Description
Indulge in this festive Easter Cookie Cake, a delightful blend of buttery cookie and cake textures, adorned with colorful sprinkles for your spring celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup colorful sprinkles (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, cream the butter with granulated and brown sugars until fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Gradually combine the dry ingredients with the wet mixture until just mixed; avoid overmixing.
- Fold in half of the sprinkles, then evenly distribute the batter between prepared pans.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg