Easter Cookie Cake

Easter is one of those holidays that really knows how to throw a party. The colors are vibrant, the flowers bloom like they’ve just returned from a vacation in the tropics, and then there’s the food—oh boy Let’s talk about the star of the show: the Easter Cookie Cake. Picture this: a gigantic, soft cookie adorned with frosting that looks like it just hopped off a rainbow. It’s sweet enough to make your dentist cry but charming enough to steal hearts at any gathering.

I can still remember the first time I made this showstopper for an Easter gathering; my niece took one look at it and immediately dubbed me “Cookie Fairy.” As I watched her eyes light up brighter than the pastel decorations around us, I knew I had found something magical. This cake isn’t just dessert; it’s a celebration on a plate Whether you’re hosting a brunch or just trying to impress the family with your baking prowess, this treat is bound to become an annual tradition.

I remember my sister’s face when she took her first bite—it was like watching someone discover chocolate for the very first time.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a better texture; it’s essential for that chewy goodness.
• Granulated Sugar: Sweeten things up This is what makes your cookie cake irresistible.
• Baking Powder: The magic leavening agent that gives your cake that lovely rise.
• Butter: Choose unsalted butter to control the saltiness; it adds richness that you’ll adore.
• Eggs: Two large eggs help bind everything together beautifully.
• Vanilla Extract: Always opt for pure vanilla extract; it’s worth every extra cent for flavor
• Sprinkles: Go wild These add color and fun—don’t be shy with them.
• Frosting: Use store-bought or homemade; cream cheese frosting pairs wonderfully with this cake

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat the oven to 350°F (175°C). Grease a round baking pan so your masterpiece won’t stick like last night’s dinner leftovers.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and sugar until well combined—this is where all your flavor begins

Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add sugar while mixing until fluffy—this should take about 3-4 minutes of good old-fashioned elbow grease.

Add Eggs and Vanilla: Crack those eggs into your butter mixture and add vanilla extract. Beat until fully incorporated; you want everything to blend harmoniously like a choir of angels.

Combine Mixtures: Gradually add your dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix unless you want your cake tough as nails

Add Sprinkles: Fold in those colorful sprinkles like they’re confetti at a parade. Remember—the more sprinkles, the merrier

Bake It: Pour batter into prepared pan and bake for 20-25 minutes or until golden brown. You’ll know it’s done when the edges pull away slightly from the sides and a toothpick comes out clean.

Cool Down & Frost: Let it cool completely before slathering on frosting—trust me; you don’t want melted frosting running down sides like tears on a sad day.

With these steps complete, you’ve created an unforgettable Easter Cookie Cake that’s sure to impress everyone at your gathering Enjoy every bite of this delightful dessert packed with memories waiting to happen.

Perfecting the Cooking Process

To create the perfect Easter Cookie Cake, mix your wet ingredients first, then fold in dry ingredients gently to maintain fluffiness. Bake at 350°F for 25 minutes until golden.

Add Your Touch

Feel free to swap chocolate chips for colorful M&Ms or add nuts for extra crunch. Experiment with different frostings to personalize your creation

Storing & Reheating

Store leftover Easter Cookie Cake in an airtight container at room temperature for up to three days. Reheat slices briefly in the microwave for a warm treat.

Creating this Easter Cookie Cake reminded me of my childhood when we would bake together as a family, laughing and sneaking bites of dough along the way.

FAQ

Can I customize the toppings on my Easter Cookie Cake?

Absolutely Feel free to use any toppings you love, like sprinkles or fruit.

How long can I store leftover Easter Cookie Cake?

You can keep it stored at room temperature for up to three days.

What’s the best way to frost my Easter Cookie Cake?

For best results, wait until the cake is fully cooled before applying your frosting evenly.

Print

Easter Cookie Cake

Print Recipe

Pin Recipe

Easter Cookie Cake is a delightful, soft dessert adorned with vibrant frosting and colorful sprinkles, making it the perfect centerpiece for your Easter celebration.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup colorful sprinkles
• Frosting of your choice (cream cheese recommended)

Instructions

1. Preheat oven to 350°F (175°C) and grease a round baking pan.
2. In a bowl, whisk together flour, baking powder, and sugar.
3. In another bowl, beat butter until creamy; gradually add sugar until fluffy.
4. Mix in eggs and vanilla until well combined.
5. Slowly incorporate dry ingredients into wet mixture until just combined; fold in sprinkles.
6. Pour batter into the pan and bake for 20-25 minutes or until golden brown.
7. Allow the cake to cool completely before frosting.

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 320
• Sugar: 30g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg

Keywords: Customize by adding chocolate chips or nuts for extra flavor. Store leftovers in an airtight container for up to three days; reheat slices briefly in the microwave.