This soft and tender Frosted Sugar Cookie Bundt Cake is so much fun to make and the kids will love it! This colorful cake is perfect for kids’ birthday parties or a festive dessert after dinner.
With the holidays approaching, we’ll start to see more baking ads on tv and in magazines.
Do you know the ads where moms and kids are baking sugar cookies together?
Everyone is grinning from ear to ear, the kitchen is sparkly clean; the only flour that can be seen is a cute little dusting on everyone’s noses. Blah. That is not real life.
Why I love this frosted sugar cookie bundt cake!
In real life, flour gets everywhere along with sugar and powdered sugar.
The kids argue over who gets to crack the eggs, they tug and pull over the eggs until each one cracks on the floor, or worse on the dog.
If by some miracle we create the dough, our dough never rolls out smoothly. It either crumbs or sticks to the countertop. And those sweet little cookie shapes you see in the ads? Yeah, not happening.
Our snowmen are lopsided and our angels are limbless. In the end, we shape our cookies into circles, and then we eat them quickly. If no one sees our mistakes, then they never existed.
Sometimes it’s best to stick to drop cookies and then make a bundt cake that tastes like a sugar cookie instead!
This cake is one of the best cakes I ever made.
The base of this cake is my Tequila Key Lime Bundt Cake. Where that cake gets filled with tequila, this cake was made with cream and vanilla.
This cake has lots of sugar cookie flavor but is not overly sweet.
It doesn’t really need frosting, but I’m of the firm belief that one cannot eat cake without frosting!
While this cake may not resemble a frosted sugar cookie in appearance, the taste is spot on!
Get your sprinkles ready, this sugar cookie cake IS going to be a holiday favorite!
Variations for this frosted sugar cookie bundt cake
Some fun tips, tricks, and variations for this sugar cookie bundt cake are easily done!
To make this cake gluten-free, you can use almond flour or another gluten-free flour instead of all-purpose flour.
Use different kinds of sprinkles on top or even add them to the batter. Try chocolate, sugar pearls for a fancy flair, or round nonpareils in different colors.
Color the frosting with food-safe gel coloring to make the cream cheese frosting even more fun!
Use three or four small bundt pans to make individual-sized cakes.
How to serve the cake
This frosted bundt cake is perfect for kids’ birthday parties or for dessert after dinner. It’s best served with a scoop of vanilla or chocolate ice cream.
How to store this cake for the best results
Place any leftover cake in an air-tight container and keep it on the counter for up to three days. If your house is very warm, you can keep it in the refrigerator. Keep in mind this will make the cake dry out more quickly.
You can also freeze this cake! We recommend that you cut into slices, tightly wrap them, place them in a large freezer bag or plastic container, and then freeze. This will make sure it’s easy to get the slices out as you want them and prevent freezer burn.
How is bundt cake different from a regular cake?
A bundt cake is made in a special round pan with fluted edges. It makes a beautiful, Instagram-worthy dessert.
What makes a good bundt cake?
Good bundt cakes have a firmer crumb and stick together nicely when flipped upside-down.
Should you let a bundt cake cool before flipping it?
You need to allow the cake to cool for about 10 minutes before flipping it over. If you do it too soon, the cake may fall apart and if you do it too late, you may have trouble getting it out of the pan.
Do I need to grease a nonstick bundt pan?
It is a good idea to grease even a nonstick bundt cake pan. This will ensure the cake comes out easily and doesn’t stick.
How To Make Frosted Sugar Cookie Bundt Cake
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups flour
- 1 cup half and half
- 1 teaspoon vanilla
- 1 8 oz block cream cheese,softened
- 1/4 butter softened
- 2 1/2 cups powdered sugar
- pinch of salt
- 3 teaspoons half and half or heavy cream
- 1/4 to 1/2 cup sprinkles
- Preheat oven to 350. Spray a 10-inch bundt pan with non-stick spray and set aside.
- In the bowl of stand mixer beat butter and sugar and light and fluffy. Add salt. Slowly beat in eggs one at a time, taking care to incorporate each egg into the batter before adding the next. Mix in baking powder. Add the flour, alternating with the half and half, beginning and ending with flour mixture. Beat in vanilla.
- Pour batter into bundt pan and smooth it out with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan for 5 minutes. Top pan with a cooling rack. Hold the bottom of the bundt pan with one hand while holding the cooling rack with the other, carefully invert cake to rest onto the cooling rack. Allow cake to cool completely before frosting.
- To prepare the frosting, beat cream cheese and butter together in a mixing bowl until smooth and creamy. Carefully add powdered sugar one cup at a time. Beat in cream until the frosting is spreadable, adding more sugar or creamer as necessary.
- Carefully spread the frosting over the top of the cake. Shake sprinkles over the top of the cake.
Amount Per Serving Calories 455Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 102mgSodium 327mgCarbohydrates 63gFiber 1gSugar 44gProtein 5g