Description
Celebrate any special occasion with this delightful Big Pink Cookie Cake, featuring a soft, chewy cookie base loaded with sprinkles and optional white chocolate chips, topped with a creamy pink buttercream frosting. Perfect for birthdays, showers, or themed parties, this festive dessert is sure to impress.
Ingredients
Scale
Cookie Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sprinkles (rainbow or pink)
- 1 cup white chocolate chips (optional)
Pink Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pink food coloring
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9- or 10-inch round cake pan or springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined, approximately 2 to 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning elements.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing. Gently fold in the sprinkles and white chocolate chips, if using, to distribute them evenly in the dough.
- Shape Dough and Bake: Press the cookie dough evenly into the prepared pan, smoothing the surface for uniform baking. Bake in the preheated oven for 22 to 28 minutes, or until the edges turn golden and the center feels set but still soft. Avoid overbaking to maintain softness.
- Cool the Cookie Cake: Once baked, let the cookie cake cool completely in the pan to allow it to set properly before adding frosting.
- Prepare Pink Buttercream Frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, heavy cream or milk, vanilla extract, and a few drops of pink food coloring. Beat the mixture until fluffy and spreadable, adjusting consistency with more cream or powdered sugar as needed.
- Frost and Decorate: Spread the pink buttercream frosting evenly over the cooled cookie cake, covering the surface or just around the edges depending on your style. Decorate with additional sprinkles if desired for a festive look.
- Serve: Slice the Big Pink Cookie Cake into 12 servings and enjoy this celebratory dessert with friends and family!
Notes
- Ideal for birthdays, showers, or any themed celebrations.
- Store the cookie cake covered at room temperature for up to 3 days.
- Alternatively, refrigerate in an airtight container for up to 1 week.
- Ensure the cake is completely cooled before frosting to prevent melting.
- White chocolate chips are optional but add a lovely richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
