Patriotic Sugar Cookie Cake | The JavaCupcake Blog

Patriotic Sugar Cookie Cake

Need a dessert to bring to your 4th of July party?  This simply delicious Patriotic Sugar Cookie Cake made white chocolate chips and red, white and blue sprinkles is the perfect Independence Day dessert!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

This year I’m hosing a HUGE July 4th Celebration at the Armed Forces Retirement Home in Washington, DC.   I’m expecting about 3000 people to attend to enjoy food vendors, music, entertainment, carnival games and fireworks!

I don’t have to cook or bake for the celebration, however that won’t stop me from making this super cute Patriotic Sugar Cookie Cake for my kids to enjoy in the days leading up to the 4th of July!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

What I love most about this dessert is how incredibly quick and easy it is to put together and bake.

The ingredients are ones that I always have on hand in my pantry so I don’t have to run to the store to pick up supplies to make.

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

The second thing I love about this dessert is that it’s a one-bowl recipe.  Ingredients don’t need to be measured out into other bowls which means less mess, less clean up and easy baking!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

My husband loves this recipe because of the white chocolate chips.  You could easily substitute milk or dark chocolate chips, however the patriotic sprinkles wouldn’t stand out as much as with white chocolate chips.  Making my husband love this recipe is a win in my book because he rarely likes dessert.

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

So what exactly is a cookie cake, you may be asking?  It’s a dessert that is made with a cookie batter base but baked in a cake tin.  It’s thick and rich like a cookie, but cuts like a cake into slices!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

Frosting.  The frosting totes makes this dessert a cake too!  Lots and lots of sweet, creamy buttercream frosting decorating the top of this cookie transforms it into a decadent cake!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

And the sprinkles make this dessert patriotically  perfect.

Don’t you think? I mean, everything is better with sprinkles!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

I think I’ll just serve myself up a big slice, grab a glass of milk and enjoy!

Nothing better than a Patriotic Sugar Cookie Cake for the 4th of July!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

No matter what you’re doing to celebrate the Independence of the United State of America, celebrate it with a deliciously simple Patriotic Sugar Cookie Cake!

Patriotic Sugar Cookie Cake | The JavaCupcake Blog

Patriotic Sugar Cookie Cake

Patriotic Sugar Cookie Cake

This simply delicious Patriotic Sugar Cookie Cake made white chocolate chips and red, white and blue sprinkles is the perfect Independence Day dessert!


  • 10 tbsp unsalted butter
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cream of tartar
  • 2 cups flour
  • 1 cup white chocolate chips
  • ¼ cup red/white/blue sprinkles
  • 3 tbsp unsalted butter
  • 1 ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tbsp heavy cream


  1. Preheat oven to 350 degrees. Prepare a 9-inch spring form pan by spraying the bottom and sides with non-stick spray.
  2. Combine the butter and sugar in a medium bowl and mix until smooth. Add in the egg, vanilla, baking soda, salt and cream of tartar. Mix until well combined. Slowly add in the flour and mix until fully incorporated. Fold in the white chocolate chips.
  3. Pour the batter into your prepared spring form pan and press to the edges. Top with a few more white chocolate chips for presentation.
  4. Bake for 20-22 minutes, just until edges are a golden brown color. Remove from the oven and allow cooling for 15 minutes. Then, remove the spring form side and allow the cake to cool completely before frosting.
  5. With a stand mixer or a hand mixer, combine the butter and powdered sugar. Add in the salt, vanilla and heavy cream. Mix everything until it’s smooth and creamy.
  6. Scoop into a piping bag with a 1m tip and decorate your cake.
  7. Top with sprinkles before the icing sets.
Ice Cream Ice Cream Cone Cupcakes #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.comCone Cupcakes #SummerDessertWeek | The JavaCupcake Blog

Ice Cream Cone Cupcakes

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Ice Cream Ice Cream Cone Cupcakes #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.comCone Cupcakes #SummerDessertWeek | The JavaCupcake Blog

Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of desserts and giveaways.

You’re going to love what we have in store for you.

SummerDessertWeek LOGO

There are 25 amazing bloggers participating in this year’s event! Throughout the week we’ll be share tons of fantastic summer dessert recipes with you.

With over 70 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to the bottom to take a look!

Ice Cream Cone Cupcakes #SummerDessertWeek | The JavaCupcake Blog

For me, summer isn’t complete without ice cream.  Lots and lots of ice cream!  However, since I’m kinda obsessed with cupcakes I figured why not combine the two and make Ice Cream Cone Cupcakes!

I’ve had a cupcake cone baking rack sitting in my closet for a couple years now and just never got around to using it.

#SummerDessertWeek was the perfect reason to combine my love ice cream and cupcakes and use the rack!

Ice Cream Cone Cupcakes #SummerDessertWeek | The JavaCupcake Blog

My Ice Cream Cone Cupcakes are super simple to make because I combine store ready and homemade.

To me, just because I use a box mix doesn’t make my dessert any less amazing or homemade!  I just think of it as a time and sanity saving measure!

