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Big Pink Cookie Cake by Baking The Goods

Big Pink Cookie Cake

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Inspired by my wildly popular Big Pink Cookie recipe, this Big Pink Cookie Cake features all of the goodness of the cookies but in cake form! This simple cake, made with and almond & vanilla base, features creamy soft swirls of swoopy strawberry cream cheese frosting. 



1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cardamom

1/2 teaspoon fine sea salt

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs + 1 egg yolk, at room temperature

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

3/4 cup buttermilk or whole milk, at room temperature

Strawberry Cream Cheese Frosting

4 ounces cream cheese, softened

1/4 cup unsalted butter, at room temperature

2 cups powdered sugar

2 tablespoons freeze dried strawberries, crushed & sifted or a couple of drops of pink or red food coloring + more crushed berries if using for decoration

1 1/2 teaspoons almond extract

1/4 teaspoon fine sea salt



Begin by preparing a 9" round cake pan. Grease the cake pan with butter or non-stick spray, line the bottom and sides of the pan with parchment paper. Then grease the paper. Add a sprinkle of flour, then tap the pan lightly until the bottom and sides are evenly coated with a light layer of flour. Tap over the sink to remove any excess flour.

Preheat oven to 350°F.

Place a large sifter or a sieve in a large bowl. Add the flour, baking soda, cardamom and salt, then sift together. Set aside.

Add the butter to the bowl of a stand mixer with the paddle attached, cream the butter on medium-high speed for about 2 minutes until creamy. With the mixer on a medium speed, slowly pour in the sugar and cream the butter and sugar together on medium-high speed for 3-5 minutes, until the mix is light and fluffy.

With the mixer still on low speed, add the eggs and egg yolk, 1 at a time, allowing each egg to be fully incorporated into the batter before adding the next. You may need to scrape the sides and bottom of the bowl with a spatula a time or two. Stir in the almond and vanilla extracts.

With the mixer on a low speed, stir in the the dry ingredients followed by the buttermilk in 3 additions. Begin with 1/3 of the dry ingredients, stir until just combined, followed by the half of the buttermilk. Alternating two times, starting and ending with the dry ingredients. Mix until just combined and smooth. Don’t over-mix the batter. Scrape down the sides and bottom of the bowl with a spatula to make sure it’s well combined.

Pour the batter into the prepared pan and smooth the top with a spatula. Tap on the counter a few times to remove any air bubbles.

Bake in the center of the oven for 20-25 minutes or until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed.

Allow to cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.

Strawberry Cream Cheese Frosting

Crush the freeze dried strawberries with a mortar and pestle, in a food processor or by placing them in a sealed plastic baggie and gently rolling and pounding them with a rolling pin. Keep crushing them until they become a fine powder.

Sift the strawberry powder through a fine mesh sieve to remove any large seeds. Then sift the freeze dried strawberry powder together with the powdered sugar and salt. 

In the bowl of an electric mixer fitted with the paddle or whisk attachment, cream the butter, cream cheese and almond extract until completely smooth.

With the mixer on a slow speed, gradually add in sifted powdered sugar and strawberry mix. Blend until color is evenly distributed throughout the frosting. Place the frosting in refrigerator until ready to use. Alternatively, if you are using food coloring, slowly add, one small drop at a time, until you are happy with the color.

Once the cake has cooled completely, center the cake on a plate or cake stand. Use an offset spatula to spread the Strawberry Cream Cheese Frosting into swooping swirls. Decorate with more crushed, freeze dried strawberries or sprinkles, if desired. Slice and serve!


Store the cake in the refrigerator for up to 3-4 days. Once the frosting has set and firmed up in the refrigerator, cover with plastic wrap. Serve slightly chilled or at room temperature. 

  • Prep Time: 20
  • Cooling Time: 60 minutes
  • Cook Time: 25
  • Category: dessert