Description
Indulge in a fun and colorful dessert with this Big Pink Cookie Cake recipe. A soft and chewy cookie base loaded with white chocolate chips and sprinkles, topped with a creamy pink frosting – perfect for birthdays or special occasions!
Ingredients
Scale
Cookie Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- pink gel food coloring
- 1/2 cup sprinkles (plus extra for topping)
Frosting:
- 1 cup butter (for frosting)
- 3 cups powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- additional pink food coloring for frosting if desired
Instructions
- Preheat Oven: Preheat oven to 350°F and prepare a 9-inch round cake pan.
- Mix Wet Ingredients: Cream butter and sugars, add eggs and vanilla.
- Combine Dry Ingredients: Whisk flour, baking soda, baking powder, and salt.
- Combine Mixtures: Gradually add dry ingredients to wet, then mix in chips, sprinkles, and food coloring.
- Bake: Spread dough in pan and bake for 22–26 minutes.
- Make Frosting: Beat butter, add powdered sugar, vanilla, milk, and food coloring.
- Frost Cake: Spread frosting on cooled cake and decorate with sprinkles.
Notes
- Use gel food coloring for vibrant color.
- Substitute white chocolate chips with semi-sweet if desired.
- Can be made a day ahead and stored at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