The sponsored products from our #SummerDessertWeek that  I used in my Ice Cream Cone Cupcakes are:

Ice Cream Cone Cupcakes #SummerDessertWeek | The JavaCupcake Blog

At first, my kids didn’t think these were actually make of cake and frosting, they thought they were real ice cream cones!

It wasn’t until I turned the cones sideways and showed them they didn’t fall apart that they believed me!

Ice Cream Cone Cupcakes #SummerDessertWeek | The JavaCupcake Blog

So, if you’re wanting a fun dessert this summer for your kids, make my super cute, super delicious Ice Cream Cone Cupcakes!

Photos by: Frenchly Photography

Ice Cream Cone Cupcakes

Yield: 12 cupcakes


Ice Cream Cone Cupcakes

  • 1 box funfetti cake mix + ingredients to make it listed on on the box
  • 24 ice cream cones


  • cupcake cone baking rack
  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1/2 cup heavy whipping cream
  • 1 Tbsp vanilla extract
  • gel food coloring in pink, teal, and purple
  • Sweet Treats sprinkles
  • Wilton 1M piping tip & disposable piping bags


  1. Preheat oven then make the cake batter according to directions on the box.
  2. Place the cupcake cone baking rack on a baking sheet and insert the cones. Fill each cone half way with batter. Bake according to cupcake instructions on the box.
  3. Once out of the oven, cool completely before frosting.
  4. In the bowl of your stand mixer, cream the butter until smooth.
  5. Add the powdered sugar and vanilla extract plus 1/4 cup of heavy cream. Beat until smooth making sure to scrape the bowl.
  6. Add enough of the remaining heavy cream until you reach your desired consistency of buttercream.
  7. Separate buttercream into 4 bowls. Using the gel coloring, color 3 of the bowls leaving 1 white.
  8. Fill the piping bag with frosting fitted with a 1M piping tip. For a swirl color, add two colors to the bag.
  9. Pipe swirls of frosting on top of each cupcake cone.
  10. Decorate with Sweet Treats sprinkles!
  11. Enjoy!


Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

No Churn Strawberry Cheesecake Ice Cream from Big Bear’s Wife

No Churn Cherry Crisp Ice Cream from Miss in the Kitchen

No-Churn Peanut Butter Lovers Ice Cream from Home Sweet Homestead

No Churn Banana Walnut Ice Cream from Kudos Kitchen by Renee

Grilled Pineapple Ring Rum Sundae from Daily Dish Recipes

Creamy No Churn Peach Ice Cream from 4 Sons ‘R’ Us

Pies of Summer:

Lattice Topped Blueberry Peach Pie from That Skinny Chick Can Bake

Coconut Key Lime Pie from The Domestic Kitchen

Berry Cherry Pie from A Blender Mom

Sweet Summertime Cakes:

Cherry Almond Cake from Food Hunter’s Guide to Cuisine

Homemade Angel Food Cake with Sugared Berries from Me and My Pink Mixer

Cherry Vanilla Poke Cake from The Bitter Side of Sweet

Gooey Nutella Microwave Mug Cake from For the Love of Food

No Bake Treats:

Blueberry Coconut Gelato Pie from The Whimsy One

Blueberry Parfait from Bowl Me Over

Baked Desserts:

Churro Bites with Mexican Chocolate Dipping Sauce from Love Bakes Good Cakes

Ice Cream Cone Cupcakes from The JavaCupcake Blog

Blueberry Limencello Cobbler from Sweet ReciPeas

Blueberry Biscuits from Fake Ginger

Blueberry Crumb Bars from Southern Plate

Cherry Struesel Muffins from My Baking Heart

Rustic Cherry Galette from Jen Around the World

Roasted Cherry Meringue Fool from Cooking In Stilettos

Cherry Rosemary Cobbler from The Spiffy Cookie

Cherry Almond Cobbler from Southern From Scratch

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine!

We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam’s Extract, Land O’Lakes and General Mills Cereal!

These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Ice Cream Cone Cupcakes #SummerDessertWeek | The JavaCupcake Blog

Katherine Sabbath Inspired Cake | JavaCupcake

Katherine Sabbath Inspired Cake

Kathrine Sabbath is a revolutionary cake maker and her style is unlike anyone else.  Inspired by Kathrine’s style, I set out to make my version of her innovative cake!

Katherine Sabbath Inspired Cake | JavaCupcake

If you’ve never heard of a Kathrine Sabbath cake, no worries.  Just google her and you’ll see so many of her beautiful creations.  My favorite place to follow her work is Instagram, which is where I first discovered her cakes.


Photo credit: Timeout Sydney

Kathrine style uses bright colors and creative toppers for her cakes.  When I set out to make this cake I knew I wanted to use two colors, peach and mint.  However, when I mixed the food coloring they turned out a bit bolder than I wanted, but the end product I still liked.

To top my cake, I took inspiration from the jagged chocolate pieces Katherine uses in many of her cakes as well as the meringue kisses.  Knowing that I live in Germany and don’t have access to a lot of sprinkles, bobbles and candy to decorate with I went through my supplies and picked out all the decor I thought would fit.  I found big round sprinkles, bright color nonpareils as well as giant green pearl balls.

