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Best Easy Halloween Cookie Cake with Orange Buttercream Swirls

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A soft, chewy sugar cookie cake topped with bright, citrusy orange buttercream and festive Halloween decorations. This easy recipe comes together in under an hour and is perfect for parties.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened (for buttercream)
  • 3–4 cups powdered sugar, sifted
  • 2–3 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream (if needed)
  • Orange gel food coloring (optional)
  • ½ cup candy corn
  • 2–3 tablespoons orange and black sprinkles
  • Black gel frosting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10-inch round cake pan with parchment paper, leaving overhang. Lightly grease parchment and pan sides.
  2. In a large bowl, beat 1 cup softened butter with 1 cup granulated sugar and ½ cup packed brown sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each. Add 2 teaspoons vanilla and beat until combined.
  4. In a separate bowl, whisk together 2 ¾ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low just until combined. Do not overmix.
  6. Press dough evenly into prepared pan. Bake for 22-28 minutes until edges are golden and center is set but soft. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
  7. For buttercream: Beat 1 cup softened butter on medium speed for 2 minutes until creamy. Gradually add 3 cups sifted powdered sugar, then 2 tablespoons orange juice, 1 tablespoon zest, and 1 teaspoon vanilla. Beat on medium-high for 3 minutes until fluffy. Add more powdered sugar or cream as needed. Add food coloring if desired.
  8. Once cookie cake is cool, frost with buttercream using an offset spatula or piping bag. Decorate with candy corn, sprinkles, and black gel frosting if desired.
  9. Refrigerate for 15-20 minutes to set buttercream before slicing.

Notes

Do not overbake; the center should look slightly underdone. Use room temperature ingredients for best results. Fresh orange juice is essential for the buttercream. Let cookie cake cool completely before frosting.

Nutrition

Keywords: Halloween cookie cake, orange buttercream, cookie cake, Halloween dessert, easy Halloween recipe

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