This sugar cookie cake brings all the familiar flavors of a sugar cookie into a fun and festive cake form, perfect for any celebration or a special sweet treat!
With its soft and chewy texture, bursts of white chocolate chips, and colorful sprinkles, this sugar cookie cake is as eye-catching as it is delicious. And just like my chocolate chip cookie cake, it’s incredibly easy to make and customize, making it a go-to dessert for birthdays, holidays, or just because. Whether you’re a seasoned baker or just starting out, this fun, tasty cookie is sure to impress and satisfy your sweet tooth!
Why You’ll Love This Sugar Cookie Cake Recipe
- Simple ingredients, big flavor. With baking staples like flour, butter, and sugar, this recipe comes together effortlessly while delivering a deliciously rich and buttery flavor. The hint of almond extract adds a subtle yet irresistible twist.
- Fun and festive. The addition of rainbow sprinkles and white chocolate chips makes this cookie cake as fun to look at as it is to eat. It’s a perfect choice for birthdays, holidays, or any occasion that calls for a bit of extra cheer.
- Easy to make. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and simple to follow. Plus, the frosting is a breeze to whip up and adds that extra touch of sweetness and decoration.
- Versatile and customizable. You can easily customize this cookie cake to suit your taste. Swap out the sprinkles for your favorite colors or add a few drops of food coloring to the frosting to match your theme.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Cornstarch – This contributes to the soft texture of the cookie.
- Baking soda
- Salt
- Unsalted butter – Let this soften at room temperature before mixing. Learn more: How to Soften Butter
- Granulated sugar
- Egg – Set this out along with the butter to allow it to come to room temperature for easier, smoother mixing.
- Vanilla extract – Use store-bought or a homemade vanilla extract.
- Almond extract – This adds a wonderful bit of flavor, but you can omit it or use more vanilla extract in its place.
- White chocolate chips – Use good quality white chocolate chips for the best flavor.
- Sprinkles – Use jimmies (rod-shaped sprinkles) that won’t bleed their colors into the cookie as it bakes.
- Confectioners’ sugar – Also labeled as powdered sugar, icing sugar, or 10X sugar.
- Milk – I use whole milk, but most any milk you have should work. You can also use cream if you like. Start with a small amount and add more as needed to get the frosting to a good consistency.
How to Make Sugar Cookie Cake
- Prepare for baking. Heat the oven to 350°F. Grease or line a 9-inch round cake pan.
- Mix the dry ingredients. Combine the flour, cornstarch, baking soda, and salt.
- Mix the wet ingredients. Beat the butter and sugar, and then add the egg and both extracts.
- Finish mixing. Add the dry ingredients to the wet ingredients. Stir in the white chocolate and sprinkles.
- Bake. Spread the dough evenly in the pan, and bake 25 to 30 minutes.
- Cool. Let the cookie cool completely before frosting.
- Mix the frosting. Beat the butter and confectioners’ sugar. Mix in the milk and vanilla.
- Decorate. Pipe the frosting onto the cookie cake and garnish with more sprinkles.
Tips for Success
- Don’t over-mix the batter. When adding the dry ingredients to the wet ingredients, mix just until combined. Over-mixing can result in a tougher texture. Similarly, fold in the white chocolate chips and sprinkles gently.
- Spread the batter evenly. Use an offset spatula to spread the batter evenly in the pan. This helps the cookie cake to bake uniformly, ensuring every bite is perfect.
- Watch the baking time. Oven temperatures can vary, so start checking your cookie cake a few minutes before the recommended baking time. The cake is done when it’s golden brown and a toothpick inserted in the center comes out clean. Over-baking can make it dry, so keep an eye on it.
- Cool completely before decorating. Let the cookie cake cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting and ensures it stays nice and decorative.
Variations and Serving Suggestions
- Different baking chips. Substitute or combine the white chocolate chips with dark chocolate chips, milk chocolate chips, or butterscotch chips.
- Add nuts. Add a handful of chopped nuts like almonds, pecans, or macadamia nuts for some extra crunch.
- Tailor to your celebration. Decorate the cake with themed sprinkles and frosting colors to match holidays or special occasions, like red and green for Christmas, or pastels for Easter.
- Top with a drizzle. Instead of the frosting, serve with a drizzle of melted chocolate, caramel sauce, or a simple glaze made from confectioners’ sugar and milk.
- Flavor the frosting. Add a touch of almond, coconut, or peppermint extract to the frosting for a different flavor profile. Or add a bit of gel food coloring to add a splash of color!
- Use a different frosting. I like pairing this sugar cookie cake with vanilla buttercream frosting, but you can use your favorite frosting instead. Chocolate frosting, white chocolate frosting, or cream cheese frosting would pair well.
- Serve with ice cream. Add a big scoop of vanilla ice cream for a delicious dessert pairing.
How to Store
Store any leftover sugar cookie cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it, but bring it to room temperature before serving for the best texture and flavor.
Can This Cookie Cake Be Frozen?
Yes! Allow the cake to cool completely and, if frosted, ensure the frosting is set by placing it uncovered in the freezer for about 2 to 3 hours. Wrap the entire cake or individual slices tightly in plastic wrap, then place in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours.
More Sugar Cookie Recipes
Sugar Cookie Cake
Enjoy the delightful taste of a classic sugar cookie in a festive cake form with this easy sugar cookie cake. Packed with white chocolate chips and sprinkles, it's perfect for any celebration!
Ingredients
For the cookie cake:
- 1 & 1/2 cups (180g) all-purpose flour
- 1 & 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup (85g) white chocolate chips
- 1/2 cup rainbow sprinkles (jimmies)
For the frosting:
- 2 cups (220g) confectioners’ sugar
- 1/2 cup (113g) unsalted butter, softened
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
To make the cookie cake:
- Preheat the oven to 350°F. Grease a 9-inch round cake pan, or line it with parchment paper and grease the paper and pan.
- Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, and mix well.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Fold in the white chocolate and sprinkles.
- Spread the sugar cookie dough evenly in the prepared pan. Bake 25 to 30 minutes, or until the cookie is golden brown and a pick inserted into the center comes out clean.
- Cool completely in the pan on a wire rack.
To make the frosting:
- Using an electric mixer on medium speed, beat the confectioners’ sugar and butter until creamy. Add 1 tablespoons of the milk along with the vanilla extract. Continue mixing, adding a small amount of milk at a time as needed to get the frosting to the desired consistency.
- Transfer the frosting to a piping bag fitted with your preferred piping tip. Pipe the frosting onto the cooled cake. Garnish with additional sprinkles.
Notes
Store in an airtight container at room temperature up to 3 days.
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