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Cake Crumb Cookies

Cake Crumb Cookies

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  • 3 Cups cubed wedding cake, frosting removed
  • 1/2 Cup unsalted butter
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon baking soda
  • 1 1/2 Cup flour


Preheat the oven to 350 degrees.

In the bowl of a food processor, pulse the cubed cake a few times until finely crumbled. Reserve 1 ½ cups and reserve the rest for later use.

Combine the butter, sugars, egg, extract, and salt until well combined. In another bowl, combine the baking soda, flour, and cake crumbs. Combine and chill the dough, then scoop out onto a silicone or parchment-lined baking sheet. Bake in for 10-12 minutes or until golden brown.

Nutritional Facts


Calories Per Serving211

Folate equivalent (total)5µg1%

Tips for Using Leftover Cake

  • Most recipes using leftover cake start with cake crumbs. Be sure to read the recipe closely to see if it calls for large crumbs or small crumbsbefore moving forward.
  • If you aren&rsquot ready to use the cake right away, you can freeze cake crumbs in a freezer bag until you are ready to use them.
  • If the cake has frosting on it, scrape off all of the frosting first. Use any frosting that doesn&rsquot have crumb bits in it to make frosting cookies.
  • If the cake is burnt, scrape off the top burnt part before using the overbaked cake for other recipes.
  • If the cake is dry, don&rsquot worry about it at all. Most of the recipes for leftover cake add lots of moisture to the cake, so you&rsquoll be fine!

These recipes breathe new life into your stale, overbaked, or leftover cake and your guests will be none the wiser. Enjoy!


Just like any crumb topping, there are lots of variations you can make with this recipe.

My favorite variation is to add in spices. Try mixing in a teaspoon of cinnamon, a half teaspoon of nutmeg, and a half teaspoon of ginger. Or, use any spice blend that you like!

If you are looking for other desserts that have just a few ingredients, try:

Gideon’s Bakehouse Coffee Cake Cookie Copycat(?)

Gideon’s Bakehouse describes their limited edition coffee cake cookie as “an extra Buttery Vanilla Bean Cookie filled with Cinnamon Strudel and topped with our Homemade Double Baked Butter Crumbs!”

Divine right? Unfortunately, I don’t live anywhere near Gideon’s Bakehouse and they infamously don’t ship their goods. Tragic.

As far as I could find, no copycat recipe for this specific cookie exists although there are a couple for the chocolate chip version—which is very very good.

So obviously I’m going to try and copycat a cookie that I’ve never actually eaten. Yes, brilliant. This will be a very different endeavor from my copycat Levain Bakery cookie bake-off where I was following legitimate recipes specifically designed to copycat a particular cookie. My thought was to take recipes and retrofit them to suit my needs. FUN!

Let’s start with the butter crumbs because that’s the easiest I think. These crumbs look to be a streusel/crumb topping like you would find on crisps or crumbles. Twice bake implies…well, that they get baked twice so I assume the topping gets lightly baked prior to being pressed onto the cookie dough balls before the cookies go into the oven for the actual bake. More or less like the “crumbs” you find on/in Milk Bar cakes (yum, btw). For these “butter crumbs” I bookmarked a simple streusel recipe that I could use as a starting point.

Now for the cookie underneath. I scoped out the tags for Gideon’s Bakehouse on instagram to see if I could find better pictures of the cookie and I was not disappointed.

  • The interior of Gideon’s Bakehouse coffee cake cookie from alyxxmakes

So there’s a pretty definitive cinnamon swirl throughout the cookie in the first photo but not so much in the others. Otherwise the cookie looks uniformly dense and a kind of thickish, hockey puck shaped. I also searched the #coffeecakecookie(s) tags because this cookie is an August 2020 limited edition but it has popped up a few other times previously. I found a few more photos, some with the cinnamon swirl not being nearly as clear, and felt like I had gleaned as much as I could.

