|The buttercream is wonky and full of crumbs as I rushed|
For the cake:
8oz caster sugar
8oz unsalted butter
8oz self raising flour
4 large eggs
1 tsp baking powder
2 tsp vanilla extract
pinch of salt
For the buttercream:
250g unsalted butter
500g icing sugar
1-2 tsp vanilla extract - depends how strong you want the vanilla flavour to be
splash of milk
For the cookie dough filling - see paragraph above.
- Preheat the oven to 180C and grease and flour two non stick sandwich tins.
- Use the all in one method to make the cake batter, i.e. everything in a mixing bowl and whisk until you get a smooth batter. Divide the batter evenly between the tins and bake for 25-30 minutes until an inserted skewer comes out clean. Turn out onto a wire rack and leave to cool.
- To make the buttercream, beat the butter until smooth and then add a splash of milk and pour in the icing sugar gradually so you don't coat the kitchen in white powder. When all of the sugar has been incorporated add the vanilla extract and beat again until smooth.
- Spread some buttercream on the bottom halves of both cake layers then add a generous layer of the cookie dough filling. Cover the cake with the remaining buttercream using a palette knife.