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This giant sugar cookie cake recipe yields a soft and buttery center and crunchy edges. Top it with a creamy and buttery almond vanilla buttercream and sprinkles and you’re ready for a celebration!
If you’re looking for the best way to throw a party, you’ve come to the right place… If you couldn’t tell by the giant sugar cookie cake staring you in the face with all its colorful sprinkles and gorgeous waves of frosting.
Yeah. That’s the stuff.
This cake has been on my blog since 2015, when I turned 30. If you’ve been around here for some time, you know that for my 29th birthday, I shared a chocolate chip cookie cake, and started the trend of sharing cookie cakes on my birthday every year.
Since then, this frosted sugar cookie cake has graced many party tables and has been used to showcase all kinds of color schemes for various other celebrations (it gets popular around the Super Bowl and typically dons super-team-spirited sprinkles).
This sugar cookie cookie cake is truly fit for any celebration, really. There are a ridiculous amount of sprinkles to go around, and if you’re feeling a tad bit jazzy, a blank canvas awaits whatever sort of celebratory message you’d like to convey to the receiver/celebrator in icing.
Or… More sprinkles. Because that’s never frowned upon!
In fact, there’s even a little in the buttercream that I used to decorate this sugar cookie cake and let me tell you what– that vanilla almond buttercream is worthy of licking ALL of the beaters and spatulas involved in making it.
HOW TO MAKE A SUGAR COOKIE CAKE
The cookie cake itself is easy peasy and no fuss. You don’t even need a mixer and there’s no chilling of any dough. In fact, if you’re really looking to simplify things, you can leave the cookie cake naked and completely forego the buttercream.
But really, I beg of you to add it. It just completes the package. Think of it as the big, enticing bow on the birthday present of sugar.
The vanilla almond buttercream itself is also quite easy, and if you’ve made my vanilla buttercream before, you’ll recognize the simple recipe.
I like to bake my cookie cakes in a springform pan. This way, I can remove the cake and place it on a platter for a pretty presentation.
This is totally optional though! It will work just fine in a pie plate or round cake pan, which also makes for easy transport.
This funfetti sugar cookie cake has been taste tested by many people over my years of bringing it to gatherings, and the consensus is always the same: the slightly crisp edges and super soft and buttery center create the perfect cookie cake experience.
Sturdy enough to eat with your hands but soft enough that you can cut it with a fork and eat it like cake. Plus, this recipe is so simple that little bakers could definitely help out!
And what kid doesn’t love sprinkles? I know mine are a little sprinkle obsessed!
If you’re looking for something quick and easy to celebrate a special occasion, this is definitely the soft sugar cookie cake recipe you want to keep on hand.
Change up the sprinkles for different holidays or throw in your favorite sports team’s colors and whip up a cake for the next Sunday afternoon football game!
Whatever the reason to celebrate, definitely include this sprinkley funfetti cookie cake.
Thanks for helping me celebrate my blog’s birthday this week, dear reader. Here’s to many more exciting adventures in and out of the kitchen and, hopefully, all of the sprinkles!
Funfetti Sugar Cookie Cake
- 2 and ¼ cups (270g) all-purpose flour
- 2 teaspoons (5g) cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170g) unsalted butter melted
- 1 and ¼ cup (250g) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup (170g) white chocolate chips
- ⅓ cup (67g) sprinkles not nonpareils
VANILLA ALMOND BUTTERCREAM
- 2 Tablespoons (28g) unsalted butter softened to room temperature
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ Tablespoon (8mL) milk or cream
- 1 cup (120g) powdered sugar
- pinch of salt
SUGAR COOKIE CAKE
- Preheat the oven to 350ºF. Spray a 9" springform pan1 with non-stick spray. Set aside.
- In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the egg, egg yolk, and extracts until completely combined.
- Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the white chocolate chips and sprinkles. Press the cookie dough evenly into the prepared pan. Bake the cookie cake for 26-32 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
VANILLA ALMOND BUTTERCREAM
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, both extracts, and milk or cream. Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste. Tint2 frosting, if desired.
- Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.