Name: Sugar Cookie Cake
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 tsp salt; 3 cups unsalted butter; 2 ¾ cups white granulated sugar; 3 tsp pure vanilla extract; ½ cup milk; 1 cup buttermilk; ¾ cup sour cream; 4 large eggs; ⅔ cup sprinkles (Christmas jimmies)

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As you step into your kitchen, the sweet aroma of vanilla wafts through the air, wrapping around you like a warm hug. This isn’t just any dessert; it’s a Sugar Cookie Cake, a delightful fusion of a classic sugar cookie and a tender cake that has the power to evoke sweet memories of holiday celebrations, family gatherings, and the laughter of loved ones. Picture a cake that’s layered with a creamy frosting and bites of cookie dough—how fun is that? The colorful sprinkles add a festive touch, making it a perfect centerpiece for parties or just a charming treat to brighten your day.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sugar Cookie Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sugar Cookie Cake

This cake brings back a delightful memory of my childhood, eagerly waiting for the smell of cookies to fill the house during the holidays. There was always a sense of excitement in the air as the sweet treats were pulled from the oven, and I can’t help but feel that same joy when I take a bite of this Sugar Cookie Cake. Imagine serving this showstopper at your next gathering, and watch the smiles spread as everyone enjoys a slice. Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: This cake can be whipped up in just about an hour—making it a manageable treat for any day.
Irresistible Flavor: With its moist, vanilla-infused layers perfectly complemented by creamy frosting, each bite is a delightful experience.
Eye-Catching Appeal: Pretty sprinkles and cookie dough the toppings make for an eye-catching dessert that’s as fun to look at as it is to eat.
Flexible Serving: Perfect for birthdays, holidays, or just a cozy afternoon snack with friends or family.
Diet-Friendly Options: Swap in gluten-free flour for a gluten-sensitive version; just keep the other ingredients in mind!

Ingredients You’ll Need

All-purpose flour (2 ¾ cups): This will be the foundation of your cake. Use standard white flour for the best texture. For a gluten-free version, brown rice or almond flour works well, but add a binder like xanthan gum.
Salt (1 tsp): Enhances flavor and balances the sweetness. Avoid table salt for better taste; sea salt is a great alternative.
Unsalted butter (3 cups total): Ensure it’s at room temperature. This is vital for achieving that silky texture in both the cake and frosting. For a dairy-free option, coconut oil or vegan butter will work.
White granulated sugar (2 ¾ cups total): Standard sugar provides sweetness and structure. You can also use coconut sugar for a lower glycemic index.
Pure vanilla extract (3 tsp): The key to an aromatic flavor; always opt for pure extracts over imitations for the best taste.
Milk (½ cup) & Buttermilk (1 cup): Milk adds moisture and richness, while buttermilk gives a slight tang and tender crumb. Substitute with almond milk for a dairy-free option.
Sour cream (¾ cup): Adds richness to your batter. Greek yogurt can be used as a substitute.
Eggs (4 large): Bringing all the ingredients together, room temperature eggs help in achieving a better rise.
Sprinkles (⅔ cup Christmas jimmies): Fun and festive; they add a pop of color. Feel free to customize depending on the occasion.

Preheat and Prepare: Begin by preheating your oven to a gentle 300℉. While it warms up, grab a baking sheet and spread the flour across it. Bake for about 8 minutes. This step sanitizes the flour, ensuring your cookie dough is safe and delicious. Let it cool completely before you add salt to the sifted flour.

Create Cookie Dough: In a mixing bowl, beat together the butter and sugar on high speed for about 2 minutes until it’s light and fluffy—this makes all the difference in texture. Next, mix in the vanilla extract. Gradually add the cooled flour mixture with sprinkles until everything is just combined. Use a small cookie scoop to form 15 discs, flattening them slightly with your hands. Freeze them as you prepare the cake batter.

Prep for Cake Baking: Now, crank up your oven to 350℉. Prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper for easy removal. This ensures your cake comes out beautifully without sticking.

Mix Dry Ingredients: In a separate bowl, sift together the remaining flour, baking powder, baking soda, and salt. This helps to aerate the flour and remove lumps, which contributes to your cake’s fluffy texture.

Blend Wet Ingredients: In another bowl, combine the butter, canola oil, and sugar, mixing on high speed until it turns pale and airy, about 2 minutes. Then, while mixing on medium speed, add the vanilla, eggs, and sour cream until they’re perfectly blended.

Combine Everything: Gradually fold in the dry mixture with the buttermilk. Be gentle here; over-mixing will yield a less tender cake. Instead, use a rubber spatula to ensure everything is just incorporated. Your batter should be thick and creamy.

Layer with Cookie Dough: Divide the batter evenly, pouring it into the three prepared pans. Place five of those frozen cookie dough discs into each layer, pushing them slightly into the batter to create that delicious surprise.

Bake to Perfection: Bake the cakes for about 26-32 minutes. Keep an eye on them; they’re done when a toothpick comes out clean and the edges are golden. Allow the cakes to sit in the pans for 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting.

Make Cream Cheese Frosting: While your cakes are cooling, grab another mixing bowl to sift the powdered sugar. In a separate bowl, beat the softened butter on high until fluffy, about 2 minutes. Add the cream cheese and continue mixing until combined and creamy. Gradually add the powdered sugar until smooth, then blend in the vanilla and a pinch of salt for the ultimate frosting flavor.

Assemble & Decorate: With a serrated knife, remove any domes from the tops of your cooled cakes for a flat surface. Place one layer on your serving platter, then spread ¾ cup of frosting atop it, piping a border around the edge to hold the cookie dough filling in place. Press ½ cup of prepared cookie dough into small discs above the frosting.

Crumb Coat and Chill: Repeat this process with the second layer before finishing with the last layer upside-down to ensure even frosting. Apply a thin crumb coat to seal in any stray crumbs, then freeze for 15 minutes. Finish frosting the cake, adding cookie dough balls and extra sprinkles for that delightful visual appeal.

Storing & Reheating

To keep your Sugar Cookie Cake fresh, store it at room temperature covered loosely with plastic wrap for up to 2 days. For longer storage, refrigerate it in an airtight container for up to a week. If you decide to freeze it, wrap it tightly in plastic followed by aluminum foil, and it will last for about 3 months. When ready to eat, let it thaw at room temperature or microwave slices for about 10-15 seconds to enjoy the yummy flavor, although the texture may soften slightly after freezing.

Chef’s Helpful Tips

Want the best results? Make sure your butter and eggs are at room temperature to create a cohesive batter.
Avoid over-mixing your cake batter once you add the flour; this can lead to a dense outcome, which we don’t want!
If the frosting seems too thick, add a tablespoon of milk at a time until you reach the desired consistency.
For a richer flavor, consider toasting your flour in the oven slightly longer, or experimenting with different extracts in the frosting.
If you’re in a time crunch, you can prepare the cookie dough up to two days in advance and keep it in the refrigerator.

If this Sugar Cookie Cake doesn’t have your heart racing, I don’t know what will! It’s an easy, yet sensational treat that combines the best of both worlds—a soft and fluffy cake paired with bits of sweet cookie dough. Whether you’re sharing it with loved ones or savoring it solo, each bite is sure to bring a smile. Feel free to play around with flavors or add toppings to make this cake your own. Enjoy the baking process and ultimately, your delicious masterpiece!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a few days in advance and store them in the fridge wrapped tightly. Frosting can be made a couple of days in advance too. Just ensure everything is well covered to maintain freshness. On the day you plan to serve, assemble and decorate it, and you’ll be all set!

What can I substitute for sour cream in the frosting?

Greek yogurt works wonderfully as a substitute for sour cream in the frosting—keeping that creamy consistency and tangy flavor intact. Alternatively, you can use cream from a can of coconut milk for a dairy-free option.

How should I store leftover cake?

To store leftover Sugar Cookie Cake, keep it in an airtight container. It’s best enjoyed fresh but can last in the fridge for up to a week, or at room temperature for a couple of days.

Can I add different flavors to the cake batter?

Absolutely! You can experiment with almond extract in place of vanilla or swap some of the flour for cocoa powder to create a chocolate version. The possibilities are endless!