Name: Sugar Cookie Cake
Prep time: 30 min
Cook time: 32 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: All-Purpose Flour (2 3/4 cup + 3 1/2 cups); Salt (1 tsp + 1 tsp); Unsalted Butter (1 cup + 1 cup + 2 cups); White Granulated Sugar (1 1/4 cup + 1 1/2 cup); Pure Vanilla Extract (1 tsp + 1 tsp); Milk (1/2 cup); Christmas Sprinkles (2/3 cup); Baking Powder (1 tsp); Baking Soda (1/2 tsp); Eggs (4, room temperature); Sour Cream (3/4 cup, room temperature); Buttermilk (1 cup); Cream Cheese (6 oz, room temperature); Powdered Sugar (5 cups, sifted); Pinch of Salt

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There’s something truly magical about the smell of freshly baked cookies wafting through the house, isn’t there? The delicate sweetness lingers in the air, prompting feelings of warmth and joy—the kind of aroma that transforms a regular day into a celebration. Now imagine capturing that delightful essence and reimagining it as an entire cake. That’s where this Sugar Cookie Cake comes into play! It’s a soft, moist cake layered with the goodness of sugar cookie dough and topped off with a rich cream cheese frosting. Just picture it: a beautiful cake adorned with colorful sprinkles, each slice promising a burst of familiar cookie flavor, making it perfect for special occasions or cozy family gatherings.

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 isn’t just for show; it evokes nostalgia, reminding me of holiday cookie-making marathons with family. Hours spent laughing in the kitchen, flour dusting our outfits, and the sound of laughter echoing around us. What better way to commemorate those sweet moments than with a Sugar Cookie Cake? If you’re feeling inspired, let’s bring this delightful creation to life together!

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in just about an hour—a fun way to spend your afternoon!
Irresistible Flavor: The fusion of moist vanilla cake and rich creamy frosting will leave your taste buds cheering for more.
Eye-Catching Appeal: With its colorful sprinkles and cookie dough decorations, this cake is as stunning as it is delicious—perfect for any celebration.
Flexible Serving: Enjoy it as an afternoon snack, dessert at a party, or even breakfast if you’re feeling adventurous!
Customizable: Feel free to adjust the sprinkles for any occasion, or even experiment with different flavors in the frosting.

Ingredients You’ll Need

All-Purpose Flour (2 3/4 cup + 3 1/2 cups): This forms the base of both the cookie dough and cake batter, giving it structure. You can use a gluten-free blend if desired, but be sure it’s suitable for baking.
Salt (1 tsp + 1 tsp): Salt elevates flavor; a small amount enhances the sweetness of both cookie dough and the cake.
Unsalted Butter (1 cup + 1 cup + 2 cups): Use softened butter for a creamy texture. If you’re short on unsalted, salted butter works, but cut down on extra salt to balance flavors.
White Granulated Sugar (1 1/4 cup + 1 1/2 cup): Essential for sweetness, sugar also contributes to moisture and texture.
Pure Vanilla Extract (1 tsp + 1 tsp): Always opt for pure; imitation vanilla lacks depth in flavor which is crucial for a delightful batter.
Milk (1/2 cup): Milk adds moisture to the batter, making it light and fluffy. Swap with any dairy-free milk as needed.
Christmas Sprinkles (2/3 cup): These are perfect for adding festive joy to the cake! Feel free to substitute with your favorite sprinkles to match your celebration theme.
Baking Powder (1 tsp): This is your leavening agent, making the cake rise and stay fluffy.
Baking Soda (1/2 tsp): Works with the baking powder for proper leavening and moisture control.
Eggs (4, room temperature): Eggs help bind the ingredients while providing flavor and moisture. Always use room temperature for best incorporation.
Sour Cream (3/4 cup, room temperature): Sour cream adds richness and moisture while balancing sweetness.
Buttermilk (1 cup): It creates an incredibly tender cake and balances flavors beautifully. You can easily make buttermilk at home with milk and vinegar.
Cream Cheese (6 oz, room temperature): The key to a creamy frosting! Make sure it’s softened for easy blending.
Powdered Sugar (5 cups, sifted): This contributes to the perfect frosting consistency—smooth and easy to spread. Sifting eliminates lumps.
Pinch of Salt: Just a pinch enhances the sweetness of the frosting!

