Description
This Big Pink Cookie Cake is a warm, soft, and delightfully chewy dessert featuring a vibrant pink color that makes it perfect for celebrations. It offers a moist crumb and rich flavor, ideal for birthdays, anniversaries, or simply indulging a sweet craving. With a soft and chewy texture, easy customization options, and minimal prep, it’s a showstopper treat to share with family and friends.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- Pink food coloring (amount adjusted to desired shade)
Add-Ins
- 1 cup white chocolate chips (optional)
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line a round cake pan with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: Using a mixer, beat the unsalted butter, granulated sugar, and brown sugar until fluffy and well combined to create a soft base.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by stirring in vanilla extract and pink food coloring until the batter is smooth and evenly colored.
- Combine Dry Ingredients: Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix these dry ingredients into the wet mix, stirring just until combined to preserve chewiness.
- Stir in White Chocolate Chips: Gently fold in white chocolate chips to evenly distribute pockets of creamy sweetness throughout the dough.
- Bake the Cookie Cake: Spread the dough evenly into the prepared pan. Bake for 20-25 minutes or until edges are golden and a toothpick inserted near the center comes out mostly clean with some moist crumbs.
- Cool Before Serving: Let the cookie cake cool in the pan for at least 15 minutes, then transfer to a wire rack to set properly while maintaining its chewiness and shape.
Notes
- Use room temperature ingredients for better mixing and texture.
- Do not overmix the batter to avoid a tough cookie cake.
- Add food coloring gradually to achieve the perfect pink shade without affecting flavor.
- Spread dough evenly in the pan for uniform baking.
- Start checking doneness at 20 minutes to keep the center soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: big pink cookie cake, pink cookie cake, chewy cookie cake, birthday dessert, party dessert, white chocolate cookie cake