Giant Sugar Cookie Cake Recipe for Fun Birthday Parties

Benefits and Advantages of giant sugar cookie cake

The giant sugar cookie cake recipe is popular for its simplicity and delightful flavor, making it a go-to for celebrations such as birthdays, holidays, and showers. Its straightforward preparation means even novice bakers can create a delicious, appealing treat with minimal fuss. The recipe uses basic, accessible ingredients and avoids complicated techniques, reducing prep time without sacrificing taste.

This dessert is versatile, customizable for various dietary needs, and can easily be adapted with vegan or gluten-free alternatives. It balances indulgence with portion control, offering a soft, thick, and slightly chewy texture complemented by a tender crumb. This makes it a comforting, homemade option that satisfies sweet cravings while fitting diverse nutritional preferences. The rich vanilla-almond flavor and vibrant sprinkles create a festive look and a memorable eating experience, ideal for sharing with family and friends.

Essential Ingredients for giant sugar cookie cake

1 cup (227g) unsalted butter, softened (some recipes call for ¾ cup or 113g to 175g)
1 cup (200g to 250g) granulated sugar
1 large egg (plus 1 egg yolk optional for extra moisture and chewiness)
2 teaspoons pure vanilla extract
1 teaspoon almond extract (optional; can be substituted with vanilla extract)
2 ¼ cups (290g) all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder
½ teaspoon salt (omit if using salted butter)
¼ teaspoon baking soda (optional, adds slight lift)
1 ½ teaspoons cornstarch (optional, for a soft and puffy texture)
2 tablespoons whole milk (room temperature), plus more if needed
¾ cup (80g to 100g) sprinkles (prefer regular sprinkles; avoid nonpareils to prevent color bleeding)
Optional: ¾ cup (120g) white chocolate chips for added richness
For frosting:

½ cup (113g) unsalted butter, softened
2 ½ cups (330g to 350g) powdered sugar, sifted
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
1 to 2 tablespoons whole milk or heavy cream, room temperature
Pinch of salt (optional)
Additional sprinkles for decoration

Dietary Substitutions to Customize Your giant sugar cookie cake

To accommodate different dietary needs, several substitutions can be made to the giant sugar cookie cake without compromising flavor or texture. For vegan baking, replace unsalted butter with coconut oil or vegan margarine, and substitute eggs with flaxseed or chia seed gel mixtures (1 tablespoon seed + 3 tablespoons water per egg).

Gluten-free adaptations can be achieved by using a certified gluten-free all-purpose flour blend, ensuring the batter maintains its structure and softness. For dairy-free versions, whole milk can be replaced with plant-based alternatives such as almond, soy, or oat milk.

For those seeking lower calorie options, using natural sweeteners like stevia or erythritol in place of granulated sugar reduces sugar content. Coconut sugar or maple syrup offers more natural, subtle sweetness while complementing the vanilla-almond flavor. With these variations, this cookie cake remains accessible and enjoyable for a wide range of health or lifestyle requirements.

How to Prepare the Perfect giant sugar cookie cake: Step-by-Step Guide

Preheat the oven to 350°F (177°C). Lightly grease a 9 to 12-inch round or springform pan and line it with parchment paper to ensure easy removal.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed for about 20-30 seconds until light but not overbeaten.
Add eggs and extracts: Mix in 1 large egg and optional egg yolk, vanilla extract, and almond extract until just combined.
Whisk dry ingredients: In a separate bowl, sift or whisk together all-purpose flour, baking powder, salt, baking soda, and cornstarch.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients in portions, mixing on low speed just until combined to avoid overmixing.
Fold in sprinkles and chips: Gently fold in sprinkles and optional white chocolate chips, taking care not to smear colors or overwork the dough.
Press dough in pan: Evenly press the dough into the prepared pan, smoothing the surface with your hands or a spatula.
Bake: Bake for 25 to 35 minutes depending on pan size. Look for lightly browned edges and a center that is set but may still appear slightly soft or cause minor wrinkling as it cools this is normal.
Cool completely: Allow the cookie cake to cool fully in the pan on a wire rack before removing sides (if using springform) and applying frosting.
Prepare frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, almond extract, and salt if using, mixing until smooth. Add milk or cream one tablespoon at a time until light and fluffy.
Frost and decorate: Spread frosting over the cooled cookie cake evenly and immediately decorate with sprinkles or theme-specific decorations.

Cooling the cookie cake completely before frosting is key to preventing melting and achieving a clean, attractive finish.

For more sweet treats to complement your celebrations, check out our Butter Pecan Fudge recipe.

Advanced Tips and Variations

For best results with your giant sugar cookie cake, chill the dough for at least one hour before baking. This helps enhance flavor development and improves texture, resulting in a thicker, softer, and more tender crumb. Consider incorporating optional add-ins like white chocolate chips or colorful sprinkles for extra richness and festive presentation.

Add warm spices such as cinnamon or nutmeg to the dough for a subtle twist, or try lemon or orange zest to brighten the flavor profile. When baking, ensure even heat by using an oven thermometer and placing the pan on the middle rack. To keep the sprinkles vibrant without color bleeding, use regular sprinkles rather than nonpareils.

For the frosting, you may experiment with different flavor extracts like almond, vanilla bean paste, or even a touch of citrus. For a dairy-free or vegan version, substitute butter with plant-based margarine and powdered sugar with an appropriate vegan alternative. You can also create multi-layer cookie cakes by doubling the recipe and stacking with generous frosting between layers for a special occasion.

