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
Scale
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
