#BundtBakers: Sugar Cookie Bundt Cake


The January theme for #BundtBakers is birthday bundts. Our host is Sue of Palatable Pastime.

#BundtBakers is a group of bundt-loving bakers who get togetehr once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

As a child, I was never a huge fan of cake, even birthday cake. I liked cookies, pie and ice cream cake, and even the occasional cupcake, but cake was never really my thing. I decided to play to that in this theme by creating a cake that has a sugar cookie flavor.

When I think of sugar cookies, I think of a moist, crumbly cookie flavored with butter, a hint of a vanilla and almond. I opted for that as a my cake base and then when I realized I was out of powdered sugar, I had to improvise on another recipe that uses flour, milk, butter and granulated sugar instead. And no birthday bundt can be complete without some sprinkles! 

Sugar Cookie Bundt Cake
Source: Cookaholic Wife creation
Printer Friendly

    • For the Cake:
    • 2 cups all purpose flour
    • 2 tsp baking powder
    • ¼ tsp salt
    • 1 stick unsalted butter, at room temperature
    • 1 cup sugar
    • ¾ cup milk
    • 2 eggs, at room temperature
    • 1 tsp vanilla
    • ½ tsp almond extract
    • For the Frosting:
    • 2 ½ tbsp flour
    • ½ cup milk
    • ½ tsp vanilla extract
    • 1 stick unsalted butter, at room temperature
    • ¾ cup granulated sugar
    • sprinkles

1. Preheat the oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer beat together the butter and sugar on medium speed until light and fluffy. Add in milk, then eggs, one at a time until combined. Add in vanilla and almond extract. Slowly add in flour mixture until just combined.
4. Pour the mixture into the prepared baking pan and bake for 30-35 minutes or lightly golden and a toothpick inserted in the center comes out clean. 
5. Allow cake to cool for 30 minutes before inverting onto a plate.
6. Meanwhile prepare the frosting by combining the flour and milk in a saucepan over medium heat, whisking constantly. When the mixture begins to thicken, 3-4 minutes, stir in the vanilla and almond extract and then remove from the heat and allow to cool. Mixture should be as thick as cake batter.
7. In the bowl of a stand mixer beat together the butter and sugar on medium speed until light and fluffy. Once fully cooled, add in the milk/flour mixture and beat on high speed until fully combined and the frosting is light and fluffy.
8. Use a spatula to spread frosting over the top of the cooled bundt cake. Top with sprinkles if desired. 

I took this cake into work and my coworkers couldn't get over the flavor and icing choice. I'd say it was the perfect pick! 

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Bundt Cake with Vanilla Caramel Glaze from All That’s Left Are the Crumbs
Bundt Cake de Bollo, Canela y Nutella from La Mejor Manera de Hacer
Confetti Birthday Bundt Cake from Palatable Pastime
Confetti Lime and Cheese Bundt Cake from Bizcocheando
Cookies and Cream Sprinkle Bundt Cake from Sew You Think You Can Cook
Doughnut Funfetti Bundt Cake from Kids and Chic
Eggnog Bundt with Hot Buttered Rum Sauce from A Day in the Life on the Farm
Lemon and Prosecco Bundt from Food Lust People Love
Piñata Birthday Bundt Cake from Patty’s Cake
Piñata Bundt Cake from I Love Bundt Cakes
Sugar Cookie Bundt Cake from Cookaholic Wife
Tropical Birthday Bundt Cake from Basic N Delicious


  1. Very festive....perfect for a birthday.

  2. very colorful, must be delicious!!! happy new year too.

  3. Love it! Sugar cookies taste wonderful and I'm sure this cake does too!

  4. A great birthday cake, full of color. Great choice for this month

  5. I love it, a very juicy and fresh cake.
    It looks delicious

  6. Love the idea of a sugar cookie cake - best of both worlds!

  7. Such a great idea to turn a cookie into a bundt, and I love the sprinkles.


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