Turning to the cookie research, Gideon’s describes the cookie as a vanilla bean base filled with a cinnamon “strudel” and by that I assume they meant “streusel.” In some previous instagram posts they’ve called it a cinnamon swirl and I think that’s the most accurate description of what’s happening inside the cookie given the pictures. The cinnamon swirl is pretty organic and sometimes not entirely distinct from the cookie dough so this definitely didn’t seem to be an instance of stuffing a cinnamon sugar filling inside a ball of dough so I started my Googling with what I thought was the most succinct description of what I was seeing—cinnamon roll cookies.

A lot of what I found were cookies that looked like cinnamon rolls which obviously wasn’t what I was after but they were at least giving me the components of my final product. This cinnamon roll cookie recipe from Cookies & Cups seemed really promising—she even calls for rolling up the sliced “rolls” into balls to bake.

Interior of Cookies & Cups’ cinnamon roll cookies

(I just want to note that should this attempt at a copycat fail, it is no fault of these recipes I’m using—it’s not their fault I’m bastardizing their work to do this weird thing.) I felt like I had a very good direction to head in so I got started with the crumb coating first. I used the streusel portion of the recipe and added a splash of vanilla. I broke the crumbs up and tried to leave some bigger chunks since it looks more crumby and less chunky in Gideon’s photos. I baked the crumbs in a 300°F oven for about 20 minutes. The crumbs spread out a lot and kind of became a sheet so I let it chill out on the baking sheet in the fridge hoping that I’d be able to crumble it up once it was totally cool.

The cookie recipe was pretty straight forward, although rolling up the dough was a little difficult since I hadn’t floured my parchment well enough and the dough had warmed up. Gideon’s cookies are “almost half a pound” and I was able to find an old picture on their instagram of a cookie dough ball clocking in at 7 ounces so I sliced my cookie dough roll accordingly, ending up with 4 almost 7oz cookie dough balls. Yikes.

At this point the butter crumbs were totally cool and I broke them up into crumbs. I rolled the cookie dough balls in the butter crumbs, making sure to get the balls as densely covered on top as possible. The recipe calls for the cookies to freeze for 20 minutes and then bake at 350°F for 15-17 minutes. I wasn’t sure if that was going to be the sweet spot combo since my cookies were extra chonky. I checked out two copycat recipes for Gideon’s Bakehouse’s famous chocolate chip cookie—one also from Cookies & Cups and the other from OOLA—and they both baked at 400°F for

9 minutes without freezing. I decided to freeze the dough balls for 20 minutes like the original recipe suggested but bake at the higher temperature like the other two recipes.

Once the oven was preheated, I removed a dough ball from the freezer and weighed it, just for funsies. That thing clocked in at 9 ounces. NINE. OUNCES. I hadn’t thought about the butter crumbs adding extra weight to the dough ball and worried that these cookies were a little too chonky. But there was not turning back at this point so I put it on a silpat lined quarter sheet pan and slid it into the oven, hoping for the best.

At first things seemed okay. When I checked it at 8 minutes it had spread some and there was still a big lump of dough in the middle but nothing terrible so I set a timer for another 4 minutes. By that time, the cookie had spread much farther and the edges had browned a lot but I could tell the middle wasn’t done. Undeterred, I let it bake for another few minutes before pulling it from the oven. It was misshapen and the crumbs had spread out but I didn’t think it was a TOTAL disaster. Honestly with some shaping from a rubber spatula it even looked pretty good?

So obviously this wasn’t right and even though I knew it was likely a dough issue and not a baking issue (again, this dough wasn’t meant to make big thick cookies!), I wanted to try a second cookie just to be sure. I decided to go to the Delish copycat Levain cookie method of freezing the dough balls for 90 minutes before baking at 375°F for longer. So while my initial gargantuan cookie cooled, I reset my oven temperature and waited. Once the dough had been chilling for a total of 90 minutes, I pulled out a ball (clocking in this time at just over 8 ounces) and placed it on a new baking sheet that was lighter in color than the one I used for the first cookie and this time lined with parchment paper. I also stole Delish’s tip of flipping a second baking sheet upside down on the oven rack to keep the cookie bottom from browning too much. I set a timer for 10 minutes, because I still had no idea what to expect, and waited. It looked promising at 10 minutes so I rotated it and set another 10 minute timer.

