Description
Savor this delightful Easter Cookie Cake, featuring a soft and chewy base adorned with creamy frosting and colorful sprinkles—perfect for your spring celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup colorful sprinkles
Instructions
- Preheat oven to 350°F (175°C) and grease a round baking pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat softened butter with both sugars until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually mix dry ingredients into the wet mixture until just combined; do not overmix.
- Fold in chocolate chips and sprinkles gently using a spatula.
- Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow cake to cool for 10 minutes before transferring to a wire rack to cool completely. Frost if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg