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 9x13-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 Recipe for Fun Birthday Parties

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.

Ingredients

Scale

1 cup (227g) unsalted butter, softened
1 cup (200g to 250g) granulated sugar
1 large egg (plus 1 egg yolk optional for extra moisture)
2 teaspoons pure vanilla extract
1 teaspoon almond extract (optional)
2 ¼ cups (290g) all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda (optional)
1 ½ teaspoons cornstarch (optional)
2 tablespoons whole milk, room temperature
⅔ cup (80g to 100g) sprinkles
⅔ cup (120g) white chocolate chips (optional)
½ cup (113g) unsalted butter, softened
2 ¾ 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

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