Sugar Cookie Cake
Soft, chewy sugar cookie cake made with a bag of Betty Crocker mix, topped with vanilla buttercream and rainbow sprinkles. Perfect for birthday celebrations or everyday!
Servings: 16
Calories: 225kcal
Equipment
Ingredients
- 17.5 Betty Crocker sugar cookie mix , I used Betty Crocker
- 1/2 cup unsalted butter
- 1 egg , room temperature
- 1 egg yolk
- 1/4 cup rainbow sprinkles , jimmies
Frosting
- 1/2 cup unsalted butter
- 4-5 Tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 3-4 cups powdered sugar
- sprinkles or candies
Instructions
- Preheat the oven to 325°F. Lightly spray the bottom of a 9-inch springform pan with nonstick spray.
- In a stand mixer, combine the cookie mix, egg, and butter. Mix until a soft dough forms, about 3 to 5 minutes. Stir in the rainbow sprinkles by hand.
- Press the dough evenly into the bottom of the prepared pan. Bake for 25-28 minutes, until the top is lightly golden. Be careful not to over bake.
- Cool cake completely then remove from springform pan.
Frosting
- In a stand mixer, beat the butter until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Add the heavy cream one tablespoon at a time until you reach your desired consistency.
- Spread the frosting over the cooled cookie cake, then decorate with sprinkles and candies. Pipe additional frosting around the edges if desired.
- Slice and serve.
Notes
For the dough, it's best to use jimmies not nonpareils (little balls) as the nonpareils will bleed into the dough.
Store in an airtight container at room temperature up to 5 days.
You can use a 10 inch springform pan, baking time will decrease.
Nutrition
Calories: 225kcal | Carbohydrates: 26g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 11mg | Potassium: 13mg | Sugar: 25g | Vitamin A: 441IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.1mg