If you’re craving a festive and irresistibly fun treat this season, look no further than the Halloween Cookie Cake with Chocolate Chips, Sprinkles, and Spooky Buttercream Decorations Recipe. This cake combines the chewy, buttery goodness of a cookie packed with melty chocolate chips and festive sprinkles, topped with delightfully spooky buttercream ghosts that will charm everyone at your party. It’s playful, delicious, and guaranteed to become your new favorite Halloween dessert that brings joy and a dash of whimsy to any gathering.
Ingredients You’ll Need
Gathering the right ingredients is half the magic for our Halloween Cookie Cake with Chocolate Chips, Sprinkles, and Spooky Buttercream Decorations Recipe. Each component plays a special role, whether it’s in creating the perfect texture, rich flavors, or those iconic festive colors and decorations.
- All-purpose flour (1 ½ cups): Provides the structure to hold your cookie cake together with a tender crumb.
- Cornstarch (1 teaspoon): Keeps the cookie cake soft and slightly cakey for a delightful bite.
- Baking soda (½ teaspoon): Helps the cookie cake rise just enough for that perfect texture.
- Salt (¼ teaspoon): Balances the sweetness and enhances all the flavors.
- Unsalted butter, melted (½ cup): Adds richness and moisture, making each bite decadently buttery.
- Brown sugar, packed (½ cup): Gives a deep, caramel note and chewiness to the cake.
- Granulated sugar (¼ cup): Provides crunch and sweetness to balance the brown sugar’s depth.
- Large egg (1) and egg yolk (1): Bind ingredients and add richness for that perfect cookie-like consistency.
- Vanilla extract (2 teaspoons): A classic, warm flavor that brings it all together.
- Chocolate chips (¾ cup): The star of the show, offering bursts of melty chocolate joy with every bite.
- Orange and black sprinkles (¼ cup): Instantly inject Halloween spirit and texture to the dough.
- Unsalted butter, room temperature (½ cup): For the buttercream, creamy and smooth as the canvas of your spooky art.
- Powdered sugar (2 cups): Sweetens and thickens the buttercream to the perfect piping consistency.
- Vanilla extract (1 teaspoon): Enhances the flavor of the buttercream, keeping every ghostly swirl delicious.
- Milk or cream (2 tablespoons): Adjusts the buttercream texture making it silky and spreadable.
- Pinch of salt: Balances the sweetness in the buttercream beautifully.
- Candy eyes: Brings your spooky buttercream ghosts thrilling life.
- Halloween sprinkles (optional): For extra festive flair and colorful finishing touches.
How to Make Halloween Cookie Cake with Chocolate Chips, Sprinkles, and Spooky Buttercream Decorations Recipe
Step 1: Prepare Your Pan and Dry Mix
Begin by preheating your oven to 350°F (177°C) and greasing a 9-inch springform pan to ensure your cookie cake releases easily after baking. Next, whisk together the flour, cornstarch, baking soda, and salt in a bowl—this blend sets the base for your tender yet sturdy cookie cake.
Step 2: Cream the Sugars and Butter
In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy. This mix is the foundation of your cookie cake’s rich flavor and moist texture.
Step 3: Combine the Wet Ingredients
Add the egg, egg yolk, and vanilla extract to your sugar and butter mixture, beating everything together until well combined and luscious. This additional richness helps the cookie cake come out soft and decadent.
Step 4: Incorporate Dry Ingredients and Mix-ins
Gradually fold the dry ingredients into the wet mixture, mixing just until no dry patches remain. Be gentle to keep the cookie tender. Finally, fold in the chocolate chips and the festive orange and black sprinkles to add bursts of flavor and Halloween cheer throughout.
Step 5: Bake to Perfection
Press the cookie dough evenly into the prepared pan, smoothing the top so it’s uniform. Bake for 18-20 minutes, or until the edges turn golden and the center is set. Let the cookie cake cool completely in the pan; this resting time helps it firm up for easier decorating.
Step 6: Whip Up the Spooky Buttercream
Using a mixer, beat the room temperature butter on medium-high speed until soft and fluffy—this usually takes about 2 minutes. Then slowly add powdered sugar while mixing on low speed, followed by vanilla extract.
Step 7: Adjust Buttercream Consistency
Add milk or cream gradually until the buttercream reaches a pipeable consistency, smooth and creamy but firm enough to hold its shape. Finish by mixing in a pinch of salt to balance the sweetness perfectly.
Step 8: Decorate with Ghoulish Charm
Once your cookie cake is fully cooled, carefully remove it from the springform pan and place it on your serving platter. Fill a piping bag with the buttercream and pipe small ghost shapes along the cake’s edge. Nestle two candy eyes onto each ghost for a spooky yet adorable look.
Step 9: Add Final Halloween Touches
Complete your masterpiece with extra Halloween sprinkles or get creative using black icing to draw spider webs or other themed designs. Your cookie cake is now a festive, show-stopping delight ready to impress!
How to Serve Halloween Cookie Cake with Chocolate Chips, Sprinkles, and Spooky Buttercream Decorations Recipe
Garnishes
Enhance the presentation by sprinkling additional festive glitter or edible glitter stars. Fresh mint leaves or small pieces of candied orange peel can also elevate the aroma and color contrast, adding depth to your serving plate.
