Cookie Monster Cake is adorable and full of COOKIES! Cookie lovers will go crazy for this creation!
I didn’t think so.
Last week kicked my butt. Lucy has had some kind of snotty funk that has been making it’s way through the house. Said snotty funk has made it impossible for her to breathe through her nose, and therefor, impossible to sleep.
Which means that I am not sleeping, either.
And isn’t it funny how when the kids are newborns, you can go days at a time on two hours, but once you get your nights back again, less than six hours of sleep completely KILLS you?
I just was not meant to wake up at 6 am with a toddler climbing into my bed with armfuls of Shopkins, asking for chocolate milk and Mickey Mouse Clubhouse. There is an acceptable hour for Shopkins and Mickey Mouse Clubhouse, and 6 am is most definitely not it.
To brighten our moods around here, I decided to make a fun cake that has been on my mind for a few weeks.
Not only is it completely and totally adorable, but it tastes super yummy, too! Three layers of sour cream pound cake, stuffed with chocolate chip cookie dough frosting. As if that wasn’t enough, I slathered it all with cookies n’cream buttercream and poured a silky ganache over the whole thing. A cookie garnish and a couple of googley eyes was the finishing touch.
If you’re concerned about the cookie dough filling, don’t be. Not only is it completely egg free, but it’s flour free as well. I have heard that raw flour is not good to consume, so I just took that out of the equation completely. And what we are left with is quite possibly the world’s most perfect food.
This cake made everyone in the house smile SO HUGE! It’s so fun to look at and even more fun to eat.
- 4 cups cake flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 sticks salted butter, softened to room temperature
- 3 cups granulated sugar
- 8 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- Cookie Dough Frosting:
- 1 stick salted butter, softened
- 3/4 cup light brown sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3 teaspoons heavy whipping cream
- 1/2 cup mini chocolate chips
- Cookies and Cream Frosting:
- 1 stick salted butter
- 1/2 teaspoon vanilla
- 2 TBS heavy whipping cream
- 2 cups powdered sugar
- 6 Oreo cookies, crushed very finely
- Blue food coloring
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 TBS light corn syrup
- Chocolate Chip Cookies
- Oreo Cookies
- 2 brown candies for the eyes (I used jumbo M&Ms but Milk Duds would work, too)
- Lollipop sticks
- Preheat oven to 350. Butter and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add sugar on low speed until smooth, scraping the bowl as necessary, about 3 minutes. Add the eggs, 1 at a time, beating until blended. Add the vanilla and beat until blended.
- With the mixer on low speed, add the flour and sour cream to the batter alternately, starting and ending with the flour mixture. Beat until smooth.
- Pour batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes, then turn onto a wire rack to cool completely.
- For easier frosting and decorating, wrap and chill cakes before proceeding.
- Prepare cookie dough frosting: In the bowl of your mixer, beat butter, brown sugar, and powdered sugar on medium speed until smooth and creamy. Add vanilla extract and heavy cream until combined. Beat on high for one minute, until fluffy. Fold in chocolate chips.
- Trim and level cakes, then assemble and fill with cookie dough frosting. Place in the refrigerator.
- Prepare cookies n'cream frosting: In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos. Add blue food coloring until desired shade is achieved.
- Frost assembled cake and place in the refrigerator.
- Prepare ganache: In a microwave safe bowl, heat chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth. Stir in light corn syrup and let sit until thickened and cooled. Pour ganache over the center of the cake, spreading to the very edges and allowing it to drip down the sides. Garnish bottom of cake with cookies.
- Eyes: Using a bit of melted chocolate or frosting, attach two Oreos (with the top removed and cream showing) to lollipop sticks. Let sit until firm. Using a bit of melted chocolate or frosting, attach two chocolate candies to the center of the eyes. Insert into the center of the cake.
Enjoy and have a very happy Monday!!