Sugar Cookie Sheet Cake
Sugar Cookie Sheet Cake is a simple doctored up cake mix cake recipe that has all the flavor of classic sugar cookies without the hassle of rolling, cutting, and decorating individual cookies! A soft buttery vanilla cake topped with a vanilla buttercream frosting and colorful sprinkles.
Servings 18
Calories 399kcal
Equipment
Ingredients
Sugar Cookie Cake
- 1 box (15.25 oz) vanilla cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 3 large eggs
- 1 cup whole milk
- ½ cup sour cream
- ½ cup (1 stick) butter melted & slightly cooled
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Pink Buttercream Icing
- 1 cup (2 sticks) butter softened
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon sea salt (optional, see notes)
- 1-2 drops pink gel food coloring
- sprinkles
Instructions
- Preheat the oven to 350°F. Prepare a 9x13-inch metal cake pan and spray it with nonstick cooking spray. Set aside.
Make The Sugar Cookie Cake
- In a large bowl, add the dry vanilla cake mix, dry instant vanilla pudding mix, large eggs, whole milk, sour cream, melted butter, vanilla extract, and almond extract.1 box (15.25 oz) vanilla cake mix, 1 box (3.4 oz) instant vanilla pudding mix, 3 large eggs, 1 cup whole milk, ½ cup sour cream, ½ cup (1 stick) butter, 2 teaspoons pure vanilla extract, ½ teaspoon almond extract
- Use an electric mixer to beat on low speed for 30 seconds, then increase the speed to medium (or medium-high) and beat for 2 minutes; scraping down the sides and bottom of the bowl as needed.
- Spread the cake batter evenly into the prepared cake pan. Bake for 25-30 minutes, or until the top springs back when lightly touched, the edges of the cake are pulled away from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake pan from the oven and place it on top of a cooling rack and allow it cool completely, about 1 hour.
Make The Vanilla Buttercream
- In a large mixing bowl, add the softened butter, and use an electric mixer (or stand mixer) to beat it on medium speed for 2 minutes until creamy and fluffy.1 cup (2 sticks) butter
- Add the powdered sugar, heavy cream, vanilla extract, almond extract, and salt into the creamed butter. Beat on low speed for 30 seconds and then increase the speed to medium-high, and continue beating for 2 minutes or until the buttercream is fluffy and light.4 cups powdered sugar, 3 tablespoons heavy cream, 2 teaspoons pure vanilla extract, ¼ teaspoon almond extract, ¼ teaspoon sea salt
- Add in the pink gel food coloring and beat just until the color is evenly distributed.1-2 drops pink gel food coloring
- Spread the buttercream ever over the completely cooled cake and top with the sprinkles.sprinkles
- Cut the cake into slices, serve, and enjoy!
Notes
- I use salted butter when I make this recipe and I add the salt into the buttercream mixture. It really depends on preference what you want to do; you can use unsalted butter and no extra salt, or use unsalted butter and then add the additional salt in with the buttercream ingredients. I like the additional salt, in addition to salted butter, because it cuts some of that sweetness in the frosting. But do what you prefer.
- To melt the butter and keep it cooled at the same time; unwrap the butter sticks and place them in a microwave-safe bowl. Melt for 40 seconds, remove from the microwave, and then use a fork to stir it until everything melted and smooth. This will keep the butter cooler because you didn't melt it fully in the hot microwave.
- The cake mixes come in two different sizes so make sure you are using a 15.25 ounce boxed cake mix for the correct cake-to-liquid ratio. Using a smaller cake mix may produce a thinner cake with a softer structure.
- The cake needs to be completely cooled before adding the buttercream. Even a slightly warm cake can soften the butter and cause the frosting to slide and melt off.
- It's best to use gel food coloring because the gel creates a bright, bold color without adding too much liquid (like from traditional food coloring liquids) to loosen the buttercream. Add the gel food coloring gradually because a small amount goes a long way.
- It's best to use full-fat sour cream and whole milk for the best tender texture and rich, buttery taste.
- Change up the color of the frosting and the sprinkles used to match any color theme, birthdays, holidays, and other celebrations.
Nutrition
Calories: 399kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 380mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 42g | Vitamin A: 636IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg