If you’re searching for a delightful treat that combines the chewy satisfaction of a cookie and the celebratory charm of a cake, look no further than this Sugar Cookie Cake with Vanilla Frosting and Rainbow Sprinkles Recipe. It’s a fun, colorful dessert that brightens any occasion with its buttery softness, luscious vanilla frosting, and playful sprinkles that bring a sprinkle of joy in every bite. Whether you’re baking for a birthday, special celebration, or just to brighten your day, this recipe delivers all the sweetness and smiles you’re craving.
Ingredients You’ll Need
The beauty of this Sugar Cookie Cake with Vanilla Frosting and Rainbow Sprinkles Recipe lies in its simplicity. Each ingredient is carefully chosen to create a tender, flavorful cookie base paired with a creamy vanilla frosting and the cheerful pop of sprinkles for a festive finish.
- Unsalted butter (1 cup, softened): Provides rich flavor and a tender texture to the cookie cake.
- Granulated sugar (1 1/2 cups): Adds sweetness and helps create a golden crust.
- Large egg and egg yolk: Bring moisture and stability, aiding in the cake’s structure.
- Pure vanilla extract (2 tsp): Infuses a warm, classic flavor that ties the whole dessert together.
- Almond extract (1/2 tsp, optional): Adds a lovely subtle nutty note that elevates the flavor.
- All-purpose flour (2 1/4 cups): The foundation for the cookie cake’s soft yet sturdy crumb.
- Cornstarch (2 tsp): Keeps the texture melt-in-your-mouth tender.
- Baking powder and baking soda (1/2 tsp each): Give just the right lift to the cake without being cakey.
- Fine salt (1/2 tsp): Balances sweetness and heightens flavor.
- Whole milk or heavy cream (2–3 tbsp): Adjusts dough consistency to perfect softness.
- For the frosting – Unsalted butter (1/2 cup): The creamy base for a luscious sweet topping.
- Powdered sugar (2 cups): Ensures a silky smooth, sweet frosting.
- Heavy cream or milk (1 1/2–2 tbsp): Creates the perfect frosting consistency, light and fluffy.
- Pure vanilla extract (1 1/2 tsp): Adds flavor depth to the frosting.
- Pinch of salt: Enhances all the sweet flavors without overpowering.
- Rainbow sprinkles (2–4 tbsp): Adds color and whimsy, making the dessert irresistibly festive.
How to Make Sugar Cookie Cake with Vanilla Frosting and Rainbow Sprinkles Recipe
Step 1: Prepare Your Pan
The key to an even bake and easy removal is in pan preparation. Lightly grease a 9-inch round or springform pan, then line the bottom with a parchment circle and grease the parchment. This simple step ensures your cookie cake pops right out without a hitch. Preheat your oven to 350°F (175°C) to get ready for baking.
Step 2: Cream Butter and Sugar
Beat softened butter and granulated sugar until pale, fluffy, and light. This isn’t just mixing; it’s creating the structure that keeps your cookie tender yet soft and melt-in-your-mouth—this is what makes the magic happen.
Step 3: Combine Eggs and Extracts
Adding the egg and egg yolk brings moisture and richness. Mix in the vanilla and optional almond extract now to evenly spread the gorgeous aroma and flavor throughout your cookie dough.
Step 4: Whisk Dry Ingredients
Blend flour, cornstarch, baking powder, baking soda, and salt together in a separate bowl. The cornstarch is a game-changer—it softens the texture, making every bite tender. Baking powder and soda add just the right lift.
Step 5: Form the Dough
Gradually add the dry ingredients to your wet mixture on low speed. Avoid overmixing or your cookie cake could become tough. Adjust with milk or cream if it looks crumbly or stiff, until you have a soft but sturdy dough that holds together perfectly.
Step 6: Press the Dough and Bake
Press the dough evenly into your prepared pan, pushing the edges slightly higher to bake more evenly. Feel free to sprinkle a little sugar on top for a subtle sparkle crust. Bake 18–24 minutes until the edges are golden and set but the middle is slightly soft—resist the urge to overbake; it will firm up as it cools.
