Frosted Sugar Cookie Cake is the perfect dessert for any occasion, offering the delightful flavors of soft sugar cookies in cake form. This treat is a delightful combination of sweetness and nostalgia, making it a family favorite. Its soft, fluffy, and moist texture paired with creamy frosting and colorful sprinkles is sure to bring a smile to anyone’s face. Whether you’re hosting a birthday party, celebrating a special event, or just looking to enjoy a sweet treat, this cake is sure to impress.
What Goes into This Frosted Sugar Cookie Cake
To create this soft, fluffy, and moist cake, you’ll need some simple ingredients that you probably already have in your kitchen.
Ingredients:
- 1 cup salted butter, softened at room temperature (226 g)
- 1 3/4 cups granulated sugar (350 g)
- 4 whole large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 3/4 cups all-purpose flour (220 g)
- 2 tablespoons cornstarch
- 1 cup milk (240 ml)
For the Frosting:
- 1/2 cup salted butter, softened at room temperature (113 g)
- 1 cup powdered sugar (120 g)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons heavy cream or milk (30-45 ml)
- 1/4 to 1/3 cup rainbow sprinkles (optional)
How to Make Frosted Sugar Cookie Cake
Creating this cake is a breeze with these easy-to-follow steps:
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 13×9 inch baking pan.
- In a mixing bowl, beat the softened butter and granulated sugar together until they are light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Next, stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking soda, and baking powder.
- Gradually add the flour mixture and milk to the wet ingredients in increments. Mix until just combined; don’t overmix!
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely.
- For the frosting, beat the softened butter until it’s light and fluffy. Gradually mix in powdered sugar, vanilla, almond extract, and enough milk to reach your desired consistency.
- Spread the frosting over the cooled cake and top with rainbow sprinkles if desired.
How to Serve Frosted Sugar Cookie Cake
Serving this delightful cake is just as fun as making it! You can slice it into generous squares and place each piece on a colorful plate. For special occasions, consider adding a dollop of whipped cream on top or a scoop of vanilla ice cream on the side. Pair it with a glass of cold milk or a warm cup of coffee for a delightful dessert experience that everyone will love.
Helpful Tricks for Frosted Sugar Cookie Cake
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to create a batter that mixes together smoothly.
- Personalize Your Sprinkles: While I suggest rainbow sprinkles for a festive touch, feel free to use chocolate chips, crushed nuts, or other fun toppings to make this cake your own.
- Storage Tips: Store the leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Frosted Sugar Cookie Cake FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead, just be sure to store it properly and frost it before serving.
What can I substitute for almond extract?
If you don’t have almond extract, you can simply use vanilla extract or even a splash of coconut extract for a different flavor.
Can I freeze this cake?
Yes, you can freeze the un-frosted cake! Just wrap it tightly in plastic wrap and place it in an airtight container for up to three months. Thaw it overnight in the refrigerator before frosting.
This Frosted Sugar Cookie Cake is not only easy to make but is sure to delight everyone who tries it. So gather your ingredients, follow the steps, and treat your loved ones to a slice of this soft, fluffy, and moist cake today! You won’t regret it!