Turn up the sweetness with our Frosted Skillet Sugar Cookie Cake! Baked to golden perfection in a trusty cast-iron skillet, this oversized sugar cookie is topped with a swirl of creamy Buttercream Frosting and a festive sprinkle shower. Perfect for parties, potlucks, or just because, this sliceable treat will have everyone coming back for more.
Frosted Skillet Sugar Cookie Cake
Makes 1 (10-inch) cookie cake
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 3¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup plus 1 tablespoon assorted sprinkles
- Buttercream Frosting (recipe follows)
- Garnish: assorted sprinkles
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in 1⁄₃ cup sprinkles. Spread batter into prepared skillet. Sprinkle remaining 1 tablespoon sprinkles onto batter.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely in skillet on a wire rack.
- Spread Buttercream Frosting on top of cooled cookie cake. Top with sprinkles, if desired. Cut into wedges.
Buttercream Frosting
Makes about 1 cup
Ingredients
- ¼ cup unsalted butter, softened
- 1½ cups confectioners’ sugar
- 1 tablespoon plus 2 teaspoons heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon almond extract
- Red food coloring (optional)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. With mixer on low speed, add cream, vanilla, salt, and almond extract, beating until combined. Add desired amount of food coloring (if using). Increase mixer speed to medium, and beat for 30 seconds.
Notes
KITCHEN TIP
You can substitute 1 teaspoon almond extract for one-third of the vanilla extract if desired.
You can substitute 1 teaspoon almond extract for one-third of the vanilla extract if desired.
