Imagine a dessert that combines the best of two worlds: the soft, buttery charm of a sugar cookie and the tender crumb of a vanilla cake. That’s exactly what this Sugar Cookie Cake delivers, with delightful pockets of edible sugar cookie dough baked right into the cake layers and a luscious cream cheese frosting tying everything together. It’s the ultimate festive treat that’s as fun to make as it is to eat, perfect for holiday gatherings or whenever you want to impress with something truly special.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to your Sugar Cookie Cake success. Each plays a vital role, whether it’s creating the cake’s tender crumb, that irresistible cookie dough texture, or the dreamy frosting that brings it all together.

All-purpose flour: The foundation for both the sugar cookie dough and the vanilla cake to ensure structure and softness.
Unsalted butter: Provides richness and moisture; room temperature butter makes mixing easier and yields a fluffier texture.
White granulated sugar: Sweetens the cookie dough and cake, giving that classic sugar cookie flavor.
Pure vanilla extract: Infuses the cake and dough with warm, inviting notes.
Milk and buttermilk: Add moisture and tenderness; buttermilk also brings a slight tang that balances sweetness.
Eggs: Essential for binding ingredients and creating a light, airy cake crumb.
Sour cream: Adds moisture and subtle tanginess to the cake batter.
Baking powder and baking soda: Leavening agents that help the cake rise beautifully.
Salt: Enhances all the flavors and balances sweetness.
Christmas sprinkles (jimmies): Give festive color bursts inside the cookie dough and cake layers.
Cream cheese, powdered sugar, and a pinch of salt: The trio that makes up the irresistibly creamy frosting for the finishing touch.
Canola or vegetable oil: Adds moisture and keeps the cake tender.

How to Make Sugar Cookie Cake

Step 1: Prepare the Sugar Cookie Dough

Start by toasting the flour gently in the oven — this step is crucial as it helps prevent your cookie dough from tasting floury and adds subtle depth. After cooling, mix the butter and sugar until pale and fluffy, then blend in vanilla and milk. Finally, fold in the toasted flour, salt, and colorful sprinkles carefully. Scoop out small discs on a lined tray and freeze them; these frozen cookie dough discs will become delightful surprises baked right inside your cake layers.

Step 2: Make the Vanilla Cake Batter

While the cookie dough chills, it’s time to whip up your cake batter. Sift together your dry ingredients for a smooth, lump-free mixture. Beat butter, oil, and sugar until light before incorporating vanilla, eggs, and sour cream. Alternate folding in the dry mixture with buttermilk to keep the batter tender and moist. Divide the batter evenly among pans, placing those frozen cookie dough discs on top of each batter layer so they bake suspended right inside your cake.

Step 3: Bake and Cool

Bake the cake at 350 degrees Fahrenheit for about half an hour, watching until a toothpick comes out clean. Let the cakes rest in their pans briefly before transferring to a wire rack to cool completely. This step ensures your layers are ready for the frosting without crumbling or melting the delicious surprises baked inside.

Step 4: Whip Up the Cream Cheese Frosting

While the cakes cool, mix your butter until airy, then beat in cream cheese until smooth and creamy. Gradually introduce the powdered sugar, followed by vanilla and a tiny pinch of salt to balance sweetness. The result is a luscious frosting with just the right amount of tangy sweetness that pairs perfectly with the rich layers beneath.

Step 5: Assemble the Sugar Cookie Cake

Trim any domed tops so your cake layers stack evenly. Frost the first layer generously, pipe a border, and add a layer of edible sugar cookie dough discs to keep the cookie theme alive with every bite. Repeat with the second layer, then invert the final layer before applying a crumb coat of frosting. Chill for a short time before finishing with a smooth, thick outer layer of frosting. Top the cake with remaining cookie dough balls and extra sprinkles for a festive and irresistible finish.

How to Serve Sugar Cookie Cake

Garnishes

Enhance your Sugar Cookie Cake by adorning it with colorful sprinkles, mini edible sugar cookie dough balls, or even a drizzle of melted white chocolate. These little touches add visual flair and extra bursts of flavor that make every slice feel like a celebration.

Side Dishes

Pair this rich and sweet cake with a simple scoop of vanilla ice cream or a cup of hot coffee or tea to cut through the sweetness. Fresh berries or a tangy citrus salad can offer a refreshing contrast that perfectly balances the indulgence.

Creative Ways to Present

Serve individual slices on decorative dessert plates with a dollop of whipped cream and a sprinkle of crushed sugar cookies on top. For a party, consider a cake platter surrounded by miniature versions of sugar cookies or even sugar cookie cake pops made from frosting and cake crumbs for a playful twist.

