How to Make Cookie Monster Cake

Cookie Monster Cake is a fun Sesame Street–inspired birthday cake with tender vanilla–chocolate chip layers, a hidden edible cookie dough filling, tangy cream cheese–buttercream frosting, espresso–boosted chocolate notes, stable fur and playful white chocolate–dipped cheesecake eyes.

This recipe addresses sliding frosting, bland layers, and provides stability, deeper flavor, make-ahead convenience, and a delightful hidden cookie dough surprise.

When I tried a cake for my kids’ party, the frosting slid off and layers felt bland. This easy Cookie Monster Cake recipe fixes that with gelatin to hold white fur and espresso for deeper chocolate notes (no bitter edge).

It works because you can smell the warm vanilla scent while it bakes for about 27 minutes, chill the layers for 15 minutes, then pipe the fur in under 10 minutes. I found a 30-minute fridge break gives the filling time to set so nothing leaks when I slice it.

If you still crave chewy cookies after enjoying this cake, try Gluten Free Chocolate Chip Cookies for an easy batch that warms up in 12 minutes.

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Cookie Monster Cake

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• Author: Charlene
• Prep Time: 30 minutes
• Cool Time: 30 minutes
• Cook Time: 27 minutes
• Total Time: 1 hour 27 minutes
• Yield: 14-16 servings 1x
• Category: dessert
• Method: baking
• Cuisine: American
• Diet: vegetarian

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Description

A fun Sesame Street–inspired birthday cake with tender vanilla–chocolate chip layers and a hidden edible cookie dough filling.

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Ingredients

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• 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 cup mini chocolate chips
• 1 teaspoon instant espresso powder
• ½ cup unsalted butter, softened (for cookie dough filling)
• ½ cup brown sugar, packed (for cookie dough filling)
• ¼ cup granulated sugar (for cookie dough filling)
• 1 tablespoon milk (for cookie dough filling)
• 1 cup all-purpose flour (for cookie dough filling)
• 1 cup mini chocolate chips (for cookie dough filling)
• 1 cup cream cheese, softened (for cream cheese–buttercream)
• 1½ cups unsalted butter, softened (for cream cheese–buttercream)
• 6 cups confectioners’ sugar (for cream cheese–buttercream)
• ⅓ cup heavy cream (for cream cheese–buttercream)
• 1 teaspoon pure vanilla extract (for cream cheese–buttercream)
• 1/8 teaspoon salt (for cream cheese–buttercream)
• 1 tablespoon unflavored gelatin powder (for cream cheese–buttercream)
• ¼ cup cold water (for cream cheese–buttercream)
• blue gel food coloring (for cream cheese–buttercream)
• black gel food coloring (for cream cheese–buttercream)
• 8 ounces cream cheese, softened (for cheesecake eyes)
• ¼ cup granulated sugar (for cheesecake eyes)
• 1 egg yolk (for cheesecake eyes)
• ½ teaspoon pure vanilla extract (for cheesecake eyes)
• 6 ounces white chocolate, chopped (for cheesecake eyes)
• 1 teaspoon corn syrup (for cheesecake eyes)
• black gel food coloring (for cheesecake eyes)
• 8 to 10 chocolate chip cookies (for garnish)

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Instructions

1. Stir espresso powder into room temperature milk until no grains remain, then set aside so it blends smoothly into your cake batter and boosts chocolate depth.
2. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. In the mixing bowl, beat softened butter and granulated sugar on medium speed until the mixture turns pale and light, which adds air for a tender crumb, about 2 minutes. Add in egg whites, sour cream, vanilla extract, and the espresso-milk mixture, beating until just combined. Gradually add the dry ingredients in two batches while mixing on low speed, scraping the bowl between additions. Fold in the mini chocolate chips. Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25–28 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 15 minutes, then remove and transfer them onto baking racks to cool completely.
3. In a clean bowl, beat softened butter, brown sugar, and granulated sugar together until smooth. Mix in milk and then flour until a soft dough forms. Fold in mini chocolate chips. Cover and chill the dough until firm, about 30 minutes.
4. In a bowl, beat softened cream cheese with granulated sugar until smooth. Add the egg yolk and vanilla, mixing until just combined. Spoon the mixture into two 1½-inch silicone molds or shape into discs on parchment paper. Freeze for 30 minutes. Melt white chocolate and corn syrup in the microwave in 20-second bursts, stirring until smooth. Dip frozen discs in the melted white chocolate, allowing excess to drip off. Set the dipped eyes on parchment and chill until set, about 15 minutes. With black gel food coloring, pipe off-center pupils onto the eyes.
5. In a small bowl, sprinkle gelatin over the cold water, letting it sit for 5 minutes. Microwave briefly for about 10 seconds until it becomes liquid.
6. In the mixing bowl, beat softened cream cheese and unsalted butter together until smooth. Gradually add the confectioners’ sugar on low speed until fully incorporated. Add the cooled gelatin mixture, heavy cream, vanilla extract, and salt, then beat on high for 3 minutes until fluffy. Reserve ¾ cup white frosting uncolored if needed.
7. Using a serrated knife, level the domes from the cooled cake layers to ensure a stable stack and to keep your filling centered.
8. Place the first cake layer cut side up on the cake board. Spread the chilled cookie dough filling in an even circle on the layer while leaving a ½-inch edge to prevent overflow. Top with the second layer, cut side down. Chill the cake for 15 minutes to set the filling.
9. Apply a thin layer of white frosting around the sides and top of the cake as a crumb coat to trap any loose crumbs. Chill for 20 minutes.
10. Tint the remaining frosting blue using the gel food coloring, adjusting until you reach your desired Sesame Street blue shade. Fit a piping bag with a grass piping tip (#233) and fill it with blue frosting. Pipe short strands of frosting to create the fur, holding the piping bag perpendicular, and lifting straight up to give texture.
11. Press the cheesecake eyes onto the top center of the cake for googly eyeballs. Arrange chocolate chip cookies around the cake’s mouth area. Refrigerate the cake for 30 minutes to ensure everything sets properly before serving.
12. Remove the cake from the fridge 30 minutes before serving to bring it to room temperature. Slice thinly to yield 14–16 portions.

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Notes

• Use soft-milled American cake flour for a tender crumb. Sift before mixing to avoid lumps, and substitute pastry flour if needed.
• Aluminum-free baking powder is best for even rise; check expiration dates for effectiveness.
• Room-temperature egg whites will lift the batter better.
• Full-fat sour cream will keep the crumb tender and add tang.
• Make layers, cookie dough, eyes, and frosting up to 2 days in advance; tightly wrap and refrigerate.
• The gelatin in the frosting helps hold its shape and keeps the fur from flattening in warmer environments.
• Ensure the cake is covered in the fridge for up to 4 days; let sit for 30 minutes before serving to enhance texture and flavor.
• If your frosting is too thin after adding heavy cream, adding confectioners’ sugar can help achieve the right consistency.
• Always keep cookie dough filling refrigerated until needed to prevent it from becoming too soft.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg