Homemade Rainbow Sprinkle Sugar Cookie Cake Recipe
This Homemade Sugar Cookie Cake is a delightful, soft, and chewy large cookie that’s perfect for celebrations or as a fun dessert. Loaded with rainbow sprinkles and topped with a creamy vanilla frosting, it’s a festive and colorful treat that combines the best of a sugar cookie and a cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sugar Cookie Dough
- 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
Vanilla Frosting
- 1/2 cup butter (room temperature)
- 1/4 cup vegetable shortening
- 1 teaspoon vanilla extract
- 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
- Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch cookie pan or cake pan with nonstick cooking spray. Place a circle of parchment paper at the bottom and lightly spray again to prevent sticking.
- Mix Sugars and Butter: In a mixing bowl, combine 3/4 cup 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.
- Add Wet Ingredients: Add the eggs and vanilla extract to the sugar mixture. Beat just until the eggs are fully incorporated, avoiding overmixing.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, and salt. Mix on low speed initially to combine most flour, then increase to medium speed and beat until just incorporated.
- Fold in Sprinkles: Gently fold 1 cup of rainbow sprinkles into the cookie dough using a spatula. The dough will be thick.
- Shape Dough in Pan: Center the cookie dough in the prepared pan. Use an offset spatula to spread the dough evenly, leaving about a ½ inch border around the edges to allow room for spreading during baking.
- Bake: Place the pan in the preheated oven and bake for 18 to 20 minutes, or until the edges turn lightly golden.
- Cool the Cookie Cake: Remove from the oven and let it cool in the pan for 10 to 15 minutes. Then, turn it out onto a cake stand to cool completely. If desired, once fully cooled, flip the cake onto a plate or cake board and reposition it back onto the stand for display.
- Prepare Frosting: In a large mixing bowl, beat 1/2 cup butter and 1/4 cup vegetable shortening on medium speed until smooth and creamy.
- Add Powdered Sugar and Vanilla: Add 2 1/2 cups powdered sugar and 1 teaspoon vanilla extract. Beat on low speed until most of the sugar is incorporated into the frosting.
- Incorporate Creamer: Add 2 tablespoons french vanilla liquid coffee creamer (or milk/heavy cream). Mix on medium speed until the frosting is smooth and fluffy, about 1 to 2 minutes more.
- Decorate the Cake: Fill a piping bag fitted with a 1M or 2D tip with the vanilla frosting. Pipe a decorative border around the cooled cookie cake. Finish by sprinkling additional rainbow sprinkles over the frosting.
Notes
- Ensure butter is at room temperature for easy mixing and a light, fluffy dough.
- Use parchment paper to help with easy removal of the cookie cake from the pan.
- The cake edges should be lightly golden, not dark brown or burnt.
- If you don’t have liquid coffee creamer, milk or heavy cream can be used as alternatives in the frosting.
- Allow the cookie cake to cool completely before frosting to prevent melting or sliding.
- Use an offset spatula for even spreading of the dough and frosting.
- For extra fun, add different colored sprinkles or edible glitter on top.
Keywords: sugar cookie cake, homemade sugar cookie, sprinkles cookie, vanilla frosting cookie cake, birthday cookie cake, soft sugar cookie
