Fireworks Sugar Cookie Cake Recipe
Get ready to light up your dessert table with this Fireworks Sugar Cookie Cake, a crowd-pleasing treat brimming with patriotic flair! Featuring a buttery, soft sugar cookie base absolutely bursting with red, white, and blue sprinkles plus crunchy candy-coated chocolates, every slice feels like a party. Topped with a sweet vanilla glaze and another shower of festive sprinkles, this easy bake brings the fun and flavor to your Fourth of July, Memorial Day, or any celebration that calls for a bit of edible pizzazz. Trust me, you’ll find yourself making this Fireworks Sugar Cookie Cake again and again!
Ingredients You’ll Need
The ingredients for Fireworks Sugar Cookie Cake are simple but oh-so essential! Each one brings joy to the final flavor, texture, and that show-stopping color, so don’t skip the details here—your cake will thank you.
- All-purpose flour: The sturdy backbone for a chewy cookie cake, delivering that classic cookie crumb.
- Baking powder: Lends the perfect lift, so your cookie cake is soft and thick.
- Baking soda: Helps with spread and golden edges, balancing the dense cookie base.
- Salt: Just a hint, to bring out the sweetness and prevent blandness.
- Unsalted butter (softened): For a rich, melt-in-your-mouth texture and unbeatable flavor—be sure it’s at room temp!
- Granulated sugar: For sweetness and structure, creating that classic cookie bite.
- Large egg: Binds everything together, keeping your cookie cake moist.
- Large egg yolk: Adds extra richness and helps achieve a chewier bite.
- Vanilla extract: Double duty in both dough and glaze for warm, comforting aroma.
- Sour cream: The secret weapon for softness and a little tangy balance to all that sugar.
- Red, white, and blue sprinkles (divided): Not just for looks—they bring crunch and that festive color!
- Red, white, and blue candy-coated chocolates: Adds pops of chocolaty goodness and extra color throughout.
- Powdered sugar: The base for a silky vanilla glaze to drizzle over the top.
- Milk: Thins out the glaze just enough for perfect drizzling.
- Vanilla extract (for glaze): Rounds out the icing with extra vanilla punch.
How to Make Fireworks Sugar Cookie Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grab a 9-inch springform or deep-dish cake pan, grease it well, and line the bottom with parchment paper. This not only guarantees an easy release but also ensures your colorful masterpiece won’t stick!
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures everything’s beautifully distributed, for a perfectly risen Fireworks Sugar Cookie Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 2 to 3 minutes with an electric mixer. This step adds air, setting the stage for a tender crumb.
Step 4: Add Eggs and Vanilla
Mix in the egg, then the egg yolk, and finish with two teaspoons of vanilla extract. Don’t rush—blend until everything is fully incorporated for a smooth, creamy base.
Step 5: Stir in Sour Cream
Add that luscious sour cream and mix until your dough looks rich and satiny. This helps keep your cookie cake irresistibly soft, even after baking.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, mixing just until combined. Overmixing is the enemy of tender cookie cake, so stir gently until the last streaks of flour disappear.
Step 7: Fold in Sprinkles and Chocolates
Gently fold in 3/4 cup of your sprinkles and all of the candy-coated chocolates. Now the magic happens! Every scoop is packed with bright color and fun chocolatey crunch—perfect for that Fireworks Sugar Cookie Cake effect.
Step 8: Press and Bake
Spread the dough evenly in your prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, until the edges are golden and the center springs back lightly to the touch. Let it cool completely in the pan so every slice comes out clean and chewy.
Step 9: Glaze and Decorate
While your cake cools, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over your cooled cookie cake and finish with the remaining sprinkles—this step truly transforms it into a celebration!
How to Serve Fireworks Sugar Cookie Cake
Garnishes
The magic garnish for this cake: an extra handful of red, white, and blue sprinkles just before serving! They add instant sparkle and crunch. Want even more pizzazz? Try edible glitter or a few extra candy-coated chocolates on top for an eye-catching finish.
Side Dishes
Pair your Fireworks Sugar Cookie Cake with cold, creamy vanilla bean ice cream or a fluffy dollop of whipped cream. For a fun summer BBQ twist, offer fresh mixed berries alongside—the tartness is a delicious contrast to the cake’s sweet, buttery flavor.
Creative Ways to Present
This cake loves a party! Cut it into triangles like a regular cake, or slice it into thick wedges and serve with little American flags for a patriotic party platter. You can also bake in mini pans for individual, hand-held desserts—adorable and totally shareable for any occasion.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Fireworks Sugar Cookie Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake stays soft and dreamy, making it a perfect make-ahead treat for busy celebrations.
Freezing
For even longer storage, freeze well-wrapped slices or the whole cake (glaze after thawing for best results). Freeze for up to 2 months; simply thaw at room temperature before serving. This is a fantastic way to sneak in a taste of summer any time of year!
Reheating
If you love your cookie cake warm and gooey, pop a slice in the microwave for 10-15 seconds. The glaze softens, and those candy chocolates turn extra melty—just like a fresh-baked treat!
FAQs
Can I use different colored sprinkles for other holidays?
Absolutely! Swap out the red, white, and blue sprinkles for any color combo—think orange and black for Halloween, pastels for Easter, or rainbow for birthdays. The Fireworks Sugar Cookie Cake is a hit all year long.
What if I don’t have sour cream?
No sour cream? Try using full-fat Greek yogurt instead! It offers the same creamy tang and tenderness in the finished cookie cake.
How do I know when my cookie cake is done?
Watch for golden-brown edges and a center that’s just set (it shouldn’t look wet or jiggly). A toothpick inserted near the center should come out mostly clean, with a few moist crumbs but no raw batter.
Can I make Fireworks Sugar Cookie Cake gluten free?
Yes, just substitute your favorite 1:1 gluten-free all-purpose flour blend. Results may vary with different brands, so look for a blend that includes xanthan gum for the best chewy texture.
What’s the best way to keep the cake soft?
To keep slices extra soft, slightly underbake the cake and let it cool in the pan. Storing in an airtight container also helps lock in that irresistible chewiness.
Final Thoughts
If you’re searching for a sweet showstopper that’s as easy to make as it is joyful to eat, the Fireworks Sugar Cookie Cake is pure celebration in every bite. Try it out for your next gathering or just because—this colorful cookie cake is bound to be a new family favorite!
Print
Fireworks Sugar Cookie Cake Recipe
- Total Time: 43 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Celebrate Independence Day with this stunning Fireworks Sugar Cookie Cake. A soft and chewy sugar cookie base, studded with red, white, and blue sprinkles and candy-coated chocolates, topped with a sweet glaze. Perfect for any patriotic gathering!
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
Additional:
- 1 cup red, white, and blue sprinkles (divided)
- 1/2 cup red, white, and blue candy-coated chocolates
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare the pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in eggs, vanilla, and sour cream.
- Combine and Bake: Gradually add dry ingredients, fold in sprinkles and chocolates, spread batter in pan, and bake for 25–30 minutes.
- Glaze and Serve: Whisk together powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake and top with sprinkles.
Notes
- For softer slices, slightly underbake and cool in the pan.
- This cake can be made a day ahead and stored covered.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 33 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
