Description
This Sugar Cookie Cake recipe offers a delightful twist on classic sugar cookies, baked into a soft, thick cake that combines tender, melt-in-your-mouth texture with a sweet, buttery flavor. Topped with a creamy vanilla buttercream frosting and vibrant rainbow sprinkles, it’s perfect for celebrations or anytime sweet treat cravings strike.
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 to ensure 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 a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat on medium speed for 3–4 minutes, scraping down the sides as needed, until the mixture is very light, pale, and fluffy. This step builds the structure that makes the cookie tender.
- Add egg, yolk, and extracts: Add the egg and egg yolk, then beat on medium speed for about 1 minute until fully combined and slightly thickened. Mix in the vanilla extract and almond extract (if using), scraping down the bowl to ensure everything is evenly combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well blended. The cornstarch is key for a softer, melt-in-your-mouth texture.
- Form the dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears and no dry streaks remain—avoid overmixing. If the dough appears too stiff and crumbly, add milk or cream one tablespoon at a time, mixing on low until a soft, thick dough forms that holds together when pressed.
- Press the dough into the pan: Transfer the dough to the prepared pan. Using clean hands or a spatula, press the dough evenly into the pan, smoothing the top and pushing it slightly higher at the edges than in the center to help even baking. For a subtle sugary crust, sprinkle a few extra tablespoons of granulated sugar on top.
- Bake the sugar cookie cake: Bake in the preheated oven for 18–24 minutes, depending on your oven and pan. The edges should be lightly golden and set, while the center remains just slightly underbaked and soft. Avoid overbaking, as the cake will firm up as it cools. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- Cool completely: Place the pan on a wire rack and allow the cake to cool in the pan for at least 30–45 minutes. When mostly cool, run a thin knife around the edges and carefully invert onto a plate. Flip again onto a serving platter so it sits right-side up. Let it cool fully before frosting to prevent melting.
- Make the frosting: In a medium bowl, beat the softened butter on medium speed for 1–2 minutes until creamy and smooth. Gradually add the powdered sugar, 1 cup at a time, mixing on low until combined. Stir in vanilla extract, a pinch of salt, and 1 tablespoon of heavy cream or milk. Beat on medium-high for 2–3 minutes until light and fluffy. Adjust consistency by adding cream or more powdered sugar as needed. Add food coloring if desired and mix until uniform.
- Frost and decorate: Spoon the frosting into a piping bag fitted with a star tip or use a spoon or offset spatula. Frost the entire top smoothly or pipe a decorative border leaving the center mostly bare. Sprinkle rainbow sprinkles generously over the frosting. Refrigerate for 20–30 minutes if you want cleaner slices and firmer frosting.
- Serve: Slice into wedges like a cake, or squares if using a square pan. Serve at room temperature for the best texture with a soft cookie and creamy frosting.
- Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerated for 4–5 days. Bring chilled slices back to room temperature before serving to restore softness. To freeze, wrap unfrosted slices tightly and freeze up to 2 months; thaw and frost just before serving.
Notes
- Almond extract is optional but adds a lovely depth of flavor to the cookie.
- Do not overmix the dough to maintain tenderness in the cookie cake.
- Adding cornstarch in the dry ingredients contributes to a softer, melt-in-your-mouth texture.
- It’s normal for the center to look slightly underbaked; it firms up as it cools.
- Use parchment paper and grease to ensure easy removal from the pan.
- Frosting can be colored with food coloring for a festive touch.
- Refrigerating the frosted cake before slicing helps keep the frosting intact.
- For best texture, serve the cake at room temperature.
