why make this recipe
Frosted Sugar Cookie Bundt Cake is a delightful twist on the classic sugar cookie. This cake captures the sweet and buttery flavor of sugar cookies while offering a moist and tender cake texture. Topped with creamy frosting and colorful sprinkles, it is perfect for celebrations, family gatherings, or just a sweet treat to brighten your day. It’s simple to make and will bring joy to both kids and adults alike!
how to make Frosted Sugar Cookie Bundt Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- Rainbow sprinkles for topping
Directions:
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- For the frosting, beat together the cream cheese and powdered sugar, adding milk as needed to achieve a smooth consistency.
- Frost the cooled bundt cake with the cream cheese frosting and top with rainbow sprinkles.
- Serve and enjoy!
how to serve Frosted Sugar Cookie Bundt Cake
This cake is best served after it has completely cooled. Slice it into wedges and serve on a plate. You can enjoy it plain, or with a scoop of vanilla ice cream. This adds an extra touch of sweetness to every bite!
how to store Frosted Sugar Cookie Bundt Cake
To store leftover cake, place it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it fresh for more than a week, consider freezing it. Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.
tips to make Frosted Sugar Cookie Bundt Cake
- Make sure your butter and eggs are at room temperature for better mixing.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Decorate the cake with additional sprinkles or even edible glitter for more fun!
- To add a bit of flavor, consider mixing in lemon zest or almond extract.
variation
You can make this cake a bit different by adding chocolate chips or chopped nuts to the batter. Another variation is to use a different frosting, like vanilla or chocolate ganache, for a unique taste.
FAQs
Can I use a different kind of flour?
Yes, you can try using cake flour or whole wheat flour, but the texture may change slightly.
How do I know when the cake is done?
Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it in an airtight container and frost it right before serving.
Frosted Sugar Cookie Bundt Cake
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened At room temperature for better mixing
- 4 large eggs At room temperature for better mixing
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Frosting Ingredients
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk As needed for consistency
- to taste Rainbow sprinkles for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Frosting
- For the frosting, beat together the cream cheese and powdered sugar, adding milk as needed to achieve a smooth consistency.
- Frost the cooled bundt cake with the cream cheese frosting and top with rainbow sprinkles.
Serving
- Slice the cake into wedges and serve on a plate. Optionally, enjoy with a scoop of vanilla ice cream.