Why Make This Recipe

This Frosted Circus Animal Cookie Cake is a fun and colorful treat that is perfect for birthday parties or celebrations. The layers of cake are soft and flavorful, combined with a delicious animal cookie filling. This cake not only looks fantastic but is also a delightful combination of textures and tastes. If you are looking for a unique dessert that will impress your guests, this is a great choice. You might also enjoy baking a similar cake like the Chocolate Chip Heart Cookie Cake.

How to Make Frosted Circus Animal Cookie Cake

Ingredients:

• 2 1/2 cups (325g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (337g) sugar
• 3 tbsp vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups (300ml) milk
• Pink gel icing color
• Ivory gel icing color
• 1/2 cup unsalted butter, room temperature
• 2 1/2 cups (317g) frosted animal cookie crumbs
• 1 cup (115g) powdered sugar
• 7-8 tbsp milk or water
• 1/4 tsp vanilla extract
• Pinch of salt
• 15 frosted animal cookies, crumbled
• 1 1/4 cups (280g) unsalted butter, room temperature
• 12 oz white chocolate chips, melted
• 6 cups (690g) powdered sugar
• Pinch of salt
• 5-6 tbsp (60-75ml) heavy whipping cream
• Sprinkles
• 6 oz white chocolate chips
• 1/4 cup heavy whipping cream
• Pink gel icing color

Directions:

1. To make the cake layers, prepare two 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 350°F (176°C).

2. Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.

3. Add the butter, sugar, and vegetable oil to a large mixer bowl. Beat together until light in color and fluffy, about 3-4 minutes.

4. Add the eggs and mix until completely combined and smooth. Scrape down the sides of the bowl as needed.

5. Add half of the dry ingredients to the batter and mix until mostly combined.

6. Add the vanilla extract and milk, mixing until well combined. The batter will look a little curdled, but that’s okay.

7. Add the remaining dry ingredients and mix until smooth. Scrape down the sides as needed.

8. Divide the batter in half. Put one half into one of the cake pans and color the other half with pink and ivory gel colors.

9. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.

10. Remove the cakes from the oven and allow to cool for 2-3 minutes before moving to cooling racks.

11. To make the filling, beat the butter until smooth, then add the animal cookie crumbs and mix well.

12. Add the powdered sugar and 4 tablespoons of milk or water, mixing until well combined.

13. Stir in the vanilla extract, salt, and additional liquid as needed.

14. Lastly, mix in the crumbled animal cookies.

15. Torte the cakes to create four layers. Begin with the first pink layer, adding filling evenly on top.

16. Repeat this process with the white cake layer and fill, then add another pink layer and filling, topping with the second white layer.

17. Smooth out any frosting sticking from the edges and set the cake aside.

18. For the white chocolate buttercream, beat the butter until smooth, then add melted white chocolate in batches.

19. Mix in half of the powdered sugar until smooth, then add salt and cream.

20. Add the remaining powdered sugar and adjust with cream for the right consistency.

21. Frost the outside of the cake and press sprinkles into the sides.

22. To make the pink ganache, warm cream until it just boils, then pour over white chocolate chips and whisk until smooth.

23. Add pink icing color until desired shade is reached.

24. Drizzle the ganache around the edge of the cake and fill in the center.

25. Pipe swirls of the remaining buttercream on top and finish with additional animal cookies.

How to Serve Frosted Circus Animal Cookie Cake

This cake is best served chilled or at room temperature. You can cut it into large slices for a party or smaller pieces for a sweet treat. Pair it with a glass of milk or a fun drink to enhance your dessert experience.

How to Store Frosted Circus Animal Cookie Cake

You can store the cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, it can be frozen. Just wrap it well in plastic wrap before freezing.

Tips to Make Frosted Circus Animal Cookie Cake

• Ensure that your butter is at room temperature for creaming; this will help create a fluffy texture in the cake.
• Don’t skip the creaming time. It helps to incorporate air into the batter, making your cake light and fluffy.
• Use gel food coloring for a more vibrant color in your cake.
• If you want to make this cake even more special, consider adding extra crumbled animal cookies on top for decoration.

Variation

You can switch up the cake flavors if desired. For a chocolate twist, replace half of the flour with cocoa powder or use chocolate chips in the batter.

FAQs

1. Can I use gluten-free flour?
Yes, you can use gluten-free all-purpose flour for a gluten-free version of this cake but be sure to check your baking powder as well.

2. What if I don’t have animal cookies?
If you can’t find frosted animal cookies, you can use any soft, sweet cookie that you prefer.

3. Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake a day or two in advance and keep it in the refrigerator until ready to serve.

Conclusion

Frosted Circus Animal Cookie Cake is a delightful dessert that combines sweet flavors and colorful layers. If you’re interested in more tempting cake ideas, check out this Frosted Circus Animal Cookie Cake – Life Love and Sugar for inspiration and fun variations!

Frosted Circus Animal Cookie Cake

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• Author: make-recipe
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A fun and colorful cake layered with delicious animal cookie filling, perfect for parties and celebrations.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups (325g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (337g) sugar
• 3 tbsp vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups (300ml) milk
• Pink gel icing color
• Ivory gel icing color
• 1/2 cup unsalted butter, room temperature
• 2 1/2 cups (317g) frosted animal cookie crumbs
• 1 cup (115g) powdered sugar
• 7–8 tbsp milk or water
• 1/4 tsp vanilla extract
• Pinch of salt
• 15 frosted animal cookies, crumbled
• 1 1/4 cups (280g) unsalted butter, room temperature
• 12 oz white chocolate chips, melted
• 6 cups (690g) powdered sugar
• Pinch of salt
• 5–6 tbsp (60-75ml) heavy whipping cream
• Sprinkles
• 6 oz white chocolate chips
• 1/4 cup heavy whipping cream
• Pink gel icing color

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Instructions

1. Prepare two 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 350°F (176°C).
2. Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
3. Add the butter, sugar, and vegetable oil to a large mixer bowl. Beat together until light in color and fluffy, about 3-4 minutes.
4. Add the eggs and mix until completely combined and smooth. Scrape down the sides of the bowl as needed.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Add the vanilla extract and milk, mixing until well combined. The batter will look a little curdled, but that’s okay.
7. Add the remaining dry ingredients and mix until smooth. Scrape down the sides as needed.
8. Divide the batter in half. Put one half into one of the cake pans and color the other half with pink and ivory gel colors.
9. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for 2-3 minutes before moving to cooling racks.
11. To make the filling, beat the butter until smooth, then add the animal cookie crumbs and mix well.
12. Add the powdered sugar and 4 tablespoons of milk or water, mixing until well combined.
13. Stir in the vanilla extract, salt, and additional liquid as needed.
14. Lastly, mix in the crumbled animal cookies.
15. Torte the cakes to create four layers. Begin with the first pink layer, adding filling evenly on top.
16. Repeat this process with the white cake layer and fill, then add another pink layer and filling, topping with the second white layer.
17. Smooth out any frosting sticking from the edges and set the cake aside.
18. For the white chocolate buttercream, beat the butter until smooth, then add melted white chocolate in batches.
19. Mix in half of the powdered sugar until smooth, then add salt and cream.
20. Add the remaining powdered sugar and adjust with cream for the right consistency.
21. Frost the outside of the cake and press sprinkles into the sides.
22. To make the pink ganache, warm cream until it just boils, then pour over white chocolate chips and whisk until smooth.
23. Add pink icing color until desired shade is reached.
24. Drizzle the ganache around the edge of the cake and fill in the center.
25. Pipe swirls of the remaining buttercream on top and finish with additional animal cookies.

Notes

Best served chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 50mg