INGREDIENTS:
DIRECTIONS:
FOR THE VANILLA CAKE:
Step 1
Preheat the oven to 350 degrees. Prepare three 8-inch cake pans by spraying the sides and bottoms with cooking spray, and fitting a parchment circle to the bottom of the pan.
Step 2
Sift the cake flour, baking powder, baking soda and salt into a medium sized bowl and whisk to combine.
Step 3
In the bowl of a stand mixer with a paddle attachment, beat the butter on high speed for 2-3 minutes, until it’s light and fluffy.
Step 4
Add in the vanilla cane sugar and mix on high for another 2 minutes.
Step 5
Turn down the mixer to medium speed and add the eggs, one at a time, until just combined, scraping down the bowl as needed.
Step 6
Add the vanilla extract and greek yogurt and beat for another minute on high.
Step 7
With the mixer on low speed, add in the dry ingredients all at once. Mix until just combined, and then slowly pour in the milk.
Step 8
Mix for another 30 seconds until milk is mixed in and the batter is uniform throughout.
Step 9
Pour the batter evenly into the prepared cake pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 10
Let the cakes cool in the pans for a few minutes before turning them out onto racks to finish cooling completely.
FOR THE COOKIE DOUGH:
Step 1
In the bowl of a stand mixer fitted with a paddle attachment, add the butter, vanilla cane sugar, and powdered sugar. Beat on high for 2 minutes, or until light and fluffy.
Step 2
Add in the heavy cream, almond extract and salt. Mix on medium speed until combined.
Step 3
Add the flour and continue mixing on low speed until the mixture forms a uniform dough, about another minute.
Step 4
To form the cookie dough discs, divide the dough into 2 equal portions and roll each one into a ball.
Step 5
Flatten them into the cake pans, until they’re about ¼ inch thick, leaving a ½ inch between the edge of the disc and the cake pan.
Step 6
Refrigerate the cookie dough for about 15-20 minutes.
FOR THE VANILLA BUTTERCREAM FROSTING:
Step 1
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on high speed until it’s creamy and light in color, about 5-6 minutes.
Step 2
With the mixer on low, add the vanilla cane sugar.
Step 3
Add the Wholesome Powdered Confectioners Sugar, a few cups at a time, scraping down the sides of the bowl as needed.
Step 4
Add the milk and mix on low for another minute until the frosting is fluffy.
ASSEMBLE THE CAKE:
Step 1
Place a cardboard cake circle on top of your cake turntable, and add a swipe of buttercream (that will help the cake stay in place).
Step 2
Put the first cake layer on top and add a thin layer of vanilla buttercream.
Step 3
Place the cookie dough disc on top.
Step 4
Add about a cup of your frosting into a piping bag and use it to pipe around the edge of the cookie dough disc to fill in the gap between the edge of the disc and edge of the cake.
Step 5
Place the next cake on top and repeat the filling and stacking process with the layers.
Step 6
Crumb coat your cake with the vanilla buttercream, and then put it in the refrigerator for 30 minutes to allow the crumbs coat to firm up before frosting with a layer of smooth vanilla buttercream on top.
Step 7
Pipe buttercream swirls on top of the frosted cake and pipe trees onto the side for a winter wonderland theme!
