If you’re hosting a cookie exchange this holiday season, surprise your guests by serving this giant Raspberry Thumbprint Cookie Cake!
Imagine hundreds of little cookies surrounding this super-sized version of its miniature self. It’ll add a touch of whimsy to your dessert table and is large enough to serve a hungry crowd.
This cake is super easy to create using a donut cake pan, a Betty Crocker™ SuperMoist™ cake mix, and some raspberry jam. Let's see just how quickly this cake can be made and decorated.
Be sure to spray the inside of the donut pan with some non-stick spray and get your oven preheated to 325ºF. You’re going to doctor up the cake mix a bit by combining it with milk, softened butter, sour cream, eggs and almond extract in a large mixing bowl. Using an electric mixer, beat the cake mix on low for 30 seconds, then on medium for 2 minutes.
Remove enough cake batter to fill one cupcake liner. This will make a small little cake to plug the bottom of the hole in the donut pan (not pictured) and help to keep the jam from oozing out from under the cakes. Then equally divide the remaining batter among the two cake pans.
Bake cakes for 34-40 minutes. Insert a toothpick into the center of the cakes. If they come out clean, the cakes are done. Bake the cupcake plug for 14-19 minutes.
Allow cakes to cool for 10 minutes in pans, then remove and cool completely on a cooling rack.
Once you get these cakes filled they’ll be very tricky to move onto a plate, so set them on your serving plates, a pretty cutting board, or even the cooling rack.
Carve the dome off the top of the cupcake and split the cupcake in half so you have two thin circles. Place one half in the center at the base of each cake, plugging the hole.
Pour raspberry jam into a microwave-safe bowl. Heat for 10-20 seconds, just to soften the jam. Pour half of the jam into the indentation in each cake, filling the cakes to the top.
Thumbprint cookies often have a sweet glaze attractively drizzled over the top. To make the glaze, combine the powdered sugar, 1 1/2 teaspoons milk and almond extract. Stir until smooth. If needed, add more milk, a few drops at a time, until you get a nice pourable glaze. Drizzle the glaze over the top of the cakes. I found it easiest to put the glaze in a zip-top bag, snip off one corner, and pipe the glaze over top.
Get ready for the oohs and ahhs! Your guests are going to love this one.