Easy Cookie Monster Cake

5 from 16 votes

Easy 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.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings 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

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

- Milk: Use whole milk fo the best texture.
- Eggs: Bring eggs to room temperature before using. I just sit mine out on the counter for 30-60 minutes before I start baking.
- Gel Food Coloring: Look for it at your local craft store or online at Amazon.
- Flour: Measure your flour by spooning it into a measuring cup and leveling it off with a knife.
- Mini Chocolate Chips: I do suggest using mini instead of regular chocolate chips here for a better mouthful.

Tips

Flat Cakes: Use a cake leveler to get flat cake tops.

Perfect Release Everytime: I line my pans with parchment paper and spray with nonstick baking spray. This is the kind with the flour included.

Cool Ganache: Cool ganache for 5-10 minutes for the perfect drip. This ensures it begins to set and isn't too runny that it drips right off you cake. I like to do a test drip on a glass to make sure the consistency is perfect.

Smooth Frosting Secret: Frost on a cake turntable using an offset spatula for a smooth bakery look.

Decorate Last: Add the cookies around the bottom just before serving, so they don't get soggy.

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