frosted sugar cookie cake recipe

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Frosted Sugar Cookie Cake

April 30, 2024

This deliciously soft and tender frosted sugar cookie bundt cake is topped with swoops of silky smooth cream cheese frosting […]

This deliciously soft and tender frosted sugar cookie bundt cake is topped with swoops of silky smooth cream cheese frosting and heaps of colorful rainbow sprinkles. The perfect cake for all occasions!

frosted sugar cookie cake slices on white dessert plates

I’ve somehow found a seat on the rainbow sprinkle train in the past few weeks and I have no plans of hopping off any time soon. From the looks of it, y’all are happy to go along for the ride. These Soft and Chewy Funfetti Sugar Cookies were an instant hit and we had some fast fans of this easy Funfetti Loaf Cake. Easy to see why. Anything frosted and sprinkled hits the sweet spot for funfetti lovers of all ages. Whether you’re 8 or 80, sprinkles just make people happy. The more the merrier when it comes to sprinkles I always say which leads me to this deliciously simple Frosted Sugar Cookie Cake. It’s as bright and cheery as they come and it has all the fun and festive vibes of a fancy layer cake but with half the fuss.

cross section of sugar cookie cake topped with white frosting and rainbow sprinkles

If you are looking for a perfectly moist, soft and tender, can’t-help-but-go-back-for-seconds kinda cake, this. is. ittttt. It may look plain on the inside but it screams party on the outside with a thick layer of silky smooth frosting and heaps of festive rainbow sprinkles. This cake is:

  • As adorable as it is delicious.
  • Light and fluffy, perfectly buttery and can we TALK ABOUT THAT CRUMB?
  • Easy to make with simple ingredients.
  • Perfect for birthdays, holidays, or any day you need a special treat!
close up of slices of frosted sugar cookie cake decorated with rainbow jimmies


You can make this cake in about an hour with just a handful of basic ingredients. I keep a box of cake flour stocked in my pantry at all times for recipes like this one where it makes all the difference. Here’s your shopping list:

  • Flour – This recipe calls for both all purpose flour and cake flour. Both will work in tandem to give the cake structure and that dense, pound cake like texture that will keep you coming back for another slice. If you don’t have a box of cake flour on hand, read this blog post on how to make your own with just two ingredients.
  • Butter – This cake has a rich, butter flavor thanks to a generous serving of high quality, unsalted butter. Use the good stuff here bakers  –  it’s worth it. Be sure your butter, eggs and milks are at room temperature before mixing the batter.
  • Sugar Can’t have a frosted sugar cookie cake without sugar, now can we?? The cream cheese frosting is on the sweet side so I’ve decreased the sugar content in the actual cake because #balance. For the smoothest, most luscious cream cheese frosting, be sure to sift the confectioner’s sugar.
  • Eggs Lots of eggs give this cake the perfect rise and moist crumb. Make sure to use room temperature eggs for best results.
  • Half & half and whole milk I used a mix of the two to create a moist and fluffy cake with the most mouthwatering flavor. Don’t have half and half? Not to worry. Substitute an equal amount of heavy cream.
  • Almond extract – don’t leave it out. It’s just a smidge and gives this cake a nostalgic flavor that you’ll love!
  • Baking powder Baking powder lightens the texture of this frosted sugar cookie cake by enlarging air bubbles within the batter. The texture is perfect. Slightly dense, yet light and fluffy. Always be sure to check the expiration date on your baking powder to make sure it’s fresh.
  • Salt Just a pinch helps pull all the flavors together and keeps both the cake and frosting from being overly sweet.
  • Sprinkles! This recipe calls for a hefty helping of rainbow sprinkles. To keep things easy, I usually just grab these rainbow sprinkles  from the grocery store but you can use any variety your sprinkle loving heart desires.
close up of rainbow sprinkles

How to make frosted sugar cookie cake

This cake is perfect for all cake-eating occasions! I like to use a stand mixer to make the batter but you can also use a hand mixer. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Preheat the oven to 350°F. Set out your bundt pan or tube pan and baking spray. Wait until the batter is ready before coating the pan with baking spray.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl.

Step 3: Add the eggs, one at a time, mixing between each addition. Scrape down the sides of the bowl as needed.

Step 4: Add the almond and vanilla extract. Mix to combine.

Step 5: In a separate bowl, whisk together the flours, baking powder and salt. Add the dry ingredients to the batter in three additions, alternating with the half & half and whole milk. Begin and end with the dry ingredients.

how to make sugar cookie cake with a stand mixer

Step 6: Generously spray the inside of the pan with non-stick baking spray. Transfer the batter to the prepared pan, smoothing the top with a spatula if needed.

