Description
Celebrate any occasion with this festive Fireworks Sugar Cookie Cake, featuring a soft, buttery cookie base speckled with colorful red, white, and blue sprinkles. Easy to make and perfect for sharing, this dessert delivers classic sugar cookie flavors in a delightful cake form that’s great for patriotic holidays or fun gatherings.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- ½ cup red, white, and blue sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a round cake pan thoroughly to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures the leavening and seasoning are well distributed.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar for about 3 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet butter and eggs, mixing gently just until combined. Avoid overmixing to keep the cookie cake tender.
- Fold in Sprinkles: Carefully fold in the red, white, and blue sprinkles to distribute them evenly without breaking them down.
- Pour Batter and Bake: Pour the batter into the greased cake pan and smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cookie cake to cool completely in the pan before removing or decorating, making it easier to slice and serve.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter after adding flour to avoid a dense cookie cake.
- Use festive sprinkles that can withstand baking without melting completely.
- You can decorate the cooled cookie cake with frosting or extra sprinkles for added celebration flair.
- If you don’t have a round cake pan, an 8×8 inch square pan works as well; adjust baking time accordingly.
