Introduction

This Frosted Circus Animal Cookie Cake is a fun and colorful treat perfect for celebrations or any time you want a playful dessert. Layered with vibrant cake, frosted animal cookie filling, and silky white chocolate buttercream, it’s as delicious as it is eye-catching.

A slice of layered cake is shown on a white plate placed on a white marbled surface, with a silver fork beside it. The cake has four visible layers, alternating between pink and light yellow sponge with a thin layer of white cream separating each sponge. The top of the cake is covered with smooth pink icing, decorated with small colorful round sprinkles. On top, two swirls of white frosting hold two animal-shaped cookies covered in white and pink icing with colorful sprinkles. There are some sprinkles and a small cookie piece on the plate near the cake. The background is soft pink, and a woman's hand is blurred in the background. 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 (filling)
2 1/2 cups (317g) frosted animal cookie crumbs
1 cup (115g) powdered sugar (filling)
7–8 tbsp milk or water (filling)
1/4 tsp vanilla extract (filling)
Pinch of salt (filling)
15 frosted animal cookies, crumbled
1 1/4 cups (280g) unsalted butter, room temperature (buttercream)
12 oz white chocolate chips, melted
6 cups (690g) powdered sugar (buttercream)
Pinch of salt (buttercream)
5–6 tbsp (60-75ml) heavy whipping cream
Sprinkles
6 oz white chocolate chips (ganache)
1/4 cup heavy whipping cream (ganache)
Pink gel icing color (ganache)

Instructions

Step 1: Prepare two 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the butter, sugar, and vegetable oil on medium speed until light and fluffy, about 3-4 minutes. Do not rush this step to ensure a light cake texture.
Step 4: Add eggs one at a time, mixing until fully incorporated after each addition. Scrape down the sides of the bowl as needed to mix evenly.
Step 5: Add half of the dry ingredients to the batter and mix on low speed until mostly combined.
Step 6: Pour in vanilla extract and milk, mixing until combined. The batter might look slightly curdled—that’s normal.
Step 7: Add the remaining dry ingredients and mix just until smooth. Avoid over mixing to keep the cake tender.
Step 8: Divide the batter equally. Tint half with pink gel icing color and the other half with ivory gel icing color. Pour each into the prepared cake pans, spreading evenly.
Step 9: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 10: Let the cakes cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
Step 11: For the frosted animal cookie filling, beat the butter until smooth.
Step 12: Add the animal cookie crumbs and beat until well combined.
Step 13: Mix in powdered sugar and 4 tablespoons of milk or water, beating until smooth.
Step 14: Stir in vanilla extract, salt, and additional milk or water as needed to reach a spreadable consistency.
Step 15: Fold in the crumbled frosted animal cookies gently.
Step 16: Carefully slice each cake layer horizontally to create four thin layers total.
Step 17: Place the first pink layer on a serving plate or cake board. Spread about 3/4 cup of the filling evenly over it.
Step 18: Add a white cake layer on top and spread another layer of filling. Repeat with the second pink layer and filling, then finish with the second white cake layer.
Step 19: Smooth out any filling visible around the edges. Set the assembled cake aside.
Step 20: For the white chocolate buttercream, beat butter until smooth in a large bowl.
Step 21: Gradually add melted white chocolate in three batches, mixing well after each, to prevent lumps.
Step 22: Add half the powdered sugar and mix until smooth.
Step 23: Add salt and 3-4 tablespoons of heavy cream, mixing until smooth.
Step 24: Add the remaining powdered sugar and continue to beat until combined and creamy.
Step 25: Add extra cream if needed to achieve a spreadable consistency.
Step 26: Frost the outside of the cake with the buttercream. For a smooth finish, refer to frosting tutorials if desired.
Step 27: Press sprinkles gently into the sides of the cake for decoration.
Step 28: To make the pink ganache, place white chocolate chips in a medium bowl.
Step 29: Heat heavy cream in a microwave-safe cup until it just boils. Pour over the white chocolate and whisk until smooth. If needed, microwave in 10-second bursts, stirring between until fully melted.
Step 30: Add pink gel icing color to the ganache until you achieve the desired shade.
Step 31: Drizzle ganache around the top edge of the cake and fill the center.
Step 32: Pipe swirls of remaining buttercream around the top edge and garnish with additional frosted animal cookies.

Tips & Variations

For best cake texture, don’t rush creaming the butter and sugar—it adds air for fluffiness.
Use gel colors sparingly for vibrant, natural hues without thinning the batter.
Substitute heavy whipping cream with whole milk in frosting if you prefer a lighter texture.
Store extra frosted animal cookies separately to keep them crisp before decorating.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring the cake to room temperature before serving for best flavor and texture. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A slice of four-layer cake sits on a white plate with colorful sprinkles scattered around. The cake layers alternate between light pink and pale yellow, each separated by a thin layer of white cream. The top is covered with smooth pink frosting and decorated with two white cream swirls, each topped with a pastel pink and white animal-shaped cookie covered in tiny colorful sprinkles. A silver fork lies on the right side of the plate, and the background is a soft pink with a hint of a woman’s hand holding something blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the filling?

Yes, but frosted animal cookies add the unique flavor and texture that complements this cake best. Other cookies may alter the consistency and taste.

How can I make the frosting smoother and lump-free?

Adding melted white chocolate in batches and mixing thoroughly helps prevent lumps. Also, make sure the butter is completely softened before starting.