Description
This delightful Easter Cookie Cake combines the classic flavors of a soft sugar cookie with festive Easter candies and colorful sprinkles. Topped with a creamy vanilla frosting and decorated with holiday-themed sprinkles, this cake is perfect for celebrating Easter with family and friends.
Ingredients
Scale
Cookie Cake
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cornstarch
- 1/2 cup M&M Easter Egg Chocolate
- 1/4 cup Cadbury Easter Eggs, chopped
- 1/4 cup rainbow sprinkles
Frosting
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy whipping cream
- Easter sprinkles for decorating
Instructions
- Prepare the dough: In a large mixing bowl, cream together 1/2 cup softened butter and 3/4 cup sugar until light and fluffy. Beat in 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons cornstarch. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Add candies and sprinkles: Fold in 1/2 cup M&M Easter Egg chocolates, 1/4 cup chopped Cadbury Easter Eggs, and 1/4 cup rainbow sprinkles evenly into the dough.
- Shape and bake: Preheat the oven to 350°F (175°C). Spread the cookie dough evenly into a greased or parchment-lined round cake pan. Bake for 18-20 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the cookie cake to cool completely in the pan on a wire rack.
- Make the frosting: In a medium bowl, beat 1/2 cup softened butter until creamy. Gradually add 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract. Slowly add 2 to 4 tablespoons of heavy whipping cream, mixing until the frosting reaches a spreadable consistency.
- Frost and decorate: Once the cookie cake has cooled completely, spread the frosting evenly over the top. Decorate with Easter-themed sprinkles as desired. Slice and serve.
Notes
- For best results, use room temperature butter for both the dough and frosting.
- You can substitute Cadbury Easter Eggs with any other small chocolate candy of your choice.
- Be careful not to overbake the cookie cake to keep it soft and chewy.
- The frosting consistency can be adjusted by adding more or less heavy cream depending on your preference.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