At this point, the cookie had spread a fair amount although it wasn’t as flat as the original cookie and the edges weren’t as dark which were both improvements in my book. It still wasn’t quite done so I baked it for another 3 minutes before pulling it since the edges were starting to brown too much. Like the first attempt, this cookie didn’t have the density of the butter crumbs that I was after but that’s kind of just a byproduct of the dough spreading so much during the bake. I did some more shaping on cookie #2 and it cleaned up really nicely.

While it cooled, I turned my attention to the original cookie, breaking off an edge to inspect the interior.

The cinnamon swirl isn’t as dramatically defined as the one in the first instagram photo but it pleases me nonetheless. Plus the taste was FANTASTIC. It was super soft and buttery with a healthy dose of cinnamon on the inside and the crumbly coating on the outside made for a tasty textural contrast. The interior of the second cookie was, shockingly, much the same, just with less browning on the edges and bottom.

I really do wish I’d been able to nail the visual component of the cookie, so that’s something that can haunt me for a while. I think next time—because sure—I’ll base the butter crumbs on the various “crumbs” used on Milk Bar treats. I really probably should’ve given them more than a passing glance in the beginning now that I sit here and think about it long after the fact. The Cookies & Cups cookie recipe I used was fantastic but obviously it wasn’t meant to do what I wanted it to do for this project so I would need to tweak it to ensure a chonkier cookie with minimal spread.

So despite the shortcomings at being a copycat of the Gideon’s Bakehouse coffee cake cookie—too big but also not chonky enough, too much spread, uneven crumb coverage…okay wow this list is long. LOOK. It’s a real good cookie okay? The “flaws” are only flaws in regards to the original cookie that I’ve never eaten or seen in person before. And frankly, I still think these bad boys would scratch the itch for a big ol’ coffee cake cookie if you’ve got it. The textures are perfect, the flavor is fantastic, and they’re a really fun baking project for an afternoon in quarantine.

I mean, maybe don’t make them 9 ounces? Or who cares, do what you want.

Apple Cookie Crumb Cake

Oh wow guys, this apple cookie crumb cake is amazing! Confession: I didn’t make it. The Rocking Rebel did. I helped him a bit – mostly because I like watching him because he’s cute – but I can’t really take any credit here. The Rocking Rebel is a genius…

This cookie cake is actually a spin on the classic Dutch apple pie, which is a family favorite all over the Netherlands. Usually, Dutch apple pies are a lot taller than this one is. That’s why I’ve called this gorgeous dessert a cookie cake. It’s not really a cake, not really a cookie, but delicious all the same!

And no, I really didn’t want to call it a pie either…

Anyway, Dutch apple pie is different from most other apple pies the world has to offer because it’s made with a very sugary, kind of shortbread-y pastry. It’s very forgiving, too. You don’t even need to chill it. You just press it into the pie plate or springform pan with your hands, and it just works. It’s also super yummy! It’s crumbly and flavorful, with golden edges and a soft cookie-like center. It’s the best part of Dutch apple pie…

This crazy cookie cake has a thick crust, a generous layer of subtly sweet Granny Smith apples spiced with cinnamon, and it’s topped with a delicious oatmeal crumble. Oh, and caramel. But that was just a really good last-minute decision…

Just look at it. You gotta love a good apple cookie crumb cake, right? Even though the name doesn’t really make sense…

Oh, and I know I cut this particular cookie cake into six pieces, but those pieces were big! I guess a cookie cake like this could serve up to ten people, if you serve it with coffee or tea. However, you could also make it for yourself and store leftovers in the fridge. Despite the crumbly topping, it makes a great on-the-go snack.

