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Birthday Cookie Cake

Looking for a unique and fun dessert idea? This giant cookie cake is filled with layers of strawberry swiss meringue buttercream, then topped with elegant berries and mint leaves.

Here's What You'll Need...

Ingredients:

– 4 sticks unsalted butter – 1 cup granulated sugar – 1 ½ teaspoons vanilla extract – 5 cups all-purpose flour – ¾ teaspoon Morton kosher salt

Ingredients:

– 7 large egg whites – 2 ¼ cups granulated sugar – 4.5 sticks unsalted butter – ¼ teaspoon sea salt – 1 cup seedless strawberry jam – 1 tablespoon vanilla extract

Instructions:

Add butter, sugar, and vanilla extract to a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2-3 minutes.

Instructions:

Add in flour and salt, then mix on low speed just until all the dry ingredients are incorporated and you have a smooth dough.

Instructions:

Shape the dough into two equal rectangles, wrap in plastic wrap, and chill in the refrigerator for 60-75 minutes until the dough is firm.

Instructions:

Generously sprinkle flour on a clean work surface, as well as on each side of the dough. Roll out one piece of dough into a large 8.5 inch x 11 inch rectangle, about ½ inch thick.

Instructions:

Print and cut out your letter cookie template of choice. Place the letter template in the middle of the dough, then cut along the outside of the template using a sharp paring knife.

Instructions:

Gently place the dough on a baking sheet lined with a silicone baking mat or parchment paper. Bake cookies for 18-22 minutes

Instructions:

Prepare a stand mixer bowl and whisk attachment by wiping down with some white vinegar on a paper towel. This will remove any oils that can ruin the meringue.

Instructions:

Fill a medium saucepan with a couple of inches of water. Place over medium-low heat and bring to a gentle simmer. Hand whisk egg whites and sugar in a heat-proof bowl.

Instructions:

Heat the egg mixture over the simmering water, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer.

Instructions:

Once the egg and sugar mixture has reached temperature, transfer to the stand mixer bowl. Whip on high speed until the egg whites reach stiff peaks.

Instructions:

With the mixer running on medium speed, add in one cube of butter at a time, allowing the butter to fully incorporate before adding in another cube.

Instructions:

Beat in strawberry jam, vanilla extract, and salt. Scrape down the sides of the bowl to ensure all the ingredients get incorporated and allow the mixture to beat for an additional two minutes on low speed.

Instructions:

Deflate the buttercream by hand using a rubber spatula. Press the buttercream around the side of the mixer bowl.

Instructions:

Prepare a piping bag with a round tip (Wilton 2A).

Instructions:

To assemble the cake, place one cookie on the serving tray. Pipe dollops of buttercream in a row along the cookie until the whole cookie top is covered in buttercream.

Instructions:

Place the second cookie on top of the buttercream piped cookie, and check that everything is even using a ruler. Repeat by piping another layer of buttercream on top of the second cookie.

Instructions:

Decorate the top layer of buttercream with blackberries, blueberries, mint leaves, raspberries, and strawberries.

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