I recently spied this fun set of cake pans on the William Sonoma website. They are 9-inch pans and are sold as a set of two so you can easily make a "sandwich cookie" cake with the addition of a yummy buttercream filling.
You can always use your own cake recipe, but I took the short cut and used a boxed mix. I let the cake layers bake for about 25 minutes, let the cakes cool in the pans for 10 minutes, and then finished cooling the layers on wire racks.
While the cake layers were baking and cooling, I made the buttercream filling. No secret recipe here! This is the tried and true buttercream frosting recipe that's on the side of the powdered sugar box. Why mess with perfection?
In a large mixing bowl, cream two sticks of softened unsalted butter on medium speed of a hand mixer for about 2 minutes until the butter has turned pale yellow.
Add in 1 box of powdered sugar, a few tablespoons at a time until incorporated. On low speed, add in 1 Tablespoon vanilla extract and 1 - 2 T. milk. Mix until smooth and creamy.
When the cake layers have cooled, place one cake layer onto your cake plate. Spread the buttercream frosting evenly onto the layer and then carefully place the other layer on top. Press down gently on the top layer to settle the cake together.
Cover and refrigerate until ready to serve.
Very cute cake. Looks just like a giant cookie.
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