Watermelon Sugar Cookie Cake

Cookie dough adapted from: Fresh April Flours

Buttercream adapted from: Baking Butterly Love

Yield: 8–10 servings (one 9" cookie cake)

Ingredients

Cookie Cake:

  • 2 ¼ cups (270g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¾ tsp salt
  • ¾ cup (170g) unsalted butter, melted & cooled slightly
  • 1 cup (198g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp LorAnn Oils Watermelon Flavour
  • red or pink gel food colouring
  • small handful of semi-sweet chocolate chips

Less Sweet American Buttercream:

  • 6 Tbsp (85g) unsalted butter, softened
  • ½ tsp salt
  • 1 cup + 1 Tbsp (121g) confectioners’ sugar, sifted
  • 1 Tbsp (14g) Greek yoghurt
  • ½ tsp vanilla
  • green gel food colouring

Directions

  1. Heat oven to 350°F. Grease inside of a 9" springform pan; set aside.
  2. In a large bowl, whisk together flour, cornstarch, baking soda, and salt.
  3. In a medium bowl, whisk together melted butter and sugar. Once smooth, whisk in egg, egg yolk, and watermelon flavour until thoroughly combined.
  4. In the centre of your dry ingredients, make a well, then pour in wet ingredients. Using a spatula or wooden spoon, mix until no pockets of dry ingredients remain.
  5. If you would like for your dough to be even brighter, tip dough out onto work surface, add red or pink gel food colouring, and gently knead dye into dough.
    NOTE: Add more colour than you think you need, as the colour fades a little while the cookie cake bakes.
  6. Spread cookie dough in an even layer across bottom of prepared pan. Press chocolate chips into top of dough for the ‘seeds.’
  7. Loosely cover top of pan with aluminum foil to prevent the cake from browning too much.
  8. Bake for 30–35 minutes or until cookie cake is set and edges are firm and lightly browned.
  9. Place pan on wire rack and allow to cool completely before decorating.
  10. Once cookie cake is totally cool, remove from springform pan and set aside.
  11. Now let’s make some frosting! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth.
  12. Sift in a third of confectioners’ sugar, then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
  13. Mix in Greek yoghurt and vanilla, beating until buttercream is your preferred consistency.
  14. Remove bowl from mixer and scrape frosting off paddle and back into bowl. Add green gel food colouring and gently mix into buttercream with a spatula.
  15. Once you’re happy with the colour of your buttercream, pipe around edge of cookie cake to finish off the watermelony look!

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