This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible.
Preheat oven to 350 F. Line a 9-inch round cake pan with foil. Spray with cooking spray and set aside.
Use a stand mixer or hand mixer to combine butter and sugar, on medium speed, until combined. Add egg and vanilla and beat to combine.
Scrape down sides of the bowl and add baking soda, salt, cream of tartar, and flour. Beat on low until the dough has started to come together. Increase speed to medium and continue beating until dough comes together - it'll take a few minutes for dough to go from crumbly to cohesive.
Finally, mix in toffee bits and sprinkles. Turn out into prepared pan and press down. Bake for 19-22 minutes, until edges are starting to brown. Remove from oven - DO NOT OVERBAKE! Cake will continue to bake a bit in the pan, so it's better to have it underbaked.
Allow cake to cool completely before removing from pan and frosting.
In a small bowl, beat butter until smooth. Add salt and confectioners sugar, 1/2 cup at a time, until butter is mixed in. Add vanilla extract and then heavy whipping cream, 1 Tbs. at a time until frosting comes together and is the right consistency for piping.
Use a 1M tip and a piping bag to frost edge of the cake, and if you have extra, center. Decorate with remaining sprinkles.
Serve, or cover loosely until serving. Cake will keep, covered, for about 2 days.