Katherine Sabbath Inspired Cake | JavaCupcake

The jagged chocolate pieces were made by dolloping melted white candy melts randomly on a baking sheet lined with tinfoil.  I then repeated that with peach and mint colored candy  melts (which made by dying white) and swirled them together with a knife.  I topped it all with the various sprinkles.  To get the candy melts flat, I tapped the baking sheet on the counter a few times to level it all.  After it set up in the refrigerator, I used a large knife to cut it into big and small triangle shapes.

The meringue kisses were made using the recipe and instructions from Bakerella.   I used orange and and green dye on the inside of the bag to get the swirls of color on the kisses.  They were actually super easy to make and added so much character to the cake!

Katherine Sabbath Inspired Cake | JavaCupcake

For the frosting,  I originally wanted to do more of an ombre transition between the colors on the side of the cake.  However, that didn’t work out like I planned so I decided a break in the color with the white would be a good alternative to ombre.

Katherine Sabbath cakes are known for their height, so I placed the larges chunks of the candy melts bark toward the back and smaller in front of those.  I then placed the meringue kisses to fill in empty places and finished the top with sprinkles, nonpareils and green pearl balls.


The bottom of the cake in the green is decorated with smaller chunks of the candy melts and sprinkles.  There was no rhyme or reason to where I placed everything, just kinda tossed it up there until it looked good!

All in all, I’m pretty happy with how it all turned out!  I didn’t exactly know how it would look when I was finished, but I knew I had several ideas of what I wanted to incorporate in the design.  When I actually put it all together is when the cake really cake to life!

Katherine Sabbath Inspired Cake | JavaCupcake

The inside of the cake is a roasted peach cake with roasted apricot filling and it is all covered in white chocolate frosting.   The cake tasted just as amazing it it looked.  You can get the recipe for the Roasted Apricot and Peach Cake here!

Have you ever made a Katherine Sabbath inspired cake?  If so, I’d love to see it!  Send me links or pictures to betsy @!

Kaleidoscope Cookies

Classic butter cookie recipe made with powdered sugar rolled in rainbow jimmies make these delicious Kaleidoscope Cookies a fun treat! Kaleidoscope Cookies | #CoreHome

I love baking cookies.  I love the Betty Crocker’s Cooky Book. Put the two together and you’ve got me trying new recipes and new ways to bake!  In the past, I’ve only tried one roll and cut cookie and it wasn’t a success, so when I came across this recipe for Kaleidoscope Cookies I thought they were too simple to try not to bake!

Kaleidoscope Cookies | #CoreHome

Core Kitchen sent me these awesome silicone baking mat so I was itching to try it out too.  This was my first baking mat I’ve ever owned.  I know, crazy right?! How could a baker like me not have one?  Probably because I’ve been happy with parchment paper… but I really wanted to try one out!

This baking mat was a bit bigger than my standard size baking sheet, so I put it on my jumbo baking pan.  I sliced the cookie dough and placed them on the mat to bake.

Kaleidoscope Cookies | #CoreHome

After about 8 minutes in the oven,  I pulled the cookies out and they were perfect.  All of the cookies were evenly baked and not one stuck to the mat.  Why haven’t I been baking with these silicone mats until now? Crazy!  The mat was easy to clean off and I loaded it up again with another batch of cookies until I had gotten through all the dough.

Kaleidoscope Cookies | #CoreHome

These cookies are perfect for little hands.  I know my little boy loved the sprinkles on the sides the most.  He’s a sucker for those sprinkles.  Heck… I’m a sucker for sprinkles.  #sprinklesallthetime

Kaleidoscope Cookies | #CoreHome

So if you’re looking for a super easy cookie for your family, try these colorful fun Kaleidoscope Cookies!

Core Home supplied me with the baking mat for these cookies, but all of the recipes and opinions are my own.  

Kaleidoscope Cookies

Kaleidoscope Cookies

Yield: 30 cookies
Prep Time: 4 hours
Cook Time: 8 minutes
Total Time: 4 hours 8 minutes


  • 1 cup unsalted butter, softened
  • 1 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all purpose flour
  • Gel food coloring (bright colors work best)
  • Rainbow jimmies


  1. In the bowl of your stand mixer, cream together the butter and powdered sugar until combined. Add the vanilla extract and mix in. Add the flour and mix until a soft ball forms.
  2. Separate the dough into two balls and place one in a separate bowl. Add a few drops of gel food coloring into the dough and mix until completely incorporated and the dough is uniform in color. Repeat with the second dough ball.
  3. Roll each dough ball into a tube about 1-2in thick and flatten the ends. On a large cookie sheet, dump out lots and lots of rainbow jimmies. Roll the outside of the dough into the jimmes, pressing the jimmies into the dough until it's completely covered.
  4. Cover the dough ball in wax paper and freeze for several hours or chill over night. You want the dough to be completely firm.
  5. Preheat oven to 375 F degrees. If the dough has been in the freezer, remove it until it's easy to handle, but not soft.
  6. Cut the dough into 1/4in slices and place on a baking mat lined cookie sheet.
  7. Bake for 7-9 minutes or until the cookies have firmed but not browned. Remove the cookies to a wire rack to cool complete. Store in an air tight container.