Easy Black Cat Halloween Cookie Cake Recipe
A spooky and adorable black cat cookie cake made with black cocoa powder for a deep, Oreo-like flavor. Soft and fudgy in the center with slightly crisp edges, this easy Halloween dessert is perfect for parties and requires no fancy decorating skills.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (180g) all-purpose flour
- ¼ cup (25g) black cocoa powder
- 2 tablespoons (12g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85g) semi-sweet chocolate chips (optional)
- ¼ cup (45g) white candy melts or white chocolate chips (for decorating)
- Black decorating gel or black frosting (for pupils and whiskers)
- Orange candy melts or orange frosting (optional, for eyes)
- 4 pretzel sticks (for whiskers)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast iron skillet and line the bottom with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the room temperature egg and vanilla extract, beating until fully combined, about 30 seconds.
- In a separate bowl, whisk together flour, black cocoa powder, unsweetened cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Fold in chocolate chips if using.
- Transfer dough to prepared pan and press into an even layer using a spatula or lightly greased fingers.
- Bake for 18-22 minutes, until edges are set and center looks slightly underdone. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, melt white candy melts according to package directions. Transfer to a piping bag or zip-top bag with a snipped corner and pipe two large oval shapes for eyes. Let set for 5 minutes.
- Using black decorating gel or melted dark chocolate, pipe pupils in the center of each eye and a small nose. Gently press pretzel sticks into the cookie cake for whiskers. Optionally, cut small triangles from the edge for ears or pipe them on. Let set for 10 minutes before serving.
Notes
Do not overbake; the center should look slightly underdone. Use a kitchen scale for accurate measurements. Let egg come to room temperature. Press dough firmly into pan. Chill dough if kitchen is warm. Different brands of black cocoa produce different shades of black; Rodelle and King Arthur Flour are recommended for deepest color.
Nutrition
- Serving Size: 1 slice (1/8 of cook
- Calories: 285
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: Halloween cookie cake, black cat cookie cake, black cocoa cookie cake, spooky dessert, easy Halloween dessert, chocolate cookie cake