Egg-stravaganza Cookie Cake
Ingredients
Scale
- 3/4 cup salted butter, melted & slightly cooled
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
- 3/4 cup chopped Cadbury mini eggs
- 1/3 cup pastel sprinkles
For the frosting and toppings
- 1 stick of salted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–4 tbsp heavy cream
- Food coloring of your choice
- Pastel nonpareils
- Extra chocolate eggs
- Edible Easter decorations, if desired
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan or a round cake pan lined with parchment.
- Mix the melted butter and sugars until smooth. Stir in the egg, yolk, and vanilla.
- Combine dry ingredients (flour, baking soda, salt), then mix into the wet ingredients.
- Fold in milk chocolate chips, white chocolate chips, sprinkles, and chopped Cadbury Mini Eggs.
- Press the dough into the pan in an even layer
- Bake for 22-28 minutes until lightly golden and the center is just set (slightly gooey is GOOD).
- Cool completely before decorating.
- In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, vanilla, and heavy cream until smooth. Add the food coloring to the frosting and mix until there are no more streaks of color. If you’re piping two colors, separate the frosting into two separate bowls and tint each
- Transfer the frosting to a piping bag fit with a 1M tip. Pipe a border around the edge of the cake. If you’re doing a second shade, pipe it around the edge of the cake, inside the first border.
- Add nonpareils and edible Easter characters to the outer layer and more chocolate eggs to the inside layer. Slice and serve!
Find it online: https://lifeandsprinkles.com/egg-stravaganza-cookie-cake/