Lastly, if you prefer a crispier edge, simply bake a few minutes longer but watch carefully to avoid overbaking the center. These tips and variations make the giant sugar cookie cake a versatile and customizable dessert to suit any celebration.

How to Store giant sugar cookie cake: Best Practices

To preserve the freshness of your giant sugar cookie cake, store it in an airtight container at room temperature for up to one week if unfrosted. If already frosted, refrigeration is recommended to keep the buttercream intact; store the cake covered tightly in plastic wrap or in a sealed container for 2 to 3 days.

If you want to store the cookie cake for longer, freezing is a great option. Wrap the frosted or unfrosted cake securely with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for 1 to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator and allow it to come to room temperature before serving. You can refresh the softness by warming briefly in a low-heat oven.

Remember to avoid exposing the cookie cake to strong odors or moisture during storage to maintain its delicate vanilla-almond flavor and moist texture. Using parchment paper-lined pans during baking also facilitates easier removal and less damage during storing and handling.

Nutritional Value of giant sugar cookie cake

Nutrient	Approximate Amount per Serving (1 of 16)
Calories	221 kcal
Carbohydrates	28 g
Protein	2 g
Total Fat	12 g
Saturated Fat	7 g
Cholesterol	37 mg
Sodium	54 mg
Dietary Fiber	1 g
Sugar	18 g

This giant sugar cookie cake offers indulgent calories primarily from fats and sugars, combined with moderate carbohydrates. Protein content is modest, typical of cookie-based desserts. Variations like reducing sugar or using alternative flours can adjust nutritional values. The butter adds saturated fats, while using almond extract enhances flavor with negligible additional calories. Awareness of these values can help in balancing portions or adapting recipes to specific dietary goals.

FAQs: Frequently Asked Questions About giant sugar cookie cake

Can I bake a giant sugar cookie cake in a different pan size or shape?

Yes, you can bake a giant sugar cookie cake in different pan sizes or shapes. A 9-inch springform pan is ideal for easy removal, but a 9×13-inch pan or other round pans work as well. If using a smaller pan, expect a thicker cookie and a longer baking time. Lining the pan with parchment paper and greasing it well helps prevent sticking and makes removing the cake easier.

How should I measure flour to get the best texture in my sugar cookie cake?

For the best texture, spoon the flour lightly into your measuring cup without packing it down, then level it off with a flat edge. This prevents adding too much flour, which can make the cookie cake dense or dry. Using room temperature ingredients also helps achieve a tender, chewy texture.

Can I make the sugar cookie cake dough ahead of time and freeze it?

Yes, the dough can be made in advance and frozen. After preparing the dough, wrap it tightly and freeze for up to three months. When ready to bake, thaw the dough overnight in the refrigerator before pressing it into the pan. This saves time while maintaining the cookie cake’s soft texture once baked.

Is it necessary to use almond extract in the recipe, or can I substitute something else?

Almond extract adds a distinct flavor to the sugar cookie cake, but it is optional. You can substitute an equal amount of vanilla extract if preferred or if there are allergy concerns. The vanilla will give the cookie a classic flavor without altering the texture.

What is the best way to store a sugar cookie cake to keep it fresh?

Store the sugar cookie cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to one week. For longer storage, refrigerate it for up to two weeks; bring the cake back to room temperature before serving to soften the texture. The cake can also be frozen after baking and cooling if you want to keep it longer.

Giant Sugar Cookie Cake with Frosting and Sprinkles for a Fun Birthday Treat

Author: Valentina Lewis
Total Time: 1.5 to 2 hours
Yield: 16 slices 1x
Diet: Vegetarian

Print Recipe

Description

🎂 Celebrate with a Giant Sugar Cookie Cake that’s perfect for birthdays and special occasions! Its soft, chewy texture and buttery taste will delight everyone.
✨ Top this cake with a creamy vanilla almond buttercream and vibrant sprinkles for a festive look that’s customizable for any theme.

Instructions

1. Preheat oven to 350°F (177°C). Line a 9-12 inch round or springform pan with parchment paper and spray lightly with non-stick spray.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg and egg yolk (if using), vanilla, and almond extract, mixing until well combined.
3. In another bowl, whisk together the flour, baking powder, salt, baking soda, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
4. Fold in the sprinkles and white chocolate chips gently to avoid overmixing.
5. Press the dough evenly into the prepared pan. Bake for 25-35 minutes or until edges are lightly browned and the center looks set but soft.
6. Cool the cookie cake completely on a wire rack before removing it from the pan.
7. For frosting, beat the softened butter until creamy. Gradually mix in powdered sugar, vanilla, almond extract, and salt if using. Add milk or cream to adjust consistency.
8. Spread the frosting over the cooled cookie cake and decorate with sprinkles as desired.

Notes

📝 Line your pan with parchment for easy removal and to keep edges clean.
🌡️ Ensure room temperature ingredients for smoother mixing and better consistency.
🌈 Customize with your choice of sprinkles for personalized themes!

Prep Time: 15-25 minutes
Cooling time: 30 minutes
Cook Time: 25-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 221
Sugar: 18g
Sodium: 54mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 37mg

Keywords: Giant, Sugar Cookie, Cake, Birthday