Sugar Cookie Cake Recipe

Introduction

The Sugar Cookie Cake is a delightful twist on traditional cookies, combining soft vanilla cake layers with festive sprinkles and chunks of sugar cookie dough. Finished with a creamy cream cheese frosting, this cake is perfect for celebrations or a fun family treat.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cup 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
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 tablespoons oil (canola or vegetable)
• 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 (for frosting)
• 6 oz cream cheese, room temperature
• 5 cups powdered sugar, sifted
• 1 tsp pure vanilla extract (for frosting)
• Pinch of salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 300℉. Spread 2 3/4 cups of flour on a cookie sheet and bake for 8 minutes. Let it cool completely, then add 1 tsp salt and set aside.
2. Step 2: In a mixing bowl, beat 1 cup butter and 1 1/4 cup sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, add 1 tsp vanilla and 1/2 cup milk, mixing on medium until combined.
3. Step 3: Add the baked flour mixture and 2/3 cup sprinkles to the wet ingredients. Mix on low speed until just combined.
4. Step 4: Line a baking sheet with parchment paper. Scoop small portions of cookie dough and flatten into discs. Place 15 discs on the sheet and freeze while preparing the cake batter.
5. Step 5: Set aside two 1/2 cups of cookie dough for the cake filling. Roll the remaining dough into small balls, place on a plate lined with parchment, and freeze until ready to decorate.
6. Step 6: Preheat the oven to 350℉. Prepare three 8-inch cake pans by spraying with nonstick spray and lining bottoms with parchment paper circles. Spray parchment again.
7. Step 7: In a medium bowl, sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside.
8. Step 8: In a mixer, beat 1 cup butter, 3 tablespoons oil, and 1 1/2 cup sugar on high for 2 minutes until pale and fluffy. Scrape the bowl, then add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream. Mix on medium until combined.
9. Step 9: Add dry ingredients and 1 cup buttermilk to the wet mixture. Mix on low speed until just combined, then fold gently with a spatula.
10. Step 10: Divide the batter evenly among the three cake pans. Place 5 frozen cookie dough discs on top of the batter in each pan.
11. Step 11: Bake for 26-32 minutes, or until a toothpick inserted in the cake comes out clean.
12. Step 12: Let cakes rest in pans for 10 minutes before transferring to a cooling rack. Cool completely before frosting.
13. Step 13: For the frosting, sift 5 cups powdered sugar into a large bowl.
14. Step 14: In a separate bowl, beat 2 cups butter on high for 2 minutes until creamy. Add 6 oz cream cheese and beat on high for 1 minute, scraping the bowl halfway through.
15. Step 15: Add half of the powdered sugar gradually on low speed, then add the rest. Mix thoroughly.
16. Step 16: Add 1 tsp vanilla and a pinch of salt. Beat on low until combined, then on high until the frosting is smooth and creamy.
17. Step 17: Trim the domes off the cake layers with a serrated knife.
18. Step 18: Place the first cake layer on a serving plate. Spread 3/4 cup frosting evenly and pipe a border around the edge. Spread 1/2 cup cookie dough discs on top of the frosting.
19. Step 19: Repeat with the second cake layer, then place the last layer on top with the bottom facing up.
20. Step 20: Apply a thin crumb coat of frosting over the whole cake and freeze for 15 minutes.
21. Step 21: Frost the cake fully and decorate with the frozen cookie dough balls reserved for decoration.

Tips & Variations

• For a festive look, use colorful Christmas sprinkles or holiday-themed jimmies in the cookie dough.
• If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
• Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
• Freeze the cookie dough discs well so they hold shape during baking and create a fun surprise inside the cake.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days. For longer storage, keep refrigerated for up to 5 days or freeze wrapped tightly for up to 2 months. When reheating slices, let them come to room temperature or warm gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough and freeze it ahead?

Yes, the cookie dough discs and balls can be frozen ahead of time. Just keep them well wrapped and use them directly from the freezer when assembling the cake.

Can I substitute the cream cheese frosting for a different frosting?

