Name: Sugar Cookie Cake
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: ½ cup butter (room temperature); ⅔ cup granulated sugar; ⅙ cup packed light brown sugar; 2 large eggs; 1 ⅓ teaspoons vanilla extract; 1 ½ cups spooned & leveled all-purpose flour; 1 teaspoon baking powder; ⅔ teaspoon salt; ⅔ cup rainbow sprinkles; ⅓ cup butter (room temperature); ⅙ cup vegetable shortening; ⅔ teaspoon vanilla extract; 1 ⅔ cups powdered sugar; 1 ⅓ tablespoons coffee creamer (heavy cream or milk also works); Extra sprinkles

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I used to ask myself, why bother turning sugar cookies into cakes? I mean, why can’t we just grab a bag of sugar cookies and call it a day?

But then the Funfetti cookie cake for my kid’s birthday bash turned out to be a huge hit, and that’s when it hit me: there’s a whole new level of yum to explore. Give it a shot, and you’ll get what the hype is all about!

Why Sugar Cookie Cake Recipe Is Much More Than What It Is

Think of it as the same fluffy sugar cookie but in cake form. A dream come true for all cookie lovers out there craving a large-sized treat!
I’m talking real butter for extra richness, a mix of granulated and brown sugar to level up the sweetness game, and a dash of vanilla extract for flavor boosts. And there’s no moist and chewy without egg yolks, of course!
When it comes to pairing, this birthday cake cookie cake is best friends with basically all classic party foods, just like our good ol’ cookies or cookie dough cupcakes! Ice cream, milkshakes, fruity punches, you name it. They all play off the sweetness of the cake perfectly with their refreshing vibes.
And oh, all the decorating options for this bad boy! Its smooth and flat surface is practically begging for some vanilla or cream cheese frosting. You can totally add sprinkles, chocolate chips, nuts, or go wild with whatever floats your flavor boat.

How To Make A Funfetti Sugar Cookie Cake

Ingredients

For The Cake

Butter: The rich, buttery taste truly helps bind everything together!
Granulated sugar: This classic sweetener brings a bit of texture to our cookie cake.
Light brown sugar: My secret sauce for extra moisture and a hint of caramel flavor.
A large egg: Size does matter! Large eggs give us the right balance of moisture and structure.
Vanilla extract: The go-to for sugar cookie flavors, but you can always swap it out for almond extract if you want a different twist.
All-purpose flour and Baking powder: A non-skip if you want your cake to rise beautifully like a champ. We don’t want any dense or flat mess.
Salt: Never underestimate the power of salt! It plays a huge role in the chemistry of the whole cake and plays off the sweetness just right.
Rainbow sprinkles: Why not get colorful and add a festive touch to your baked masterpiece?

For The Frosting

Butter: The flavor powerhouse in our frosting! But it might get a bit soft sometimes when warm, so I bring in a buddy…
Vegetable shortening: Its melting point is amazing, so our frosting will hold up much better.
Vanilla extract: Make sure you’re using the good stuff only. An excellent-quality extract can make a world of difference!
Powdered Sugar: The key to our smooth and grain-less texture
Coffee Creamer: Perfect for that lovely hint of creaminess! You can also use heavy whipping cream or milk as substitutes.

Cake

Step 1.

First things first, preheat your oven to 350°F or 177°C. Then, grab a 6-inch cake pan or cookie pan and give it a thin coat of nonstick cooking spray. Pop a parchment paper round in the pan’s bottom, and (you guessed it) give it another quick spray!

Step 2.

Put the butter and all the sugar (granulated and light brown) into a mixing bowl. Grab your trusty hand mixer and beat everything together at medium speed until nice and fluffy. Usually takes me 3-4 minutes.

Step 3.

Next, toss the eggs in with the vanilla and give the mixture another whirl until nicely combined. Add flour, salt, and baking powder, then mix at low speed ’til most of the flour is mixed in. Crank it up to medium and keep going until all your wet and dry ingredients blend together like a fluffy cloud!

Step 4.

Okay, here comes the fun part: rainbow sprinkles! Toss about ⅔ cup of these babies into your cookie dough, then gently fold them into the bowl with your spatula. The batter should be super nice and thick at this point.

Step 5.

Now, spread that lovely dough into the middle of your greased pan with a spatula. Make sure to leave about half an inch around the edges so your cake can spread out nicely!

Pop the cake into the oven and let it bake for about 20 minutes or ’til the edges turn a lovely golden brown shade; that’s our cue.

Step 6.

Take the cake out of the oven once it’s baked to perfection, then let it sit in the pan for 10-15 minutes.

When it’s cooled down a bit, plop it onto a stand to chill completely. Or, if you’re feeling fancy, just let the cake cool all the way, then flip it on a plate before sliding it back onto the stand. Voila!

Vanilla Frosting

Step 7.

Alright, time to whip up some frosting for your awesome cake!

Grab a big bowl and toss in the shortening and butter. Then, take out your hand mixer, and let’s get mixin’! Beat those ingredients together at medium speed ’til super smooth.

Step 8.

Next, add your powdered sugar with a splash of vanilla. Mix everything at low speed ’til most of that sugary goodness is nicely blended. Pour in the milk or creamer and crank up the speed to medium while keeping mixin’; took me about 2 minutes to make the frosting nice and fluffy!

Step 9.

Get ready for some decorating magic! Fill your piping bag with the frosting and fit with a 2D or 1M tip. Pipe a fancy border around the edges, and don’t forget to throw in some extra rainbow sprinkles for a fun pop of color.

So there you have it: a gorgeously frosted cookie cake begging to be sliced up! Time to dive in and enjoy every delightful bite.

Note

I know many of you want to get creative with the sprinkles, but I usually use regular ones only (you know, the ones we often fondly call “jimmies”).

On the other hand, nonpareils can be a bit of a wildcard. Once, I tossed them into my dough, and they decided to spread their colors around and bleed my cookie cake into a funky shade of green. Ugh! So, let’s just stick with the classics for now.