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Soft Sugar Cookie Sheet Cake Recipe with Easy Creamy Pink Buttercream

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A soft, tender sugar cookie-flavored sheet cake topped with a creamy, lightly tinted pink buttercream frosting. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) sour cream
  • ½ cup (120ml) milk, whole or 2%
  • ½ cup (113g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream or whole milk (for buttercream)
  • A few drops red food coloring
  • Optional: pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan with butter or non-stick spray; optionally line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Add sour cream and milk to the wet mixture and mix until just combined.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding gently until just blended.
  7. Pour batter evenly into prepared sheet pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and top is lightly golden.
  9. Remove cake from oven and cool completely on a cooling rack, about 1 hour.
  10. To make the pink buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed.
  11. Add vanilla extract and 2-3 tablespoons heavy cream or milk. Beat on high until fluffy.
  12. Add a few drops of red food coloring and mix until a soft pink shade is achieved. Adjust consistency with more cream or powdered sugar if needed.
  13. Spread the pink buttercream evenly over the cooled cake using an offset spatula or butter knife. Create swirls or peaks if desired.
  14. Slice into squares and serve. Store leftovers in an airtight container in the refrigerator.

Notes

If cake edges brown too fast, loosely cover with foil halfway through baking. Frost only when cake is completely cool to avoid melting buttercream. For dairy-free, substitute butter, milk, and sour cream with plant-based alternatives. For gluten-free, use a 1-to-1 gluten-free flour blend and consider adding an extra egg.

Nutrition

Keywords: sugar cookie sheet cake, pink buttercream, easy dessert, soft cake, sheet cake recipe, creamy frosting, quick cake

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