Description
Celebrate any occasion with this festive Fireworks Sugar Cookie Cake, a deliciously soft and buttery treat layered with red, white, and blue sprinkles. Perfect for summer parties or patriotic holidays, this easy-to-make cake combines the classic flavors of sugar cookies in a convenient cake form, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- ½ cup red, white, and blue sprinkles
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a round cake pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined to ensure even rising and flavor distribution.
- Cream Butter and Sugar: In another large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3 minutes. This adds air to the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition to achieve a smooth and homogenous batter.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, folding them gently until just combined. Avoid overmixing to keep the cake tender and light.
- Fold in Sprinkles: Gently fold in the red, white, and blue sprinkles to distribute them evenly without breaking their shape or color.
- Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes until the cake turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before removing or decorating. This allows it to set properly and prevents crumbling.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use room temperature butter and eggs for better incorporation and texture.
- You can substitute sprinkles with chocolate chips or nuts for a different flavor profile.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
