INTRODUCTION
Easter Cookie Cake is a big, soft cookie baked in a pan. It has chocolate chips and colorful Easter candy on top. Kids and adults love it at spring parties. It looks like a cake but tastes like a cookie. This recipe is easy and quick. If you like a simple tray dessert, try the blueberry-orange traybake pancake for another crowd-pleasing idea.
This cake makes a nice center for a holiday table. You can cut it in squares or use cookie cutters for fun shapes. It is great to share, and it travels well to church events or family gatherings. The base uses basic pantry items you likely already have.
WHY YOU WILL LOVE THIS RECIPE
You will love this Easter Cookie Cake because it is simple and fast. It mixes with just one bowl for the dry items and one for the wet items. You do not need special skills to make it look pretty. The candy gives bright colors that fit the season. It looks festive with a few pastel candies or chocolate eggs on top.
This cake stays soft and chewy. It has a light brown sugar flavor with sweet chips and candy. It bakes in one pan, so cleanup is easy. For a similar fun cookie idea, check the Biscoff stuffed cookies to see how simple cookie baking can be very creative.
HOW TO MAKE Easter Cookie Cake
This section shows the simple steps and small tips. Read each step before you start. Set out all ingredients so you work without rush. Use room temperature butter and eggs so they mix well. Measure flour correctly by spooning it into the cup and leveling it off.
Do not overmix once you add the dry ingredients. Stir just until you see no more flour. Fold the chocolate chips and Easter candy so they spread evenly. Press the dough lightly into the pan to get a smooth top. Bake until a toothpick comes out clean near the center. For a softer cake, check the cake a few minutes before the end time.
EQUIPMENT NEEDED
- 9×13 inch baking pan, greased
- Mixing bowls (two)
- Whisk for dry ingredients
- Electric mixer or hand mixer (or a strong spatula)
- Spatula for folding
- Measuring cups and spoons
- Cooling rack
- Toothpick for testing doneness
Ingredients You’ll Need :
2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cup chocolate chips, 1 cup assorted Easter candy, chopped
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla extract until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips and Easter candy.
- Spread the cookie dough into the prepared baking pan.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let it cool before slicing and serving.
HOW TO SERVE Easter Cookie Cake
Serve the cookie cake at room temperature. Cut it into squares or rectangles for easy sharing. You can top each piece with extra candies or small edible flowers for a spring look. A dusting of powdered sugar adds a light sweet touch and a pretty finish.
For a party, place the cake on a simple platter and let guests help themselves. For kids, add a bowl of extra mini candies so they can decorate their pieces. Serve with milk, coffee, or a light tea. This cake also pairs well with a scoop of vanilla ice cream for a richer treat.
STORAGE & FREEZING : Easter Cookie Cake
Store the cake in an airtight container at room temperature for up to 3 days. Keep it away from direct sunlight to keep the candies bright. If you want a softer texture, store it with a slice of bread in the container; the bread helps keep moisture.
To freeze, wrap the cooled cake tightly with plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours. Once thawed, warm a slice for a few seconds in the microwave for a fresh-baked feel.
SERVING SUGGESTIONS
Serve plain or add a simple frosting. A thin layer of cream cheese frosting or a vanilla glaze works well. For a lighter option, serve with plain whipped cream. Add fresh berries on the side for color and a fresh taste.
If you host a children’s party, set up a decorate-your-own station. Provide small bowls with extra candies, sprinkles, and mini chocolate chips. Guests can add their own toppings. For a richer dessert table, include small bites like red velvet cake pops to give variety in color and flavor.
VARIATIONS
Swap chocolate chips for white chocolate or butterscotch chips for a new flavor. Use chopped toasted nuts if no nut allergies are present. Try mixing in shredded coconut for texture and taste. For a gluten-free version, use a 1-to-1 gluten-free flour blend and check the candies for gluten-free labeling.
You can add spices like cinnamon or nutmeg for warmth. For a citrus note, add a teaspoon of lemon or orange zest to the batter. For a cookie bar with a twist, press a layer of sweet jam into the middle before baking. For more ideas on tray cakes and simple sweets, see the pancakes category which shares easy crowd-pleasing recipes.
FAQs
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, skip or reduce the added salt in the recipe. The cake will still taste good but may be slightly more salty.
Q: Can I make this smaller than a 9×13 pan?
A: Yes. You can use an 8×8 inch pan. Bake time will be longer or shorter depending on thickness. Check with a toothpick and add or subtract time as needed.
Q: How do I keep the candies from melting too much?
A: Chop the candies and fold them in gently. Press some pieces lightly into the top after you spread the dough so they sit on top more. If the candy starts to melt, reduce the oven heat by 25°F and watch the bake time.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free butter substitute and dairy-free chocolate chips. Check the candy labels to make sure they are dairy-free too.
Q: Can I add frosting after baking?
A: Yes. A thin layer of frosting works best. Spread it after the cake cools completely so the frosting does not melt.
MAKE-AHEAD TIPS FOR Easter Cookie Cake
You can make the dough a day ahead and keep it in the fridge covered. Let it sit at room temperature for 20 minutes before pressing into the pan and baking. This saves time on the day of your event.
Bake the cake up to two days early and store it in an airtight container. Add fresh candies or extra toppings just before serving to keep the look bright. For parties, cut the cake into pieces and place them on trays. Cover the trays with plastic wrap and refrigerate until party time.
If you plan to freeze, slice the cake first and wrap individual pieces. This makes it easy to thaw just the amount you need. Warm frozen slices briefly in the microwave before serving.
Easter Cookie Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla extract until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips and Easter candy.
- Spread the cookie dough into the prepared baking pan.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let it cool before slicing and serving.
- Serve the cookie cake at room temperature, cut into squares or rectangles.
- Garnish with extra candies or small edible flowers for a spring look.
- Pair with milk, coffee, or a scoop of vanilla ice cream.