Easy Halloween Cookie Cake
This Halloween Cookie Cake is baked in an 8-inch round tin and loaded with chocolate chips for the ultimate chewy cookie texture. It’s topped with smooth pink buttercream, pink and black Halloween sprinkles, and homemade white chocolate ghosts for a cute pastel-spooky vibe. Whether you’re throwing a Halloween party or just fancy a fun seasonal bake, this cookie cake is a guaranteed hit.
Equipment
- Baking Paper/Greaseproof Paper
Ingredients
For the cookie cake:
- 225 grams plain flour 1¾ cups
- ½ teaspoon bicarbonate of soda baking soda
- ¼ teaspoon salt
- 170 grams unsalted butter softened ¾ cup
- 100 grams light brown sugar ½ cup
- 75 grams granulated sugar ⅓ cup
- 1 teaspoon vanilla extract
- 2 medium eggs
- 150 grams chocolate chips 1 cup
For the buttercream:
- 150 grams unsalted butter softened (⅔ cup)
- 300 grams icing sugar 2½ cups
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk or cream to loosen
- Pink food colouring
- Halloween sprinkles to decorate
- 100 grams white chocolate melted to make the ghosts
Instructions
- Preheat the oven to 175°C (350°F). Grease or line an 8-inch round cake tin.
- In a large bowl, cream the butter and sugars together until light and fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, bicarbonate of soda, and salt.
- Combine wet and dry ingredients, mixing until just combined.
- Fold in the chocolate chips, then spread the dough evenly into the prepared tin.
- Bake for 22-25 minutes until golden at the edges and soft in the middle.
- Cool completely in the tin before decorating.
- To make the buttercream:
- Beat butter until creamy. Gradually add icing sugar, mixing until fluffy.
- Add vanilla and milk or cream to reach a smooth consistency.
- Tint with pink food colouring.
- Pipe swirls around the cooled cookie cake and finish with Halloween sprinkles.
- To make the ghosts, melt the white chocolate. Using a teaspoon drop small amounts onto greaseproof paper. Drag the teaspoon from the middle of the blobs of white chocolate to create the smeared shape of the ghosts. Draw faces on with edible pen, melted milk or dark chocolate or colour white chocolate with black colouring and pipe faces on.