Do you know how hard it is to find a sugar cookie cake recipe? Last weekend, Wes and I went to Houston to celebrate a friend’s birthday and also attend a charity event. We got dressed up, drank champagne, had a wonderful meal, but you want to know my favorite thing from the weekend?
The sugar cookie cake that served as my friend’s birthday cake. It was absolutely fantastic with all the taste and texture of a sugar cookie, but covered in a rich, buttery icing. It wasn’t like a typical white or yellow cake. The only way I could even think of describing it is as a sugar cookie. It has literally been on my mind for over a week. So, after hours of searching the web for a recipe that might be similar, I just decided to wing it.
I’ve made enough cakes to know what needs to go into them. And I had a general idea of how this cake was getting its texture, so I thought why not give it a try for Easter Sunday.
The cake turned out fantastic. Was it as good as the cake from last weekend? No. I’m completely ok admitting that. But, it was really, really good and most definitely tasted 100% like a sugar cookie. Wes actually may have solved my problem with why my cake didn’t turn out the same in terms of texture. Instead of cooking it in a typical cake pan, I actually made it in a sheet cake pan. So, the cake was very thin, almost bar like. Next time, I will definitely make this in a regular cake pan to see if that creates the proper denseness I’m not sure if “denseness” is even a word, but it is the most fitting.
1/2 cup sour cream
1 tsp vanilla
1/2 tsp almond extract
1 stick butter, softened
3/4 cup marshmallow fluff
2 cups powdered sugar
3 tbsp half & half
1 tsp vanilla
Preheat oven to 375 degrees.
Cream together sugar and butter. Add in eggs one at a time.
In a separate bowl, combine all dry ingredients (flour, bp, bs, and salt). Stir together. Alternating with the buttermilk, add the dry mixture to the wet. You will want to add about 1 cup dry, mix together, 1/3 cup buttermilk, mix together, repeating the process until all of the ingredients have been added. Then, mix in sour cream, vanilla, and almond extract.
Pour batter into a prepared cake pan. If you are doing it in a sheet pan, the end result will be cake like bars. Bake for about 25 minutes. If you are going to do it in a cake pan, I can only guess what the cook time might be, so am estimating it to be about 35 to 40 minutes. Do the toothpick trick to see when it is done (insert dry toothpick into center of the cake, if it comes out clean, it’s done!).
While the cake is baking, prepare the icing. This may be my new favorite icing. I came up with it last week and am pretty much obsessed with it. What started as a way to get rid of a can of marshmallow fluff turned into my new go-to icing. Aren’t kitchen experiments fun?
Well they are when they end well at least. I cut a few into squares also just to see how they would look. I think they are cute both ways!
Our Easter Sunday was pretty low-key actually. After a spur of the moment car sale on Friday, Wes and I were sent into car buying mania. He didn’t make a purchase on Saturday, but we drove all over DFW trying to figure out which car might be right for him. We’ve got it narrowed down now and he will hopefully have a car by the end of the week. Until then, we are living it up as a green one car couple. Go us.
After a full Saturday, relaxation was in order on Sunday. We attended a sunrise service then spent the rest of the day doing what we like, napping, running, eating, and cooking. Some good friends joined us for our Easter dinner, and although we both missed our families tremendously, it was nice not having to face the let down of the long drive home after a holiday. Those are the worst… especially when your family lives 8 hours from you.
We are going into the 4th week of Isagenix and are still noticing changes. Wes’ is having quite a bit of success on it and is getting lots of comments on his changed appearance. Our results to date are posted on the running and Isagenix tab.