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.
FAQs:
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
Frosted Sugar Cookie Bundt Cake
A perfectly soft and tender bundt cake that taste just like a frosted sugar cookie!
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 455Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 102mgSodium 327mgCarbohydrates 63gFiber 1gSugar 44gProtein 5g
Medeja says
Yummy! Looks good! I am a big fan of bundt cakes.. 🙂
Lori @ RecipeGirl says
This cake is so pretty! Love the sugar cookie flavor and I know it would be a definite hit for the holidays!
Julie @ Julie's Eats & Treats says
Come to Momma! This totally beats sugar cookies any days. Those just don’t happen in my life! LOOOVE that thick amazing frosting!
Chandra@The Plaid & Paisley Kitchen says
This is a beautiful cake! I am a lover of all things sugar cookies. I can tell you that at some point this holiday season this cake will be made in my kitchen. And yes my kitchen looks like a tornado went through it when I bake!
Carolyn says
I saw this when you posted it on Facebook, giving it away. It would have been hard not to respond if I lived near you!
Amanda | The Chunky Chef says
This bundt cake looks like the perfect thing to bring to all the upcoming holiday parties!
Amy Stafford says
That frosting and sprinkles are so much fun.
Tonia says
I shared a frosted sugar cookie recipe using coffee creamer today too! How crazy is that? This cake looks amazing!
Maris (In Good Taste) says
This is so cute! Would be super fun to make this for a holiday party
Michelle | A Latte Food says
This cake is stunning! I’d take this cake over sugar cookies any day!
CakeSpy says
I. Love. This. So. Much. It’s adorable and so HAPPY.
Alida says
This is such a fun, tasty Bundt cake and could be so festive for any occasion. Yum!
Barbara @ Barbara Bakes says
What a fun flavor for a creamer and a cake.
Miss @ Miss in the Kitchen says
What a gorgeous dessert! My guys would love this!
Justine | Cooking and Beer says
This cake is seriously stunning, Tanya! I could dive headfirst into a bowl of all of those sprinkles!!
Lemonsforlulu says
Thank you Justine!
Brianne @ Cupcakes & Kale Chips says
Cake, cookies, frosting, sprinkles – so much fun going on here!
Amy @Very Culinary says
Haha. YES. Having the kids help me always sounds so great…until we actually get started. This bundt cake reminds me of a gigantic donut with sprinkles. Which is to say, I am so in!!
Nicole says
Haha! Now THAT is reality! I don’t have the patience to bake with my kiddo very often. I have to be in a very special mood to take that on. This cake looks ahhhhMazing!
Sandy @ ReluctantEntertainer says
LOVE this. I adore sugar cookies, and this cake would be gobbled up in my home! 🙂
Kerry says
Wow – this looks decadent! I love how it looks like a big frosted donut. My girls would love this cake. Will have to file this away for a special occasion.
Billy says
Sponsored by International Delight. This explains why I have 24oz or so of a coffee creamer I’ll never use again. They need to make a smaller size, but they won’t.
Lemonsforlulu says
Billy they do actually make smaller sizes, but perhaps not in all flavors. I use it in my coffee, but you could use their creamer in many recipes.
Billy says
They didn’t have it in the small size. I drink my coffee black. I suppose I could try making ice cream and using the coffee creamer with the other ingredients . Could throw in the extra sprinkles as well.
Lemonsforlulu says
Oh I see. I’ll truthful, it makes the creamiest ice cream!!
Stephanie, Somewhat Simple says
This recipe looks fabulous! Thanks for linking up to Link Party Palooza!! If you’re ever interested in contributing to Somewhat Simple, we’d love to have you! Your blog is fantastic!!
Mollie says
This is a gorgeous bundt cake! Thanks for sharing on Throwback Thursday!
Carole from Carole's Chatter says
Tanya, your cake is great. I would love you to stop by Food on Friday: Cakes over at Carole’s Chatter to add this to the cake collection! Cheers!
Antonet Roajer says
Cake looks soft and beautiful!! Yummy
Kellie @ The Suburban Soapbox says
I love the idea of a bundt cake inspired by a cookie!
Tiffany says
Is this a seasonal flavor of creamer? I did not find it at Meijer.
Lemonsforlulu says
It is, however, you could easily use any flavored creamer; put on lots of sprinkles and your cake will still be a “sugar cookie”!
Titan says
1st, I hate people that change a recipe and the complain about it.I live in the country and my closest store is 1 1/2 hours RT. Had to make a birthday cake last minute, didnt have sugar cookie creamer but had some carmel burlee creamer. I used it. THIS CAKE WAS THE BOMB. It really did still taste like sugar cookie. I wish I could send a pic but there was nothing left with just 8 people. I also was out of cream cheese(which is a shock cause I always have about 6 blocks on hand) so I had a can of yucky vanilla frosting, nuked it for 30 seconds, added vanilla and was done. Everyone wants the recipe and I am so embarassed to share it was so easy
Lemonsforlulu says
I am so happy right now! This is my all time favorite cake and to hear someone else loves it as much as I do makes me giddy! You certainly discovered that almost any flavored creamer would do and yes it is such an easy cake, but looks like you spent all day! Thank you for trying the recipe and for sharing your experience. Next time I’ll take a picture!
Elizabeth Dukes says
I made this cake last year. I ask Publix to order the creamer for me and they Did! I made 2 cakes and sent one over to the crew at Publix (son works there) as a thank you everyone loved it. This was the first non box cake I ever made so simple that it gave me courage to keep making cakes from scratch
Tanya Schroeder says
I’m so excited to hear this Elizabeth! I used to be intimidated by cake recipes that were made from scratch as well, but once you do it, you realize that they are so easy and so much better! I don’t live near a Publix, but I love that they ordered the creamer for you!
Renee Law says
Was this recipe changed? Bc I went to the store to buy the ingredients and now I see there’s no coffee creamer in the recipe. I know I’m not that crazy. How much coffee creamer goes into it?
Tanya Schroeder says
Since the creamer may not always be available, I altered the recipe.
Jocelyn Baan says
I thought i was going crazy too after reading all the comments regarding coffee creamer where it listed 1/2 and 1/2 in this recipe.I live in Canada so there is not a lot of choice in coffer creamers so glad this is for 1/2 and 1/2.making it for my dad’s 91st birthday!
Tanya Schroeder says
I hope you enjoy!
ANDREA F says
Super dense. We didn’t care for the cake though it is pretty. Was disappointed.
Tanya Schroeder says
Bundt cakes will be a little denser than traditional layer cakes. Also, overmixing can sometimes change the texture of the cake.
Erin says
We absolutely love this cake and my husband calls it “the others cake” because I only make it for others (company or going to a party, lol!). It just takes a long time to bake, like any bundt does. 😉
I see the change in the recipe — is it the same amount of creamer? I forget how much it was. I make it every season — and am making a pumpkin pie spice one this Saturday and can’t locate my printed copy. 🙂
Tanya Schroeder says
Hi Erin, yes it is the same amount of creamer..I only changed it because not everyone can find this creamer. I am so happy you love this cake. This is my go-to cake for all our family celebrations!
Shaun says
Can this cake be made with two 9″ cake pans instead of using a bundt pan?
Tanya Schroeder says
You can definitely do that! The cake is a little denser than an ordinary yellow cake.
Jennifer says
Would like to try this cake for Easter. Could you please tell me hoe much butter to use for the frosting?