If you have a sweet tooth craving that’s calling for something spectacular, you’re going to fall head over heels for this Big Pink Cookie Cake Recipe. Imagine a giant, soft, and chewy cookie bursting with tender pink hues, speckled with sprinkles and chocolate chips, and topped with a luscious layer of pink buttercream frosting. It’s like a celebration in every bite, perfect for birthdays, special occasions, or simply brightening up any ordinary day with a pop of color and flavor. This cookie cake isn’t just a dessert; it’s a joyful treat that brings warmth and smiles to the table.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, from the creamy butter that gives richness to the cookie to the pink sprinkles that add playful color. The balance of sugars, flour, and leavening agents ensures the perfect texture, while the optional chocolate chips add bursts of gooey delight. Let’s dive into the essentials that make this cookie cake unforgettable.
- 1 cup unsalted butter, softened: Softened butter ensures your cookie cake is tender and moist without being greasy.
- 1 cup granulated sugar: Adds sweetness and creates that classic cookie crumb.
- ½ cup packed light brown sugar: Brings a subtle caramel note and helps keep the cake chewy.
- 2 large eggs: Bind everything together and give the cake structure.
- 2 teaspoons vanilla extract: Adds a warm, aromatic depth of flavor.
- 2 ½ cups all-purpose flour: The backbone of your cookie cake’s tender crumb.
- 1 teaspoon baking soda: Helps the cookie rise and spread just right.
- ½ teaspoon baking powder: Works alongside baking soda for a perfect fluffy texture.
- ½ teaspoon salt: Enhances all the sweet flavors and balances the dough.
- ½ cup white chocolate chips (optional): Introduce creamy sweetness and a nice contrast to the pink.
- Pink food coloring: The secret to that delightful rosy hue that makes this cookie cake so unique.
- ½ cup pink sprinkles (plus more for topping): Infuse fun and color right into the dough and on top.
- ½ cup mini chocolate chips (optional): For those who adore bites of melty chocolate surprises.
- Pink buttercream frosting: The crowning glory that makes this cookie cake an absolute showstopper.
How to Make Big Pink Cookie Cake Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). While it’s heating up, grease a 9-inch round cake pan or line it with parchment paper to make sure your cookie cake comes out of the pan easily and keeps its perfect shape.
Step 2: Cream Together the Butter and Sugars
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This step is crucial because it’s what gives the cookie its buttery flavor and tender texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing thoroughly after each addition so everything combines smoothly. Then stir in that lovely vanilla extract, enhancing every bite with rich aroma and taste.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Doing this separately ensures even distribution of all the leavening agents, so your cookie cake bakes evenly and rises just perfectly.
Step 5: Mix Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to your wet batter, mixing just until everything is incorporated. Overmixing can make the cookie cake tough, so be gentle and stop as soon as the dough comes together.
Step 6: Add Pink Color and Sprinkles
Now, for the fun part: stir in a few drops of pink food coloring until the dough reaches your desired shade of pink. Then fold in the pink sprinkles along with mini chocolate chips or white chocolate chips if you like. These add bursts of color and flavor in every bite.
Step 7: Bake
Press the pink dough evenly into your prepared pan. Pop it into the oven and bake for 20 to 25 minutes, or until the edges are golden and the center is set but still soft. This balance keeps your cookie cake chewy and irresistible.
Step 8: Decorate and Cool
Allow your cookie cake to cool completely in the pan. Once cooled, slather on a generous layer of pink buttercream frosting and sprinkle some more pink sprinkles on top. Now your Big Pink Cookie Cake Recipe is ready for its grand debut!
How to Serve Big Pink Cookie Cake Recipe
Garnishes
A sprinkle of extra pink sprinkles adds an adorable crunch and visual appeal. Fresh edible flowers or a few white chocolate curls can also take the look up a notch when you’re serving guests.
Side Dishes
This cookie cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A fresh berry compote on the side can add tartness that cuts through the sweetness, creating a well-rounded dessert experience.
Creative Ways to Present
Try cutting the cookie cake into fun shapes using cookie cutters before frosting. You could also serve it layered with buttercream as a makeshift pink cookie cake sandwich for a playful twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookie cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. This preserves the softness and flavor beautifully.
Freezing
If you want to save some for later, freeze your unfrosted cookie cake in a wrapped container for up to one month. When ready, thaw overnight in the fridge and frost fresh before serving for best results.
Reheating
To enjoy your cookie cake warm, gently warm slices in the microwave for about 10-15 seconds. Avoid overheating to keep that perfect soft texture intact.
FAQs
Can I use other food coloring instead of pink?
Absolutely! Feel free to experiment with any food coloring you like. The Big Pink Cookie Cake Recipe works wonderfully with any color to match your occasion or mood.
What can I substitute if I don’t have baking powder?
If you don’t have baking powder, you can increase the baking soda slightly but be careful—it can affect the flavor. It’s best to use a tested substitution ratio or stick with the recipe’s amounts for ideal texture.
Is this recipe gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can try substituting a gluten-free flour blend that measures 1:1 for all-purpose flour for a gluten-free version, but results may vary.
Can I make mini cookie cakes instead of one big cake?
Definitely! Divide the dough into small, greased muffin tins for individual cookie cakes. Bake for slightly less time—about 10-15 minutes—and keep an eye on them so they stay soft and chewy.
What types of mix-ins work best in this cookie cake?
Pink sprinkles are the star here, but you can also add mini chocolate chips, white chocolate chunks, M&Ms, or even freeze-dried strawberries for bursts of texture and flavor. Just don’t overload the dough or it may affect baking.
Final Thoughts
The Big Pink Cookie Cake Recipe is one of those magical desserts that’s as fun to make as it is to eat. Its vibrant pink color, delightful sweetness, and soft texture make it an instant crowd-pleaser. Whether for a party or a cozy night in, you’re sure to impress everyone with this charming and delicious treat. So go ahead, gather your ingredients, and bake this sweet slice of happiness—you won’t regret it!
Print
Big Pink Cookie Cake Recipe
- Total Time: 40 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
This Big Pink Cookie Cake is a delightful twist on the classic cookie, baked into a giant, vibrant pink cake that’s perfect for birthdays and celebrations. Soft, chewy, and bursting with colorful sprinkles and optional chocolate chips, it’s frosted with creamy pink buttercream and topped with extra sprinkles for a fun, festive treat.
Ingredients
Cookie Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup white chocolate chips (optional)
- Pink food coloring, a few drops
- ½ cup pink sprinkles (plus more for topping)
- ½ cup mini chocolate chips (optional)
Decoration
- Pink buttercream frosting for decorating
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly or line it with parchment paper to prevent sticking.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Add color and mix-ins: Stir in a few drops of pink food coloring to reach your desired shade. Fold in the pink sprinkles, plus optional white chocolate chips and mini chocolate chips if using.
- Shape and bake: Press the cookie dough evenly into the prepared cake pan, smoothing the surface. Bake for 20 to 25 minutes or until the edges are lightly golden and the center is set but still soft.
- Cool and decorate: Allow the cookie cake to cool completely in the pan on a wire rack. Once cooled, spread pink buttercream frosting evenly on top and decorate with additional pink sprinkles before slicing and serving.
Notes
- For enhanced flavor and texture, chill the dough for 30 minutes before baking.
- Feel free to substitute pink sprinkles with rainbow sprinkles or add your favorite mix-ins such as M&Ms or crushed freeze-dried strawberries for a unique twist.
- Ensure the cookie cake is completely cooled before frosting to avoid melting the buttercream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
