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Flavorful Red White and Blue Sprinkle Cookie Cake Recipe with Easy Vanilla Cream Frosting

red white and blue sprinkle cookie cake - featured image
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A festive and easy-to-make cookie cake featuring red, white, and blue sprinkles with a smooth vanilla cream frosting. Perfect for celebrations and quick dessert cravings.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135 g) red, white, and blue sprinkles
  • 1/2 cup (115 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–3 tablespoons (30–45 ml) whole milk or cream
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat 1 cup softened butter with both sugars until creamy and fluffy, about 2-3 minutes using an electric mixer.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture in batches, mixing on low speed just until combined.
  6. Gently fold in the red, white, and blue sprinkles with a spatula, being careful not to overmix.
  7. Transfer the dough into the prepared pan and spread evenly with a spatula.
  8. Bake for 25-30 minutes, checking at 25 minutes. Edges should be golden brown and center slightly soft but not raw.
  9. Cool the cookie cake in the pan on a wire rack for at least 20 minutes before frosting.
  10. To make frosting, beat 1/2 cup softened butter until creamy. Gradually add powdered sugar, mixing on low speed.
  11. Add vanilla extract, salt, and 2 tablespoons milk. Beat on medium-high until fluffy and spreadable, about 2-3 minutes. Add more milk if needed.
  12. Spread the vanilla cream frosting evenly over the cooled cookie cake using an offset spatula or butter knife.
  13. Optionally, sprinkle a few more red, white, and blue sprinkles on top for decoration.
  14. Slice like a cake and serve.

Notes

Use softened butter, not melted, for best texture. Avoid overmixing the dough to keep it tender. Cool the cake completely before frosting to prevent melting. Use small sprinkles like nonpareils to avoid color bleeding. If frosting is too stiff, add milk one teaspoon at a time. For gluten-free, substitute flour with gluten-free blend and ensure sprinkles are gluten-free. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: cookie cake, sprinkle cookie, vanilla frosting, red white and blue dessert, patriotic dessert, easy cookie cake, celebration dessert

Find it online: https://tempotaste.com/flavorful-red-white-and-blue-sprinkle-cookie-cake-recipe-with-easy-vanilla-cream-frosting/