Cookie-Sour Cream Cake

Standard

I promised recipes…so here’s the cake recipe! As I  mentioned in my previous post, the bottom tier of this cake is my favorite Chocolate Cake recipe, which I’ve used in many posts- most recently in the Snickers Cake. It’s a great recipe- and it has turned out a wonderfully moist cake every time I’ve used it. This time i paired it with the same Vanilla Buttercream I used with the Cookie-Sour Cream Cake in the top layer.

I made cupcakes for the Cooker Boy’s birthday celebration at Daycare, and tried a new recipe that turned out really well, the Cookie-Sour Cream Cake. I decided to use that same recipe for the top layer of the birthday cake because it is  really delicious and something a little unexpected. It’s great paired with Vanilla Buttercream, and I topped this layer with homemade Marshmallow Fondant.

All in all, I was pleased with how this cake turned out. Being my first time making a multi-tiered cake as well as my first time making and working with Marshmallow Fondant, I can’t complain. The guests at our party were all impressed, and the Birthday Boy was super excited to get the cake he’d picked out a few weeks earlier.

Cookie-Sour Cream Cake from The New Betty Crocker Cookbook
As is, this recipe makes one 8-inch layer, or 12 cupcakes. Double for a layered cake if desired.


1 cup flour
3/4 cup sugar
1/2 cup sour cream
1/2 cup stick butter, softened
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
8 cream filled sandwich cookies, coarsely chopped

Pre-heat oven to 350 degrees. Prepare pan with nonstick spray, or fill muffin tin with paper liners.

Combine all ingredients except cookies in large bowl, and mix on low speed with electric mixer for 30 seconds. Scrape down sides of bowl frequently. Increase speed to high, and continue beating for 2 minutes, scraping sides of bowl occasionally. Stir in cookies and pour into pan or fill muffin liners 2/3 full.

Bake cake 30-35 minutes- cupcakes 25-30 minutes- or until cake springs back when touched. Cool 10 minutes, then remove from pan to wire rack.

Vanilla Buttercream from The New Betty Crocker Cookbook


3 cups powdered sugar
1/2 cup stick butter, softened
1 1/2 teaspoons vanilla
1-2 tablespoons milk

Cream butter in large bowl with electric mixer on low speed. Add powdered sugar slowly, beating until combined. Add vanilla and milk, increase speed to high and beat until smooth. If needed, add more milk 1 tablespoon at a time to thin to a spreadable consistency.

Marshmallow Fondant 

Instead of trying to rephrase the site I got this recipe from, I’m gonna tell you to just check out Peggy Weaver on What’s Cooking America. She has the recipe as well as instructions for working with fondant. I couldn’t do this process justice, as I’ve only made it once. The fondant has a great marshmallowy taste to it, instead of the strange aftertaste I noticed when I used a pre-made version. I’ll definitely be trying  this again!

Enjoy, and let me know what you think!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s