Print

Sugar Cookie Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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.

Ingredients

Scale

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 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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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