Easy Easter Cookie Cake Recipe – Soft, Chewy & Festive!

There’s something magical about holidays that brings out the baker in all of us. And when it comes to Easter, it’s like a green light for all things colorful, cheerful, and of course, deliciously sweet. Enter the Easter Cookie Cake, a beautifully decorated, festive dessert that’s as fun to make as it is to eat. Think of it as the glorious, jumbo version of your favorite chewy cookie, topped with creamy vanilla frosting and festive sprinkles. It’s the kind of treat that has everyone going back for seconds.

The first time I made this Easter Cookie Cake, it was a total hit at our family gathering. The kids couldn’t resist the colorful M&Ms and Cadbury Mini Eggs dotted throughout the cookie, and the adults couldn’t get over how perfectly soft and buttery the base was. What’s even better? It’s ridiculously easy to whip up. Whether you’re a seasoned baker or someone who only breaks out the mixing bowl for special occasions, this recipe is friendly, approachable, and practically foolproof.

But don’t just take my word for it. This recipe has become a yearly tradition for us, and it’s sure to win you rave reviews from anyone lucky enough to get a slice. The combination of crunchy candy, soft cookie texture, and creamy frosting makes for a dessert that’s pure joy on a plate. Plus, it’s versatile enough to customize with your favorite Easter candies or even adjust to fit other holidays.

Now, let’s dive into why you’re going to fall in love with this Easter Cookie Cake and how to make it the centerpiece of your holiday dessert table.

Why You’ll Love This Recipe

This Easter Cookie Cake has all the qualities of a winning dessert, from its inviting presentation to its delightful combination of flavors and textures. Here’s why you’re going to love making and devouring this sweet treat:

Effortless to Make
You don’t need to be a pastry chef or have any fancy equipment to pull this off. Just a few bowls, a mixer, and a 9-inch springform pan are all you need. The dough comes together quickly, and the baking process is super forgiving. Plus, the frosting is simple and straightforward, requiring just a few minutes to whip up.

Perfect Texture
The texture of this cookie cake is absolute perfection. It’s got that soft, chewy interior with a lightly golden, slightly crisp edge. The addition of cornstarch ensures the cookie cake stays tender and almost melt-in-your-mouth soft. Every bite is loaded with bursts of chocolatey goodness from the M&Ms and Cadbury Mini Eggs, providing a delightful crunch and rich sweetness.

Highly Customizable
It’s a versatile recipe that you can easily make your own. Want to swap the Easter candy for something else? Go for it. Want to skip the frosting and keep it simple? That works, too. You can even double the recipe to make a thicker cookie cake or switch up the sprinkles for any occasion.

Visually Stunning
The pastel colors from the M&Ms, the chopped Cadbury Mini Eggs, and the rainbow sprinkles make this cake a showstopper. Whether you’re serving it at an Easter brunch or giving it as a gift, it’s bound to impress your guests.

Health Benefits

Let’s be real: The Easter Cookie Cake is pure indulgence. But that doesn’t mean we can’t appreciate some of the ingredients that bring a little something good to the table. While this dessert is definitely a treat, there are a few things worth noting when it comes to its health aspects.

Butter Benefits
Butter, the primary fat used in this recipe, is a natural source of essential fatty acids and fat-soluble vitamins like Vitamin A. When consumed in moderation, butter can contribute to healthy skin, eyes, and overall cell function. The butter in the frosting and cookie base lends richness and moisture without relying on artificial additives or processed oils.

Nutrient-Rich Eggs
The use of eggs in this recipe provides some valuable protein and nutrients, including choline, which supports brain health. Eggs are also a source of essential vitamins like B12 and D, which help with energy production and bone health. And let’s not forget that eggs contribute to the structure and moisture of the cookie cake, making it wonderfully tender and satisfying.

Energy from Flour
Flour supplies carbohydrates for energy. While all-purpose flour is not exactly a superfood, it does provide essential nutrients such as iron, folic acid, and some fiber when used in combination with whole-grain flours. If you want to make this recipe a bit healthier, you could try substituting part of the all-purpose flour with whole-wheat flour for added fiber.

Wholesome Cream
The heavy whipping cream used in the frosting provides calcium and healthy fats, contributing to bone health and satiety. Again, moderation is key, but it’s nice to know that even indulgent ingredients can offer some benefits.

Of course, this is still a sugary treat, but when enjoyed in moderation, it’s a delightful way to celebrate the holiday and make beautiful memories with your loved ones.

