Why Make This Recipe
Frosted Sugar Cookie Bundt Cake is a delightful twist on the classic sugar cookie. It combines the soft, buttery texture of a cake with the sweetness of sugar cookies, all topped off with a rich cream cheese frosting. This dessert is perfect for celebrations, family gatherings, or just a cozy night in. Plus, the vibrant rainbow sprinkles add a festive touch that will brighten anyone’s day!
How to Make Frosted Sugar Cookie Bundt Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Cream cheese frosting
- Rainbow sprinkles
Directions
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the flour mixture, alternating with the sour cream, starting and ending with flour.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before removing and placing it on a wire rack.
- Once cool, frost with cream cheese frosting and top with rainbow sprinkles.
How to Serve Frosted Sugar Cookie Bundt Cake
Slice the cake into generous pieces and serve it on a nice plate. It goes well with a cup of coffee, tea, or milk. You can also add extra sprinkles on the side for guests who want a little more color on their slice!
How to Store Frosted Sugar Cookie Bundt Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can place it in the refrigerator for up to a week. Just make sure to bring it back to room temperature before serving for the best taste.
Tips to Make Frosted Sugar Cookie Bundt Cake
- Make sure your butter is softened to room temperature for better mixing.
- Don’t skip the step of alternating wet and dry ingredients; this helps keep the cake moist.
- Use a toothpick to test the cake’s doneness; it should come out clean when the cake is fully baked.
- Feel free to gently fold in some chocolate chips or nuts into the batter for added flavor.
Variation
If you want to change things up a bit, you can try using flavored extracts, like almond or lemon, instead of vanilla. This will give a unique twist to the cake. Additionally, you can switch the cream cheese frosting for a simple powdered sugar glaze for a lighter option.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two ahead of your event. Just store it in an airtight container until you’re ready to frost and serve.
2. What can I use instead of sour cream?
You can use plain Greek yogurt as a substitute for sour cream. It will still keep your cake moist and delicious!
3. Can I freeze the Frosted Sugar Cookie Bundt Cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just let it thaw in the refrigerator before serving.
Frosted Sugar Cookie Bundt Cake
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour Sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened Should be at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream Can substitute with plain Greek yogurt
For the Frosting and Topping
- 1 batch cream cheese frosting Use your favorite recipe or store-bought
- to taste rainbow sprinkles For decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the flour mixture, alternating with the sour cream, starting and ending with flour.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before removing it and placing it on a wire rack.
Frosting
- Once the cake is completely cool, frost it with cream cheese frosting and top with rainbow sprinkles.