recipes here:


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Cookie Dough Cake Roll

Cookie Dough Cake Roll

Ingredients

    For the Cake:
  • 5 large eggs, separated cold, then left at room temperature for at least 30 minutes
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup cake flour, sifted before measuring
  • 1/2 teaspoon kosher salt
  • Confectioners’ sugar, for rolling and finishing
  • For the Filling:
  • 1 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 cup confectioner's sugar
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons milk
  • 1 cup mini chocolate chips

Instructions

    For the Cake:
  1. Preheat the oven to 400 degrees. Liberally spray a 10x15" jelly roll pan with non-stick baking spray, line with parchment paper and set aside.
  2. Beat the egg whites on medium speed in the bowl of your mixer until they hold soft peaks. Next add 1/3 cup of the granulated sugar in a slow, steady stream, then increase the speed to medium-high and continue to beat until the whites hold medium-firm peaks.
  3. Set the stiff egg whites aside.
  4. In a large bowl, using the mixer with the whisk attachment, beat together the egg yolks, vanilla, and the remaining 1/3 cup sugar on high speed until thick and pale, about 5 minutes with a standing mixer.
  5. On low speed, mix in the flour and salt just until combined.
  6. Fold the stiff egg whites into the egg yolk mixture until well combined and smooth.
  7. Immediately pour the batter into the prepared pan and spread evenly.
  8. Bake until the top feels dry and springs back when you press it lightly with your finger near the center, about 8 minutes. It should remain pale.
  9. Transfer the pan to a wire rack, cover with a tea towel, and let cool for 5-7 minutes.
  10. Then run a thin knife around the inside edge of the pan to loosen the cake sides.
  11. Lightly sprinkle the top of the cake with confectioners’ sugar, re-cover the cake with a towel, and invert onto a baking sheet.
  12. Once the cake is removed from the jelly roll pan, remove the parchment paper.
  13. Starting at the long side closest to you, begin to roll the cake while still warm with the towel until completely rolled into the cake roll shape. Leave until cool.
  14. For the Filling:
  15. Add butter to small sized pan over medium heat and melt.
  16. Lower heat and continue to saute' until butter turns golden brown. Remove from heat and allow to cool completely.
  17. Add cooled butter, brown sugar and granulated sugar to bowl of your mixer on medium high speed and mix together until smooth and fluffy.
  18. Next turn down mixer speed to low and slowly add in all-purpose flour and confectioner's sugar until well blended.
  19. Lastly add in vanilla extract, milk and mini chocolate chips and mix until batter is well incorporated.
  20. For Assembly:
  21. Carefully unroll the cake.
  22. Spread the cookie dough frosting liberally and evenly over the full surface of the cake.
  23. Starting at the original end closest to you, re-roll the cake carefully yet snugly.
  24. Cut off the ends of the roll with a serrated knife to have smooth cake edges.
  25. Cover the cake with plastic wrap and refrigerate for at least 1-2 hours and serve.

Notes

Cake Roll Recipe Adapted from Grist

http://www.grandbaby-cakes.com/2014/03/cookie-dough-cake-roll/

 

