Frosted Sugar Cookie Cake

This deliciously soft and tender frosted sugar cookie bundt cake is topped with swoops of silky smooth cream cheese frosting and heaps of colorful rainbow sprinkles. The perfect cake for all occasions!

I’ve somehow found a seat on the rainbow sprinkle train in the past few weeks and I have no plans of hopping off any time soon. From the looks of it, y’all are happy to go along for the ride. These Soft and Chewy Funfetti Sugar Cookies were an instant hit and we had some fast fans of this easy Funfetti Loaf Cake. Easy to see why. Anything frosted and sprinkled hits the sweet spot for funfetti lovers of all ages. Whether you’re 8 or 80, sprinkles just make people happy. The more the merrier when it comes to sprinkles I always say which leads me to this deliciously simple Frosted Sugar Cookie Cake. It’s as bright and cheery as they come and it has all the fun and festive vibes of a fancy layer cake but with half the fuss.

Ingredients

You can make this cake in about an hour with just a handful of basic ingredients. I keep a box of cake flour stocked in my pantry at all times for recipes like this one where it makes all the difference. Here’s your shopping list:

• Flour – This recipe calls for both all purpose flour and cake flour. Both will work in tandem to give the cake structure and that dense, pound cake like texture that will keep you coming back for another slice. If you don’t have a box of cake flour on hand, read this blog post on how to make your own with just two ingredients.
• Butter – This cake has a rich, butter flavor thanks to a generous serving of high quality, unsalted butter. Use the good stuff here bakers  –  it’s worth it. Be sure your butter, eggs and milks are at room temperature before mixing the batter.
• Sugar – Can’t have a frosted sugar cookie cake without sugar, now can we?? The cream cheese frosting is on the sweet side so I’ve decreased the sugar content in the actual cake because #balance. For the smoothest, most luscious cream cheese frosting, be sure to sift the confectioner’s sugar.
• Eggs – Lots of eggs give this cake the perfect rise and moist crumb. Make sure to use room temperature eggs for best results.
• Half & half and whole milk – I used a mix of the two to create a moist and fluffy cake with the most mouthwatering flavor. Don’t have half and half? Not to worry. Substitute an equal amount of heavy cream.
• Almond extract – don’t leave it out. It’s just a smidge and gives this cake a nostalgic flavor that you’ll love!
• Baking powder – Baking powder lightens the texture of this frosted sugar cookie cake by enlarging air bubbles within the batter. The texture is perfect. Slightly dense, yet light and fluffy. Always be sure to check the expiration date on your baking powder to make sure it’s fresh.
• Salt – Just a pinch helps pull all the flavors together and keeps both the cake and frosting from being overly sweet.
• Sprinkles! This recipe calls for a hefty helping of rainbow sprinkles. To keep things easy, I usually just grab these rainbow sprinkles  from the grocery store but you can use any variety your sprinkle loving heart desires.

How to make frosted sugar cookie cake

This cake is perfect for all cake-eating occasions! I like to use a stand mixer to make the batter but you can also use a hand mixer. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Preheat the oven to 350°F. Set out your bundt pan or tube pan and baking spray. Wait until the batter is ready before coating the pan with baking spray.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl.

Step 3: Add the eggs, one at a time, mixing between each addition. Scrape down the sides of the bowl as needed.

Step 4: Add the almond and vanilla extract. Mix to combine.

Step 5: In a separate bowl, whisk together the flours, baking powder and salt. Add the dry ingredients to the batter in three additions, alternating with the half & half and whole milk. Begin and end with the dry ingredients.

Step 6: Generously spray the inside of the pan with non-stick baking spray. Transfer the batter to the prepared pan, smoothing the top with a spatula if needed.

Step 7: Bake for 40 to 45 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. Remove the cake from the oven and cool on a wire rack for 10 minutes exactly. If using a tube pan, pull the cake up by the center ring to remove the cake from the sides of the pan. Keep the cake attached to the bottom portion and cool completely before removing. If using a bundt pan, invert the pan onto a cooling rack or cake platter and then flip 180° once more. Cool completely before frosting.

