Sugar Cookie Cake
There’s something magical about the aroma of freshly baked cookies wafting through the house. Just imagine the sweet scent of vanilla mingling with buttery warmth, creating a cozy atmosphere that beckons family and friends to gather around. This Sugar Cookie Cake takes me back to my childhood when baking was a way of bonding, laughter, and delicious treats. I remember the joy of decorating cookies with colorful sprinkles, eagerly waiting for them to set before sneaking a bite. This cake beautifully captures that nostalgia in a delightful, moist vanilla cake layered with edible sugar cookie dough and topped with rich cream cheese frosting.
Table of Contents
Whether it’s for a festive gathering or a simple sweet treat to brighten up your day, this cake is sure to be a showstopper. The festive sprinkles add a fun touch that makes this Sugar Cookie Cake perfect for celebrating! The blend of flavors and textures will have everyone craving more. I can’t wait for you to try this, so let’s get started on creating a memorable dessert together!
Why You’ll Love This Recipe
- Simple & Quick: With just an hour of prep and a little baking time, you can whip this festive cake up in no time!
- Irresistible Flavor: Imagine the soft, buttery texture combining perfectly with the sweetness of the sugar cookie dough and creamy frosting.
- Eye-Catching Appeal: The colorful sprinkles on top make it not only delicious but beautiful to display.
- Flexible Serving: Perfect for everything from birthdays to holiday gatherings or just a cozy afternoon treat with coffee.
- Diet-Friendly Options: Easily adaptable for gluten-free flour or dairy-free butter to fit various dietary needs.
Ingredients You’ll Need
- 2 3/4 cups All-purpose flour: This is the backbone of the cake, providing structure. For gluten-free options, a 1:1 gluten-free flour blend can work well.
- 1 tsp Salt: Enhances flavor, balancing the sweetness in both the cake and cookie dough.
- 1 cup Unsalted butter (room temperature): Creates a rich, smooth texture. If you need a dairy-free alternative, softened coconut oil can be used.
- 1 1/4 cups White granulated sugar: Sweetness is essential! You could use coconut sugar for a slight caramel flavor.
- 1 tsp Pure vanilla extract: Always opt for pure for that genuine vanilla taste. I recommend Nielsen-Massey or another high-quality brand.
- 1/2 cup Milk: Adds moisture. Almond milk works great as a dairy-free substitute.
- 2/3 cup Christmas sprinkles (jimmies): Fun decorations contributing both aesthetics and joy. Be cautious not to use nonpareils, as they may bleed colors when baked.
- 3 1/2 cups All-purpose flour (for cookie dough): The second batch of flour specifically for the cookie dough—make sure it’s fresh!
- 1 tsp Baking powder: This is essential for a fluffy texture in the cake.
- 1/2 tsp Baking soda: Works in tandem with baking powder for the right lift.
- 1 cup Unsalted butter (room temperature): More delicious butter for cookie dough!
- 3 TBSP Oil (canola or vegetable oil): Adds moisture and richness; consider avocado oil for a healthier option.
- 1 1/2 cup White granulated sugar: Sweetness for the cookie dough that pairs beautifully with its flavor.
- 4 Large eggs (room temperature): For binding and creating that lovely texture. Make sure those eggs aren’t cold from the fridge!
- 3/4 cup Sour cream (room temperature): It adds a delightful tanginess and moisture.
- 1 cup Buttermilk: Perfect for a light and airy cake texture. For a quick substitute, mix milk with a tablespoon of vinegar.
- 2 cups Unsalted butter (room temperature): Essential for the incredible cream cheese frosting we’ll be making.
- 6 oz Cream cheese (room temperature): Provides a rich, creamy flavor that cannot be substituted easily.
- 5 cups Powdered sugar (sifted): For the smooth, sweet frosting that holds everything together beautifully.
- 1 tsp Pure vanilla extract: Once again, pure for exceptional flavor.
- Pinch of salt: Just a touch to balance out the sweetness in the frosting.
How to Make Sugar Cookie Cake
Preheat and Prepare: Begin by preheating your oven to 300℉. Spread 2 3/4 cups of all-purpose flour on a cookie sheet and bake it for about 8 minutes. This method helps to eliminate any raw flour taste. Allow it to cool completely before mixing in a teaspoon of salt, which will enhance the flavor.
Make the Sugar Cookie Dough: In a large mixing bowl, use a mixer to beat together 1 cup of butter and 1 1/4 cups of sugar on high speed for about 2 minutes until you achieve a pale, fluffy mix. Add in 1 teaspoon of pure vanilla extract and mix until well incorporated. On low speed, slowly add the cooled flour mixture and 2/3 cup of Christmas sprinkles until just combined.
Scoop and Freeze: Line a cookie sheet with parchment paper. Using a small cookie scoop, portion out the dough into 15 discs, flattening slightly with your hands. Place these discs in the freezer to firm up while you make the cake batter—this ensures they’ll stay distinct within the cake layers.
Prepare the Vanilla Cake Batter: Now, let’s switch gears. Increase your oven temperature to 350℉ and spray three 8-inch cake pans with non-stick baking spray. Line the bottoms with parchment circles for seamless removal later. In another bowl, sift together 3 1/2 cups of flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside.
Combine Wet Ingredients: In a separate large mixing bowl, cream together 1 cup of butter, 3 tablespoons of oil, and 1 1/2 cups sugar at high speed for 2 minutes. You should see the mixture turn light and fluffy. Next, blend in 1 teaspoon vanilla extract, 4 large eggs (beaten), and 3/4 cup of sour cream. Combine until smooth.
