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Halloween Cookie Cake

Halloween Cookie Cake: A Spooktacular Sweet Treat for All

This Halloween Cookie Cake is a spooktacular sweet treat, perfect for festive celebrations, with mini chocolate chips and colorful frosting.
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Prep Time 1 hour
Cook Time 17 minutes
Chill Time 1 day
Total Time 1 day 1 hour 37 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and moisture; use real butter for the best results.
  • 1 cup Light Brown Sugar Adds sweetness and a hint of caramel flavor; dark brown sugar is a great substitute.
  • 1/2 cup Granulated Sugar Contributes to sweetness and creates a light, fluffy texture.
  • 1 large Egg Ensure it's at room temperature for optimal results.
  • 2 teaspoons Pure Vanilla Extract Enhances the flavor profile; almond extract works as a delicious alternative.
  • 2 cups Unbleached All-Purpose Flour Forms the cake's structure; weighing the flour will give you the best accuracy.
  • 2 tablespoons Cornstarch Ensures tenderness and chewiness, creating that soft, cookie-like texture we love.
  • 1 teaspoon Baking Soda A leavening agent that provides lift during baking.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness and enhances flavors.
  • 1 cup Mini Semi-Sweet Chocolate Chips Infuses each serving with delicious bursts of chocolate.
  • Optional Decorations Candy eyeballs, plastic spiders, and sprinkles add a festive flair.
For Vanilla Buttercream Frosting
  • 1 cup Unsalted Butter The creamy base for your frosting; soften to room temperature.
  • 4 cups Powdered Sugar Sifting helps eliminate any clumps.
  • 2 tablespoons Heavy Cream Adjust the frosting’s consistency.
  • 2 teaspoons Vanilla Extract Adds depth to the flavor.
  • 1/4 teaspoon Fine Sea Salt Elevates and balances all the other flavors.
For Chocolate Fudge Frosting
  • 1 cup Bittersweet or Semi-Sweet Chocolate Core flavor for the frosting; melt before mixing.
  • 1/2 cup Unsalted Butter Provides richness and creaminess.
  • 1/2 cup Unsweetened Cocoa Powder Intensifies the chocolate flavor.
  • 1/4 cup Heavy Cream Use to adjust the consistency.
  • 2 cups Powdered Sugar Brings in the essential sweetness.

Equipment

  • Stand mixer
  • Springform pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Start by taking the unsalted butter and large egg out of the fridge to soften at room temperature, about 30 minutes. Whisk flour, cornstarch, baking soda, and salt together.
  2. In a stand mixer, beat the softened butter with light brown and granulated sugars until light and fluffy, approximately 3-4 minutes. Add the egg and vanilla extract, mixing until well incorporated.
  3. Gradually mix the dry ingredients into the wet mixture, blending on low speed. Fold in mini chocolate chips with a spatula until combined.
  4. Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 24 hours.
  5. Preheat your oven to 350°F (175°C) while lining a springform pan with parchment paper. Press the chilled dough into the pan evenly and bake for 15 to 17 minutes.
  6. After baking, let the cookie cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
  7. Prepare your frosting by beating softened butter, gradually adding sifted powdered sugar and a splash of heavy cream. Add vanilla extract and sea salt for flavor.
  8. Once the cake is cooled, frost the top and decorate with candy eyeballs, spiders, and sprinkles to enhance the festive spirit.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Chill the dough for at least 24 hours to enhance the flavor. Ensure butter and egg are at room temperature for best results.

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