Making a Cookie Monster Cake is quite simple and fun, yielding a silly and delicious cake perfect for birthday parties, girls night in, or any occasion!
Cookie Monster is a childhood classic that definitely deserves a delicious cake to celebrate all those delicious cookies consumed! This cake consists of layers of delicious chocolate cake with chocolate ganache, blue frosting and pre-made chocolate chip cookies!
What You Will Need to Make this Cake
Begin with preparing the following components:
- 2 chocolate cake layers
- Whipped cream
- Chocolate Ganache
- Blue Buttercream Icing
- Chips Ahoy Cookies or Gluten Free Chocolate Chip Cookies
- 2 Oreos + white chocolate + dark chocolate
How To Make A Cookie Monster Cake
Step 1: Prepare the chocolate cake bases! You will need to bake 2 cakes for this recipe and allow them to cool completely and chill before assembling the cake.
Step 2: Prepare the whipped cream using heavy cream, confectioners sugar and vanilla extract. This will be the center layer between the two cakes.
Step 3: Prepare the buttercream icing and dye it a teal blue color or whichever color you think makes your Cookie Monster cake pop!
Step 4: Layer the cake starting with the chocolate cake base, whipped cream, crushed cookies and the second cake layer. Then, frost in a layer of chocolate ganache.
Step 5: Use a grass piping tip to pipe the icing all around the top and sides of the cake.
Step 6: Once the cake is iced, decorate with cookies + a white chocolate dipped oreo with two chocolate dots as the eyeballs.
Tada! Here you have the cutest Cookie Monster Cake of all time!
Questions You May Have:
Can I use a different cake base for this Cookie Monster Cake?
Absolutely! Feel free to use your favorite chocolate or vanilla cake recipe. You can even bake a banana cake or alternative cake that has a fun flavor.
Is this recipe gluten free?
You can for sure make this recipe using gluten free ingredients! Be sure to buy gluten free cookies and make the gluten free chocolate cake as the base.
Can I prepare this recipe in advance?
For sure! Feel free to prep the entire cake 1-2 days in advance and store in a cake holder in the fridge. When you're ready to serve, defrost on the counter for about 45 minutes.
Recipes You'll Love!
- Dark Chocolate Orange Cake
- Gluten Free Apple Pudding Cake with Caramel Syrup
- Gluten-Free Molten Chocolate Lava Cake
- Cinnamon Coffee Cake
Cookie Monster Cake
For the Cake
- 2 batches Gluten Free Chocolate Cake baked into two 8" or 9" circle cake pans
For the Whipped Cream
- 1 ½ cups heavy whipping cream
- ⅓ cup confectioners sugar sifted
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy whipping cream
- 2 cups chocolate chips or chopped chocolate chunks
For the Chocolate Covered Oreo “Eyes”
- 2 Oreos
- ½ cup white chocolate chips
- 1-2 teaspoons vegetable shortening
- ⅛ cup of the leftover ganache
For the Buttercream
- 2 cups classic buttercream of choice I love this recipe mixed with blue food coloring
- 1 package Chips Ahoy Cookies or similar Gluten Free Chocolate Chip Cookies
- To make the whipped cream, place heavy cream, confectioners sugar and vanilla in a bowl of a stand mixer fitted with a whisk attachment or in a bowl with a handheld electric mixer.
- Beat on medium speed until thick and fluffy, like whipped cream. Set in the fridge meanwhile.
- To prepare the ganache, begin with boiling the heavy cream in a small saucepan. Then, pour over a bowl of chocolate chips. Allow to sit for 3 minutes, then stir together until a thick chocolate mixture forms. Cover the bowl with plastic wrap, pressing directly onto the ganache, and allow it to sit in a cool place on the counter overnight.
- For the Chocolate Covered Oreo “Eyes”, place white chocolate with vegetable shortening in a microwave safe bowl. Microwave for 20 second intervals, stirring in between, until fully melted. Dip each Oreo into the melted chocolate and allow excess chocolate to drip off before placing onto a parchment lined baking sheet to dry. Place ganache into a ziplock bag and snip off the corner and pipe a dot in the top right corner of each oreo to create the eyeball effect. Use a toothpick to smooth the ganache into a circle shape if needed.
- To assemble the Cookie Monster cake, level each cake using a serrated knife.
- Place a cake board onto a cake turn-table or your counter and spread a bit of whipped cream onto the center to help your cake stick. Place the first layer of cake, cut side down, onto the cake board.
- Spread the whipped cream onto the first cake layer and sprinkle with crushed cookies (be sure to save some whole cookies for the cake decorations).
- Place the second cake layer on top and press down. Run an offset spatula around the sides of the cake to smooth out any whipped cream that oozed out of the cake.
- Ice the entire cake in chocolate ganache. This layer does not have to be gorgeous because nobody will see it, but it should be smooth for piping onto.
- Fill a piping bag with the teal colored Buttercream, fitted with a coupler and tip #233 (Wilton grass tip) and pipe grass all around the sides and top of the cake.
- Place the chocolate covered Oreo eyes onto the top-center of the cake.
- Then, arrange the cookies around the mouth area of your cookie monster cake. I broke the bottoms off of many of the cookies so that they weren't too high. You can also place a few broken cookie pieces on the sides and bottom of the cake to make it seem like Cookie Monster overstuffed his face and food is falling out.