Sugar Cookie Cake Recipe

A slice of sugar cookie cake topped with frosting and sprinkles.

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Sugar Cookie Cake Recipe

This Sugar Cookie Cake is soft, thick, and delicious, topped with fluffy frosting and sprinkles for an easy 9x13 party dessert.

Prep Time15

Cook Time26

Chill Time1

Total Time1 41

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

1½ cups sugar
½ cup butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream, full fat

Frosting

⅔ cup unsalted butter, softened
3 cups powdered sugar
5-6 tablespoons milk
½ teaspoon vanilla extract
½ teaspoon almond extract
sprinkles

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9x13 metal baking dish. Set aside.
In a large bowl, cream butter, sugar and eggs until light and fluffy (about 5 minutes). Fold in vanilla and almond extracts and sour cream.
In another bowl, whisk flour, salt, baking powder and baking soda. Add to wet ingredients and beat until just combined. Spread into the prepared baking dish.
Bake for 26-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make frosting in a medium bowl, by beating together butter, powdered sugar, milk and extracts.
Spread onto the cool cake and top with sprinkles. Chill for 30 minutes to help cake set up for easy slicing.

Video

Notes

Recipe Tips.

Cream the butter, sugar, and eggs for the full time; it helps create the best soft, thick texture.
Do not overbake, pull it when a toothpick comes out clean, and the top looks set; it will stay softer as it cools.
Let the cookie cake cool completely before frosting, so the frosting does not melt.
Add milk to the frosting a little at a time so it stays thick enough to spread without sliding.
Chill for 30 minutes before slicing for clean, bakery-style pieces.

Store. Keep frosted Sugar Cookie Cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 10 to 15 minutes before serving for the softest texture.

Freeze. For best results, freeze the cake unfrosted. Wrap the cooled cookie cake tightly in plastic wrap and foil and freeze for up to 2 months. You can also freeze frosted slices on a baking sheet until firm, then wrap and store, but sprinkles may bleed slightly. Thaw overnight in the refrigerator or at room temperature, then frost and add sprinkles before serving.

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