Description
A fun and colorful cake layered with delicious animal cookie filling, perfect for parties and celebrations.
Ingredients
Scale
- 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
Instructions
- 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).
- Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
- Add the butter, sugar, and vegetable oil to a large mixer bowl. Beat together until light in color and fluffy, about 3-4 minutes.
- Add the eggs and mix until completely combined and smooth. Scrape down the sides of the bowl as needed.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the vanilla extract and milk, mixing until well combined. The batter will look a little curdled, but that’s okay.
- Add the remaining dry ingredients and mix until smooth. Scrape down the sides as needed.
- 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.
- Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for 2-3 minutes before moving to cooling racks.
- To make the filling, beat the butter until smooth, then add the animal cookie crumbs and mix well.
- Add the powdered sugar and 4 tablespoons of milk or water, mixing until well combined.
- Stir in the vanilla extract, salt, and additional liquid as needed.
- Lastly, mix in the crumbled animal cookies.
- Torte the cakes to create four layers. Begin with the first pink layer, adding filling evenly on top.
- Repeat this process with the white cake layer and fill, then add another pink layer and filling, topping with the second white layer.
- Smooth out any frosting sticking from the edges and set the cake aside.
- For the white chocolate buttercream, beat the butter until smooth, then add melted white chocolate in batches.
- Mix in half of the powdered sugar until smooth, then add salt and cream.
- Add the remaining powdered sugar and adjust with cream for the right consistency.
- Frost the outside of the cake and press sprinkles into the sides.
- To make the pink ganache, warm cream until it just boils, then pour over white chocolate chips and whisk until smooth.
- Add pink icing color until desired shade is reached.
- Drizzle the ganache around the edge of the cake and fill in the center.
- 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