Description
The Cookie Monster Cake is a playful, fun dessert inspired by the iconic Sesame Street character. Featuring moist vanilla-chocolate chip cake layers enveloped in rich cream cheese buttercream tinted in Cookie Monster’s signature blue, the cake is filled with a soft chocolate chip cookie dough and decorated with homemade cheesecake eyes and chocolate chip cookies for an irresistible, whimsical treat perfect for parties or any special occasion.
Ingredients
Scale
Cake Batter
- 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 brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon milk
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
Cream Cheese–Buttercream Frosting
- 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 the espresso milk mixture: Stir espresso powder into room temperature milk until fully dissolved, setting it aside to enhance the chocolate depth of the cake without graininess.
- Make the cake batter and bake: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. In a separate mixing bowl, beat softened butter and granulated sugar on medium speed for about 2 minutes until pale and light. Add egg whites, sour cream, vanilla extract, and the espresso-milk mixture, beating just until combined. Gradually mix in dry ingredients in two batches on low speed, scraping the bowl between additions. Fold in mini chocolate chips. Divide batter evenly into prepared cake pans, smooth tops, and bake at 350°F (177°C) for 25–28 minutes until a toothpick comes out clean. Cool in pans 15 minutes, then transfer to racks to cool completely.
- Prepare the cookie dough filling: Beat softened butter, brown sugar, and granulated sugar together until smooth. Mix in milk, then flour until a soft dough forms. Fold in mini chocolate chips. Cover and chill dough for about 30 minutes until firm.
- Prepare the cheesecake eyes: Beat cream cheese and granulated sugar until smooth. Mix in egg yolk and vanilla until combined. Portion mixture into two 1½-inch silicone molds or shape small discs on parchment. Freeze 30 minutes. Melt white chocolate and corn syrup in microwave in short bursts until smooth. Dip frozen discs in melted chocolate, allow excess to drip off, set on parchment. Chill 15 minutes until set. Use black gel food coloring to pipe off-center pupils.
- Prepare gelatin for frosting: Sprinkle gelatin powder over cold water, let stand 5 minutes. Microwave ~10 seconds until liquid.
- Make the cream cheese buttercream: Beat softened cream cheese and unsalted butter until smooth. Gradually beat in confectioners’ sugar on low speed until incorporated. Add cooled gelatin liquid, heavy cream, vanilla extract, and salt, then beat on high for 3 minutes until fluffy. Reserve ¾ cup white frosting uncolored.
- Level cake layers: Using a serrated knife, trim the domed tops of cooled cake layers to create flat surfaces for stable stacking and centered filling.
- Assemble the cake: Place the first cake layer cut side up on a cake board. Spread chilled cookie dough filling evenly in the center, leaving a ½-inch border. Top with second cake layer cut side down. Chill 15 minutes to set filling.
- Add crumb coat: Apply a thin layer of uncolored white buttercream over the top and sides of the cake to lock in crumbs. Chill for 20 minutes.
- Decorate with blue frosting fur: Tint remaining buttercream with blue gel food coloring to achieve the Sesame Street blue tone. Fit piping bag with grass piping tip (#233), fill with blue frosting. Pipe short vertical strands evenly around the cake to mimic fur texture.
- Add eyes and cookies: Press the cheesecake eyes onto the top center for googly eyeballs. Arrange chocolate chip cookies around the mouth area for authentic decoration.
- Chill and serve: Refrigerate cake for 30 minutes to set decorations. Remove 30 minutes before serving to bring to room temperature. Slice thinly to yield 14–16 servings.
Notes
- Room temperature ingredients ensure even mixing and smooth batter consistency.
- Using instant espresso powder enhances chocolate flavor without bitterness.
- Chilling cookie dough filling and cream cheese eyes is crucial for firm structure during assembly.
- Leveling the cake layers prevents uneven stacking and keeps the filling contained.
- Let cake sit at room temperature before serving for best texture and flavor.
- Blue gel food coloring is preferred for vibrant color without altering frosting texture.
- Store any leftovers covered in the refrigerator for up to 3 days.