Absolutely! Buttercream or a simple vanilla frosting both work well with this cake, though cream cheese frosting adds a nice tangy balance to the sweetness.

Sugar Cookie Cake Recipe

Print Recipe

★★★★★

4.4 from 86 reviews

This Sugar Cookie Cake is a delightful fusion of classic sugar cookies and a moist vanilla cake, layered with a luscious cream cheese frosting and chunks of festive sugar cookie dough. Perfect for holiday celebrations or any special occasion, this cake combines tender cookie discs baked right into each cake layer with creamy, tangy frosting and colorful sprinkles for a joyful finish.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sugar Cookie Dough

• 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)

Vanilla Cake

• 3 1/2 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 cup Unsalted butter (room temperature)
• 3 TBSP Oil (canola or vegetable oil)
• 1 1/2 cups White granulated sugar
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)
• 3/4 cup Sour cream (room temperature)
• 1 cup Buttermilk

Cream Cheese Frosting

• 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

1. Prepare Sugar Cookie Dough: Preheat the oven to 300℉. Spread the flour on a cookie sheet and bake for 8 minutes, then allow it to cool completely. Add salt to the flour. Using a mixer, beat the butter and sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, then add vanilla and milk, mixing on medium speed until combined. Gradually add the dry ingredients and Christmas sprinkles, mixing on low speed just until combined.
2. Form and Freeze Cookie Dough Discs: Line a cookie sheet with parchment paper. Use a small cookie scoop to portion the dough into discs and flatten each with your hands. Place 15 discs on the sheet and freeze while preparing cake batter. Set aside two 1/2 cups of cookie dough for filling and roll the rest into small balls for decoration, freezing them until ready to use.
3. Prepare Vanilla Cake Pans: Preheat the oven to 350℉. Spray three 8-inch cake pans with nonstick spray and line bottoms with parchment paper circles, spraying again. Set aside.
4. Mix Dry Cake Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
5. Prepare Cake Batter: Using a mixer, beat butter, oil, and sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, then add vanilla, eggs, and sour cream, mixing on medium speed until combined. Gradually add dry ingredients and buttermilk, mixing on low speed until just combined. Finish mixing with a rubber spatula to ensure uniformity.
6. Assemble and Bake Cake Layers: Divide batter evenly among the three pans. Place 5 frozen cookie dough discs on top of the batter in each pan. Bake for 26-32 minutes until a toothpick inserted comes out clean. Let cakes sit in pans for 10 minutes, then transfer to cooling racks and cool completely.
7. Make Cream Cheese Frosting: Sift powdered sugar into a large bowl. In a separate bowl, beat butter on high speed for 2 minutes until smooth and creamy. Add cream cheese and beat on high speed for 1 minute, scraping the bowl in between. Gradually add powdered sugar in two parts, mixing on low speed after each addition. Add vanilla and a pinch of salt, then beat on low until combined and switch to high speed to achieve creamy texture.
8. Assemble the Cake: Trim domes off cake tops with a serrated knife. Place the first cake layer on a plate and spread 3/4 cup of frosting evenly. Pipe a border of frosting around the edge, then spread 1/2 cup of cookie dough discs inside the border. Repeat with the second layer and place the last layer upside down on top. Apply a crumb coat using a thin layer of frosting and freeze cake for 15 minutes.
9. Decorate the Cake: Frost the cake with the remaining cream cheese frosting and decorate the top with the reserved sugar cookie dough balls or discs. Chill slightly before serving to set.

Notes

• Ensure all refrigerated ingredients, such as butter, eggs, and sour cream, are at room temperature for optimal mixing and texture.
• If desired, substitute Christmas sprinkles with any festive or colorful sprinkles to personalize the cake.
• Freezing cookie dough discs helps them keep their shape while baking within the cake layers.
• Allow the cake layers to cool completely before frosting to prevent melting the frosting.
• The crumb coat is essential to seal in crumbs and create a smooth finish for decorating.
• Store the cake refrigerated and allow it to come to room temperature before serving for best flavor and texture.

Keywords: sugar cookie cake, sugar cookie, vanilla cake, cream cheese frosting, Christmas sprinkles, holiday dessert