Incorporate Dry Ingredients: Slowly add the dry mixture into the wet ingredients, alternating with 1 cup of buttermilk. Mix on low speed until everything is just combined. Avoid overmixing for a tender cake!
Layer with Cookie Dough: Divide the batter evenly among the three prepared cake pans. Remove the cookie dough discs from the freezer and press 5 discs into the batter of each layer. They’ll bake right into the cake, creating delicious surprises throughout each slice.
Bake and Cool: Bake the cake layers in the preheated oven for 26-32 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make Cream Cheese Frosting: In a large bowl, sift 5 cups of powdered sugar to avoid lumps. In another bowl, beat together 2 cups of room-temperature butter for 2 minutes, followed by 6 oz of room-temperature cream cheese for another minute. The mixture should be light and fluffy. Gradually add the sifted powdered sugar until fully incorporated, then mix in 1 teaspoon of vanilla extract and a pinch of salt.
Assemble the Cake: Trim off any domed tops of the cakes for even stacking. Place the first layer on a serving plate, spreading 3/4 cup of frosting on top. Pipe a border around the edge with extra frosting, then layer 1/2 cup of cookie dough (rolled into small discs) on top. Repeat this process for the second layer, and place the final layer upside down on top to create a smooth surface.
Crumb Coat and Final Frosting: Apply a light layer of frosting all over the cake as a crumb coat, then freeze for 15 minutes to set. After it’s chilled, frost the entire cake with remaining frosting, making it look as beautiful as it tastes. For a festive touch, scatter sugar cookie dough balls and extra sprinkles over the top.
Storing & Reheating
For optimal freshness, store your Sugar Cookie Cake at room temperature for up to 2 days in an airtight container. If you need to keep it longer, refrigerate it for up to a week. Wrap it well before refrigerating to avoid any dryness. You can also freeze slices individually for up to three months by using plastic wrap followed by foil. To enjoy, simply thaw at room temperature or reheat in the microwave for 10-15 seconds—this gives a lovely, fresh texture back to the cake, though some flavor nuances may soften.
Chef’s Helpful Tips
- Avoid overmixing your cake batter to maintain its soft texture; mix until ingredients are just combined.
- Ensure your butter and cream cheese are room temperature before mixing to achieve that fluffy texture in your frosting.
- Use a serrated knife to trim the tops of the cakes evenly for easier frosting.
- Experiment with different seasonal sprinkles or edible glitter for a fun twist on the appearance!
- If the frosting feels too soft, chill it slightly before spreading on the cake to ensure a clean finish.
- The cookie dough can be made ahead of time and stored in the fridge, ready for baking when you’re set to assemble the cake.
When you whip up this Sugar Cookie Cake, you’re combining nostalgia and joy into each delicious slice. Your loved ones will rave about the flavors and textures, making every moment spent baking worth it. Don’t hesitate to improvise with flavors and decorations—after all, every great recipe can be a canvas for your creativity! Enjoy every delightful bite.
Recipe FAQs
Can I make this cake ahead of time?
Absolutely! You can make this cake a day in advance. Just make sure to store the frosted cake in the fridge to keep it fresh. If you’re assembling the cake ahead of time, let it sit at room temperature for about 30 minutes before serving to soften slightly.
What can I substitute for cream cheese in the frosting?
If you’re looking for alternatives, mascarpone cheese is a great option for a similar creamy texture but a milder flavor. Vegan cream cheese can also work if you’re looking for a dairy-free version, just make sure to check the packaging for measurements.
What kind of sprinkles can I use?
Feel free to get creative! While this recipe calls for Christmas jimmies, you can swap them for any color or shape of sprinkles based on the occasion. Nonpareils or even chocolate sprinkles can be equally delightful.
How should I store leftover cake?
Keep any leftover Sugar Cookie Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for about a week. Ensure it’s covered well to avoid drying out. For longer storage, wrap it tightly and freeze for up to three months.
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📖 Recipe Card
Sugar Cookie Cake
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cake combines nostalgic flavors with a moist vanilla cake layered with edible sugar cookie dough and topped with luxurious cream cheese frosting. It’s perfect for gatherings or a sweet treat!
Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 1/4 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 cup Milk
- 2/3 cup Christmas sprinkles (jimmies)
- 3 1/2 cups All-purpose flour (for cookie dough)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 cup Unsalted butter (room temperature)
- 3 TBSP Oil (canola or vegetable oil)
- 1 1/2 cup White granulated sugar
- 4 Large eggs (room temperature)
- 3/4 cup Sour cream (room temperature)
- 1 cup Buttermilk
- 2 cups Unsalted butter (room temperature)
- 6 oz Cream cheese (room temperature)
- 5 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 300℉ and bake 2 3/4 cups of flour for 8 minutes.
- Beat 1 cup butter and 1 1/4 cups sugar until fluffy; mix in vanilla and flour.
- Scoop dough into discs, freeze while preparing cake batter.
- Increase oven to 350℉, spray cake pans, and prepare dry ingredients.
- Cream 1 cup butter, oil, and sugar until fluffy; add eggs, sour cream, and vanilla.
- Combine wet and dry ingredients alternately with buttermilk.
- Layer batter in pans; press cookie dough discs into each layer.
- Bake for 26-32 minutes; cool before removing from pans.
- Prepare frosting by beating butter and cream cheese, then mixing in powdered sugar and vanilla.
- Assemble cake with layers, frosting, and sprinkles.
Notes
For gluten-free options, use a 1:1 gluten-free flour blend.
Room temperature ingredients yield the best texture.
Chill frosting if it’s too soft for easy spreading.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
