Odd Cookie-Edged Cake

A soft, classic cake hugged by crispy Odd Cookies — dramatic, crunchy, and oddly perfect.

For the Cake

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
½ cup milk
Optional: fold in banana slices, chocolate chips, or a swirl of peanut butter

For the Frosting

1 cup unsalted butter, softened
2 ½ cups powdered sugar
1–2 tbsp milk or cream
1 tsp vanilla
Pinch of salt
For the Outer Edge:
2 bags of Odd Cookies (depending on cake size)
Optional: crush 2 extra cookies for topping

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, then vanilla.
5. Mix in the sour cream/greek yoghurt and milk.
6. Add dry ingredients and mix until just combined.
7. Pour into pan and bake 30–35 mins, until a toothpick comes out clean. Let cool fully.

Make the Frosting

1. Beat butter until fluffy.
2. Gradually add powdered sugar.
3. Add vanilla, salt, and milk until spreadable consistency.

Decorate

1. Frost the cake completely (top and sides).
2. Press Odd Cookies vertically around the sides of the cake while frosting is soft. You can overlap them slightly or leave space for a pattern.
3. Sprinkle crushed Odd Cookie crumbs on top for extra texture or drizzle with peanut butter or chocolate sauce

🎉 Pro Tips:

Serve at room temp so the cookies stay crisp.

Want extra drama? Use two cake layers and fill with frosting + banana or crushed cookies between.