Easter Sugar Cookie Cake

There’s something magical about baking during the holidays, and for me, Easter Sugar Cookie Cake encapsulates that spirit perfectly. It was always a tradition in my family to gather in the kitchen, with the scent of freshly baked cookies wafting through the air. This cake isn’t just another dessert; it’s a canvas where you can express your creativity with colorful sprinkles and vibrant M&Ms. I remember the laughter and joy as we decorated this cake together, each adding our personal touch. That’s what makes this Easter Sugar Cookie Cake so special — it’s a celebration of family, love, and of course, sweetness. Whether you’re enjoying it with family at a festive gathering or savoring a slice with a cup of coffee, this cake brings smiles all around.

Ingredients for Easter Sugar Cookie Cake

When it comes to the ingredients for this Easter Sugar Cookie Cake, each one plays a vital role in creating that soft, chewy texture and delightful flavor. The harmony of these ingredients results in a cake that’s not just visually appealing but also incredibly tasty. Let’s get into the key players:

• ¾ cup (170g) unsalted Challenge butter, softened: The rich flavor of butter is essential, providing moisture and a lovely taste.
• ¾ cup (150g) granulated sugar: This gives the cake its sweetness and helps create that tender crumb.
• 1 large egg: Acts as a binder, providing structure to the cake.
• 1 teaspoon vanilla extract: While we can’t use traditional vanilla, a substitute adds a warm, sweet flavor.
• ½ teaspoon baking soda: This leavening agent ensures the cake rises perfectly.
• ½ teaspoon salt: Enhances the flavors and balances the sweetness.
• ½ teaspoon cream of tartar: Helps stabilize the egg and keeps the cake tender.
• 2 cups (248g) all-purpose flour: The foundation for the cake, giving it structure.
• 1 cup (220g) M&Ms: Adds color and crunch; consider using spring-colored for the festive touch.
• ½ cup (78g) Easter sprinkles: A fun, decorative element that brings cheer to the cake.
• 3 tablespoons (42g) unsalted butter, softened: Used in the frosting to achieve a smooth, creamy texture.
• 1 ½ cups (170g) powdered sugar: Sweetens the frosting and gives it the right consistency.
• 1 teaspoon vanilla extract: Adds flavor to the frosting.
• ⅛ teaspoon salt: Balances out the sweetness of the frosting.
• 2 tablespoons (15ml) heavy whipping cream or milk: Provides moisture and helps achieve the perfect frosting consistency.

Directions for Easter Sugar Cookie Cake

Now that we have our lovely ingredients ready, let’s get started on creating this delightful Easter Sugar Cookie Cake. Follow along with these steps to ensure your cake is a hit!

1. Preheat your oven to 350°F (175°C). This is the perfect temperature to get that lovely golden brown edge on the cake. Line a 9-inch round cake pan with foil and spray it with nonstick cooking spray to prevent sticking.
2. To make the cookie cake, in a large mixing bowl, beat the butter and sugar using a hand mixer or a stand mixer on medium speed until it becomes creamy and light in color. This process usually takes about 2 to 3 minutes, so be patient!
3. Next, add the egg and vanilla and continue mixing until fully incorporated. You want to make sure the mixture is homogeneous without any clumps of butter remaining.
4. Now, mix in the baking soda, salt, and cream of tartar. These ingredients are crucial for the structure and stability of your cake, so make sure they are well blended.
5. Slowly add the flour to the mixture, mixing until just combined. Be careful not to overmix; you want a tender cake.
6. Gently fold in the M&Ms and sprinkles, ensuring they are evenly distributed throughout the batter. It’s okay if some pieces break; they’ll add to the fun texture!
7. Press the batter into the prepared pan, using the back of a spatula to smooth the surface. If you want, press a few more M&Ms onto the top for extra color.
8. Bake in the preheated oven for 19 to 22 minutes, or until the edges are just turning a light golden brown. The center might look slightly underdone, but it will set as it cools, ensuring that delicious chewy texture.
9. Once baked, let the cake cool completely in the pan on a wire rack. Patience is key here; frosting a warm cake can lead to a melty mess!
10. For the frosting, beat the butter in a mixing bowl until it’s smooth. Slowly add the powdered sugar, mixing until it becomes crumbly.
11. Add salt, vanilla, and 1 teaspoon of heavy whipping cream to the bowl. Beat until smooth, then add more cream as needed to achieve a spreadable texture.
12. Now, it’s time to frost! Use a piping bag fitted with a 1M tip or a ziplock bag with a corner cut off to pipe the frosting onto the cooled cookie cake. Decorate with more sprinkles and M&Ms to finish it off.

