A soft, chewy Easter Sugar Cookie Cake packed with pastel candies and topped with creamy vanilla buttercream. Perfect for spring celebrations, easy to make, and guaranteed to impress.
Why You’ll Love This Easter Sugar Cookie Cake
There’s something magical about a giant cookie transformed into a cake. This Easter Sugar Cookie Cake combines the buttery richness of classic sugar cookies with colorful chocolate candies and a silky vanilla buttercream finish. It’s festive, joyful, and wonderfully simple — a dessert that feels special without requiring complicated steps. Whether you’re baking for family, friends, or simply for the pleasure of it, this cake delivers comfort and celebration in every slice.
Tools You’ll Need
- 9-inch round cake pan
- Parchment paper or aluminum foil
- Hand mixer or stand mixer with paddle attachment
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Piping bag with large open-star tip (optional)
Ingredients
For the Cookie Cake
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- 2 cups all-purpose flour
- 1 cup pastel-colored chocolate candies, plus extra for topping
- ½ cup rainbow or pastel sprinkles
For the Vanilla Buttercream
- 3 tablespoons unsalted butter, softened
- 1½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 2–3 tablespoons heavy cream or whole milk, room temperature
Preparation Time
Preparation: 15 minutes
Baking: 19–22 minutes
Cooling: 45 minutes
Total Time: Approximately 1 hour 20 minutes
Servings: 10–12 slices
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper or foil, leaving slight overhang. Lightly grease.
- In a large bowl, beat softened butter and sugar for about 2 minutes until pale and fluffy.
- Add egg and vanilla extract. Mix until fully combined.
- Blend in baking soda, cream of tartar, and salt.
- Gradually add flour on low speed just until dough forms. Avoid overmixing.
- Gently fold in chocolate candies and sprinkles.
- Press dough evenly into prepared pan. Add extra candies on top.
- Bake 19–22 minutes until edges are lightly golden and center slightly soft.
- Cool completely in pan on wire rack before decorating.
- For frosting: Beat butter until creamy. Add half powdered sugar. Mix in vanilla, salt, and 1 tablespoon cream.
- Add remaining powdered sugar gradually. Adjust with cream until thick yet spreadable.
- Decorate with piped border or smooth layer. Add extra candies or sprinkles. Slice and serve.
Pro Tips for Perfect Texture and Flavor
- Do not overbake — the center should look slightly soft.
- Use room temperature ingredients for smoother mixing.
- Press dough evenly to ensure uniform baking.
- For extra chewiness, slightly underbake by 1 minute.
Flavor Variations and Add-Ins
- Add lemon zest for a bright spring flavor.
- Swap pastel candies for mini chocolate chips.
- Add almond extract for a subtle nutty aroma.
- Use cream cheese frosting instead of buttercream for tanginess.
Storage and Freshness
Store covered at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days in an airtight container. Bring to room temperature before serving for best texture. Freeze unfrosted cookie cake for up to 2 months.
Approximate Nutrition Per Serving
- Calories: 380 kcal
- Carbohydrates: 50g
- Fat: 18g
- Protein: 4g
- Sugar: 35g
- Sodium: 180mg
Frequently Asked Questions
Can I make this cookie cake ahead of time?
Yes. Bake the cookie cake one day in advance and frost before serving.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and adjust baking time slightly.
Why is cream of tartar used?
It enhances the classic sugar cookie flavor and creates a softer, chewier texture.
Final Baking Advice
Bake with intention and joy. Press those colorful candies into the dough with a little excitement, and let the aroma fill your kitchen. This Easter Sugar Cookie Cake isn’t just dessert — it’s a memory waiting to be shared.
