Introduction

This Cookie Monster Cake is a fun and approachable dessert perfect for decorating beginners. With its moist chocolate chip cake layers and vibrant blue buttercream, it’s sure to delight kids and adults alike. Get ready to create an adorable, delicious cake that’s as joyful to make as it is to eat.

Cookie Monster Cake (for Decorating Beginners) Recipe - Recipe Image

Ingredients

2 and 1/2 cups (285g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
1 Tablespoon pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature
1 cup (180g) mini chocolate chips
1 Tablespoon (7g) cake flour (for tossing chips)
1 and 1/2 cups (340g) unsalted butter, softened to room temperature (for frosting)
6 and 1/4 cups (750g) confectioners’ sugar
1/3 cup (80ml) whole milk or heavy cream, at room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon salt
Blue and black gel food coloring
One 4-ounce white chocolate bar (113g), finely chopped *
1/2 teaspoon vegetable oil or coconut oil

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper to ensure easy cake release.
Step 2: Whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a mixer with a paddle or whisk attachment, beat the butter and sugar on high until fluffy, about 3 minutes. Scrape down the bowl as needed.
Step 4: Add the egg whites, sour cream, and vanilla extract to the butter mixture. Beat on high for about 2 minutes until well combined, scraping the bowl as needed.
Step 5: Slowly add the dry ingredients to the wet mixture while the mixer runs on low. Then pour in the milk gradually. Avoid over-mixing; whisk by hand if lumps remain. Batter will be slightly thick.
Step 6: Toss mini chocolate chips with 1 tablespoon of cake flour to coat, then fold them gently into the batter.
Step 7: Pour the batter evenly into the prepared pans. Bake for 25-26 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in the pans for 30 minutes, then remove and cool completely on a wire rack.
Step 8: For the buttercream, beat softened butter on medium speed for 2 minutes until creamy. Gradually add confectioners’ sugar, milk or cream, vanilla, and salt on low speed. Increase to high and beat for 3 minutes. Adjust salt if frosting is too sweet.
Step 9: Separate frosting: scoop about 1 cup plus 2 tablespoons (275g) into a bowl to remain white for the filling and eyes. Place 1/3 cup (85g) in a small bowl and add 3 drops black gel coloring for dark gray. Tint the rest blue with 4-5 drops of blue gel coloring to your desired Cookie Monster shade.
Step 10: Level cake domes using a serrated knife and save the trimmings. Place one cake layer on your serving plate. Spread 1 cup of the white frosting on top, then add the second layer. Apply a thin crumb coat of blue frosting on sides and top, then chill uncovered for at least 30 minutes.
Step 11: Crumble the reserved cake pieces and mix with 1 tablespoon of white frosting until moist enough to shape. Form two 2-inch discs for Cookie Monster’s eyes. Chill until firm, then smooth any bumps if needed.
Step 12: Spread a thin layer of black frosting on the bottom half of the top cake surface to outline Cookie’s mouth. Using a piping bag fitted with a grass tip (#233), pipe the blue frosting over the top and sides to create fur. Refrigerate if you wish while preparing eyes.
Step 13: Melt white chocolate with oil in a double boiler or microwave (in 20-second intervals with stirring). Dip the cake discs fully into white chocolate using a fork, then set on a lined sheet. Chill until chocolate sets, about 20 minutes.
Step 14: Using piping bag fitted with round tip (#12), pipe black frosting pupils onto eyes, making them slightly off-center for a googly look. Press the eyes onto the cake to complete Cookie Monster’s face.
Step 15: Optionally, decorate with chocolate chip cookies around the cake or in Cookie’s mouth for extra charm.
Step 16: To serve, carefully transfer the cake to a cake stand. Store leftover cake covered in the refrigerator.

Tips & Variations

Use parchment paper rounds to ensure cakes release smoothly from pans without sticking or breaking.
If you want a richer cake, substitute sour cream with Greek yogurt in the batter.
Adjust the intensity of blue food coloring by adding drops gradually to avoid overly dark frosting.
For a dairy-free version, swap butter for a plant-based alternative and use almond or oat milk.
Experiment with piping fur around the sides only if you have enough blue frosting for fuller coverage.

Storage

Cover the leftover cake tightly and store it in the refrigerator for up to 3-4 days. Before serving, let the cake come to room temperature for about 30 minutes for the best flavor and texture. If the frosting firms up too much, a brief mix with a spatula can help soften it. Avoid freezing to preserve the texture of the buttercream and cake crumb.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store in the refrigerator. Bring them to room temperature before frosting and assembling.

What if I don’t have gel food coloring?

You can use regular liquid food coloring, but gel colors provide more vibrant hues without thinning the frosting. If using liquid coloring, add it sparingly to avoid changing the frosting consistency.

