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Easter Cookie Cake

Easter Cookie Cake: The Sweetest Springtime Treat You'll Love

Delight in the gooey Easter Cookie Cake, a vibrant spring treat perfect for gatherings and customizable to your taste!
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour No substitutions recommended; for gluten-free, use a gluten-free flour blend.
  • 1 tablespoon Baking Powder No substitutions; ensure it’s fresh for best results.
  • 0.5 teaspoon Salt Optional but recommended for taste.
  • 1 cup Unsalted Butter Can be substituted with margarine or a dairy-free alternative if needed.
  • 1.5 cups Granulated Sugar Consider using brown sugar for a deeper flavor.
  • 2 large Eggs For a vegan option, consider flax eggs or applesauce as a replacement.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for best taste.
  • 0.5 cups Colorful Sprinkles Can swap with pastel M&Ms or omit as desired.
For the Frosting
  • 1 batch Buttercream Frosting Cream cheese frosting can provide a tangy flavor twist.

Equipment

  • electric mixer
  • 9-inch round baking pans
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Easter Cookie Cake
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans with butter or cooking spray.
  2. In a large mixing bowl, combine 2.5 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt. Whisk these dry ingredients together.
  3. In a separate bowl, beat 1 cup of softened unsalted butter and 1.5 cups of granulated sugar together until light and fluffy, about 3 minutes.
  4. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of pure vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in 0.5 cup of colorful sprinkles into the cake batter, reserving half for the topping.
  7. Pour the batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool for 10 minutes in the pans before transferring to a wire rack to cool completely. Once cool, frost and sprinkle with reserved colorful sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature before mixing and avoid overmixing for a chewy texture.

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