Confetti Sugar Cookie Cake

Recipe by Melanie Wanders
Not Yet Reviewed

If you love cookies but wish they were slightly more celebration-worthy, this sugar cookie cake is for you. Like a good sugar cookie, this version has crisp, golden edges and a soft, chewy center, yet it's also impressive enough to be the centerpiece of your table. The warm vanilla flavor and colorful (dye-free!) sprinkles bring nostalgic, classic birthday cake vibes. The whole recipe, complete with a fluffy white frosting spread or piped around the border, is quick to come together thanks to our Confetti Sugar Cookie Mix. For a final festive touch, shower on extra sprinkles for a colorful treat perfect for any celebration. 

Prep
20 mins
Bake
20 to 25 mins
Total
1 hr 35 mins
Yield
one 9" round or 8" square cookie cake
Mix Tips
Sliced Confetti Sugar Cookie Cake on a marble countertop with a piece on a plate. - select to zoom
Sliced Confetti Sugar Cookie Cake on a marble countertop with a piece on a plate. - select to zoom
Confetti Sugar Cookie Cake sliced on a plate that's sitting on a marble countertop - select to zoom
Confetti Sugar Cookie Cake on a marble counter - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Lightly grease a 9" round or 8" square baking pan, or line with parchment. 

  2. To make the sugar cookie cake: In a large bowl, combine the mix, butter, and egg and stir until a crumbly mixture forms. Then use your hands to bring everything together into a smooth, cohesive dough. If using a stand or hand mixer, mix on low speed for 1 to 2 minutes.  

  3. Transfer the dough to the prepared pan and press into an even layer.  

  4. Bake the sugar cookie cake for 20 to 25 minutes, until the top is evenly browned, the edges have pulled away from the sides of the pan, and a toothpick inserted in the center comes out clean.  

  5. Remove from the oven and let cool for 10 minutes in the pan before transferring it to a rack to cool completely. (If you’ve used parchment, you should be able to use a small offset spatula to lift the cookie cake out of the pan and slide it onto a rack. If you greased your pan, loosen the edges and then invert the cookie cake onto a wire rack. Flip it right-side up again before allowing it to cool completely.) 

  6. To make the frosting: In the bowl of a stand mixer fitted with the flat beater attachment or in a medium bowl working with an electric hand mixer, beat the butter until fluffy, 1 to 2 minutes. 

  7. Add the salt and vanilla, beating to combine. 

  8. Add the confectioners' sugar and 1 tablespoon (14g) of the milk and beat until smooth. Scrape the sides and bottom of the bowl well. The frosting should be easily spreadable; if it feels too stiff, adjust the consistency by adding more milk, a teaspoon at a time. Then beat for an additional 30 seconds, or until the frosting is fluffy and smooth. 

  9. To serve: Pipe the frosting around the border or spread the frosting to cover the top of the sugar cookie cake. Top with additional sprinkles, if desired, then cut into wedges and serve. 

  10. Storage information: Store leftover sugar cookie cake in an airtight container for up to 3 days or freeze for longer storage. Any leftover frosting can be covered and refrigerated for up to 1 week or frozen for longer storage. Bring frosting to room temperature and beat until smooth before using. 

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