Description
A fun and festive sugar cookie cake topped with creamy vanilla frosting and rainbow sprinkles. Perfect for birthdays, holidays, or any celebration!
Ingredients
-
- Sugar Cookie Cake:
- ¾ cup butter, room temperature
- 1 cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour, scooped and leveled
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup rainbow sprinkles
- Vanilla Frosting:
- ½ cup butter, room temperature
- ¼ cup vegetable shortening
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 2 tablespoons French vanilla liquid coffee creamer (or milk/heavy cream)
- Additional sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in rainbow sprinkles gently.
- Spread dough evenly into the prepared cake pan and bake for 20–25 minutes, or until edges are lightly golden and a toothpick comes out clean.
- Cool completely in the pan on a wire rack before frosting.
- For frosting: beat butter and shortening until creamy, then add vanilla extract and powdered sugar gradually. Add liquid creamer and mix until smooth.
- Spread frosting over cooled cookie cake and decorate with additional sprinkles.
Notes
- Allow cookie cake to cool completely before frosting to prevent melting.
- Can be made in a sheet pan for a larger cake.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cookie Cake
- Method: Baking
- Cuisine: American