Step 7: Bake for 40 to 45 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. Remove the cake from the oven and cool on a wire rack for 10 minutes exactly. If using a tube pan, pull the cake up by the center ring to remove the cake from the sides of the pan. Keep the cake attached to the bottom portion and cool completely before removing. If using a bundt pan, invert the pan onto a cooling rack or cake platter and then flip 180° once more. Cool completely before frosting.

sugar cookie cake in tube pan before and after baking

Tips for the best cake

Follow these tried and true tips for the perfect cake every time.

Use room temperature ingredients. For best success, set your butter, eggs, and liquid dairy out until they reach room temperature before mixing the batter. Cold butter will not incorporate well with the dry ingredients and this can lead to over mixing. Likewise, room temperature eggs will mix better with the batter. A cake baked with cold eggs can also take longer to bake.

Do not over mix. Pro-tip: go easy on the mixing. It’s tempting to crank up the speed up and whip all the ingredients together as quickly as possible. But this can lead to a dense, gummy cake instead of one that has a light and fluffy texture. As a general rule of thumb, once you have added the dry ingredients, only mix until barely incorporated. Stop when a few streaks of flour remain.

Prep your pan. Nothing is worse than spending time baking up your favorite cake only to have the cake stick to the bottom of the pan. It’s the worst and I’ve been there. Always grease your bundt pan generously and then add a little more for good measure. As long as there aren’t any puddles of non-stick baking spray pooling at the bottom of your bundt pan, you’re good to go. For a few more tips and tricks for the perfect bundt cake every time, check out this post.

Do not overbake. It goes without saying that no one, and I mean no one, likes a dry cake. Begin checking your bundt about ten minutes before the end of the baking cycle and use the toothpick test to check for doneness. The toothpick should come out clean or with just a few crumbs remaining and the top will be a light, golden brown. If the top is browning too quickly near the end of the baking time, cover it loosely with a piece of aluminum foil.

slice of frosted sugar cookie cake on white plate ready to serve

How to make cream cheese frosting

This recipe calls for a higher butter to cream cheese ratio which makes the frosting super smooth and spreadable. And I love that the flavor doesn’t offer up too much tang but a little more sweet. Here’s my top tips for the perfect cream cheese frosting.

Sift your powdered sugar. To eliminate any unwanted lumps and clumps in your frosting, sift the powdered sugar first before adding it to the mixing bowl. It takes just an extra sixty seconds but it’s well worth it once you sink your teeth into that super smooth frosting. Not a sifter? Take just ten seconds to whisk your powdered sugar in a bowl to break up any lumps.

Use room temperature butter and cream cheese. This is a must for perfectly smooth frosting. If your butter and cream cheese are too cold, you’ll end up with a lumpy frosting. Set your cream cheese and butter out on the counter at least an hour before mixing.

Mix until fluffy. Once all of the ingredients are incorporated together I like to run the mixer on medium high speed for 2 to 3 minutes. This creates a light and airy, super spreadable cream cheese frosting that makes frosting your cake a breeze!

bowl of cream cheese frosting

How to store

I just know you’re going to love this frosted sugar cookie cake so much that I can just about guarantee you won’t have a single slice left over. If you do…call me. I’d be glad to take a slice or two off your hands. Extra sprinkles for me, please and thank you. If keeping the leftovers all to yourself, store them tightly covered in the refrigerator.

I’m happy to report that this sugar cookie cake freezes well, but it should be frozen before frosting for best results. Simply cool the cake completely and wrap the whole cake tightly in two layers of plastic wrap followed by another layer of aluminum foil. Freeze flat for up to three months. To defrost, place the frozen cake out at room temperature until fully defrosted. Add the frosting and sprinkles and tah-dah…dessert is served!

single slice of sugar cookie cake on plate with fork

This cake has all the nostalgic flavors of the store bought goodies we all know and love, but comes with all the joy of baking it from scratch in your very own kitchen. Cue the sprinkles bakers…this frosted sugar cookie bundt is going to be your new favorite thing.

Happy baking!

If you like this Frosted Sugar Cookie Bundt Cake, you’ll also like:

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frosted sugar cookie cake recipe

Frosted Sugar Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 to 14 slices 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American


This deliciously soft and tender frosted sugar cookie bundt cake is topped with swoops of silky smooth cream cheese frosting and heaps of colorful rainbow sprinkles. The perfect cake for funfetti lovers of all ages.


