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Best Easy Black Cat Halloween Cookie Cake

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A fun and spooky Halloween dessert that combines a rich, dark chocolate cookie cake with an adorable black cat design. This one-pan recipe is easy to make and perfect for parties, with a soft, chewy texture and deep cocoa flavor that everyone will love.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1/2 cup (50 grams) Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (120 grams) powdered sugar
  • 2 to 3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pink food coloring (a tiny drop)
  • 2 large round candy eyes
  • Black licorice strings or black frosting (for whiskers)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with a circle of parchment paper.
  2. In the bowl of a stand mixer or using a hand mixer, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl halfway through.
  3. Add the whole egg, extra egg yolk, and vanilla extract. Beat on medium speed for another minute until fully combined and smooth. Scrape the bowl again.
  4. In a separate medium bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears, about 30 seconds. The dough will be thick, dark, and slightly sticky.
  6. Transfer the dough to the prepared pan. Using your hands or a spatula, press it evenly into the pan, making sure it reaches all the edges. The surface should be relatively flat.
  7. Bake for 22-28 minutes, rotating the pan halfway through. The edges should look set and slightly cracked, and the center should look puffed but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  8. Let the cookie cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edge to loosen it, and carefully invert it onto the rack to cool completely, about 1 hour.
  9. While the cookie cools, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract. Add more milk one teaspoon at a time until you get a thick but spreadable consistency. Reserve about 2 tablespoons of the white glaze in a separate small bowl.
  10. Add a tiny drop of pink food coloring to the reserved 2 tablespoons of glaze and stir until the color is even.
  11. Once the cookie cake is completely cool, place it on a serving plate. Using a small offset spatula or butter knife, spread the white glaze over the entire surface of the cookie. While the glaze is still wet, use the tip of a knife to draw the outline of a cat face: two pointed ears at the top, a rounded face shape, and a small triangular nose in the center.
  12. While the glaze is still tacky, press the two candy eyes into the face just above where the nose will be. Using a toothpick or the tip of a knife, apply small dots of the pink glaze for the inner ears and a tiny triangle for the nose. For the whiskers, pipe thin lines using black frosting or gently press black licorice strings into the glaze on each side of the face.
  13. Allow the decorated cookie cake to sit at room temperature for about 20-30 minutes so the glaze can set.

Notes

Don’t overbake the cookie cake; the center should still look soft and puffed when you take it out. Use room temperature ingredients for best results. Dutch-process cocoa is essential for the dark color; natural cocoa will result in a lighter brown cookie. Let the cookie cool completely before decorating to prevent the glaze from melting. The cookie cake stays fresh in an airtight container at room temperature for up to 4 days. Freeze the undecorated cookie cake for up to 3 months.

Nutrition

Keywords: Halloween cookie cake, black cat cookie cake, chocolate cookie cake, Halloween dessert, easy Halloween recipe, dark chocolate cookie cake, spooky dessert

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