Just don’t add the caramel if you want to eat it in the car, or something. That would be messy…

By the way, making this gorgeous cookie cake is easy peasy, but there are a lot of steps.

First, you need to make the bottom crust. Start by beating sugar and softened butter together until fluffy, then mix in self-raising flour, half an egg and a pinch of salt until the dough comes together. Allow the dough to cool in the fridge while you proceed with the filling and crumb topping. Again, you don’t need to chill the dough, but as you still have to make the filling and a crumb topping, why not keep the dough in the fridge until you’re ready to assemble? I mean, it does make pressing the dough into the pan even easier…

The filling is just a combination of sliced apples, cinnamon and sugar. If you like raisins, feel free to add some (give them a soak in hot water first). Like nuts? Add some walnuts or almonds. The filling is very adaptable. The Rocking Rebel used Granny Smiths because those were in our fruit basket, but you can use any kind of apple you like.

One tip on the filling though: set the filling aside while you make the crumb topping. This allows the apples to release their excess juices, which will drain to the bottom of the bowl. Once you’ve pressed that delicious sugary pastry into the pan, add the filling one spoonful at a time, making sure to leave the excess juices in the bowl.

Another great tip: dust the bottom crust with a thin layer of vanilla custard powder before adding the filling. It not only soaks up excess juice while the cookie cake is in the oven, it also adds great flavor!

Anyway, make the crumb topping by rubbing cold butter into a mixture of cane sugar (for crunch), flour, salt and vanilla. Once the crumbs come together, stir in the oats and generously sprinkle the topping over the cookie cake.

Seriously guys, this is a great recipe!

For blog-purposes, I topped the cookie cake with my homemade salted caramel sauce, and it made a delicious addition! However, if you don’t feel like making caramel, this cookie cake is also crazy good on its own. Or serve it warm with a scoop of ice cream or some freshly whipped cream.

Recipe Summary

  • 1 cup all-purpose flour
  • ½ cup dark cocoa powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.

Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.

9 Delicious Ways to Put Cake Scraps to Use

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As the saying goes, if you want to make a gorgeous dessert, sometimes you’ve got to break a few cakes…well, something like that.

All cake artists know that making beautiful cakes almost always results in leftover scraps that often just get tossed away. And then, of course, there’s leftover cake and cupcakes that get thrown out when they’re on the verge of going stale. But all that delicious cake doesn’t have to go to waste.

Fortunately, there are hundreds of great recipes out there that let you put those cake cast-offs to good use. Here are just 9 delicious ways to put cake scraps to use.

This is a very clever idea that will help you put multiple leftover ingredients to use in your home kitchen or bakery business. Create individual parfaits (or trifles if you want to be a little fancier) using cake crumbs, pudding, yogurt, ice cream, fruit, chocolate chips or anything else you have lying around. Use clear cups to layer the cake crumbles and your other add-ins for a dessert that’s resourceful, beautiful and delectable.

What better way to use leftover cake than by adding it to more cake? Get a unique look by frosting your cake (or cupcakes) as usual with buttercream or ganache, and then covering the whole thing with a thin layer of cake crumbs. Or use crumbs in different colors to create designs or words on the top of the cake.

This personal serving dessert concept has become quite ubiquitous of late, but it doesn’t make them any less yummy or popular. They may be slightly more involved to make than you’d think, but worth the effort. Break down any cake scraps you have in a food processor, mix the cake crumbs with frosting and form into balls. Place the balls onto a baking sheet lined with parchment paper and let them sit in the freezer for about 30 minutes.

After they’ve set, get your 6-inch lollipop sticks and melted Candy Melts (or any type of frosting) ready. Finally, simply dip the end of the stick into the Candy Melts, insert the stick into the cake ball and immerse it into the icing so it’s fully coated. You can add sprinkles or any other type of decoration as well. They need to set in an upright position, so you may find it helpful to use a block of florist’s foam to hold them in place.