Preparation Time, Servings, and Nutritional Information

When you’re planning to make this Easter Cookie Cake, it’s helpful to know just how much time you’ll need and what kind of serving size you can expect. Here’s a breakdown of the essential details:

Preparation Time:
Mixing the dough: 15 minutes
Assembling and baking: 25 minutes
Cooling time: 30 minutes
Frosting and decorating: 10 minutes
Total Time: Approximately 1 hour 20 minutes

Servings: This recipe makes about 10 to 12 generous slices, depending on how you choose to cut the cake. It’s ideal for serving at family gatherings or festive parties where everyone wants a piece of the fun.

Nutritional Information (Per Serving, based on 12 servings):
Calories: 390
Carbohydrates: 53g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 220mg
Fiber: 1g
Sugars: 35g

Keep in mind that the nutritional values will vary slightly depending on the specific brands of ingredients you use. The above values are meant to give you a general idea of what to expect.

Now that you have an overview of what this dessert entails, let’s dive into the most important part: making it from scratch. Don’t worry if you’re not an experienced baker. The process is straightforward, and I’ll walk you through each step to ensure you get the perfect Easter Cookie Cake every time.

Ingredients List

Before you start baking, it’s essential to have all your ingredients measured and ready to go. This makes the process smooth and enjoyable. Here’s what you’ll need:

For the Cookie Cake:

• 1/2 cup unsalted butter (softened): This provides the rich, buttery flavor and moisture. Make sure it’s softened to room temperature for easy mixing.
• 3/4 cup sugar: Classic granulated sugar helps create that chewy texture we love in cookies.
• 1 egg: Adds moisture, structure, and richness to the cookie cake.
• 1 egg yolk: The extra yolk gives the cake a tender, almost creamy texture.
• 2 tsp vanilla extract: Adds warmth and depth of flavor, enhancing all the other ingredients.
• 1 1/2 cups all-purpose flour: The main structure-building ingredient. Spoon and level your flour for accurate measuring.
• 1/4 tsp salt: Balances the sweetness and brings out the other flavors.
• 1 tsp baking powder: Helps the cookie cake rise just a little, giving it a soft texture.
• 1/2 tsp baking soda: Works with the acidic ingredients to help the cake rise and achieve that tender crumb.
• 1 1/2 tsp cornstarch: This secret ingredient keeps the cookie cake soft and chewy.
• 1/2 cup pastel or Easter-colored M&Ms: Adds a pop of color, texture, and delicious chocolatey goodness.
• 1/2 cup chopped Cadbury Mini Eggs: For extra crunch and festive flavor.
• 1/4 cup rainbow sprinkles: Because what’s a festive cake without some fun, colorful sprinkles?

For the Vanilla Frosting:

• 1/2 cup unsalted butter (softened): Provides a creamy, smooth base for the frosting.
• 1 1/2 cups powdered sugar: Sweetens and thickens the frosting. Make sure to sift it for a silky consistency.
• 1 tsp vanilla extract: Adds that classic, comforting vanilla flavor to the frosting.
• 2-4 tbsp heavy whipping cream: Adjust the amount based on your desired consistency. It creates a light, fluffy frosting that’s easy to pipe.
• 1-2 tbsp Easter sprinkles (for topping): Adds a playful, festive touch to the finished cake.

Now that you’ve got all your ingredients ready, let’s jump into the fun part: baking and decorating your Easter Cookie Cake!

Step-By-Step Cooking Instructions

I’m going to walk you through every step of making this beautiful Easter Cookie Cake, from mixing the dough to decorating it with creamy frosting. Follow along, and you’ll have a showstopping dessert in no time.

Preparing the Cookie Cake

Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously with non-stick spray or butter. You can also line the bottom with parchment paper for easy removal. Using a springform pan is ideal because it allows you to easily remove the cookie cake without damaging it.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, add 1/2 cup softened butter and 3/4 cup sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium-high speed for about 2-3 minutes, or until the mixture is light and fluffy. This step is crucial because creaming the butter and sugar creates air pockets, resulting in a soft, tender cookie cake.

Step 3: Add Eggs and Vanilla Extract
Add 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract to the creamed butter and sugar. Mix on medium speed until fully combined and smooth. The additional egg yolk helps enhance the chewiness and richness of the cookie cake.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons cornstarch. This dry mixture ensures the cookie cake has structure and stays soft and moist.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Be careful not to overmix — just blend until the dough forms and no streaks of flour remain.

Step 6: Fold in the Candy and Sprinkles
Using a spatula, gently fold in 1/2 cup pastel M&Ms, 1/2 cup chopped Cadbury Mini Eggs, and 1/4 cup rainbow sprinkles. Distribute them evenly throughout the dough for the perfect amount of chocolatey goodness and colorful bursts in every slice.

