Homemade Cookie Cake With Sprinkles
There’s something extra fun about serving a giant cookie instead of a traditional cake! This homemade Cookie Cake is soft, chewy, and packed with that classic buttery flavor everyone loves. Whether you’re celebrating a birthday, graduation, or want an excuse to bake something sweet, this dessert delivers all the joy of cookies – supersized. Best of all, it’s easy to make and decorate with your favorite frosting or candies.
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, baked in a 9-inch cake pan. It’s then frosted with delicious homemade frosting and garnished with additional sprinkles.
INGREDIENTS FOR THE COOKIE CAKE
Cookie Base
- 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.)
- Bake in a preheated oven for 36 minutes until it becomes lightly golden.
- Remove the cookie cake from the oven and let it 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.
Decorate the Cookie
- 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.
If you can’t get enough cookie goodness, you’ve got to try my Chocolate Chip Cookie Cake for another share-worthy dessert, Toasted Pecan Cookies for a nutty twist on a classic favorite, and Peanut Butter Cookies when you’re craving something rich and chewy. Each one is simple to make and guaranteed to satisfy your sweet tooth.
Sugar Cookie Cake
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
- 1½ 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
Last Bite
Love a good cookie cake as much as I do? Let me know how yours turned out in the comments below – I’d love to hear if you added any fun toppings or frosting designs! And don’t forget to share or pin this recipe so you’ll have it ready for your next celebration.
