Easter Cookie Cake

Name: Easter Cookie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter (softened); 2 large eggs; 2 tsp vanilla extract; 1 cup frosting (store-bought or homemade); Colorful sprinkles for decoration

By Alicia Newsom

March 25, 2025

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In the midst of spring’s blossoming flowers and the scent of chocolate eggs wafting through the air, imagine a dessert that combines all the joys of Easter into one glorious slice. That’s right—this Easter Cookie Cake is a vibrant explosion of flavors and colors that will have everyone hopping with delight With its soft cookie base topped with a creamy frosting adorned with pastel sprinkles, this cake is not just a treat; it’s an experience.

As I whipped up my first batch of this delightful dessert last year, I couldn’t help but reminisce about childhood Easters filled with egg hunts and family feasts. Each bite transported me back to sun-drenched afternoons spent laughing with loved ones. This cake shines brightest during celebrations—it’s perfect for brunches or as a show-stopping centerpiece at your holiday dessert table. Trust me; your taste buds will thank you

Why You'll Love This Recipe

This Easter Cookie Cake is incredibly easy to prepare, making baking stress-free
Its flavors are a perfect blend of sweet and buttery goodness that appeals to all ages
The cheerful visual appeal will brighten any gathering, making it a delightful addition to your holiday table
Versatile enough for any occasion, you can easily customize toppings or colors based on your preferences

I remember watching my friend’s eyes light up when they took their first bite of this cookie cake—pure magic

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use unbleached flour for the best texture in your cookie cake.
Sugar: Granulated sugar provides sweetness; feel free to adjust according to your taste.
Baking Powder: This is essential for the cake’s rise; make sure it’s fresh for optimal results.
Salt: Just a pinch helps balance the sweetness in your cookie cake.
Unsalted Butter: Softened butter creates a rich flavor; don’t forget to let it sit out before mixing
Eggs: Use large eggs for consistent results in texture and moisture.
Vanilla Extract: Pure vanilla enhances the flavor profile beautifully—trust me on this one
Frosting (Store-bought or Homemade): Choose your favorite; cream cheese frosting adds a delightful tanginess.
Sprinkles: Get colorful sprinkles that scream “Easter” to decorate your masterpiece.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it lightly. The anticipation builds as you get ready to create deliciousness

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined. This step ensures even distribution of leavening agents throughout the batter.

Cream Butter and Sugar: In another bowl, beat softened butter until fluffy—about 2 minutes—then gradually add sugar while continuing to mix. The mixture should be light and airy, filling your kitchen with sweet buttery aromas.

Add Eggs and Vanilla: Crack in those eggs one at a time while mixing well after each addition. Then gently stir in vanilla extract until everything is nicely blended.

Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients while mixing on low speed until just combined. Be careful not to overmix; we want our cake light and fluffy

Bake Your Cake: Pour the batter into your prepared pan and smooth out the top using a spatula. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean. Enjoy that heavenly smell filling your home

Cool and Frost: Once baked, allow the cake to cool completely before frosting it generously with your choice of icing. Top it off with colorful sprinkles—because who doesn’t love sprinkles?

Now slice yourself a piece (or two) of this delightful Easter Cookie Cake and watch as everyone digs in with joy

As you serve this cheerful dessert at any gathering—be it an egg hunt or Sunday brunch—you’ll realize that food brings people together like nothing else can. Enjoy every bite

You Must Know

This delightful Easter Cookie Cake is not just a treat; it’s a canvas for your creativity
With its vibrant colors and delightful flavors, it’s perfect for any celebration
The aroma while baking will make you feel like spring has sprung in your kitchen

Perfecting the Cooking Process

Start by preheating the oven to 350°F, then prepare your baking pan before mixing the dough. This way, you can pour the batter right after mixing for the best texture.

Serving and storing

Add Your Touch

Feel free to swap chocolate chips for pastel candies or nuts. You can also add vanilla or almond extract to elevate the flavor profile of your Easter Cookie Cake.

Storing & Reheating

Store leftover cookie cake in an airtight container at room temperature for up to three days. You can reheat slices in the microwave for about 10-15 seconds for that fresh-baked taste.

Chef's Helpful Tips

For perfect results, measure flour accurately to avoid a dense cake
Always use room temperature ingredients for better mixing and texture
Let your cake cool completely before decorating to prevent any melting mishaps

This Easter Cookie Cake recipe always brings back memories of my kids’ laughter as they decorated it with colorful sprinkles and icing. Their joy was contagious, making every bite even sweeter

FAQs

FAQ

What can I use instead of eggs in this Easter Cookie Cake?

You can substitute eggs with applesauce or flaxseed meal mixed with water.

How long does the Easter Cookie Cake last?

It stays fresh for up to three days at room temperature when stored properly.

Can I freeze leftovers of this cookie cake?

Yes, you can freeze slices wrapped tightly in plastic wrap for up to two months.

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