Cookie Monster Cake

Cookie Monster cake features moist chocolate cake filled with chocolate chip cookie buttercream and topped with oreo frosting. This cake is a must-try for cookie lovers, big and small. 

My cookie monster cake is delicious and bursting with tons of cookie flavor. It looks adorable, too, and is perfect for Sesame Street birthday parties. It would even make a great smash cake for a first birthday party. My cookie monster cupcakes and ice cream are also great for parties. If you have a cookie fan in your house, you need to save this recipe!

Why This Cake Is a Must Try

• Authentic Cookie Flavor: I used cookie dough and oreo buttercream to help this cake taste more like a cookie.
• Easy Decorations: No fancy piping or fondant work is required; we’ll make Mr. Cookie Monster using Oreos. 
• Showstopper: Everyone’s draw will drop when you bring out this cake.

Ingredient Notes and Shopping Tips

• Butter: I use butter instead of oil in my cake mix for richer flavor and a softer crumb.
• Milk: I also like to use milk instead of water to help keep it super moist.
• Gel Food Coloring: Gel food coloring will give you brighter colors with less product. Look for it at your local craft store or online at Amazon.
• Flour: Raw flour can be dangerous to eat for suspectable individuals. You can get around this by toasting it in the oven first. Finely ground oats can also be used too to bind the cookie dough icing together.

How To Make Cookie Monster Cake

1. Bake Cake: Bake cake according to package directions.
2. Make Filling: Cream butter and sugar. Add remaining ingredients, and then fold in chocolate chips.
3. Make Frosting: Cream butter. Add remaining ingredients, and then fold in Oreos. 
4. Assemble: Spread cookie dough frosting on the first two layers. Top with the third layer. Frost with oreo buttercream and decorate with cookies and Oreos as eyes.

Leftovers

• Storage: Store in an air-tight container in the fridge.
• How Long Does It Last? 3-5 Days
• Freezing: Freeze for up to 2 months. Thaw in the fridge. 

Tips

1. Flat Cakes: Use a cake leveler to get flat cake tops. Alternatively, you can also bake your cakes with cake strips found at baking or craft stores. 
2. Do Not overbake: Bake until a toothpick inserted in the center comes out clean.
3. Cake Board: Use pieces of cake board to keep your cake sturdy and make transport easier.
4. Smooth Frosting Secret: Frost on a cake turntable using an offset spatula for a bakery-quality look.
5. Crushing Oreos: No food processor, no problem! Crush Oreos in a plastic baggie with a rolling pin or meat mallet.
6. Decorate: Add the cookies around the bottom just before serving, so they don’t get soggy.

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Cookie Monster Cake

Moist chocolate cake filled with chocolate chip cookie buttercream and topped with oreo frosting. This cake is a must-try for cookie lovers big and small.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 Servings

Calories: 1070kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 2 Boxes Triple Chocolate Cake Mix
• ▢ 2 ½ Cups Whole Milk
• ▢ 2 Cups Butter Softened
• ▢ 6 Eggs

For the Oreo Frosting

• ▢ 2 Cups Butter Softened
• ▢ 4 Cups Powdered Sugar
• ▢ 1 Cup Oreo Cookies Crushed
• ▢ 3 Teaspoons Vanilla Extract
• ▢ 5 Tablespoons Heavy Cream
• ▢ 3-6 Drops Sky Blue Gel Food Coloring

For the Cookie Dough Frosting

• ▢ 1 Cup Butter Softened
• ▢ ¾ Cup Brown Sugar
• ▢ 1 Cup Powdered Sugar
• ▢ 1 Cup Flour
• ▢ ½ Teaspoon Salt
• ▢ ¼ Cup Whole Milk
• ▢ 1 Cup Mini Chocolate Chips

For the Ganache

• ▢ 1 Cup Semi-Sweet Chocolate Chips
• ▢ ⅓ Cup Heavy Cream

To Decorate

• ▢ 1 Package Mini Chips Ahoy Cookies
• ▢ 12 Oreos

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Instructions

For the Cake

• Preheat oven to 350 degrees and spray (3) 9 inch round cake pans with baking spray.
• In a large bowl, combine all cake ingredients.
• Divide evenly between prepared pans. Bake for 25-30 minutes. Cool completely.

For the Cookie Dough Frosting

• Cream the brown sugar, and butter. Stir in vanilla and salt.
• Add in the flour and powdered sugar a little at a time. Add milk as needed to reach your desired consistency.
• Fold in the mini chocolate chips.

For the Oreo Buttercream

• Cream butter. Stir in vanilla.
• Gradually add the powdered sugar a little at a time. Add the cream until you reach your desired texture. Fold in crushed Oreos.

Chocolate Ganache Directions

• In a small saucepan heat cream over medium heat until it begins to simmer. Pour the chocolate chips into a heat-safe bowl. Pour cream over chocolate chips and whisk.

Putting It All Together

• Frost the first cake layer with around 1 cup of cookie dough frosting. Repeat with the second layer.
• Place the last cake layer on top. Frost top and sides with oreo buttercream.
• Using a squeeze bottle drip chocolate ganache around the edges of the cake.
• Place mini chips ahoy cookies around the bottom of the cake.
• Pipe remaining blue frosting on top of the cake and insert Oreos.
• Twist one oreo in half and insert a chocolate chip to serve as his eyes.

Notes

Ingredient Notes

• Butter: I use butter instead of oil in my cake mix for richer flavor and a softer crumb.
• Milk: I also like to use milk instead of water to help keep it super moist.
• Gel Food Coloring: Gel food coloring will give you brighter colors with less product. Look for it at your local craft store or online at Amazon.
• Flour: Raw flour can be dangerous to eat for suspectable individuals. You can get around this by toasting it in the oven first. Finely ground oats can also be used too to bind the cookie dough icing together.

 

Tips

1. Flat Cakes: Use a cake leveler to get flat cake tops. Alternatively, you can also bake your cakes with cake strips found at baking or craft stores. 
2. Do Not overbake: Bake until a toothpick inserted in the center comes out clean.
3. Cake Board: Use pieces of cake board to keep your cake sturdy and make transport easier.
4. Smooth Frosting Secret: Frost on a cake turntable using an offset spatula for a bakery-quality look.
5. Crushing Oreos: No food processor, no problem! Crush Oreos in a plastic baggie with a rolling pin or meat mallet.
6. Decorate: Add the cookies around the bottom just before serving, so they don't get soggy.

 

Nutrition

Calories: 1070kcal | Carbohydrates: 107g | Protein: 12g | Fat: 70g | Saturated Fat: 38g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 220mg | Sodium: 1176mg | Potassium: 434mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1755IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 6mg

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