Units Scale


  • 1 cup (226 g) unsalted butter, room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 cup (130 g) cake flour, spooned and leveled
  • 1/2 cup half and half, room temperature
  • 1/2 cup whole milk, room temperature

Cream Cheese Frosting

  • 4 ounces cream cheese, softened to room temperature
  • 6 tablespoons (84 g) unsalted butter, room temperature
  • 2 1/2 cups (300 g) powdered sugar, sifted
  • pinch of salt
  • 23 tablespoons heavy cream or whole milk
  • 3/4 cup rainbow sprinkles, for topping


For Cake

  1. Preheat oven to 350 degrees.
  2. Generously grease the bottom and sides of a 10 cup bundt or tube pan with non-stick baking spray. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. About 3 minutes.
  4. Add the eggs one at a time, mixing well with each addition. Use a spatula to scrap down the sides of the mixing bowl as needed.
  5. Add the vanilla and almond extract. Mix until just combined.
  6. In a separate bowl, whisk together the salt, baking powder and flours.
  7. Add the flour mixture to the butter and egg mixture in three additions, alternating with the half and half and milk. Begin and end with the flour mixture.
  8. Mix on low speed only until just barely combined. Do not over mix.
  9. Spoon the batter into the prepared bundt pan and bake for 40 to 45 minutes or until the top is golden brown and toothpick inserted in the center comes out clean or with a few crumbs remaining.
  10. Remove the bundt pan from the oven and set a timer for 10 minutes.
  11. After 10 minutes, invert the cake onto a serving platter or cooking rack.
  12. Allow the cake to cool completely before adding cream cheese frosting and sprinkles.

Cream Cheese Frosting

  1. In the bowl of a stand mixer, beat together the softened cream cheese and butter until light and fluffy, about 2 minutes.
  2. Scrap down the sides of the bowl.
  3. Add the confectioner’s sugar one half cup at a time, mixing on low speed with each addition.
  4. Once all of the sugar has been added, mix on medium speed for 1 minute.
  5. Add the salt and 2 TBSP of heavy cream or milk and mix on medium high speed for 2 minutes until light and creamy. If frosting is too thick, add more milk. If too thin, add more confectioner’s sugar.
  6. Frosting should be thick but spreadable.
  7. Once cake is cool, spread or pour the frosting over the top of the bundt and use your hands to gently press the sprinkles into the frosting.
  8. Slice and serve.


If frosted, store cake tightly covered in the refrigerator.

Cake may be frozen before frosting. Wrap tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Defrost at room temperature before adding frosting and sprinkles.

*Recipe originally posted July 2020.

  • Reply
    March 4, 2021 at 9:29 pm

    Is there a substitution for half and half

    • Reply
      Heather Mubarak
      March 6, 2021 at 6:27 pm

      I have only made this cake using half and half but you can try heavy cream or whole milk. Enjoy!

  • Reply
    February 4, 2021 at 6:59 pm

    This looks so yummy! I’m going to make it this weekend. Can I add sprinkles to the cake batter like a funfetti cake?

    • Reply
      Heather Mubarak
      February 4, 2021 at 11:56 pm

      I don’t see why not! Enjoy!!

    • Reply
      August 28, 2021 at 4:53 pm

      Well, that’s two for two.
      Baked this cake yesterday morning and it’s just as promised – something reminiscent of a sugar cookie, in cake form.
      I made your blueberry pound cake and it was heavenly. Now I’ll be adding this treat to my recipe collection as well.
      Love the rich vanilla flavour (I added vanilla bean powder as well) and crumb of this cake, and the icing is fab too.
      Thanks for another reliable recipe.

      • Heather Mubarak
        September 3, 2021 at 6:31 pm

        Thrilled to hear you love this cake!! It’s my girls’ favorite for sure!

  • Reply
    January 10, 2021 at 2:05 pm

    I dont have cake flour, can I just use regular flour for all?

    • Reply
      Heather Mubarak
      January 13, 2021 at 1:18 am

      Yes, just keep in mind that the texture will be slightly different. Enjoy!

  • Reply
    January 4, 2021 at 7:08 pm

    Could this be made as a regular cake? I don’t have a bunt pan, but this looks delicious! 🙂

    • Reply
      Heather Mubarak
      January 4, 2021 at 7:47 pm

      I haven’t made this cake any other way but it should work in 9 x 13 inch pan. Enjoy!

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