Description
A blissful hybrid of cake and cookie that is soft, chewy, and perfectly sweet, adorned with a delightful frosting.
Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup + 2 tbsp (181g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, room temperature (for frosting)
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract (frosting)
- 1–2 tbsp cream or water
- Pink gel icing color (optional)
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 9-inch cake pan.
- In a medium bowl, mix the all-purpose flour, baking soda, and salt.
- Cream the butter, granulated sugar, and light brown sugar together for 2-3 minutes.
- Add the egg and vanilla extract, mix until combined.
- Slowly add the dry ingredients to the butter mixture until just combined.
- Press the dough into the prepared cake pan.
- Bake for about 15-20 minutes until golden brown and the center is set.
- Cool the cake completely in the pan.
- Invert the cake onto a cooling rack.
- Make the buttercream by beating the butter and gradually adding powdered sugar and cream until desired consistency.
- Frost the cooled cake and decorate if desired.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg