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Homemade Sugar Cookie Cake With Sprinkles

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This frosted Cookie Cake is the perfect dessert for your next party! It’s easy to make and so much fun to decorate. Plus, it tastes great!

Cookie cake slices on plates.

Cookie cakes are a great way to show your creativity. You can decorate them any way you like, and they’re always a hit at parties. They are a great substitute (or addition) to a birthday cake.

This recipe is for a homemade sugar cookie with rainbow sprinkles and it is baked in a 9-inch cake pan. It’s then frosted with delicious homemade frosting and garnished with additional sprinkles.

 Let’s see how to make a cookie cake at home.

Ingredients to make a confetti cookie cake.
  • ¾ cup unsalted butter
  • ¼ cup granulated sugar
  • ¾  cup brown sugar packed
  • 2 eggs 
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup rainbow sprinkles

INGREDIENTS FOR THE VANILLA BUTTERCREAM

  • ½ cup unsalted butter at room temperature
  • ¼ cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 2 ½ cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • Additional Sprinkles

👩‍🍳Instructions

  • Preheat the oven to 350°F. Spray a 9-inch cookie (or cake) pan lightly with non-stick baking spray. Place a parchment circle in the bottom and spray the top with non-stick spray. If using a cake pan be sure to spray the sides of the pan, and set it aside.
  • In a mixing bowl, cream butter and both sugars for 3-4 minutes. Add the eggs and vanilla and mix until incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture.
  • Fold 1 cup of rainbow sprinkles into the cookie batter. The batter will be thick.
  • Place the cookie dough batter in the center of the prepared pan. Spread out with a spatula (an offset spatula works great). Using clean hands, press dough in the pan into a smooth layer leaving room around the edges so it has space to spread. (Tip: It helps to have slightly wet/damp hands for pressing the cookie dough into the pan.)
Cookie dough in a round baking pan.
  • Bake in a preheated oven for 36 minutes until it becomes lightly golden.
  • Remove the cookie cake from the oven and allow it to cool for 10 – 15 minutes.
  • Remove the baked cookie from the pan and place it onto a cake board or cake stand.

Make the Buttercream

  • With a hand or stand mixer, cream butter and shortening together.
  • Add powdered sugar and vanilla and mix well.
  • Add milk and whip the frosting at HIGH speed for 4-5 mins.
  • Once the cookie has fully cooled (after about 20-30 mins) fill a piping bag fitted with a tip 1M or 2D with vanilla buttercream.
  • Pipe frosting around the cake to create a border and top with additional sprinkles.
Cookie cake with slice of cookie cake on a plate.
Frosting piped on edge of cookie cake.

Sugar Cookie Cake

You’ll be addicted to this tasty, easy-to make cookie cake. It's great for parties and a perfect dessert!
5 from 3 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 10
Calories: 625kcal

Equipment

  • 1 9-inch cookie or cake pan

Ingredients

FOR THE COOKIE CAKE

  • ¾ cup unsalted butter at room temperature
  • ¼ cup granulated sugar
  • ¾ cup brown sugar packed
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour scooped and leveled
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup rainbow sprinkles

FOR THE BUTTERCREAM

  • ½ cup unsalted butter at room temperature
  • ¼ cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 2 ½ cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • Additional Sprinkles

Instructions

  • Preheat the oven to 350°F. Spray a 9-inch cookie (or cake) pan lightly with non-stick baking spray. Place a parchment circle in the bottom and spray the top with non-stick spray. If using a cake pan be sure to spray the sides of the pan, and set aside.
  • In a mixing bowl, cream butter and both sugars for 3-4 minutes. Add eggs and vanilla and mix until incorporated.
  • In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet ingredients.
  • Fold 1 cup rainbow sprinkles into the cookie batter. The batter will be thick.
  • Place cookie dough batter in the center of the prepared pan. Spread out with a spatula (an offset spatula works great). Using clean hands, press dough in the pan into a smooth layer leaving room around the edges so it has space to spread.
  • Bake in a preheated oven for 35 minutes until it turns lightly golden brown.
  • Remove the cookie cake from the oven and allow it to cool for 10 – 15 minutes.
  • Remove the baked cookie from the pan and place onto a cake board or turntable or cake stand.

Make the Buttercream

  • With a hand or stand mixer, cream butter and shortening together.
  • Add the powdered sugar and vanilla and mix well.
  • Add milk and whip the frosting at HIGH speed for 4-5 mins.

Decorate the Cookie

  • Once cookie has fully cooled (after about 20-30 mins) fill a piping bag fitted with a tip 1M or 2D with vanilla buttercream.
  • Pipe frosting around the cake to create a border and top with additional sprinkles.

Nutrition

Serving: 1 | Calories: 625kcal | Carbohydrates: 86g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 94mg | Sodium: 256mg | Potassium: 135mg | Fiber: 1g | Sugar: 65g | Vitamin A: 761IU | Calcium: 60mg | Iron: 2mg
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