Step 7: Press the Dough into the Pan
Transfer the dough to your prepared springform pan. Use your hands or a spatula to gently press the dough evenly across the bottom of the pan. Make sure it’s spread to the edges and leveled for even baking.

Step 8: Bake the Cookie Cake
Place the pan in the preheated oven and bake for 20-25 minutes. Keep an eye on it during the last few minutes of baking. The cookie cake is ready when the edges are golden brown, and the center is set but still slightly soft. It will continue to firm up as it cools.

Step 9: Cool the Cookie Cake
Remove the pan from the oven and let the cookie cake cool completely in the pan. This will take about 30 minutes. If you try to frost it while it’s warm, the frosting will melt and slide off, so patience is key.

Preparing the Vanilla Frosting

Step 10: Make the Frosting
In a medium-sized bowl, combine 1/2 cup softened butter, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Using a mixer, beat the ingredients on medium-high speed until smooth.

Step 11: Adjust the Consistency
Add 2-4 tablespoons of heavy whipping cream, one tablespoon at a time, until the frosting reaches your desired consistency. For a firmer frosting, use less cream; for a fluffier and spreadable frosting, use more. Continue beating until stiff peaks form.

Decorating the Cookie Cake

Step 12: Transfer the Frosting to a Piping Bag
Spoon the frosting into a piping bag fitted with a star tip or your preferred decorating tip.

Step 13: Pipe and Decorate
Carefully remove the cooled cookie cake from the springform pan and place it on a serving plate. Pipe the frosting around the edges of the cake in whatever pattern you like. It could be simple swirls, rosettes, or a decorative border.

Step 14: Add Sprinkles
Top the frosting with 1-2 tablespoons of Easter sprinkles to give your cookie cake a festive finishing touch.

Your beautiful Easter Cookie Cake is ready to be devoured! Now, let’s talk about how to serve this delightful dessert and some delicious pairing suggestions.

How to Serve

Once your beautiful Easter Cookie Cake is decorated and ready, it’s time to serve this show-stopping dessert. Here’s how to make the presentation and serving experience extra special:

Cutting and Serving
Use a sharp knife to cut the cookie cake into 10 to 12 generous slices. For the cleanest cuts, you can wipe the knife with a paper towel between each slice. Because the cookie cake has that perfect chewy texture with a slightly crisp edge, the slices should come out easily.

Serving Ideas
Serve the slices on a large, festive platter, or if you’re feeling extra fancy, plate each slice individually with a drizzle of chocolate sauce or a scoop of vanilla ice cream.
If you’re hosting an Easter brunch or party, pair the cookie cake with a colorful fruit salad for a refreshing balance to the rich, sweet flavors.
Want to keep things casual? Simply slice and serve with cold glasses of milk for a classic, comforting treat.
For a party presentation, you can also place the slices in cupcake liners and arrange them on a tiered tray for a playful, eye-catching display.

Garnishing Tips
Top each slice with extra M&Ms or sprinkles for a festive, colorful finish.
A dusting of powdered sugar over the frosting can give the cake a charming, frosted look.
If you’re feeling creative, add a few whole Cadbury Mini Eggs on top of each slice for that irresistible chocolate crunch.

Whether you’re serving this delightful Easter Cookie Cake as a centerpiece dessert or just a fun treat to enjoy with loved ones, it’s sure to be a hit. But what’s the best way to complement this delicious dessert? Let’s talk about some pairing ideas.

Pairing Suggestions

The Easter Cookie Cake is rich, sweet, and filled with all the best chocolatey goodness. Finding the right drinks and sides to serve alongside it can elevate the entire dessert experience. Here are some pairing ideas to consider:

Drinks
Milk: You can’t go wrong with a cold glass of milk. The creamy, cool flavor balances perfectly with the sweetness of the cookie cake.
Hot Chocolate: For a cozy twist, serve this dessert with a rich, creamy hot chocolate topped with whipped cream and mini marshmallows.
Coffee: A freshly brewed cup of coffee (especially a latte or cappuccino) adds a warm, slightly bitter contrast that complements the cake’s sweetness.
Flavored Milk: For kids or anyone feeling adventurous, try pairing the cookie cake with strawberry or vanilla-flavored milk for a playful and colorful touch.

Side Dishes
Fruit Salad: A bright, fresh fruit salad made with berries, grapes, and pineapple offers a refreshing contrast to the richness of the cookie cake.
Ice Cream: Serve the cake warm with a scoop of vanilla or caramel ice cream for an indulgent, melt-in-your-mouth experience.
Whipped Cream: Light, fluffy whipped cream (homemade or store-bought) is a simple yet luxurious addition that pairs perfectly with the cake’s vanilla frosting.
Savory Snacks: If you’re serving this cake at a party, consider offering some salty snacks like pretzels or cheese crackers to balance out the sweetness.

