Easter Cookie Cake
This Easter cookie cake is so delicious. It’s your usual amazing cookie cake but full of rainbow sprinkles, M&M Easter eggs and Cadbury eggs. Yum!!
Servings: 10 servings
Calories: 482kcal
Ingredients
Cake:
- 1/2 C unsalted sweet cream butter softened
- 3/4 C sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1 1/2 C flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 C m&m easter egg chocolates
- 1/4 C cadbury easter egg
- 1/4 C rainbow sprinkles
Frosting:
- 1/2 C unsalted sweet cream butter softened
- 1 1/2 C powder sugar
- 1 tsp vanilla
- 2-4 tbsp heavy whipping cream
- easter sprinkles
Instructions
Cake:
- Preheat oven to 350 degrees
- Spray your springform pan and set aside
- Using a standing mixer, cream together the butter and sugar until light and fluffy
- Beat in the egg, egg yolk and vanilla until combined
- In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
- Gradually mix in the dry ingredients with the wet ingredients
- Once the dough has forms, mix in the candy and sprinkles
- Using a rubber spatula press the dough into the springform pan
- Bake in the oven for 20-25 minutes or until the cookie is lightly brown on top.
- Let the cookie completely cool
Frosting:
- Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
- Mix the frosting until combined and stiff
- Once the frosting is made, scoop frosting into the piping bag
- Carefully remove the cookie cake from the springform pan and place onto a serving plate
- Pipe the frosting around the edge of the cookie cake
- Top with easter sprinkles
- Cut, serve and enjoy!
Nutrition
Calories: 482kcal | Carbohydrates: 62g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 143mg | Potassium: 76mg | Sugar: 46g | Vitamin A: 695IU | Calcium: 55mg | Iron: 1.2mg