Description
This Big Pink Cookie Cake is a delightful twist on the classic cookie. Featuring a soft, chewy texture with a vibrant pink hue and topped with a smooth pink frosting, it’s perfect for celebrations or any time you crave a fun, festive dessert.
Ingredients
Scale
Cookie Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Pink food coloring, gel-based, as needed
Frosting
- 2 cups powdered sugar
- ¼ cup unsalted butter, softened
- 2-4 tablespoons heavy cream or milk
- Pink food coloring, gel-based, as needed
Instructions
- Prepare the Pan and Oven: Grease a 9 or 10-inch round cake pan or line it with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it’s fully heated when you bake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt for a consistent texture in the cake.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs, Vanilla, and Color: Beat in the eggs one at a time to properly emulsify the batter, followed by the vanilla extract. Slowly add gel-based pink food coloring until the desired vibrant pink shade is reached.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture gently, being careful not to overmix. The resulting dough should be thick but spreadable.
- Shape and Bake: Spoon and evenly spread the dough into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden and a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare and Apply Frosting: Whip together powdered sugar, softened butter, and heavy cream or milk until smooth and spreadable. Add pink food coloring as desired for an eye-catching finish. Spread the frosting evenly over the cooled cookie cake. Optionally, decorate with sprinkles or other desired toppings for extra flair.
Notes
- Use gel-based food coloring for a more vibrant pink without thinning the batter or frosting.
- If you don’t have heavy cream, whole milk can be used to adjust frosting consistency.
- Allow the cookie cake to cool completely before frosting to prevent melting or sliding.
- You can add decorative sprinkles or edible glitter on top of the frosting for a festive touch.
- Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
