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
Scale
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
