Description
A visually stunning cake featuring cosmic swirls of vibrant colors and pockets of soft cookie dough, combining playful texture with indulgent flavor. Perfect for impressing guests or treating yourself to a magical dessert.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour (King Arthur recommended)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) whole milk (or dairy-free milk like oat or almond for vegan)
- Gel food coloring gels (purple, blue, black)
- Cookie Dough:
- 1/2 cup (65 g) all-purpose flour, heat-treated
- 1/4 cup (57 g) unsalted butter, softened
- 1/3 cup (70 g) packed brown sugar
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup (60 g) mini chocolate chips (dairy-free if preferred)
Instructions
- Heat-treat 1/2 cup (65 g) all-purpose flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Let cool completely.
- In a medium bowl, cream together 1/4 cup (57 g) softened unsalted butter, 1/3 cup (70 g) brown sugar, and 2 tablespoons (25 g) granulated sugar until light and fluffy (about 3 minutes).
- Add 1/2 teaspoon vanilla extract and a pinch of salt, mixing well.
- Slowly mix in the cooled, heat-treated flour until just combined.
- Fold in 1/3 cup (60 g) mini chocolate chips. Refrigerate cookie dough while preparing cake batter.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- In another bowl, cream 1 cup (227 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until pale and fluffy (about 4 minutes).
- Add 3 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- Alternate adding dry ingredients and 1 cup (240 ml) whole milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
- Divide batter evenly into 3 or 4 small bowls. Tint each with different gel food coloring (purple, blue, black).
- Layer dollops of each colored batter into the prepared cake pan. Use a toothpick or skewer to gently swirl the colors, creating a marbled galaxy effect. Avoid over-swelling.
- Scatter chunks of chilled cookie dough evenly over the swirled batter. Lightly press in but do not submerge.
- Bake for 40-45 minutes or until a toothpick inserted into the cake (avoiding cookie dough pieces) comes out clean. Cake should spring back lightly when touched.
- Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.
Notes
[‘Use gel food coloring for vibrant colors without thinning batter.’, ‘Chill cookie dough to keep chunks firm during baking.’, ‘Do not overmix batter to avoid dense cake.’, ‘Heat-treat flour in cookie dough to ensure safety when eating raw or semi-baked dough.’, ‘Bake on middle rack for even heat distribution; tent with foil if top browns too fast.’, ‘Prepare cookie dough a day ahead to save time.’, ‘Use a light hand when swirling batter to maintain distinct galaxy patterns.’]
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 350
- Sugar: 28
- Fat: 18
- Carbohydrates: 42
- Protein: 4
Keywords: galaxy cake, cookie dough cake, cosmic swirls, easy dessert, colorful cake, party dessert, baking, swirl cake