Side Dishes
Pair this Halloween Cookie Cake with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the richness. A warm cup of spiced cider or pumpkin latte around the table will perfectly accompany each slice and amplify the cozy, festive vibe.
Creative Ways to Present
Consider serving your cookie cake on a rustic wooden board or a Halloween-themed cake stand for an eye-catching centerpiece. Surround the cake with mini pumpkins, fall leaves, or flickering LED candles to set a magical ambiance sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover cookie cake in an airtight container at room temperature for up to three days to maintain freshness. Keep the buttercream-covered side protected to avoid smudging the decorations, or store in the fridge for up to five days if you prefer chilled servings.
Freezing
You can freeze the cookie cake after baking but before decorating by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to one month. Thaw at room temperature before frosting and decorating to preserve the best texture and flavor.
Reheating
If desired, warm a slice gently in the microwave for 10-15 seconds to enjoy the cookie cake almost fresh-baked. Avoid reheating the whole cake to preserve the integrity of the buttercream decorations and maintain its perfect consistency.
FAQs
Can I use a regular cake pan instead of a springform pan?
Absolutely! Just make sure to grease the pan well and use parchment paper if needed for easy removal. Keep in mind a regular cake pan might alter the baking time slightly.
How do I make the buttercream ghost decorations without fancy piping bags?
No worries! You can use a plastic zip-top bag with a small corner cut off to pipe your ghosts, or even use a spoon to dollop the buttercream and gently shape them with the back of a knife.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can replace it with an equal amount of arrowroot powder or use a bit more flour, though cornstarch helps achieve a softer texture.
Can I make this recipe vegan or dairy-free?
Sure! Substitute butter with coconut oil or vegan butter sticks, use a flax egg instead of regular eggs, and select dairy-free milk and powdered sugar. The results will be just as delicious and festive!
How far in advance can I decorate the cookie cake?
It’s best to decorate the cookie cake on the same day you plan to serve it, especially with buttercream, to keep the decorations fresh and vibrant. However, you can prepare the buttercream ghosts ahead and store them in the fridge, then add them just before serving.
Final Thoughts
This Halloween Cookie Cake with Chocolate Chips, Sprinkles, and Spooky Buttercream Decorations Recipe is not just a dessert; it’s a fun experience that brings festive charm and mouthwatering joy to your celebrations. Whether you’re baking with family, impressing party guests, or just treating yourself, this recipe never fails to deliver smiles and delicious memories. Give it a try and let your Halloween sparkle with every sweet, spooky bite!
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Halloween Cookie Cake with Chocolate Chips, Sprinkles, and Spooky Buttercream Decorations Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
This Halloween Cookie Cake is a festive, fun twist on a classic cookie, baked in a springform pan and decorated with creamy vanilla buttercream frosting, candy eyes, and spooky sprinkles. Perfect for Halloween parties, it combines a soft yet slightly chewy cookie base packed with chocolate chips and colorful sprinkles, all topped with piped ghost shapes and playful decorations.
Ingredients
Cookie Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ¼ cup orange and black sprinkles
Buttercream Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Pinch of salt
Decorations
- Candy eyes
- Halloween sprinkles (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan to ensure the cookie cake does not stick and can be easily removed after baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt thoroughly to ensure even distribution of leavening agents.
- Combine wet ingredients: In a separate large bowl, whisk the melted butter with both the brown sugar and granulated sugar until smooth. Then add the egg, egg yolk, and vanilla extract, mixing well until fully incorporated.
- Make the cookie dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined without lumps. Fold in the chocolate chips and orange and black sprinkles evenly throughout the dough.
- Bake the cookie cake: Press the dough evenly into the prepared springform pan. Bake in the preheated oven for 18-20 minutes or until the top is golden and the cookie is set but still soft in the center. Allow the cake to cool completely in the pan before decorating to prevent frosting from melting.
- Prepare the buttercream: Using a mixer, beat the room temperature butter on medium-high speed for about 2 minutes until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar to the butter while mixing on low speed to avoid dust clouds. Stir in the vanilla extract.
- Adjust frosting consistency: Slowly add milk or cream while mixing until the buttercream reaches a smooth, pipeable consistency. Add a pinch of salt and beat again briefly to perfectly balance the flavor.
- Remove cookie from pan: Once cooled, carefully remove the cookie cake from the springform pan and transfer it to a serving platter for decorating.
- Decorate with ghosts: Fill a piping bag with the prepared buttercream and pipe small ghost shapes around the edge of the cookie cake. Press two candy eyes into each ghost to bring them to life and give a fun Halloween character.
- Finish decorating: Sprinkle additional Halloween-themed sprinkles for extra festive flair, or use black icing to create spider webs or other spooky designs as desired to complete your Halloween dessert masterpiece.
Notes
- Make sure the cookie cake is completely cooled before frosting to prevent the buttercream from melting.
- If you don’t have a springform pan, use a well-greased round cake pan but adjust baking time slightly if needed.
- For a dairy-free version, substitute butter and milk with suitable vegan alternatives.
- Use a piping bag with a small round tip for precise ghost shapes or get creative with freehand designs.
- Store leftover cookie cake covered at room temperature for up to 3 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