Cookie Dough Cake Roll
 
Author:
Ingredients
For the Cake:
  • 5 large eggs, separated cold, then left at room temperature for at least 30 minutes
  • ⅔ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup cake flour, sifted before measuring
  • ½ teaspoon kosher salt
  • Confectioners’ sugar, for rolling and finishing
For the Filling:
  • 1 cup unsalted butter
  • ¼ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ¾ cup all-purpose flour
  • 1 cup confectioner's sugar
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons milk
  • 1 cup mini chocolate chips
Instructions
For the Cake:
  1. Preheat the oven to 400 degrees. Liberally spray a 10x15" jelly roll pan with non-stick baking spray, line with parchment paper and set aside.
  2. Beat the egg whites on medium speed in the bowl of your mixer until they hold soft peaks. Next add ⅓ cup of the granulated sugar in a slow, steady stream, then increase the speed to medium-high and continue to beat until the whites hold medium-firm peaks.
  3. Set the stiff egg whites aside.
  4. In a large bowl, using the mixer with the whisk attachment, beat together the egg yolks, vanilla, and the remaining ⅓ cup sugar on high speed until thick and pale, about 5 minutes with a standing mixer.
  5. On low speed, mix in the flour and salt just until combined.
  6. Fold the stiff egg whites into the egg yolk mixture until well combined and smooth.
  7. Immediately pour the batter into the prepared pan and spread evenly.
  8. Bake until the top feels dry and springs back when you press it lightly with your finger near the center, about 8 minutes. It should remain pale.
  9. Transfer the pan to a wire rack, cover with a tea towel, and let cool for 5-7 minutes.
  10. Then run a thin knife around the inside edge of the pan to loosen the cake sides.
  11. Lightly sprinkle the top of the cake with confectioners’ sugar, re-cover the cake with a towel, and invert onto a baking sheet.
  12. Once the cake is removed from the jelly roll pan, remove the parchment paper.
  13. Starting at the long side closest to you, begin to roll the cake while still warm with the towel until completely rolled into the cake roll shape. Leave until cool.
For the Filling:
  1. Add butter to small sized pan over medium heat and melt.
  2. Lower heat and continue to saute' until butter turns golden brown. Remove from heat and allow to cool completely.
  3. Add cooled butter, brown sugar and granulated sugar to bowl of your mixer on medium high speed and mix together until smooth and fluffy.
  4. Next turn down mixer speed to low and slowly add in all-purpose flour and confectioner's sugar until well blended.
  5. Lastly add in vanilla extract, milk and mini chocolate chips and mix until batter is well incorporated.
For Assembly:
  1. Carefully unroll the cake.
  2. Spread the cookie dough frosting liberally and evenly over the full surface of the cake.
  3. Starting at the original end closest to you, re-roll the cake carefully yet snugly.
  4. Cut off the ends of the roll with a serrated knife to have smooth cake edges.
  5. Cover the cake with plastic wrap and refrigerate for at least 1-2 hours and serve.
Notes
Cake Roll Recipe Adapted from Grist

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Comments

  1. says

    This is beyond beautiful – I can’t even tell you how much I am loving this!! I am pretty excited about what ya’ll are going to come up with for cookie dough week… I am pretty sure it’ll be really hard to beat this amazing roll :))

    • Jocelyn (Grandbaby Cakes) says

      Thank you so much Marcie! It went from my imagination to actually existing and turned out how I wanted it to for once lol.

  2. says

    You girls seriously need to knock it off, I don’t know if I can stand an entire week of cookie dough madness…I want to eat everything!! This is one of the more unique desserts I’ve read this morning and it’s shows quite lovely.

    • Jocelyn (Grandbaby Cakes) says

      Thank you so much Risa! It was a crazy idea in my mind and I wasn’t sure if it wasn’t going to make sense in reality but it totally did!

  3. says

    What a fabulous idea! I’ve actually never tried cookie dough, except possibly a long time ago in some ice cream (the shame!) Got to change that! Absolutely love that you made some actual cookies with your dough, too … bonus!

  4. says

    So I absolutely ADORE cookie dough, how can you not? But putting it inside of a bread has to be the most genius idea ever. This cake roll is perfect! If these photos were actually in front of me I know that I would have no self control to not eat it. So creative and amazing!

    • Jocelyn (Grandbaby Cakes) says

      Thanks so much Nami! The cake roll process was fun and not too hard. Try it again, I bet you are great at it!

  5. says

    Holy yum, Jocelyn! This cake looks absolutely perfect. I’ve never made a roll cake before but I can just imagine it breaking apart as I’m rolling (just cause I’m talented that way). That cookie dough filling is amazing!

    • Jocelyn (Grandbaby Cakes) says

      Thank you Nancy! This was my first time too and if I can do it, you certainly can do it!

  6. Melanee says

    Hey — I haven’t made a jelly roll cake in years — and this totally rocked!!!!

    What did you use to cut it so lovely? Also, have you any thoughts on freezing? I’m thinking this would be awesome at a reception party!!

    • Jocelyn (Grandbaby Cakes) says

      Hi Melanee, I let it refrigerate for just a little time completely covered so it wouldn’t dry out and then sliced it. This cake is super moist. I think you could definitely try freezing it but for something as important as a reception party, I would test drive it first. Let me know how it turns out!

    • Jocelyn (Grandbaby Cakes) says

      Yes you can but you can also make your own cake flour with all-purpose flour. For each cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch so for this recipe you would remove 3 tablespoons and replace with 3 tablespoons of cornstarch.

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