Description
Celebrate any special occasion with this delightful Big Pink Cookie Cake, featuring a soft, buttery cookie base with white chocolate chips and colorful sprinkles, topped with a creamy pink vanilla frosting and extra sprinkles for a festive touch. Perfect for birthdays and celebrations, this visually stunning and delicious dessert is easy to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- Pink food coloring, to desired color
- ¾ cup white chocolate chips
- ½ cup sprinkles (plus more for topping)
Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pink food coloring, to desired color
- 2–3 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together using a hand or stand mixer until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, almond extract if using, and several drops of pink food coloring until the dough reaches your desired shade of pink.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the white chocolate chips and sprinkles evenly throughout the dough.
- Shape Cookie Cake: Spread the cookie dough evenly into the prepared cake pan, smoothing out the top for an even surface.
- Bake: Bake in the preheated oven for 22 to 26 minutes, or until the edges turn golden and a toothpick inserted near the center comes out mostly clean with only a few moist crumbs.
- Cool: Allow the cookie cake to cool completely in the pan on a wire rack before frosting to prevent melting.
- Make Frosting: Beat the softened butter until smooth and creamy. Add the powdered sugar, vanilla extract, and pink food coloring. Beat while gradually adding heavy cream or milk, one tablespoon at a time, until the frosting is light, fluffy, and spreadable.
- Frost and Decorate: Once the cookie cake is completely cool, spread the frosting evenly over the top or pipe it around the edges for a decorative finish. Sprinkle additional sprinkles on top to enhance the festive look.
Notes
- For a thicker, softer center, chill the dough for 15 to 30 minutes before baking.
- This cookie cake can be prepared a day in advance and stored covered at room temperature.
- Customize the food coloring and sprinkle types to suit different holidays or celebration themes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