Cake and ice cream have a long-standing and mutually beneficial relationship that we don’t see ending anytime soon. Take a cue from the marble slab mix-in trend by folding cake crumbs into softened ice cream or toast up the crumbs in the oven on a cookie sheet and use them as an inventive ice cream topping.

Everyone knows that the best part of a muffin is the muffin top and the best kind of muffins tops are the ones that are loaded with sweet crumbs that toast up nice and crispy on top. You can achieve these dreamy muffins by incorporating a couple cups of cake crumbles into your favorite muffin recipe. Keep in mind that you may want to decrease the amount of flour the recipe calls for.

Pies of all varieties use crumb crusts and you can make your own perfect pie crust with your leftover cake scraps. All you have to do is crumble up the leftover cake, toast up the crumbs in the oven, mix with melted butter and press into the bottom of a pie pan. Bake the crust for about 10 minutes at 350 degrees and then proceed with the filling of your choosing.

You’ll get rave reviews from your guests or customers when you serve up these pretty little cupcakes that have a surprise hidden inside. Start by using cake scraps to make a cake pop mixture in one or two different colors. Then whip up another batch of cake batter in a different color from your cake balls. Pour a little of the batter into cupcake tins, then place the cake ball on top of the batter and cover in more batter. If you want 3 colors, just cover your cake ball in a layer of cake pop mixture in another color. When you bite into the cupcake, you’ll see a beautiful multi-colored, layered look – check out these 4 th of July cupcakes to see for yourself.

This recycled cake idea could just turn out to be your new favorite. Borrowing inspiration from classic bread pudding, it starts by covering the bottom of a buttered baking dish in cubes of almost-stale leftovers cake. Next, you cover that in a mixture of 4 eggs, 1 3/4 cups of milk, 1/2 cup of sugar and whatever else you like in your bread pudding (raisins, apples, cinnamon, vanilla, almonds, etc.). Use a spatula to press the cake down and make sure it all gets soaked in the liquid. Finally, bake at 350 for around 35 minutes and slice. Bakeries and home cooks alike could make bake in mini loaves to sell or give as gifts to friends.

When in doubt, take any leftover cake scraps and toss them into a blender with ice cream and milk for a sinfully delicious cake milkshake.

Now that you see how very useful and delicious cake scraps and be, you’ll probably never throw them in the garbage again. In fact, you may find that what you make with those scraps is better than the original recipe you were working on in the first place!

Recipe Summary

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • 2 pints fresh strawberries, halved
  • 2 cups semisweet chocolate chips
  • ½ cup water
  • 2 tablespoons light corn syrup
  • 2 ½ cups heavy cream, divided
  • 1 tablespoon white sugar

In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan set aside.

Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.

While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Cake Crumb Chocolate Chip Cookies

Are you ever left with cake scraps that you don't want to waste, but aren't sure what to do? An alternative to cake balls, use the scraps to make cookies.

Cake Crumb Chocolate Chip Cookies

  • 4 cups yellow cake crumbs
  • 1/2 teaspoon baking powder
  • 1/2 cup shortening or butter
  • 1/2 cup sugar
  • 4 eggs
  • 1/3 cup of water
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips
  • 1 cup chopped nuts (optional)

Preheat oven to 350 degrees F.
Combine all ingredients except chocolate chips and nuts.
Mix with paddle on low for 1 minute, until well blended.
Fold in chips and nuts.
Scoop onto cookie sheets covered with parchment paper and bake for 10-13 minutes until golden brown.

These also freeze very nicely. this also works with chocolate cake crumbs, and white chocolate chips!

Watch the video: Αφράτο Κέικ με 3 Υλικά Χωρίς Μίξερ, Χωρίς Αυγά - 3 Ingredient Chocolate Cake


  1. Fionnbarr

    Bravo, what is the right phrase ... great idea

  2. Kiley

    I apologize, but, in my opinion, there is another way of solving the issue.

  3. Dolkis

    very admirable topic

  4. Terran

    Thank you very much for your help in this matter. I did not know it.

  5. Kijind

    Very cool .. I love these

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