Print

Cookie Monster Cake (for Decorating Beginners) Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Fold in Chocolate Chips: Toss mini chocolate chips with 1 tablespoon of cake flour to prevent sinking. Fold gently into the batter.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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

Find it online: https://bitesizedbenny.com/cookie-monster-cake-for-decorating-beginners-recipe/