Description
This Easter Cookie Cake is a deliciously soft and chewy dessert packed with pastel M&Ms, Cadbury Mini Eggs, and rainbow sprinkles, all topped with a creamy vanilla frosting. Perfect for Easter brunch, family gatherings, or simply as a fun springtime treat!
Ingredients
For the Cookie Cake:
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1/2 cup unsalted butter, softened
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3/4 cup sugar
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1 egg
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1 egg yolk
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2 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/4 tsp salt
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1 tsp baking powder
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1/2 tsp baking soda
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1 1/2 tsp cornstarch
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1/2 cup pastel M&Ms
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1/2 cup chopped Cadbury Mini Eggs
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1/4 cup rainbow sprinkles
For the Vanilla Frosting:
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1/2 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1 tsp vanilla extract
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2–4 tbsp heavy whipping cream
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1–2 tbsp Easter sprinkles (for topping)
Instructions
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Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
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In a bowl, cream together butter and sugar until light and fluffy (2-3 minutes).
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Add egg, egg yolk, and vanilla extract; mix until smooth.
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In another bowl, combine flour, salt, baking powder, baking soda, and cornstarch.
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Gradually mix dry ingredients into wet ingredients until fully incorporated.
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Fold in M&Ms, chopped Cadbury Mini Eggs, and rainbow sprinkles.
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Press dough evenly into the prepared pan.
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Bake for 20-25 minutes until edges are golden brown and center is set.
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Allow cake to cool completely before frosting.
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For the frosting, mix butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
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Pipe frosting around the edges of the cooled cake and top with Easter sprinkles.
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Slice, serve, and enjoy!
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Notes
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Store at room temperature for up to 2 days or refrigerate for up to 5 days.
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Freeze the unfrosted cake for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American