why make this recipe
Frosted Sugar Cookie Bundt Cake is perfect for anyone who loves sweet, soft, and colorful desserts. This cake combines the flavors of classic sugar cookies and a moist bundt cake. It is simple to make and is great for parties, holidays, or just a fun family treat. The creamy frosting and fun rainbow sprinkles on top make it even more special!
how to make Frosted Sugar Cookie Bundt Cake
Ingredients :
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cream cheese frosting
- Rainbow sprinkles
Directions :
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until well combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and sprinkle with rainbow sprinkles before serving.
how to serve Frosted Sugar Cookie Bundt Cake
To serve this delicious cake, slice it into generous pieces and place each slice on a plate. You can serve it as is or add a scoop of vanilla ice cream on the side for an extra treat. This cake is a hit at birthdays, gatherings, or Sunday family dinners!
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 it to last longer, keep it in the fridge for up to a week. Make sure to cover the frosting to keep it fresh. You can also freeze the cake for up to three months; just wrap it well in plastic wrap and aluminum foil.
tips to make Frosted Sugar Cookie Bundt Cake
- Make sure your butter is softened for easy mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before adding the frosting to prevent it from melting.
- Experiment with different colors of sprinkles for a fun touch!
variation
You can add some chocolate chips or nuts to the batter for added texture. Another fun option is to use flavored extracts like almond or lemon to change up the taste.
FAQs
-
Can I use a different type of frosting?
Yes! You can use buttercream or chocolate frosting if you prefer. -
What can I use instead of sour cream?
Greek yogurt works well as a substitute for sour cream in this recipe. -
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s done!
Frosted Sugar Cookie Bundt Cake
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 4 large eggs
- 1/2 cup sour cream Greek yogurt can be used as a substitute.
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- Cream cheese frosting You can use buttercream or chocolate frosting as an alternative.
- Rainbow sprinkles Experiment with different colors for a fun touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until well combined.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Serving
- Once cooled, frost with cream cheese frosting and sprinkle with rainbow sprinkles before serving.