Description
This Cookie Monster Cake is a delightful Sesame Street-inspired dessert featuring moist chocolate chip-studded cake layers, a rich cookie dough filling, and a fluffy cream cheese buttercream tinted blue to mimic Cookie Monster’s iconic fur. Decorated with googly cheesecake eyes and chocolate chip cookie accents, it’s a fun and impressive party centerpiece that serves 14 to 16 people.
Ingredients
Scale
Cake
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 5 large egg whites, room temperature
- ½ cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup milk, room temperature
- 1 teaspoon instant espresso powder
- 1 cup mini chocolate chips
Cookie Dough Filling
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tablespoon milk
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
Cream Cheese Buttercream
- 1 cup cream cheese, softened
- 1½ cups unsalted butter, softened
- 6 cups confectioners’ sugar
- â…“ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon unflavored gelatin powder
- ¼ cup cold water
- Blue gel food coloring
- Black gel food coloring
Cheesecake Eyes
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon pure vanilla extract
- 6 ounces white chocolate, chopped
- 1 teaspoon corn syrup
- Black gel food coloring
Garnish
- 8 to 10 chocolate chip cookies
Instructions
- Prepare espresso milk: Stir the instant espresso powder into the room temperature milk until no grains remain. Set aside to allow the flavors to meld and deepen the chocolate notes in the cake batter.
- Make cake batter and bake: Whisk together cake flour, baking powder, baking soda, and salt in a large bowl. In a mixing bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes. Add egg whites, sour cream, vanilla extract, and espresso milk mixture, mixing until just combined. Gradually add dry ingredients in two parts on low speed, scraping the bowl between additions. Fold in mini chocolate chips. Divide batter evenly between prepared pans, smooth tops, and bake at 350°F (175°C) for 25–28 minutes until a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to racks to cool completely.
- Prepare cookie dough filling: In a clean bowl, beat softened butter with brown and granulated sugars until smooth. Mix in milk, then flour until dough forms. Fold in mini chocolate chips. Cover and chill for 30 minutes until firm.
- Make cheesecake eyes: Beat cream cheese and granulated sugar until smooth. Add egg yolk and vanilla, mixing until combined. Spoon mixture into silicone molds or shape discs on parchment. Freeze for 30 minutes. Melt white chocolate and corn syrup in microwave, stirring until smooth. Dip frozen discs into chocolate, letting excess drip off. Place on parchment and chill 15 minutes until set. Pipe off-center pupils with black gel coloring.
- Bloom gelatin: Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes. Microwave about 10 seconds until gelatin melts and liquefies.
- Make cream cheese buttercream: Beat cream cheese and unsalted butter until smooth. Gradually add confectioners’ sugar on low speed. Add gelatin mixture, heavy cream, vanilla, and salt; beat on high for 3 minutes until fluffy. Reserve ¾ cup white frosting uncolored if needed.
- Level cakes: Use a serrated knife to trim domed tops from cooled cake layers for stable stacking and even filling.
- Assemble cake layers: Place first cake layer cut side up on cake board. Spread chilled cookie dough filling evenly, leaving a ½-inch border to prevent overflow. Top with second cake layer, cut side down. Chill for 15 minutes to set filling.
- Crumb coat: Apply a thin layer of white frosting around sides and top to trap crumbs. Chill for 20 minutes.
- Color and pipe fur: Tint remaining frosting blue with gel food coloring to desired shade. Fill piping bag fitted with grass tip (#233) and pipe short strands vertically to create textured fur.
- Decorate eyes and cookies: Press cheesecake eyes centered on cake top. Arrange chocolate chip cookies around the mouth area. Refrigerate for 30 minutes to set decorations.
- Serve: Remove cake from refrigerator 30 minutes before serving to allow it to come to room temperature. Slice thinly to serve 14–16 portions.
Notes
- Using room temperature ingredients helps achieve a smoother batter and better cake texture.
- Be sure to chill the cookie dough filling so it spreads easily without melting into the cake layers.
- The gelatin stabilizes the buttercream, giving the frosting a fluffy but sturdy consistency perfect for piping fur.
- Pipe the frosting strands straight up to mimic the look of Cookie Monster’s fur for best visual effect.
- Letting the assembled cake come to room temperature before slicing ensures cleaner cuts.
- Store leftovers refrigerated and consume within 3 days for best freshness.
