You guys... this sugar cookie loaf is absolutely SENSATIONAL. It is basically a sugar cookie but in loaf cake form. It is fluffy, moist and packed with sprinkles. I promise you won't be able to stop at one bite.
What is a sugar cookie loaf?
Picture a sugar cookie topped with sprinkles, but in cake form. It has a soft and fluffy texture, it is super moist, and PACKED with sprinkles. As we near mid-march, I need a lot of rainbow sprinkles in my life.
If you need to run to the grocery store, here is your shopping list:
- All purpose flour: all purpose flour is the flour of choice for this loaf. It gives it the best texture and crumb.
- Baking soda: baking soda reacts with the acidity in the yogurt and makes this loaf cake rise just beautifully!
- Granulated sugar: granulated sugar is the sweetener of choice for this recipe. It adds the perfect amount of sweetness.
- Vanilla extract: we add a tablespoon of vanilla extract to enhance the flavor of this loaf cake!
- Vegetable oil: vegetable oil is the fat of choice in this recipe. This is an oil-based loaf cake, so that is why we do not need a stand/handheld mixer to make this (because we don't need to cream the butter and sugar). Plus, oil makes the cake so fluffy and moist (sorry that I keep using this word).
- Yogurt: yogurt makes each and every crumb moist and tender. You can use regular yogurt or greek - either works!
- Whole milk: whole milk is a common ingredient in all cake-based desserts. It thins out the batter to get a cake-like crumb.
- Sprinkles: sprinkles are not necessary, but they are totally recommended.
The "unfortunate" thing with loaf cakes, like this one, is that the bake time can be pretty long. It is common to pull the loaf cake out of the oven before it has baked all the way through. Bake time can also vary depending on your oven - some ovens run too cold while others run too hot and have hot spots. Under-baking can cause the loaf cake to sink in the middle, have a gummy texture, plus a whole lot more.
Here are a few tips to make sure you take your loaf cake out of the oven at the right time:
- This is the most common answer - stick a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, you're golden.
- The center of the cake should not really jiggle too much. It should be quite firm.
- Since all ovens can vary in temperature, use an oven thermometer! The loaf cake should bake in 55-60 minutes if it is at 350 degrees. It's more common than not that your oven is not calibrated correctly. I have had ovens read 350 degrees Fahrenheit but they were really at 425 degrees Fahrenheit.... like WHAT.
- Because of number 3 above, start checking the loaf cake at 45 minutes, and then check it every 5 minutes thereafter. With that said, try not to slam the oven door closed, as this can push all of the hot air out of the oven and affect your bake time.
Shop this post
Other recipes you may like
I hope you guys love this sugar cookie loaf! Here are some other recipes you may like:
Sugar Cookie Loaf
- 2 ¼ cups (281 grams) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (250 grams) granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup (100 mL) vegetable oil
- ⅓ cup (80 grams) plain yogurt room temperature, greek or regular works
- ¼ cup (60 mL) whole milk room temperature
- ¼ cup (40 grams) rainbow sprinkles
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 9x5 inch loaf pan with parchment paper with a bit of overhang on each of the longer sides. This will make removing the loaf from the pan easier. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, whisk together the granulated sugar and eggs until combined. Add the vanilla extract, vegetable oil, yogurt and milk and whisk until combined and smooth.
- Add the dry ingredients to the wet ingredients and fold together until combined. The batter might be a little lumpy - this is okay. Add the sprinkles and fold until they are evenly incorporated in the batter.
- Pour the batter into the prepared pan, top with more sprinkles, and bake for 55-60 minutes until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- If you notice the loaf cake browning too fast, cover the top of the loaf with tin foil. Start checking the loaf for completeness at 45 minutes (all ovens differ) and check every 5 minutes thereafter.
- Let the loaf cake cool in the pan for 10 minutes, then carefully remove from the pan using the parchment paper overhang and place on a cooling rack to cool completely. Slice and enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!