Stuffed with white chocolate & sprinkles and topped with swirled buttercream frosting, this Circus Animal Sugar Cookie Cake is the perfect birthday treat!
Today is my daughter’s 19th birthday! It’s also her Golden Birthday, a term I’d never heard of until last month, when a person turns the same age as their birth date. Since I missed celebrating mine(when I was 4), I thought I’d make her a cake with my all-time favorite childhood cookies… Circus Animal Cookies!
Sadly, they’re becoming harder to find as the years pass, so I usually snatch up a couple of bags when I manage to locate them.
A couple of months ago, I had a pretty in-depth conversation with the Keebler man at WalMart(no, he wasn’t an elf, for those of you who wondered) and he mentioned that Circus Animal Cookies are his best seller. That might explain why they were fresh out that day… Luckily, he told me he had just left Kroger and they were in stock there. Seriously, it was one of the happiest moments of my life… Well, not life, but week:)
Anyway, back to Nessa’s birthday… She’s like me and isn’t a huge fan of chocolate, but she adores sprinkles, sugar cookies, and sweet buttercream frosting. This bright cake was the perfect solution! More detailed directions and the recipe are at the very end of this post and you can print out a copy of your own, save it to ZipList, Pin it, etc.
Start by preparing your pan. I used a 8″ round pan, but an 8″x8″ pan would work perfectly. Or a 8″-9″ springform pan, a shaped pan, you get the idea… Grease your pan or line with parchment like I did(just use a pencil to trace the bottom of your pan on parchment and cut out).
Prep your colorful add-ins before getting busy on the dough. I set aside about 12 cookies for decorating the top of the cake. Try not to nibble too much, like me…
Now’s the time to cream the butter with the sugar and then add the egg, egg yolk, and vanilla. Don’t hurry this process; the butter and sugar should look like the first picture and the second one illustrates how the mixture changes with the addition of egg and vanilla.
After the dry ingredients are gently mixed in, add those deliciously bright sprinkles and cookies, along with the creamy white chocolate chips.
The dough is very sticky, so I sprayed my hands with non-stick spray and gently coaxed it into the edges of the pan before finishing spreading it with a rubber scraper.
It’s so important to not overbake the cake, so keep a close eye on it. I baked mine for 23 minutes and it was just slightly golden around the edges. I prefer my cookies a bit underbaked because they remain soft and moist, rather than dried out. Let the cake cool completely before frosting. There’s nothing worse than melted buttercream…
The frosting recipe is so simple! My 12 year-old son prepared it for me while I cleaned up the kitchen.
I chose to swirl my frosting because it just looked prettier:) I just added a few drops of red food coloring to half and filled the piping bag like in Sally’s swirled frosting tutorial.
If you’ve used a springform pan or lined your pan with parchment, the cake should be easy to take out of the pan. You might just have to loosen the edges with a sharp knife. Otherwise, feel free to decorate it in the pan. It tastes amazing either way!
Happy Birthday, Nessa!