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Best Halloween Cookie Cake with Easy Orange Buttercream

Halloween cookie cake with orange buttercream - featured image
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A soft and buttery sugar cookie baked in a cake pan, topped with a bright and creamy orange buttercream. Perfect for Halloween parties and easy enough for a weeknight treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • Orange gel food coloring (optional)
  • Halloween sprinkles or candy eyes (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
  2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  3. In a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Beat in 1 large room-temperature egg and 2 teaspoons vanilla extract until fully combined.
  5. Add 2 tablespoons milk and mix on low speed until just incorporated.
  6. Gradually add the flour mixture in three additions, mixing on low just until the flour disappears after each addition.
  7. Transfer the dough to the prepared pan and press it evenly into the pan using your fingers or a rubber spatula.
  8. Bake for 20-25 minutes, until the edges are golden brown and the center is set but still slightly soft.
  9. Cool completely in the pan on a wire rack, then run a knife around the edges, invert to remove parchment, and flip right-side up to cool completely.
  10. For the buttercream: beat 1 cup softened unsalted butter on medium speed until smooth and creamy, about 2 minutes. Gradually add 3 cups powdered sugar, then add 2 tablespoons fresh orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Beat on medium-high for 3-4 minutes until light and fluffy. Add orange food coloring if desired.
  11. Once the cookie cake is completely cool, spread the orange buttercream evenly over the top using an offset spatula.
  12. Decorate with Halloween sprinkles or candy eyes. Slice into wedges and serve.

Notes

Bring all ingredients to room temperature for best results. Press dough evenly into the pan. Do not overbake; the center should be slightly soft. Use fresh orange zest for the buttercream. Store at room temperature for up to 3 days; do not refrigerate.

Nutrition

Keywords: Halloween cookie cake, orange buttercream, sugar cookie cake, easy Halloween dessert, cookie cake recipe

Find it online: https://sparklechew.com/best-halloween-cookie-cake-with-easy-orange-buttercream/