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Easter Cookie Cake: Chewy, Colorful Delight for Spring Celebrations

This Easter Cookie Cake is a chewy, colorful treat, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup Butter Use dairy-free alternatives for a non-dairy version.
  • 1 cup Brown Sugar Provides sweetness and a deep flavor.
  • 1 cup Granulated Sugar Balances sweetness and contributes to texture.
  • 1 large Egg Binds ingredients together.
  • 2 teaspoons Vanilla Extract Enhances the flavor profile.
  • 2 cups All-Purpose Flour Swap with gluten-free flour if needed.
  • 1 teaspoon Baking Soda Helps the cake rise.
  • 1 teaspoon Salt Balances the flavors.
  • 1 cup Chocolate Chips Use dairy-free chips for a vegan option.
  • 1 cup Easter Candy Customize with your favorite candies.

Equipment

  • oven
  • mixing bowl
  • Electric mixer
  • Cake Pan
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Easter Cookie Cake
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
  2. In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Cream together until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract to the mixture and beat until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
  5. Fold in chocolate chips and pastel Easter candy with a spatula.
  6. Transfer the mixture into the prepared cake pan, pressing it evenly.
  7. Bake for 25-30 minutes until the edges are golden brown and the center is just set.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For maximum flavor, let the dough rest at room temperature for about 30 minutes if it has been refrigerated.