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
Scale
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.
