Sugar Cookie Cake

4.84 from 6 votes

This homemade sugar cookie cake is loaded with sprinkles and topped with vanilla frosting. It's so easy to make and kids love it!

Prep Time15

Cook Time20

Cool Time30

Total Time1 5

Servings: slices

Author: Miranda Couse

Ingredients

Sugar Cookie Cake

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

Instructions

Sugar Cookie Cake

Preheat oven to 350 degrees F. Lightly grease a 9 inch cookie pan or cake pan with nonstick cooking spray. Place a circle of parchment paper in the bottom of the greased pan and lightly spray with the nonstick cooking spray.
In a mixing bowl, add the 3/4 cup butter, 1 cup granulated sugar, and 1/4 cup light brown sugar. Using a hand mixer, beat on medium speed for 3 to 4 minutes until light and fluffy.
Add in the 2 large eggs and 2 teaspoon vanilla extract. Beat just until the eggs are incorporated.
Add in the 2 1/4 cup all-purpose flour, 1 1/2 teaspoon baking powder, and 1 teaspoon salt. Mix on low until most of the flour is incorporated and then turn the mixer to medium. Beat just until the dry ingredients are incorporated.
Add 1 cup rainbow sprinkles into the sugar cookie dough and work into the batter with a spatula. The batter will be thick.
Place the cookie dough in the center of the prepared pan and spread out using an offset spatula leaving about ½ inch to the edges to leave room for the dough to spread.
Place the cookie cake in the preheated oven and bake for 18 to 20 minutes until the edges are lightly golden.
Remove the cake from the oven and allow the cookie cake to continue cooling for an additional 10 to 15 minutes.
Turn the cookie cake out onto a cake stand to cool completely. If you want the flip the cake, let it cool completely and flip it onto a plate or cake board and then slide it back over to the cake stand.

Vanilla Frosting

In a large bowl, add the 1/2 cup butter and 1/4 cup vegetable shortening. Using a hand mixer, beat on medium speed until smooth.
Add in the 1 teaspoon vanilla extract and 2 1/2 cups powdered sugar. Beat on low speed until most the powdered sugar is worked into the frosting.
Add in the 2 tablespoon french vanilla liquid coffee creamer or milk. Mix on medium speed until the remaining powdered sugar and creamer is incorporated. Continue to mix an additional 1 to 2 minutes until light and fluffy.
Fill the piping bag fitted with a tip 1M or 2D piping tip with the vanilla frosting.
Pipe a border around the cake with the frosting and top with the additional rainbow sprinkles.

Notes

Coffee creamer can be replaced with whole milk in the frosting.

Storage: place it whole or in slices in an airtight container. It will stay fresh up to 3 days at room temperature or 5 days being stored in the refrigerator.

Freezing: Once cooled, wrap it whole or the slices tightly in at least two layers of plastic wrap. To be a little extra, then wrap it in a piece of heavy-duty tin foil. Place it in a freezer-safe container and store it in the freezer for up to 3 months. To thaw, allow it to sit in the fridge overnight or at room temperature for 1 to 2 hours.

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