Substitutions and Tips

Making this Easter Sugar Cookie Cake can be a fun and customizable experience. Below are some tips to enhance your baking adventure!

• Storage: Store leftovers loosely covered at room temperature for up to 2 days. This keeps the cake fresh and ready to enjoy.
• Freezing: You can freeze the cake for up to 3 months. Just be sure to wrap it well to avoid freezer burn.
• Variations: Feel free to use any color M&Ms or sprinkles to fit the theme of your celebration. Pink and green for spring or red and blue for a birthday!
• Flavor Boost: For an extra flavor dimension, try adding a half teaspoon of almond extract in addition to the vanilla.
• Pan Options: This batter can also be baked in a 9×13-inch pan if you prefer sugar cookie bars. Just adjust the baking time accordingly.

Great Combinations for Easter Sugar Cookie Cake

If you’re looking for ways to serve your Easter Sugar Cookie Cake, I’ve got some delicious suggestions. This cake is perfect for a variety of occasions and can be paired with delightful accompaniments!

• Ice Cream: Serve slices with a scoop of vanilla ice cream for a heavenly dessert experience. The warm cake and cold ice cream combination is divine.
• Fresh Fruits: Pairing the cake with fresh berries or sliced strawberries adds a refreshing touch, balancing the sweetness.
• Celebratory Occasions: This cake is perfect for Easter brunch, birthday parties, or spring gatherings. It brings a festive spirit to any table.
• Hot Beverages: Enjoy slices with coffee or tea for a cozy afternoon snack. The flavors of the cake harmonize beautifully with both.
• Make It a Dessert Bar: Cut the cake into small squares and create a dessert bar with toppings like whipped cream, chocolate sauce, and extra sprinkles. Let guests customize their servings!

FAQ

Conclusion

This Easter Sugar Cookie Cake is truly a delightful treat that brings joy and sweetness to any gathering. With its colorful decorations and delicious flavor, it’s sure to be a hit among family and friends. I encourage you to try making it this Easter, or anytime you want to create lasting memories around the kitchen table. Happy baking!

Easter Sugar Cookie Cake

The ultimate spring dessert! This Easter Sugar Cookie Cake combines soft cookie goodness with festive M&Ms and sprinkles, making it a delightful treat for any celebration. Perfect for sharing, this cake will quickly become a family favorite!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup unsalted Challenge butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cream of tartar
• 2 cups all purpose flour
• 1 cup M&Ms (spring colored)
• ½ cup Easter sprinkles
• 3 tablespoons unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 tablespoons heavy whipping cream or milk

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Mixing Bowl

Method

 

1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
2. Beat the butter and sugar in a large mixing bowl until creamy.
3. Add the egg and vanilla and mix until combined.
4. Mix in the baking soda, salt, and cream of tartar.
5. Slowly add the flour, mixing until combined.
6. Fold in the M&Ms and sprinkles.
7. Press the batter into the prepared pan and smooth the surface.
8. Bake for 19 to 22 minutes or until lightly golden.
9. Let the cake cool completely in the pan on a wire rack.
10. For the frosting, beat the butter until smooth and add the powdered sugar.
11. Mix in the salt, vanilla, and heavy cream until smooth.
12. Frost the cooled cake and decorate with more sprinkles and M&Ms.

Notes

• Storage: Store loosely covered for up to 2 days.
• Freezing: Cake can be frozen for up to 3 months.
• Variations: Works with any color M&Ms and sprinkles!
• Flavor Boost: Add 1/2 teaspoon almond extract for more flavor.
• Pan Options: These can also be baked in a 9×13-inch pan for sugar cookie bars.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.