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Perfect Halloween Cookie Cake Recipe with Easy Orange Cream Cheese Cobweb Frosting

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A festive Halloween cookie cake with soft center and crisp edges, topped with a tangy orange cream cheese cobweb frosting that adds a spooky and delicious twist.

Ingredients

Scale
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270 g) chocolate chips (semi-sweet or mix of semi-sweet and milk chocolate)
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tablespoon fresh orange zest
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • Black gel food coloring, a drop

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 10-inch round cake pan, lining the bottom with parchment paper.
  2. In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large mixing bowl, beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs one at a time, then add 2 teaspoons vanilla extract. Scrape down the bowl sides.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
  6. Fold in 1 ½ cups chocolate chips by hand using a spatula.
  7. Spread the dough evenly in the prepared cake pan, smoothing the top. Dough should be about 1 to 1 ½ inches thick.
  8. Bake for 25-30 minutes until edges are golden brown and center is soft but set. Check after 20 minutes to avoid burning.
  9. Cool the cookie cake completely in the pan on a wire rack for at least 30 minutes.
  10. In a clean bowl, beat 8 oz softened cream cheese and ½ cup softened unsalted butter until smooth and creamy.
  11. Gradually add 3 cups sifted powdered sugar, mixing on low then medium speed until fluffy.
  12. Stir in 1 tablespoon fresh orange zest, 1 tablespoon fresh orange juice, and 1 teaspoon vanilla extract until incorporated.
  13. Spread the orange cream cheese frosting evenly over the cooled cookie cake.
  14. Mix a drop of black gel food coloring with 1-2 teaspoons of plain frosting to thin it out.
  15. Transfer black frosting to a piping bag or plastic bag with a tiny corner cut. Pipe concentric circles over the orange frosting, then drag a toothpick from the center outward to form a spiderweb pattern.
  16. Chill the cookie cake in the refrigerator for at least 30 minutes to set the frosting and meld flavors.

Notes

Use parchment paper to prevent sticking and burning. Use room temperature butter for best creaming results. Watch bake time carefully to avoid overbaking. Cool completely before frosting to prevent melting. Use gel food coloring sparingly for cobweb design. Practice piping on parchment paper first. Chill frosting if too soft to pipe.

Nutrition

Keywords: Halloween cookie cake, orange cream cheese frosting, cobweb frosting, Halloween dessert, chocolate chip cookie cake, festive dessert

Find it online: https://bitefuljoy.com/perfect-halloween-cookie-cake-recipe-with-easy-orange-cream-cheese-cobweb-frosting/