Brunch Pairings
Planning an Easter brunch? Serve the cookie cake alongside savory dishes like quiche, ham and cheese croissants, or even mini sandwiches. The contrast of sweet and savory makes for an unforgettable spread.

With your Easter Cookie Cake ready to shine on the dessert table, let’s make sure you know how to store and preserve any leftovers (if there are any!).

Storage, Freezing & Reheating Instructions

To ensure your Easter Cookie Cake stays fresh and delicious for as long as possible, follow these storage, freezing, and reheating tips:

Storing the Cookie Cake

Room Temperature: If you plan to enjoy the cake within 2 days, you can store it at room temperature. Simply cover it with plastic wrap or place it in an airtight container to prevent it from drying out.
Refrigeration: For longer storage, place the cookie cake in an airtight container and refrigerate for up to 5 days. The frosting will firm up slightly in the fridge, but the cake will remain soft and delicious.

Freezing the Cookie Cake

If you want to make the Easter Cookie Cake ahead of time or save some for later, freezing is a great option.
Freezing Before Frosting: Bake the cookie cake as instructed and let it cool completely. Wrap the entire cake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. When ready to frost, let the cake thaw at room temperature for a few hours.
Freezing Frosted Cake: If you’ve already frosted the cake, place it in the freezer for about 1 hour to let the frosting harden. Then, wrap it tightly in plastic wrap and aluminum foil before returning it to the freezer.
Freezing Individual Slices: You can also freeze individual slices by wrapping each one separately in plastic wrap and storing them in a freezer-safe container or zip-top bag.

Reheating Instructions

To enjoy the cookie cake warm, place a slice on a microwave-safe plate and heat for about 10-15 seconds. This will make the cake soft, gooey, and irresistible.

Now that you know how to properly store and reheat your delicious Easter Cookie Cake, let’s make sure you avoid some common mistakes that could impact your baking success.

Common Mistakes to Avoid

Making this recipe is pretty straightforward, but there are a few common mistakes that could affect the outcome. Here’s what to watch out for:

Skipping the Softened Butter Step
Using butter that’s too cold or melted will affect the texture of your cookie cake. Make sure it’s softened to room temperature for the creaming process to work effectively.

Overmixing the Dough
Once you combine the dry and wet ingredients, avoid overmixing. Overmixing can cause the gluten to overdevelop, resulting in a dense, tough cookie cake. Mix just until the flour is fully incorporated.

Using the Wrong Pan
A 9-inch springform pan is ideal for this recipe because it allows for easy removal of the cookie cake. Using a regular cake pan may make it difficult to get the cookie out without breaking.

Not Letting the Cake Cool Completely
It’s tempting to start frosting right away, but if you frost a warm cookie cake, the frosting will melt and turn into a runny mess. Make sure the cake has cooled completely before decorating.

Using Low-Quality Vanilla Extract
Since vanilla extract plays a significant role in both the cake and the frosting, using a high-quality, pure vanilla extract will enhance the overall flavor. Artificial vanilla can leave a strange aftertaste.

Now that you know what NOT to do, how about I share some Pro Tips to make your Easter Cookie Cake even better?

Pro Tips

Want to make sure your Easter Cookie Cake turns out absolutely perfect every time? Here are some pro tips to help you achieve that bakery-quality result:

1. Measure Your Ingredients Accurately

Baking is a science, and accurate measurements make all the difference. When measuring flour, use the spoon and level method: spoon the flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as it can lead to overpacking and a dry, dense cookie cake.

2. Use Room Temperature Ingredients

Softened butter and eggs at room temperature mix much more easily, resulting in a smooth, well-incorporated dough. Cold ingredients can cause the butter to seize, leading to a lumpy texture.

3. Drain the Butter for the Frosting

If your butter seems too soft or greasy, place it in the fridge for about 5-10 minutes before mixing. This will help achieve a creamy, fluffy frosting with the perfect consistency.

4. Chill the Dough for Thicker Slices

For an even thicker, chewier cookie cake, consider chilling the dough for 30 minutes to an hour before pressing it into the pan. This helps control spreading and creates a denser texture.

5. Add Extra Chocolate for Indulgence

If you’re a chocolate lover, feel free to fold in an additional 1/4 cup of chocolate chips or extra Cadbury Mini Eggs. You can never go wrong with more chocolate!