Make Ahead and Storage

Storing Leftovers

Keep your Sugar Cookie Cake fresh by storing leftovers tightly covered at room temperature for up to two days. If the room is warm, refrigerate in an airtight container to maintain the texture of the frosting and cookie dough bits. Bring to room temperature before serving for the best taste.

Freezing

You can freeze the frosted cake for up to a month. Wrap it well in plastic wrap followed by foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before slicing to preserve that tender, moist crumb and creamy frosting.

Reheating

This cake is best enjoyed at room temperature, so reheating isn’t necessary. If preferred, warm a slice briefly in the microwave for about 10 seconds to soften the frosting and revive the delightful cookie dough texture inside.

FAQs

Can I make the cookie dough and cake batter ahead of time?

Absolutely! You can prepare the sugar cookie dough discs and freeze them in advance. The cake batter is best made fresh for rising, but if needed, you can mix and refrigerate it overnight.

Is the sugar cookie dough in the cake safe to eat raw?

This recipe uses toasted flour and no raw eggs in the cookie dough, making it safe to enjoy the cookie dough baked inside the cake layers and as edible decoration.

Can I use store-bought sugar cookie dough instead?

While homemade cookie dough adds the best texture and flavor, you can substitute with store-bought dough if pressed for time. Just be mindful of any extra ingredients that might affect baking.

How do I prevent the cookie dough discs from melting into the cake?

Freezing the cookie dough discs solid before placing them into the batter helps them hold their shape during baking, creating those delightful pockets of cookie softness.

Can I make this cake into cupcakes?

Yes, you can! Spoon batter into cupcake liners, add smaller cookie dough pieces, and bake. Adjust baking time accordingly, generally about 18-22 minutes.

Final Thoughts

This Sugar Cookie Cake is more than a dessert; it’s an experience that brings together the nostalgic joy of sugar cookies and the comforting warmth of a homemade vanilla cake. Whether you’re celebrating the holidays or just craving a sweet indulgence, this cake will quickly become a treasured favorite. Give it a try and watch as it becomes the star of your dessert table and the heart of sweet memories.

Sugar Cookie Cake

Print Recipe

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3.9 from 223 reviews

This Sugar Cookie Cake combines moist vanilla cake layers with baked-in sugar cookie dough discs and a creamy cream cheese frosting. Filled and decorated with edible sugar cookie dough and festive sprinkles, it’s a perfect holiday treat that’s as fun to make as it is delicious.

Author: Mari
Prep Time: 1 hour
Cook Time: 28 minutes
Total Time: 2 hours 28 minutes
Yield: 16 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare Sugar Cookie Dough: Preheat oven to 300℉. Spread 2 3/4 cups of flour on a cookie sheet and bake for 8 minutes; cool completely and then add 1 tsp salt to the flour. Beat 1 cup butter and 1 1/4 cups sugar on high speed for 2 minutes until pale and fluffy. Add 1 tsp vanilla and 1/2 cup milk, mix on medium speed until combined. Add the flour mixture and 2/3 cup Christmas sprinkles; mix on low speed until just combined. Scoop small portions, flatten into discs, line on parchment paper, and freeze 15 discs for layering in cake. Reserve some dough for filling and decoration, shaping into balls and freezing.
Prepare Vanilla Cake Batter: Preheat oven to 350℉. Spray and line three 8-inch cake pans. Sift 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Beat 1 cup butter, 3 tbsp oil, and 1 1/2 cups sugar on high for 2 minutes until pale and fluffy. Add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream; mix until combined. Add dry ingredients and 1 cup buttermilk; mix on low speed just until combined, then fold with spatula.
Assemble and Bake Cake Layers: Divide batter evenly among pans. Place 5 frozen cookie dough discs per cake layer on top of batter. Bake for 26-32 minutes until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to cooling rack.
Prepare Cream Cheese Frosting: Sift 5 cups powdered sugar. Beat 2 cups butter on high for 2 minutes; add 6 oz cream cheese and beat 1 minute, scraping bowl halfway. Gradually add powdered sugar in two parts on low speed, then add 1 tsp vanilla and pinch of salt. Beat on high until smooth and creamy.
Assemble Cake: Level domes from cake layers with serrated knife. Place first layer bottom side down, spread 3/4 cup frosting and pipe border around edge. Spread 1/2 cup cookie dough filling inside border. Repeat for second layer. Place third layer upside down on top. Apply crumb coat with thin layer of frosting. Freeze 15 minutes. Finish frosting cake smoothly. Decorate top with remaining cookie dough balls and extra sprinkles.

Notes

Use spooned and leveled flour or weigh flour to avoid compacted flour drying out the cake.
For high altitude baking, add extra 2 TBSP flour to cake batter only; no change for cookie dough.
Remove dairy ingredients from fridge at least 2 hours before baking for best texture.