Ok, so it’s definitely more cute than spooky, but I just can’t help myself! I LOVE creating wonky little characters for Halloween. The type that are so cute, you find it hard to eat them – well, almost. I mean let’s be serious, we’re talking about cake here. To make this situation even sweeter, the inside of this little party waiting to happen is Baileys cookies and cream cake, because let’s face it, I’m here for the boos! 🙂
So I have to tell you guys that I’ve had this cake in my head for over a month. I kept seeing cute little cookie spiders floating all around the sides of a cake, but I wasn’t exactly sure what I’d make the spiders out of so I let it stew in my head for a minute. I knew I wanted this to be really fun and festive, and then it hit me – mini Oreos. As soon as I thought my mini Oreo idea could possibly work, it was everyone out of my way, I’ve got a cake to create!
I know it’s hard to believe, but this cake is actually pretty easy to decorate. If you’ve been following along on Instagram (thank you!!) you’ve seen where it all started the other day in stories. I’ll be posting a few short videos today showing exactly how I make the spiders, and between those and the photos, I know you guys will definitely be able to recreate this one!
Alright, so we know the outside is good, but the inside is even better! I made my favorite Baileys cookies and cream cake, and the only thing I did different was not color the buttercream. I know a lot of you have already made this boozy little confection and loved it, and if you haven’t had a chance to try it yet, get on it! I promise you won’t regret it. It’s also a great recipe to keep on hand for the holidays, but to be honest I think it’s worth making any day of the year.
Thanks so much for reading and remember to tag me in your pics over on Instagram! I can’t wait to see your cakes!
Happy baking! xo
- 3/4 cup cocoa powder
- 1 3/4 cup all-purpose flour
- 2 tsp. espresso powder
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 2 eggs
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 1/2 cup milk
- 1/2 cup Irish cream
- 1 tsp. vanilla extract
- 1 cup hot coffee
- 1 cup heavy cream
- 1/4 cup + 2 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. coffee extract
- 2 Tbsp. Irish cream
- 12 Oreos, crushed
- 16 ounces (2 cups) unsalted butter, room temp.
- 5 cups powdered sugar
- Pinch of salt
- 1/2 cup Irish cream
- 1 tsp. vanilla extract
- Mini Oreos
- 1/2 cup chocolate, for attaching the candy eyes
- Candy eyes, found in craft stores such as Michael's
- Halloween sprinkles
- 3 piping bags
- Ateco Tip #20 for borders
- Ateco Tip #4 for spider legs
- Preheat oven to 350 degrees. Line bottoms of 3 (8") cake pans with parchment rounds and spray with nonstick cooking spray.
- In a medium bowl sift together cocoa powder, flour, espresso powder, salt, baking powder and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the whip attachment, whip eggs and vegetable oil on medium speed for about 3 minutes until combined.
- Slowly add in sugar, continuing to mix on medium speed for about 4-5 minutes until mixture gets pale in color.
- Reduce speed to low and mix in milk, Irish cream and vanilla extract.
- Add in dry ingredients and mix on low speed just until combined, scraping down the bowl as needed.
- Pour in coffee and stir to combine.
- Divide batter evenly into prepared pans. This is approximately 1# of batter in each pan.
- Bake cakes for 25-30 minutes until a toothpick inserted in the center comes out clean and cakes start to pull away from the sides.
- In the bowl of an electric mixer, whip heavy cream and powdered sugar until it gets some body.
- Add vanilla, coffee extract and Baileys and continue to whip until stiff.
- Gently fold in crushed Oreos and refrigerate until ready to use.
- In the bowl of an electric mixer, mix butter on medium high speed for about 3-4 minutes.
- Start adding powdered sugar, 1/2 cup at a time so you don't have a sugar shower.
- Add salt.
- Add Irish cream, 1 Tbsp. at a time.
- Continue to mix buttercream on medium high speed until it is light and fluffy, scraping down the bowl as necessary.
- Level chocolate cakes if necessary.
- Fill a piping bag, fitted with a round tip such as #805, with Baileys buttercream.
- Place first cake layer on a cake stand or cake cardboard and pipe a ring of buttercream around the edge of the cake.
- Spoon half the cookies and cream filling in the center of the cake and spread evenly.
- Repeat this process again and top with third layer of chocolate cake.
- Crumb coat cake and refrigerate for at least an hour so cake can set up.
- Frost cake with a final coat of buttercream and smooth edges as much as possible. Don't worry about imperfections, the spiders and sprinkles cover buttercream flaws!
- Color 1/2 the remaining buttercream purple and the other half orange (or the colors of your choice). Using a piping bag fitted with tip #20 pipe a border along the bottom and top of the cake alternating colors.
- Split mini Oreos, as we're going to use the sides without the cream filling. Press the Oreos gently on to the sides of the cake so they adhere to the cake.
- Using a piping bag fitted with tip #4 , pipe 4 little legs on each side of the Oreo to create the spider in the colors of your choice.
- Attach candy eyes to the Oreos using melted chocolate. I find the easiest way is to pipe the melted chocolate directly on the cookie and gently press the candy eyes on so they stick.
- Finish the cake with as many festive sprinkles as you can handle!