Introduction

This Sugar Cookie Cake combines the best of both worlds: soft, chewy sugar cookies baked right into layers of moist vanilla cake, all wrapped in creamy cream cheese frosting. Perfect for festive occasions or anytime you want a fun twist on classic flavors.

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
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature (for cake)
3 TBSP oil (canola or vegetable)
1 1/2 cups white granulated sugar (for cake)
1 tsp pure vanilla extract (for cake)
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

Step 1: Preheat your oven to 300℉. Spread 2 3/4 cups of the flour evenly on a cookie sheet and bake for 8 minutes to toast slightly. Let it cool completely, then mix in 1 teaspoon of salt.
Step 2: Using a mixer, beat 1 cup butter and 1 1/4 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, add 1 teaspoon vanilla and 1/2 cup milk, then mix on medium speed until combined.
Step 3: Add the toasted flour mixture and 2/3 cup sprinkles to the wet ingredients. Mix on low speed just until combined to form the sugar cookie dough.
Step 4: Line a cookie sheet with parchment paper. Use a small cookie scoop to portion out dough discs, then flatten each into discs by hand. Place 15 discs on the sheet and freeze while preparing the cake batter.
Step 5: Preheat the oven to 350℉. Spray and line three 8-inch cake pans with parchment paper.
Step 6: In a bowl, sift 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside.
Step 7: Beat 1 cup butter, 3 tablespoons oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream. Mix on medium speed until smooth.
Step 8: Add the dry ingredients and 1 cup buttermilk alternately to the batter, mixing on low speed until just combined. Use a rubber spatula to finish mixing.
Step 9: Divide the batter evenly between the three pans. Place 5 frozen cookie dough discs onto each cake batter layer.
Step 10: Bake cakes for 26-32 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack and cool completely.
Step 11: For the frosting, sift 5 cups powdered sugar into a large bowl.
Step 12: Beat 2 cups butter on high for 2 minutes until fluffy. Add 6 oz cream cheese and beat on high for 1 minute, scraping the bowl halfway through.
Step 13: Add half the powdered sugar and mix on low. Then add the rest and mix again. Stir in 1 teaspoon vanilla and a pinch of salt. Beat on high until creamy.
Step 14: Level the cake layers by cutting off dome tops with a serrated knife.
Step 15: Place the first layer on your serving plate. Spread 3/4 cup frosting evenly, then pipe a border around the edge. Spread 1/2 cup of cookie dough discs on top.
Step 16: Repeat with the second layer; place the last cake layer upside down on top.
Step 17: Apply a thin crumb coat of frosting all over the cake and freeze for 15 minutes.
Step 18: Finish frosting the cake with the remaining frosting. Decorate the top with cookie dough balls and extra sprinkles as desired.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and frosting.
Freeze the cookie dough discs to help them maintain their shape during baking inside the cake layers.
For a festive look, swap out the Christmas sprinkles for other colorful or themed sprinkles.
If you prefer, substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
Decorate with fresh berries or edible flowers for a fresh twist.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor. Leftover cookie dough balls can be frozen and used later as decoration or baked as cookies. If storing longer, freeze the cake wrapped tightly for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the cookie dough discs and balls can be made in advance and frozen. This makes assembly easier and helps keep the cookie shapes intact during baking.

Can I use a different type of sprinkles?

Absolutely! Feel free to use any sprinkles you like. Just avoid ones that melt too easily or are too large, as they can affect the texture of the cookie dough.

Sugar Cookie Cake Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

This Sugar Cookie Cake recipe combines the chewy goodness of sugar cookie dough with the fluffy texture of vanilla cake layers, all beautifully layered and frosted with a creamy cream cheese frosting. It features festive sprinkles baked right into the cookie dough discs embedded in each cake layer, making it perfect for holiday celebrations or special occasions. The cake is complemented by a rich and smooth cream cheese frosting and decorated with extra cookie dough balls and colorful sprinkles for an eye-catching treat.

Author: Bella
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Preheat and Toast Flour: Preheat the oven to 300℉. Spread the flour on a cookie sheet evenly and bake for 8 minutes to toast slightly, then cool completely. Stir in 1 tsp salt to the cooled flour.
Prepare Sugar Cookie Dough: Using a mixer, beat 1 cup butter and 1 1/4 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape down the bowl, add 1 tsp vanilla extract and 1/2 cup milk, then mix on medium speed until combined. Add the dry flour mixture and 2/3 cup Christmas sprinkles, mixing on low speed until just combined.
Form Cookie Dough Discs: Line a cookie sheet with parchment paper. Use a small cookie scoop to portion the dough and flatten into discs with your hands. Place 15 discs on the sheet and freeze while preparing the cake batter.
Prepare Extras for Decoration: With remaining cookie dough, set aside two 1/2-cup portions for filling. Roll the rest into small balls, place on a parchment-lined plate, and freeze until ready to use for decoration.
Prepare Vanilla Cake Pans: Preheat oven to 350℉. Spray three 8-inch cake pans with nonstick spray, line bottoms with parchment paper circles, spray again, and set aside.
Mix Dry Ingredients for Cake: 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.
Beat Cake Wet Ingredients: Using a mixer, beat 1 cup butter, 3 tbsp oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape bowl, then add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream. Mix on medium speed until combined.
Combine Cake Batter: Add dry ingredients alternately with 1 cup buttermilk to the wet mixture on low speed until just combined. Finish mixing gently with a rubber spatula.
Assemble Cake Layers: Divide the batter evenly among the three prepared pans. Place 5 frozen cookie dough discs evenly spaced on top of the batter in each cake pan.
Bake the Cake: Bake for 26-32 minutes, or until a toothpick inserted near the center comes out clean.
Cool Cakes: Let the cakes sit in their pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
Make Cream Cheese Frosting: In a large bowl, sift 5 cups powdered sugar. Separately, beat 2 cups butter on high speed for 2 minutes until fluffy. Add 6 oz cream cheese and beat on high for 1 minute, scraping the bowl midway. Add half the powdered sugar mixing on low speed, then add the rest, still on low. Finally, add 1 tsp vanilla extract and a pinch of salt, mixing on low and then high speed until smooth and creamy.
Trim Cake Domes: Using a serrated knife, level the domed tops off each cake layer for stacking.
Assemble the Cake: Place the first cake layer on the serving plate. Spread about 3/4 cup of frosting evenly on top. Pipe a border of frosting around the edge, then spread 1/2 cup of reserved cookie dough discs (formed into small discs by hand) inside the border. Repeat with second cake layer. Place the final layer on top upside down (bottom facing up).
Crumb Coat and Chill: Apply a thin layer of frosting over the entire cake for the crumb coat. Freeze the cake for 15 minutes to set the crumb coat.
Final Frosting and Decoration: Frost the cake with the remaining frosting in a smooth, even layer. Decorate the top with cookie dough balls and extra sprinkles for a festive finish.

Notes

Make sure all dairy ingredients are at room temperature for best mixing results and smooth cake texture.
Freezing the cookie dough discs prevents them from melting into the cake batter while baking.
Toast the flour slightly before using in cookie dough for enhanced flavor and texture.
To remove cake domes, use a serrated knife with a gentle sawing motion to avoid crumbling.
Reusing parchment paper for lining cake pans and cookie sheets saves time and reduces waste.
This cake is best served slightly chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: sugar cookie cake, vanilla cake with cookie dough, cream cheese frosting, holiday dessert, festive cake, layered cake