Vanilla Bean Sugar Cookie Cake II

We celebrated my daughter’s third birthday on Saturday. It is so hard for me to believe that three years have already gone by; she is growing up so incredibly fast! Every year I give her the choice of what kind of cake she wants for her little party. When she turned one, she picked out a butterfly cake pan at JoAnn Fabrics. Last year for her second birthday, she asked for a Hello Kitty cake. This year, she requested, and I quote, “a sugar cookie cake with lots of purple frosting and too many sprinkles.” Surprised she didn’t request anything fancy, I offered her a horse cake, a Dora cake, a repeat of previous years, even a tiered cake with special decorations. Nada. She wanted her sugar cookie cake! Now if that doesn’t tell you how good this recipe is, I don’t know what could. ๐Ÿ™‚
Even though I thought I had my original vanilla bean sugar cookie cake mastered, I still played around a bit this time. I used vanilla paste rather than vanilla beans, extra large eggs instead of large ones, decreased the flour by 1/4 cup, and decreased the baking time by two minutes. The result? The cake was moist as ever and a bit denser, (although it did sink in the middle ever so slightly). As per my daughter’s request, I doubled the frosting recipe to make sure there was “lots of purple frosting.” She helped me decorate the cake, ensuring that it had way “too many sprinkles.”
I really do enjoy baking with my daughter. She is a blast to watch, sneaking little bites of frosting here and there, hijacking the sprinkles jar, making everything look extra pretty and special, just like her.
By the way, everyone who dared to break their diet and try a piece of this frosting with cake creation, thoroughly enjoyed it. My dad remarked, “I bet this piece of cake has about fifteen hundred calories in it.” Well, not quite, but it sure did taste great!

Vanilla Bean Sugar Cookie Cake II
Prep time
Cook time
Total time
Serves: 12
  • For the Cake:
  • 1 cup butter, softened well
  • 1 8 oz. block cream cheese, softened well
  • 1&1/2 cups white sugar
  • 2 Tablespoons vanilla bean paste
  • 2 extra large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • -------
  • Fluffy White Frosting:
  • ½ cup shortening
  • 2 Tablespoons butter, softened
  • 2 1b. bag powdered sugar
  • ¼ teaspoon salt
  • 2 Tablespoons vanilla bean paste
  • ½ teaspoon almond extract
  • several drops red and blue food coloring
  • ⅓ cup milk
  • too many sprinkles
  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch cake pan with cooking spray.
  2. In a large bowl, beat together the butter, cream cheese, and sugar until smooth and fluffy. Add the vanilla beans and eggs and beat very well.
  3. Add the flour, baking powder, and baking soda, mixing until well combined.
  4. Spread mixture evenly onto prepared pan. (Mixture will be very sticky). Bake for 26 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool and frost.
  5. To frost: In a large bowl, beat together all ingredients using whisk attachment. Beat until light and fluffy, at least 5 minutes. Spread on cooled cake. Top with too many sprinkles.

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  1. That sounds amazing. Love all the purple. ๐Ÿ™‚ Yup, she sounds like the kid of a food blogger alright!

  2. Oh yummy!  This reminds me of Lofts Sugar Cookie Bars….I do love a good sugar cookie…even in cake form!! ๐Ÿ™‚ Delicious.

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