Introduction

This homemade sugar cookie cake is a delightful twist on classic sugar cookies, baked into a large, soft cake perfect for sharing. Topped with creamy vanilla frosting and colorful sprinkles, it’s a fun and festive treat for any celebration or simply because you deserve a sweet indulgence.

A large round cookie cake with a golden light brown base is topped with colorful small sprinkles scattered evenly across the surface. The cookie has a soft, slightly crumbly texture. Around the edge of the cookie, there is a single even layer of creamy white frosting piped into rosette shapes, giving a delicate and smooth look. The cake is placed on a white plate set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup butter (room temperature)
1 cup granulated sugar
1/4 cup light brown sugar (packed)
2 large eggs
2 teaspoon vanilla extract
2 1/4 cup all-purpose flour (scooped and leveled)
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup rainbow sprinkles
1/2 cup butter (room temperature, for frosting)
1/4 cup vegetable shortening
1 teaspoon vanilla extract (for frosting)
2 1/2 cups powdered sugar
2 tablespoon French vanilla liquid coffee creamer (milk or heavy cream will work)
Additional rainbow sprinkles (for decorating)

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch cookie or cake pan with nonstick cooking spray. Place a circle of parchment paper in the bottom of the pan and spray the parchment paper lightly as well.
Step 2: In a mixing bowl, combine the butter, granulated sugar, and light brown sugar. Beat on medium speed with a hand mixer for 3 to 4 minutes until the mixture is light and fluffy.
Step 3: Add the eggs and vanilla extract to the bowl. Beat just until the eggs are fully incorporated into the mixture.
Step 4: Add the flour, baking powder, and salt to the bowl. Mix on low speed until most of the flour is absorbed, then increase to medium speed and beat just until fully incorporated.
Step 5: Fold in 1 cup of rainbow sprinkles with a spatula. The batter will be thick and colorful.
Step 6: Transfer the dough to the prepared pan and spread it out toward the edges, leaving about a ½ inch border to allow for spreading during baking.
Step 7: Bake in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden and the center is set.
Step 8: Remove the cookie cake from the oven and let it cool in the pan for 10 to 15 minutes.
Step 9: Carefully turn the cake out onto a cake stand to cool completely. If you choose, once fully cooled, flip it onto a plate or cake board and then slide it back onto the stand for a smooth presentation.
Step 10: For the vanilla frosting, beat the butter and vegetable shortening in a large bowl on medium speed until smooth.
Step 11: Add the powdered sugar and vanilla extract. Beat on low speed until the sugar is mostly absorbed.
Step 12: Pour in the French vanilla creamer (or milk/cream), then mix on medium speed until all ingredients are fully combined and the frosting is light and fluffy.
Step 13: Fill a piping bag fitted with a 1M or 2D tip with the frosting.
Step 14: Pipe a decorative border around the edges of the cookie cake and sprinkle additional rainbow sprinkles over the top.

Tips & Variations

Make sure to use room temperature butter and eggs for easier mixing and better texture.
Swap rainbow sprinkles for chocolate chips or colored sugar for a different look and flavor.
For a dairy-free frosting, use a non-dairy butter substitute and a plant-based creamer.
Don’t overbake; the cookie should remain soft in the center for the best texture.

Storage

Store the sugar cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. When ready to serve, let the cake come to room temperature for the best softness. You can also gently warm slices in the microwave for about 10 seconds.

How to Serve

A close-up view of a single-layer round cake on a white plate, with the cake having a light yellow color speckled with colorful sprinkles of red, blue, green, purple, and yellow scattered throughout. The cake is decorated around the edge with evenly spaced swirls of creamy white frosting, forming a circle on top. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Yes, a 9-inch round or square pan works best for even baking, but if you only have an 8-inch pan, reduce the baking time slightly and check for doneness early.

Can I make the cake ahead of time?

Absolutely! You can bake the cookie cake up to a day in advance and store it covered at room temperature. Frost the cake the day you plan to serve for the freshest taste and look.