Step 7: Cool Completely
Letting your cookie cake cool fully, first in the pan and then flipped out, is crucial. It prevents the frosting from melting and helps keep the cake intact when slicing. Patience here really pays off!
Step 8: Make the Vanilla Frosting
Beat softened butter till creamy, then gradually add sifted powdered sugar. A splash of vanilla and pinch of salt balance the sweetness beautifully. Adjust texture with milk or cream, and add a bit of pink coloring if you want a classic pastel look.
Step 9: Frost and Decorate
Smooth the frosting over your cooled cookie cake with a spatula or pipe pretty borders. Top generously with rainbow sprinkles for a festive, joyful touch. Chilling the cake for a bit before slicing helps the frosting hold its shape and makes cutting neater.
Step 10: Serve and Enjoy!
Slicing this cookie cake into wedges just like a regular cake feels like such a treat. Serve it at room temperature for the best texture: soft cookie, creamy frosting, and plenty of smiles!
How to Serve Sugar Cookie Cake with Vanilla Frosting and Rainbow Sprinkles Recipe
Garnishes
Go beyond basic sprinkles by adding fresh berries, edible flowers, or a drizzle of white chocolate for extra elegance. Each garnish brings a new layer of flavor or visual wow that makes this simple dessert truly special.
Side Dishes
Pair the cookie cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate your dessert experience. A cup of rich coffee or tea also complements the sweetness perfectly, making your treat feel complete.
Creative Ways to Present
Serve this cake on a colorful plate or a rustic wooden board for charm. You could even cut the cake into bite-sized squares for parties, perfect for sharing and nibbling with friends. Making this cake into a layered dessert with frosting between cookie layers is another fun twist to impress guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly and keep at room temperature for a day or two to maintain the tender texture. For longer storage, refrigerate for up to 4–5 days, but remember to bring slices back to room temperature before serving to restore softness.
Freezing
Freezing unfrosted slices works wonderfully for future cravings. Wrap each slice well to prevent freezer burn and freeze up to 2 months. Thaw fully before frosting and decorating to enjoy freshly as if just baked.
Reheating
Warm your slices gently in the microwave for 10 to 15 seconds or briefly in a low oven to revive that fresh-baked softness. Just be sure to remove frosting first if reheating, then add frosting afterward for the best results.
FAQs
Can I use a different size pan?
Yes! While a 9-inch round pan is ideal for this recipe, a slightly larger or smaller pan can work too. Just adjust baking time accordingly and keep an eye on the edges and center doneness.
Is almond extract necessary?
Not at all—almond extract is optional but recommended because it adds a subtle, nutty depth that makes the cookie cake extra special. You can skip it if you prefer a pure vanilla flavor.
How do I make the frosting less sweet?
If the frosting feels too sweet, add a bit more salt or reduce the powdered sugar slightly. You can also add a teaspoon of cream cheese for tanginess, but that will change the texture and taste.
Can I make this cookie cake gluten-free?
Substituting all-purpose flour with a gluten-free flour blend is possible, but results may vary. You might need to adjust the amount of liquid and baking time, as gluten-free flours behave differently.
Can I add food coloring to the frosting?
Definitely! Adding a drop or two of gel or liquid food coloring gives your frosting a fun pop of color without changing the texture. Pink is classic, but feel free to get creative!
Final Thoughts
This Sugar Cookie Cake with Vanilla Frosting and Rainbow Sprinkles Recipe is more than just a dessert—it’s a joyful experience that brings warmth, sweetness, and a splash of fun to any day. From its buttery, tender cookie base to the creamy vanilla frosting dotted with colorful sprinkles, it’s a recipe that feels like a celebration every time you bake it. I can’t wait for you to try it and see how it becomes a beloved favorite in your kitchen as well!
Print
Sugar Cookie Cake with Vanilla Frosting and Rainbow Sprinkles Recipe
- Prep Time: 0h 25m
- Cook Time: 0h 20m
- Total Time: 0h 45m
- Yield: 1 (9-inch) sugar cookie cake, serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Sugar Cookie Cake combines the tender, melt-in-your-mouth texture of a classic sugar cookie with the fun and celebration of a cake. Soft and chewy with a hint of almond and vanilla, it’s topped with creamy vanilla buttercream frosting and colorful rainbow sprinkles that make it perfect for birthdays, parties, or just a fun treat. Easy to make and bake in a single pan, this cookie cake is a crowd-pleaser with a soft center and a lightly golden crust.