6. Customize the Toppings

Don’t limit yourself to just M&Ms and Cadbury Mini Eggs. Try adding mini marshmallows, chopped peanut butter cups, or even caramel bits for a fun twist.

7. Use a Toothpick to Check Doneness

Since cookie cakes can be tricky to judge by appearance alone, insert a toothpick into the center. If it comes out mostly clean with just a few moist crumbs, it’s ready.

8. Enhance the Flavor with Brown Sugar

For a deeper, richer flavor, you can replace 1/4 cup of the granulated sugar with brown sugar. This adds a subtle caramel-like note that’s utterly delicious.

9. Create a Crispy Edge

If you love a little crunch with your chewiness, bake the cookie cake for an extra 2-3 minutes. Keep an eye on it to avoid overbaking, but this slight adjustment will create a delightful crispy edge.

10. Store Frosting Separately for Later Use

If you’re planning to freeze the cookie cake unfrosted, consider making the frosting fresh on the day you plan to serve it. This ensures a smooth, creamy finish that isn’t compromised by freezing and thawing.

Following these pro tips will make sure your Easter Cookie Cake is everything you want it to be — soft, chewy, buttery, and absolutely irresistible. Now, let’s address some common questions people often have when making this delightful dessert.

Frequently Asked Questions (FAQs)

Here are answers to some of the most common questions to help you avoid any baking mishaps and achieve the best results:

Can I Make This Recipe Ahead of Time?

Yes! You can bake the Easter Cookie Cake in advance and either frost it on the day of serving or store it fully decorated. If making it ahead, let the cake cool completely before wrapping it tightly in plastic wrap and storing it at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I Freeze the Cookie Cake After It’s Baked?

Absolutely. Once cooled, wrap the cookie cake tightly in plastic wrap, followed by aluminum foil. Store it in the freezer for up to 3 months. When you’re ready to serve it, allow it to thaw at room temperature before frosting and decorating.

What Can I Use Instead of a Springform Pan?

If you don’t have a 9-inch springform pan, you can use a 9-inch round cake pan lined with parchment paper. Just be extra careful when removing the cookie cake to avoid breaking it.

Can I Use Salted Butter Instead of Unsalted?

Yes, you can. Just reduce the amount of added salt in the recipe from 1/4 teaspoon to a pinch. However, for better flavor control, unsalted butter is preferred.

Can I Make This Recipe Gluten-Free?

Certainly! Swap the all-purpose flour with a 1:1 gluten-free baking flour (like Bob’s Red Mill or King Arthur). Make sure the flour blend includes xanthan gum for the best results.

What If I Don’t Have Heavy Whipping Cream?

You can substitute heavy whipping cream with whole milk or half-and-half, but keep in mind the frosting will be slightly less creamy and thick.

Can I Use Different Candies for This Recipe?

Yes! While M&Ms and Cadbury Mini Eggs are classic choices for Easter, you can customize the toppings to suit your taste. Mini peanut butter cups, chocolate chips, chopped chocolate bars, or even caramel bits would be fantastic additions.

Can I Make This Recipe Dairy-Free?

Yes, you can. Substitute the butter with dairy-free margarine or coconut oil, and replace the heavy whipping cream with a non-dairy milk like almond, oat, or coconut milk.

How Long Does the Frosting Stay Fresh?

Stored in an airtight container in the fridge, the frosting will stay fresh for up to 5 days. Allow it to come to room temperature before piping or spreading for the best consistency.

Can I Double the Recipe?

Absolutely! For a larger cookie cake, double all the ingredients and bake it in a 12-inch springform pan. You may need to increase the baking time by 5-10 minutes, but keep an eye on it for doneness.

Now that you have all the answers you need, let’s wrap up this delightful journey with a final thought and a little encouragement.

Conclusion & Call to Action

There you have it — the most scrumptious Easter Cookie Cake recipe that’s sure to be a hit at your holiday gathering. From its soft, buttery texture to the creamy vanilla frosting and colorful candy decorations, this cake is pure joy baked into every single bite.

Whether you’re making it for an Easter brunch, a fun spring party, or simply because you’re craving something sweet and festive, this cookie cake never disappoints. Plus, it’s easy enough for beginner bakers and versatile enough for pros to add their own creative touches.

I can’t wait for you to try this recipe and experience just how delightful and crowd-pleasing it truly is. If you decide to give it a go, please share your results! Leave a comment, rate the recipe, or tag me on social media so I can see your beautiful creations.

Ready to bake the ultimate Easter Cookie Cake? Gather your ingredients, preheat that oven, and get ready to impress everyone with your delicious dessert skills. Happy baking!

Print