Name: Frosted Circus Animal Cookie Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
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

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Introduction

This Frosted Circus Animal Cookie Cake is a delightful twist on a classic favorite, combining soft, colorful cake layers with a rich animal cookie filling and smooth white chocolate buttercream. Perfect for celebrations or an indulgent treat, this cake is as fun to make as it is to eat.

The image shows a tall slice of layered cake with five layers, alternating between light yellow and pink colors, starting with yellow at the bottom. Each cake layer is separated by a thick, creamy white filling. The top of the slice is covered with a smooth pink frosting and decorated with two small white whipped cream swirls sprinkled with colorful tiny round sprinkles. A woman's hand is gently holding the top edge of the cake slice. The dessert is placed on a white plate, which sits on a white marbled surface, and a silver fork is positioned next to the plate. Photo taken with an iphone --ar 4:5 --v 7

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 (for filling)
2 1/2 cups (317g) frosted animal cookie crumbs
1 cup (115g) powdered sugar
7-8 tbsp milk or water (for filling)
1/4 tsp vanilla extract (for filling)
Pinch of salt (for filling)
15 frosted animal cookies, crumbled
1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
12 oz white chocolate chips, melted
6 cups (690g) powdered sugar (for frosting)
Pinch of salt (for frosting)
5-6 tbsp (60-75ml) heavy whipping cream (for frosting)
Sprinkles
6 oz white chocolate chips (for ganache)
1/4 cup heavy whipping cream (for ganache)
Pink gel icing color (for ganache)

Instructions

Step 1: Prepare two 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 350°F (176°C).
Step 2: In a medium bowl, combine flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat together the butter, sugar, and vegetable oil until light and fluffy, about 3-4 minutes. Do not skimp on creaming.
Step 4: Add the eggs and mix until fully combined and smooth. Scrape down the bowl sides as needed.
Step 5: Mix in half of the dry ingredients until mostly combined.
Step 6: Add vanilla extract and milk, mixing until combined. The batter may look slightly curdled, which is normal.
Step 7: Add the remaining dry ingredients and mix until smooth, scraping the bowl to fully incorporate. Avoid overmixing.
Step 8: Divide the batter in half. Color one half with pink gel icing color and the other half with ivory gel icing color. Pour each into the prepared pans and spread evenly.
Step 9: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Step 10: Remove cakes from the oven, let cool 2-3 minutes in the pans, then transfer to cooling racks to cool completely.
Step 11: To make the filling, beat 1/2 cup butter until smooth. Add the animal cookie crumbs and beat until combined.
Step 12: Mix in powdered sugar and 4 tablespoons of milk or water until well combined.
Step 13: Add vanilla extract, salt, and additional milk or water as needed to reach the right consistency.
Step 14: Stir in crumbled animal cookies.
Step 15: Torte each cake layer in half so you have four layers total.
Step 16: Place one pink layer on a serving plate. Spread about 3/4 cup of filling evenly on top.
Step 17: Add a white cake layer, then spread more filling.
Step 18: Repeat with the second pink layer and filling.
Step 19: Top with the second white cake layer. Smooth out any filling that sticks out from the edges.
Step 20: For the white chocolate buttercream, beat 1 1/4 cups butter until smooth. Gradually add melted white chocolate chips in three batches, mixing thoroughly after each.
Step 21: Add half the powdered sugar and mix until smooth.
Step 22: Add salt and 3-4 tablespoons heavy cream, mixing until smooth.
Step 23: Add remaining powdered sugar and mix until smooth. Add more cream as needed for desired frosting consistency.
Step 24: Frost the outside of the cake with the buttercream. Press sprinkles into the sides for decoration.
Step 25: To make the pink ganache, place white chocolate chips in a bowl. Heat cream until just boiling and pour over chocolate. Whisk until smooth, microwaving in 10-second intervals if needed.
Step 26: Add pink gel icing color to achieve desired shade.
Step 27: Drizzle ganache around the edge of the cake and fill the center.
Step 28: Pipe remaining buttercream into swirls around the top edge and finish with additional animal cookies.

Tips & Variations

For even layers, use a kitchen scale to divide batter precisely between pans.
If you prefer, substitute vegetable oil with melted coconut oil for a slight coconut flavor.
Use gel icing colors to avoid thinning your batter or frosting.
Press sprinkles gently into the frosting to avoid damaging the cake surface.
For a stronger vanilla flavor, add a half teaspoon of vanilla bean paste to the batter.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, bring to room temperature for about 30 minutes. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a slice of a four-layer cake on a white plate. The bottom layer is light pink with a soft, fluffy texture, followed by a cream-colored layer with a slightly spongy look. Above that is another pink layer similar to the bottom one, and the top layer is cream-colored again. The whole cake is covered with smooth white frosting, and the top has light pink icing. There are two small swirls of white cream with colorful round sprinkles on top. A woman's hand is gently holding the top edge of the cake slice. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the filling and frosting a day ahead. Assemble and decorate the cake on the day you plan to serve to ensure the best texture and freshness.

What can I use if I don’t have frosted animal cookies?

You can substitute with any colorful, sweet cookie crumbs such as sugar cookies or vanilla wafers, though the signature flavor and texture of the circus animal cookies adds to the cake’s charm.