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Sugar Cookie Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Bake the Cake: Bake for 26-32 minutes, or until a toothpick inserted near the center comes out clean.
  11. 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.
  12. 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.
  13. Trim Cake Domes: Using a serrated knife, level the domed tops off each cake layer for stacking.
  14. 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).
  15. 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.
  16. 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

Find it online: https://bitesizedbenny.com/sugar-cookie-cake-recipe/