Circus Animal Cookie Layer Cake with Malted Buttercream
A whimsical three-layer vanilla cake studded with pink sprinkles and filled with malted Swiss meringue buttercream and crushed circus animal cookies. Each bite delivers nostalgic childhood flavors with the sweet crunch of frosted animal cookies and the creamy richness of malted frosting. Perfect for birthday parties, baby showers, or any celebration that calls for playful fun. The colorful swirled frosting and cookie decorations make this cake as visually stunning as it is delicious, capturing the joy and wonder of carnival treats.
Ingredients
- 4 large egg whites
- 8 TBSP unsalted butter, at room temperature
- ¼ cup vegetable oil
- ⅓ cup sour cream
- 1 cup whole milk
- 1 tsp Butter Vanilla Bakery Emulsion
- 1 tsp vanilla extract
- 1 tsp salt
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 1 ¾ cups granulated sugar
- 2 tsp baking powder
- ½ cup pink sprinkles
- 1 cup egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, cubed and at room temperature
- 1 pinch salt
- 2 tsp vanilla bean paste
- ⅓ cup malted milk powder
- food coloring
- 1 cup Circus Animal Cookies, finely crushed
- Circus Animal Cookies, for garnish
Instructions
- 1
Preheat oven to temperature specified
- 2
Line three 6-inch cake pans with baking spray and parchment circles
- 3
Beat butter, sugar, and oil with paddle attachment until lighter in color
- 4
Add egg whites on medium-low speed
- 5
Add milk, sour cream, vanilla, bakery emulsion, and salt while mixing
- 6
Sift flour and baking powder together and add to batter
- 7
Mix on medium until just combined
- 8
Remove bowl and scrape bottom and sides thoroughly
- 9
Fold in sprinkles
- 10
Divide batter evenly into prepared pans
- 11
Bake in middle of oven, rotating pan halfway through
- 12
Test doneness by touching centers for spring back
- 13
Place egg whites and sugar in mixer bowl over simmering water
- 14
Heat mixture while stirring occasionally until hot to touch
- 15
Transfer to stand mixer and beat to medium stiff peaks
- 16
Add butter one tablespoon at a time on medium low speed
- 17
Add vanilla bean paste, malted milk powder, and salt
- 18
Beat on high until smooth and creamy
- 19
Add food coloring if desired
- 20
Divide frosting between two bowls
- 21
Add pink coloring to one bowl and mix
- 22
Place frostings in separate piping bags, then both into third bag
- 23
Place first cake layer on plate and pipe frosting
- 24
Top with crushed circus cookies
- 25
Add second layer and press down slightly
- 26
Pipe more frosting and add more crushed cookies
- 27
Top with final cake layer
- 28
Apply crumb coat and refrigerate
- 29
Remove from fridge and frost completely
- 30
Garnish with whole circus animal cookies
Tips
Room temperature ingredients are crucial for proper mixing - take butter and eggs out 2 hours before baking for best results.
Don't overmix the cake batter once flour is added to avoid tough, dense layers that won't rise properly.
Chill the crumb-coated cake for 30 minutes to set the frosting and prevent crumbs from mixing into the final layer.
Good to Know
Covered at room temperature for 2 days or refrigerated for up to 1 week
Cake layers can be wrapped and frozen for 1 month; frosting can be made 2 days ahead
Bring to room temperature for 30 minutes before serving for best flavor and texture
Common Mistakes
Use room temperature ingredients to avoid curdled batter and uneven mixing
Don't rush the meringue - beat to proper peaks to avoid runny frosting
Apply crumb coat first to avoid messy final frosting layer
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need extra liquid
FAQ
Can I make this as a two-layer cake instead?
Yes, divide batter between two 8-inch pans and bake for 30-35 minutes. Adjust frosting amounts accordingly for fewer layers.
What if I don't have malted milk powder?
You can omit it for regular vanilla buttercream, or substitute with 2 tablespoons vanilla pudding mix for similar richness.
How long will this cake keep fresh?
Covered at room temperature for 2 days, or refrigerated for up to 1 week. Bring to room temperature before serving.