Get ready to transform your Easter celebrations with the most irresistible dessert that combines the best of both worlds - a giant cookie and a decadent cake! This Easter Egg Cookie Cake with Pink Buttercream is not just a treat; it's a show-stopping centerpiece that will have everyone at your gathering begging for seconds. Imagine a rich, buttery cookie base studded with chunks of chocolate Easter eggs, topped with a dreamy pink buttercream that's as beautiful as it is delicious. Whether you're hosting a family brunch or looking for a stunning dessert to impress your friends, this recipe is your golden ticket to becoming the ultimate holiday baker.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate Easter eggs
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon pink food coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-inch round cake pan or line with parchment paper.
- In a large mixing bowl, cream together softened unsalted butter, white sugar, and brown sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Roughly chop chocolate Easter eggs and gently fold them into the cookie dough, reserving some for topping.
- Transfer the dough to the prepared cake pan, spreading evenly and smoothing the top with a spatula.
- Sprinkle remaining chopped Easter eggs on top of the dough.
- Bake in the preheated oven for 22-25 minutes, or until edges are golden and a toothpick inserted comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For pink buttercream, beat powdered sugar, milk, and pink food coloring until smooth and creamy.
- Once cookie cake is completely cool, spread pink buttercream evenly over the top.
- Decorate with additional chopped Easter eggs if desired. Slice and serve.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most evenly mixed batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep your cookie cake tender and soft.
- Choose Quality Chocolate Eggs: Select high-quality chocolate Easter eggs for the best flavor and most dramatic visual impact.
- Chill Your Buttercream: If the pink buttercream seems too soft, refrigerate it for 10-15 minutes to achieve the perfect spreading consistency.
- Even Baking: Use a light-colored cake pan to prevent over-browning and ensure even heat distribution.
- Toothpick Test: Always check doneness by inserting a toothpick - it should come out with a few moist crumbs, not completely clean.
- Cooling is Key: Let the cookie cake cool completely before frosting to prevent the buttercream from melting.
- Decorative Touch: For an extra festive look, sprinkle some pastel-colored sprinkles or additional chopped Easter eggs on top of the buttercream.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 85mg
