Who needs to decide between cookies & cake, when you can have both! Use your decorated Christmas cookies to embellish this festive holiday cake made from all natural ingredients.
MAKES: 16 SERVINGS
Prep Time: 2 hours
Cook Time: 40 minutes
INGREDIENTS
CAKE
1 ½ cup (3 sticks) unsalted butter, softened
3 ⅓ cup granulated sugar
6 large eggs, at room temperature
2 tsp vanilla extract
2 cups whole milk
5 cups all-purpose flour
4 ½ tsp baking powder
1 tsp salt
2 cups whole milk
BUTTERCREAM FROSTING
2 packs Color Kitchen Plain Frosting Mix
1 cup butter (or substitute)
3 tbsp milk (or substitute)
2 tsp vanilla
COOKIES
½ cup unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg, at room temperature
1 ¼ cups all-purpose flour
¼ tsp baking powder
¼ tsp salt
ICING
1 bag Color Kitchen Holiday Icing Mix
3 tbsp milk
½ tsp vanilla
A couple drops coconut oil to prevent cracking (optional)
DIRECTIONS
CAKE LAYERS
Preheat the oven to 350 degrees and grease 4 8-inch round pans. Note: if you only have 2 8-inch pans, half the recipe and make it in 2 batches.
In a large bowl with a hand mixer, beat together the butter and sugar on medium speed for 3 minutes. Add the eggs and vanilla to the butter mixture and beat until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half of the flour mixture to the wet ingredient mixture and beat until combined. Add the milk and beat again until combined. Add the remaining flour and beat until you have a smooth batter.
Divide the batter evenly among the 4 pans and bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack.
BUTTERCREAM
In a stand mixer with a beater attachment, beat the butter and vanilla on medium speed until smooth and creamy.
Add the powdered sugar, one cup at a time, beating on low speed between each addition until smooth.
Slowly add the milk and continue to beat on low speed until incorporated.
COOKIES
In a stand mixer with a beater attachment, beat together the butter and sugar on high speed for 3-4 minutes
Add the eggs and vanilla to the butter mixture and beat on low speed until combined.
Add the flour, salt, and baking powder and beat until all ingredients are combined in a smooth dough.
Form the dough into a disk and wrap with plastic wrap. Place in the fridge to cool for 1-2 hours.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
When the dough is done chilling, roll it out into a ½-inch thick sheet. Cut out cookie shapes using cookie cutters of your choice.
Place the cookies on the baking sheet and bake for 10 minutes. Let cool for at least 15 minutes before decorating with icing.
ICING
Prepare the icing according to the instructions on the package. Optional: add a couple drops of coconut oil to prevent cracking.
Divide the icing between 2-4 bowls, and mix in color packets of your choice.
CAKE ASSEMBLY
Decorate the cookies with the icing as desired and set aside for at least 1 hour to let the icing harden.
Assemble the cake. Place one cake layer on a plate or cake stand. Add a layer of frosting on top, then stack the second cake layer on top. Repeat with all of the cake layers, then frost the outside of the cake.
Place a teaspoon dollop of buttercream on the back of each cookie, then stick the cookies onto the cake.
Optional: decorate the top of the cake with rosemary sprigs and cranberries.