Enjoy this delightful madeline cookie cake, perfect for celebrating special moments or elevating everyday treats!
How to Incorporate Madeline Cookies into Cake
This recipe transforms classic buttery madeline cookies into an elegant and moist cake. By blending the delicate flavor of madelines into the batter and using them as a textured topping, the cake becomes a sophisticated treat, perfect for dessert or afternoon tea.
Yield: 8
Cost: $15-$20
Equipment
- Mixing bowls (medium and large)
- Whisk
- Hand or stand mixer
- Rubber spatula
- 9-inch round cake pan or bundt pan
- Parchment Paper
- Food processor (optional)
Materials
For the Cake Batter
- 1 cup All-purpose flour (sifted)
- tsp Baking powder
- ½ tsp Salt
- ½ cup Unsalted butter (softened, plus extra for greasing the pan)
- ¾ cup Granulated sugar
- 2 large Eggs (room temperature)
- tsp Vanilla extract
- ½ cup Whole milk (room temperature)
- 10 Madeline cookies (crushed into fine crumbs)
For the Topping and Decoration
- 5 Madeline cookies (halved lengthwise for decoration)
- 1 cup Heavy cream (chilled)
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract
- Fresh berries (optional, for garnish)
Optional Glaze
- ½ cup Powdered sugar
- 2 tbsp Lemon juice or milk
Instructions
Step 1: Prepare the Cake Pan
- Preheat your oven to 350°F (175°C).
- Grease your cake pan with butter and line the bottom with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the crushed madeline cookies to the dry mixture and stir until combined.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk.
- Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender texture.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare Whipped Cream Topping
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Keep the whipped cream refrigerated until ready to use.
Step 7: Assemble the Cake
- Spread an even layer of whipped cream over the cooled cake.
- Arrange the halved madeline cookies decoratively around the edges or on top.
- Optionally, drizzle with the lemon or milk glaze for added sweetness and garnish with fresh berries for color.
Notes
- Substitutions:
- Replace whole milk with almond or oat milk for a lactose-free version.
- Swap out madeline cookies for ladyfingers if unavailable.
- Make-Ahead Tip:
- Bake the cake a day in advance and store it tightly wrapped at room temperature. Decorate just before serving for freshness.
- Glaze Tip:
- For a zesty twist, use orange juice in the glaze instead of lemon.