Tips for the best cake

Follow these tried and true tips for the perfect cake every time.

Use room temperature ingredients. For best success, set your butter, eggs, and liquid dairy out until they reach room temperature before mixing the batter. Cold butter will not incorporate well with the dry ingredients and this can lead to over mixing. Likewise, room temperature eggs will mix better with the batter. A cake baked with cold eggs can also take longer to bake.

Do not over mix. Pro-tip: go easy on the mixing. It’s tempting to crank up the speed up and whip all the ingredients together as quickly as possible. But this can lead to a dense, gummy cake instead of one that has a light and fluffy texture. As a general rule of thumb, once you have added the dry ingredients, only mix until barely incorporated. Stop when a few streaks of flour remain.

Prep your pan. Nothing is worse than spending time baking up your favorite cake only to have the cake stick to the bottom of the pan. It’s the worst and I’ve been there. Always grease your bundt pan generously and then add a little more for good measure. As long as there aren’t any puddles of non-stick baking spray pooling at the bottom of your bundt pan, you’re good to go. For a few more tips and tricks for the perfect bundt cake every time, check out this post.

Do not overbake. It goes without saying that no one, and I mean no one, likes a dry cake. Begin checking your bundt about ten minutes before the end of the baking cycle and use the toothpick test to check for doneness. The toothpick should come out clean or with just a few crumbs remaining and the top will be a light, golden brown. If the top is browning too quickly near the end of the baking time, cover it loosely with a piece of aluminum foil.

How to make cream cheese frosting

This recipe calls for a higher butter to cream cheese ratio which makes the frosting super smooth and spreadable. And I love that the flavor doesn’t offer up too much tang but a little more sweet. Here’s my top tips for the perfect cream cheese frosting.

Sift your powdered sugar. To eliminate any unwanted lumps and clumps in your frosting, sift the powdered sugar first before adding it to the mixing bowl. It takes just an extra sixty seconds but it’s well worth it once you sink your teeth into that super smooth frosting. Not a sifter? Take just ten seconds to whisk your powdered sugar in a bowl to break up any lumps.

Use room temperature butter and cream cheese. This is a must for perfectly smooth frosting. If your butter and cream cheese are too cold, you’ll end up with a lumpy frosting. Set your cream cheese and butter out on the counter at least an hour before mixing.

Mix until fluffy. Once all of the ingredients are incorporated together I like to run the mixer on medium high speed for 2 to 3 minutes. This creates a light and airy, super spreadable cream cheese frosting that makes frosting your cake a breeze!

How to store

I just know you’re going to love this frosted sugar cookie cake so much that I can just about guarantee you won’t have a single slice left over. If you do…call me. I’d be glad to take a slice or two off your hands. Extra sprinkles for me, please and thank you. If keeping the leftovers all to yourself, store them tightly covered in the refrigerator.

I’m happy to report that this sugar cookie cake freezes well, but it should be frozen before frosting for best results. Simply cool the cake completely and wrap the whole cake tightly in two layers of plastic wrap followed by another layer of aluminum foil. Freeze flat for up to three months. To defrost, place the frozen cake out at room temperature until fully defrosted. Add the frosting and sprinkles and tah-dah…dessert is served!

This cake has all the nostalgic flavors of the store bought goodies we all know and love, but comes with all the joy of baking it from scratch in your very own kitchen. Cue the sprinkles bakers…this frosted sugar cookie bundt is going to be your new favorite thing.

Happy baking!

If you like this Frosted Sugar Cookie Bundt Cake, you’ll also like:

• Funfetti Pound Cake
• Funfetti Sugar Cookies
• Donut Cake
• Easy Funfetti Cupcakes
• Powdered Sugar Donut Cake