Magnolia Cookie Cake – Oatmeal chocolate chip cake layers with peanut butter frosting.
Magnolia Cookie
Happy Monday, friends! The weekend may be over, but the fun is just beginning. It’s the start of my birthday week and the day that I’m finally sharing my new cake, inspired by the Magnolia Cookie. Remember that cookie recipe I shared last week? The Copycat Magnolia Cookie, inspired by the oatmeal chocolate and peanut butter chip cookie from the Silos Bakery? So many of you have already whipped it up. I hope you loved it!
Well, now it’s time to bake the cake inspired by the cookie!
Magnolia Cookie Cake
This cake is based off not only the Magnolia Cookie, but also my Oatmeal Chocolate Chip Cookie Cake. The cake layers are unlike any cake I’m guessing you’ve had. They’re hardy and chewy like a cookie… but not a cookie š
Just like the cookie I created, there’s a hint of cinnamon in the cake layers with mini chocolate chips in every bite.
I’ve also used my go-to peanut butter frosting. I love this frosting so much, I often just eat it by the spoonful! It’s so smooth and creamy, and the amount of peanut butter is just perfect. Of course, I always add a little heavy whipping cream to lighten up the texture.
It’s a simple cake, but one that definitely leaves an impression! Just look at those layers!
Enjoy!
Could you please explain the texture? Is it soft like cake or more cookie-like (chewy, crisp)?
Thank you!
Crispy on the outside and chewy on the inside
When you say the butter for the icing has to be slightly cold, should it still be soft as well?
Doesn’t have to be too soft. Just enough to make a fingerprint in it. Still cold to the touch
Have you ever made this recipe into cupcakes?
I haven’t yet, but it should work great. Just cook a little less.
I finally made this cake (saw it three weeks ago and finally had an event to make cake for!!) and since it was a pot luck I did it as a sheet cake! It worked our perfectly!!! It baked for about 15-18 minutes instead of 20+, and it cooled super fast so I could rustically Frost the top!š¤Ŗ
I actually didnāt have oats so I skipped the oats and water step and I added some chopped pecans with the chocolate chips for some extra crunch and flavor and everyone loved it!! I made it gluten free (with Bobās Red Mill 1-1 baking flour) since my mom is allergic to wheat and nobody could even tell! šš¼ (Which is a good sign because if the non gluten free eaters can tell… something is wrong!)
Cake was more dense like cookies but still had a lighter texture that reminded you it was cake. It isnāt too sweet in my opinion, and I used semi sweet chocolate chips just in case it would have been.
And I love these buttercream recipes, I will never make buttercream the same again!! Mine was always too stiff and thick and this is light and fluffy and delicious! I love it! Courtney is definitely my go to for buttercream now!! I even shared her recipe with my cousin who is far ahead of me in the homemade baker department, and she tried it and said sheāll never go back either!
Am making this for myself for my birthday cake this week. Iām in the UK, please can you convert the butter in the frosting to a weight (either grams or oz)? I donāt know what a stick is. Here, butter comes in 250g blocks… Thanks!
227 grams is one cup of butter. My frosting recipes mostly use two cups of butter.
Can this be baked in a rectangular pan? If so, what size and how long do you recommend?
Yes – 9″x13″ at 325 for about 40-45 minutes.
Legit THE best tasting cake Iāve ever made and one of the best Iāve ever tasted!! I made it in a 9×13 and so made half the frosting and it was so amazing, such an interesting chewy texture I canāt even explain, I ate like half of it!!