Cookie Monster Cake (for Decorating Beginners) Recipe

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5 from 148 reviews

The Cookie Monster Cake is a fun and approachable cake recipe perfect for decorating beginners. Featuring moist chocolate chip-studded cake layers and a fluffy, vibrant blue buttercream frosting, this cake captures the playful essence of Cookie Monster with simple piping techniques and edible eyes coated in white chocolate. Ideal for children’s parties or fans of Sesame Street, this cake combines delicious flavors with a creative decorating experience.

Author: Bella
Prep Time: 25 minutes
Cook Time: 26 minutes
Total Time: 1 hour 35 minutes
Yield: 1 9-inch two-layer cake, serves approximately 12 1x
Category: Cake
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

2 and 1/2 cups (285g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
1 Tablespoon pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature
1 cup (180g) mini chocolate chips
1 Tablespoon (7g) cake flour (for coating chocolate chips)

For the Buttercream Frosting:

1 and 1/2 cups (340g) unsalted butter, softened to room temperature
6 and 1/4 cups (750g) confectioners’ sugar
1/3 cup (80ml) whole milk or heavy cream, at room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon salt
Blue and black gel food coloring

For the Eyes:

One 4-ounce white chocolate bar (113g), finely chopped
1/2 teaspoon vegetable oil or coconut oil

Instructions

Preparation: Read through all directions and watch the Elmo Cake video tutorial to familiarize yourself with the method. If making ahead, review the make-ahead instructions.
Prepare Cake Pans: Preheat oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper rounds, then grease the parchment for easy release.
Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
Cream Butter and Sugar: Using a handheld or stand mixer with paddle or whisk attachment, beat butter and granulated sugar on high speed for about 3 minutes until fluffy. Scrape down bowl sides to ensure even mixing.
Add Wet Ingredients: Beat in egg whites, sour cream, and vanilla extract on high speed until fully combined, about 2 minutes. Scrape bowl sides again as needed.
Combine Wet and Dry: With mixer on low, slowly add in the dry ingredients. Then gradually add milk, mixing gently to avoid lumps but do not over-mix. Use a whisk by hand if needed to incorporate fully; batter will be slightly thick.
Fold in Chocolate Chips: Toss mini chocolate chips with 1 tablespoon of cake flour to prevent sinking. Fold gently into the batter.
Bake Cakes: Divide batter evenly between prepared pans. Bake 25-26 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 30 minutes, then remove cakes to wire racks to cool completely.
Make Buttercream: Beat softened butter on medium speed until creamy, about 2 minutes. With mixer on low, add confectioners’ sugar, milk or cream, vanilla extract, and salt. Increase to high speed and beat for 3 minutes until fluffy. Adjust salt to taste if frosting is very sweet.
Tint Frosting: Reserve 1 cup + 2 tablespoons of frosting white for filling and eyes. Tint about 1/3 cup black with 3 drops black gel coloring for detailing. Tint remaining frosting blue with 4-5 drops of blue gel coloring, adjusting to desired Cookie Monster blue color.
Level Cakes and Crumb Coat: Slice domes off cakes to create flat layers. Place one layer on a turntable or serving plate. Spread white frosting evenly over top and layer second cake on. Apply a thin crumb coat of blue frosting on sides and top. Chill uncovered at least 30 minutes.
Make Eyes: Crumble trimmed cake pieces and mix with 1 tablespoon white frosting to form a moist dough. Shape into two 2-inch discs. Chill until firm, then smooth surface as needed.
Pipe Fur: Spread a thin layer of black frosting on bottom half of cake top and outline mouth shape with a toothpick. Using Wilton #233 grass tip, pipe blue frosting fur over top and sides of the cake by applying pressure and lifting quickly for fur texture. Refrigerate uncovered if needed.
Coat Eyes with White Chocolate: Melt white chocolate and oil using a double boiler or microwave in short bursts, stirring until smooth. Dip cake discs in chocolate coating, use a fork to retrieve and place on parchment. Chill until set.
Decorate Eyes and Assemble Face: Use Wilton #12 round tip to pipe black pupils off-center onto chocolate-coated eyes. Attach eyes to cake forming Cookie Monster’s face. Optionally, add chocolate chip cookies around cake and in mouth area.
Serve and Store: Transfer cake carefully off turntable using thin spatulas. Store covered in refrigeration. Leftover cake should be tightly wrapped and refrigerated to maintain freshness.

Notes

Use parchment paper rounds to ensure cakes release cleanly from pans.
Cake must be completely cool before frosting to prevent melting the buttercream.
Frosting dries darker than it looks, so aim for a lighter shade of blue than you think you want.
Chilling crumb coat helps to trap crumbs and makes final frosting smoother.
Don’t overfill piping bag when piping fur for better control.
Chocolate chip cookies can be added around the cake or in Cookie Monster’s mouth for an extra fun touch.

Keywords: Cookie Monster Cake, children’s cake, chocolate chip cake, buttercream frosting, birthday cake, easy decorated cake, Sesame Street cake