Valentine's Cookie Cake
A delightful blend of cookie and cake flavors, perfect for sharing on special occasions or just satisfying your sweet cravings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend
- 1 teaspoon baking soda Essential for texture
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened Use softened butter for best results
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract For flavor enhancement
- 2 large eggs Can substitute with flax or chia eggs for vegan option
Mix-Ins
- 1 cup chocolate chips Can swap for M&M's or butterscotch chips
- ½ cup festive sprinkles Use half in the batter and the rest for topping
Instructions
Preparation
- Gather all your ingredients on the counter.
Make the Batter
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually fold in the dry ingredients into the wet mix without overmixing.
- Fold in the chocolate chips and half of the festive sprinkles.
Bake
- Spread the batter in the prepared cake pan and sprinkle the remaining festive sprinkles on top.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.