This Patriotic Sugar Cookie Cake has a soft and chewy sugar cookie base loaded with red, white, and blue M & M candies, sprinkles, and white chocolate chip morsels. You can top this easy dessert with a buttercream icing for added pizzazz.
Are you looking for a fun and easy dessert for the 4th of July? This sugar cookie cake comes together with just a few simple steps and taste fantastic!
I played with this recipe a couple times before putting my stamp of approval on this recipe. The first time I tried making this recipe, I only used one egg and it came out a little dry. I originally used a cup of M & M candies, but found the chocolate flavor overpowered the sugar cookie. It felt like I was eating a chocolate chip pie/cake instead of a sugar cookie cake. I really like this tweaked version of this sugar cookie cake. It is soft and chewy and you can definitely enjoy the flavor of the sugar cookie.
Here’s how to make this great dessert:
Start by cutting a nine-inch diameter of parchment paper to fit in bottom of nine-inch cake pan. Lightly grease cake pan and add parchment paper to bottom of pan. Preheat oven to 350 degrees F.
In a large bowl, add in the butter and granulated sugar. Blend with electric mixer on medium speed for 2 – 3 minutes or until smooth and creamy.
Add in egg, plus egg yolk along with vanilla and almond extracts. (If you don’t have almond extract, add in more vanilla instead)
Add in flour, baking powder, baking soda, and salt. Blend with electric mixer on medium-low speed just until ingredients are combined.
Fold in white chocolate chips, M & M candies, and sprinkles.
Press batter firmly into prepared nine-inch cake pan. (press a few M & M candies on top of batter if desired)
Bake at 350 degrees F for 21 – 24 minutes or until edges have turned light golden brown and center is set. (I baked mine for 21 minutes. Make sure not to overbake.)
Remove to wire rack to cool for 10 – 15 minutes and then remove from pan to finish cooling. You can serve the sugar cookie cake like this and it will taste delicious. If you want, you can add a buttercream icing to the borders of the cake and decorate with additional sprinkles. My family loved the sugar cookie cake. They thought the icing made the dessert too sweet, but it’s just a matter of personal preference.
If you’d like to make the buttercream frosting, take a medium or large-sized bowl and add in butter and powdered sugar. Blend with an electric mixer on low speed until mixture becomes crumbly. Add in vanilla extract and heavy whipping cream (or milk), continuing to blend until smooth and creamy. I needed to use 3 tablespoons of heavy cream to get the frosting the right consistency.
Use spatula to place frosting into piping bag with your choice of decorating tip. Frost edges of sugar cookie cake as desired and top with additional sprinkles. Because the cake slightly sinks in, I’d recommend placing the frosting a little inside the edges instead of right on the edge of cake for better presentation.
Hope you get a chance to try this simple, but delicious dessert.
Patriotic Sugar Cookie Cake
Sugar Cookie Cake:
- 3/4 cup (12 tbsp) unsalted butter, softened to room temp
- 3/4 cup granulated sugar
- 1 large egg, plus one egg yolk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup M & M candies (red, white, and blue)
- 1/2 cup "jimmie" sprinkles (red, white, and blue)
- 1/4 cup white chocolate chips
- 4 tbsp unsalted butter, softened to room temp
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy whipping cream or milk
Sugar Cookie Cake:
Preheat oven to 350 degrees F. Lightly grease nine-inch cake pan. Add piece of fitted parchment paper to bottom of pan. Set aside.
2. In large bowl, blend butter and sugar together with electric mixer on medium speed for 2 - 3 minutes.
3. Add in egg, plus egg yolk, vanilla and almond extract. Blend until combined.
4. Add in flour, baking powder, baking soda, and salt. Blend on medium-low speed just until ingredients are combined.
5. Fold in M & M candies, sprinkles, and white chocolate chips. Press batter into prepared nine-inch pan.
6. Bake at 350 degrees F for 21 to 24 minutes or until edges are golden brown and center is set. Make sure not to overbake.
7. Remove pan to wire rack and let cool for 10 to 15 minutes before removing cake from pan. Let cool completely before adding optional frosting.
8. Store in airtight container for best freshness.
In medium or large-sized bowl, add in butter and powdered sugar. Blend on low speed until crumbly.
2. Add in vanilla extract and heavy whipping cream or milk, one tablespoon at a time. Continue to blend on medium-low speed until frosting becomes smooth and creamy. (If frosting is too thick, continue to add cream/milk until desired consistency is reached)
3. Add frosting to piping bag with choice of decorating tip and decorate border of cake as desired. Add additional sprinkles if desired.