#BundtBakers: Sugar Cookie Bundt Cake
When the flavors of a cookie turn into a cake, you know you've done something right. This Sugar Cookie Bundt cake tastes just like a sugar cookie that's been topped with frosting and sprinkles.
Servings: 8 -12
Calories:
Ingredients
For the Cake:
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter at room temperature
- 1 cup sugar
- ¾ cup milk
- 2 eggs at room temperature
- 1 teaspoon vanilla
- ½ teaspoon almond extract
For the Frosting:
- 2 ½ tablespoon flour
- ½ cup milk
- ½ teaspoon vanilla extract
- 1 stick unsalted butter at room temperature
- ¾ cup granulated sugar
- sprinkles
Instructions
- 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.