Monster Eyes Cookies and Cream Cake
(2)
"A cute and easy Halloween cake to make that tastes as good as it looks!"
-- @curlygirlkitchen
Recipe

Details

Prep time 15mins
Cook time 25mins
Serves or Makes: 10-15

Recipe

For the Cake

  • 2 3/ 4 cups all-purpose flour
  • 1 3/ 4 cups granulated sugar
  • 1 1/ 4 teaspoons baking soda
  • 1 1/ 4 teaspoons baking powder
  • 1 teaspoon coarse kosher salt
  • 3 large eggs, at room temperature
  • 1 3/ 4 cups whole buttermilk, at room temperature
  • 3/ 4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/ 2 package Chocolate sandwich cookies, roughly chopped

To Make the Cake

Method

  • Step 1

    Preheat the oven to 350ºF and grease three 8-inch pans.

  • Step 2

    In a large bowl, sift together the dry ingredients. Add the wet ingredients and beat until well combined. Fold in the crushed cookies.

  • Step 3

    Divide the batter between the pans and bake for 20-25 minutes, until a toothpick comes out clean. Set pans on wire racks, cover loosely with clean kitchen towel and cool completely.

For the Buttercream and Monster Eyes

  • 2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder, optional
  • 1/ 4 teaspoon coarse kosher salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk, or cream, if needed
  • 1/ 2 package chocolate sandwich cookies
  • 1/ 4 cup chocolate candies

To Make the Buttercream and Decorate

Method

  • Step 1

    In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute until smooth. With the mixer on low, gradually add the powdered sugar, meringue powder and salt and mix to combine. Add the vanilla and milk/cream and whip on medium high for 4-5 minutes until light and fluffy.

  • Step 2

    Fill the cake layers and frost all over with a thin crumb coat of buttercream (I also sprinkled the extra candies between each layer for crunch). Refrigerate for 20 minutes.

  • Step 3

    Meanwhile, carefully twist apart the chocolate sandwich cookies and set aside the frosted side for the eyes. Roughly chop the unfrosted sides and fold into the remaining buttercream (don't over-mix, or the crumbs will turn the frosting gray). Frost the cake with the cookie buttercream.

  • Step 4

    Press candies to the frosted cookies and stick onto the cake for the monster eyes.