Ingredients
Cookie Cake:
- 1 cup (225 g) unsalted butter, softened to room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract (optional but highly recommended)
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 2 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2–3 tbsp whole milk or heavy cream, as needed for consistency
Frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 1/2–2 tbsp heavy cream or milk
- 1 1/2 tsp pure vanilla extract
- Pinch of salt
- Optional: 1–2 drops food coloring (pink is classic)
- 2–4 tbsp rainbow sprinkles for decorating
Instructions
- Prepare the pan: Lightly grease a 9-inch round cake pan or a 9-inch springform pan. Line the bottom with a circle of parchment paper and lightly grease the parchment as well. This ensures the cookie cake releases cleanly after baking. Preheat your oven to 350°F (175°C).
- Cream the butter and sugar: In a large mixing bowl or stand mixer fitted with paddle attachment, beat the softened butter and granulated sugar on medium speed for 3–4 minutes until very light, pale, and fluffy. Scrape down the sides as needed. This helps build structure and tenderness in the cookie cake.
- Add eggs and extracts: Beat in the egg and egg yolk on medium speed for about 1 minute until fully combined and slightly thickened. Mix in the vanilla and almond extracts, scraping down the bowl to ensure even incorporation.
- Combine dry ingredients: Whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a separate bowl until well blended. Cornstarch helps create a soft, melt-in-your-mouth texture.
- Form the dough: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no dry streaks remain. Avoid overmixing to keep the cookie tender. If the dough feels stiff and crumbly, add milk or cream one tablespoon at a time until a soft, thick dough forms that holds when pressed.
- Press dough into pan: Transfer the dough to the prepared pan and use clean hands or a spatula to press it evenly, smoothing the top and pushing slightly higher at the edges. This promotes even baking. Optionally, sprinkle a few tablespoons of granulated sugar on top for a light sugary crust.
- Bake the cookie cake: Bake for 18–24 minutes until edges are lightly golden and set but the center remains just barely soft and underbaked-looking. A toothpick inserted near center should come out with some moist crumbs, not wet batter. Do not overbake as it firms up while cooling.
- Cool completely: Place the pan on a wire rack and let the cookie cake cool for at least 30–45 minutes in the pan. Run a thin knife around the edge, invert onto a plate, then flip again onto a serving platter right-side up. Let cool fully before frosting.
- Make the frosting: Beat softened butter in a medium bowl on medium speed for 1–2 minutes until creamy. Gradually mix in powdered sugar, adding 1 cup at a time on low speed. Add vanilla extract, salt, and 1 tablespoon cream or milk. Beat on medium-high for 2–3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed. Add food coloring if desired and mix to uniform.
- Frost and decorate: Use a piping bag fitted with a star tip or a spatula to frost the cookie cake’s top either fully or with a decorative border, leaving center clear if preferred. Generously sprinkle rainbow sprinkles over the frosting. Refrigerate for 20–30 minutes for cleaner slicing by slightly firming the frosting.
- Serve: Slice into wedges or squares and serve at room temperature for the best soft texture and creamy frosting experience.
- Store leftovers: Keep covered at room temperature for up to 2 days or refrigerate for 4–5 days. Bring refrigerated slices to room temperature before serving for optimal softness. To freeze, wrap unfrosted slices tightly and freeze up to 2 months. Thaw fully before frosting and serving.
Notes
- The optional almond extract adds a lovely nutty flavor that complements the vanilla well.
- Do not overbake the cookie cake; it should retain a slightly soft center to stay tender and chewy once cooled.
- Use parchment paper in the pan to ensure easy removal and clean edges.
- For prettier presentation, let the frosting color be classic pink or any fun shade for celebrations.
- Refrigerate frosted cake briefly to firm frosting and achieve cleaner slices.
- You can customize sprinkles or decorations to suit any occasion.