Preheat and Prepare: Begin by preheating your oven to 300℉. Spread 2 3/4 cups of all-purpose flour evenly on a cookie sheet and bake for 8 minutes to toast the flour. This step ensures a deeper flavor in your sugar cookie dough. Once baked, let the flour cool completely, and then mix in 1 tsp salt.

Make Sugar Cookie Dough: Using a mixer, beat together 1 cup of room temperature unsalted butter and 1 1/4 cups of white sugar on high speed for about 2 minutes until the mixture turns pale and fluffy. Scrape the bowl and add 1 tsp vanilla, blending it on medium speed until fully combined. Then, mix in the now-cooled flour mixture along with 2/3 cup of colorful sprinkles. Stir on low until just combined—no need to overmix!

Shape Cookie Dough: Line a cookie sheet with parchment paper. Using a small cookie scoop, portion out the dough, flattening them into discs with your hands. Place fifteen discs on the sheet and freeze while you prepare the cake batter. With the remaining dough, set aside 1/2 cup for the filling and roll the rest into small balls for decoration—freeze once shaped.

Prepare for the Cake: Time for the vanilla cake! Preheat your oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray thoroughly and line them with parchment paper circles for easy removal later.

Combine Dry Ingredients: In a medium bowl, sift together 3 1/2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. This mix creates a light, airy cake—set aside for a moment.

Whisk Wet Ingredients: In your mixer, combine 1 cup of unsalted butter, 3 tbsp of oil, and 1 1/2 cups of sugar. Beat this on high for around 2 minutes until it’s light and fluffy. Scrape the bowl and add 1 tsp vanilla, 4 large room temperature eggs, and 3/4 cup sour cream. Blend on medium until fully combined.

Mix and Combine: Gradually add your dry ingredient mixture with 1 cup buttermilk to the wet mixture—mix on low speed until just combined. It’s best to finish mixing gently with a spatula; this ensures the cake retains its lightness!

Divide and Layer: Divide the cake batter evenly among the three pans. Place five frozen cookie dough discs in the center of each cake layer; this surprise will bake up beautifully in the cake! Bake for about 26-32 minutes or until a toothpick inserted comes out clean.

Cool Completely: Once the cakes are baked, let them sit in the pans for 10 minutes before transferring to a cooling rack. It’s crucial for them to cool completely before decorating—hot cakes can melt frosting!

Make Cream Cheese Frosting: In a large bowl, sift 5 cups of powdered sugar. In a separate bowl, beat 2 cups of softened unsalted butter on high for 2 minutes until creamy. Add 6 oz cream cheese and beat for an additional minute, scraping the bowl to ensure a smooth blend before gradually adding half of the sifted powdered sugar. Increase your speed as you add the remaining sugar, then finish with 1 tsp vanilla and a pinch of salt, beating until you achieve that dreamy creamy texture.

Assemble the Cake: Trim the domes off the tops of the cooled cakes with a serrated knife for a flat, even surface. Begin by placing one cake layer down on an attractive cake stand. Spread about 3/4 cup frosting over the top, creating a border around the edge with frosting to hold in the filling. Carefully spread 1/2 cup of cookie dough on top—craft tiny discs from the dough for a neat presentation.

Repeat and Frost: Layer cake number two on top and repeat the frosting and cookie dough filling. Finally, place the last cake with the bottom side facing up for a stunning finish. Apply a light crumb coat—this first layer of frosting locks in crumbs—then freeze for about 15 minutes before applying the final coating of frosting.

Decorate: Frost the rest of the cake generously, then get creative by topping it with your frozen cookie dough balls and a sprinkle of extra colorful sprinkles. This adds a playful touch, inviting everyone to slice into the cake!

Storing & Reheating

To keep your Sugar Cookie Cake fresh, store it covered at room temperature for up to 2 days. If you need to keep it longer, refrigerate it in an airtight container, where it will last for about a week. For longer-term storage, freezing is an excellent option; simply wrap the cake well with plastic wrap and foil for up to three months. When ready to enjoy, thaw it in the fridge overnight. The texture might alter slightly after being frozen, so consider warming individual slices in the microwave for 10-15 seconds to refresh that soft, cake-like quality.

Chef’s Helpful Tips

Make sure your butter and eggs are at room temperature. This helps them emulsify better, resulting in a moist, fluffy cake.
Avoid overmixing your batter after adding dry ingredients, as it can lead to a dense cake.
Ensure accurate measurements, especially for your flour—scoop and level, don’t pack!
When shaping cookie dough balls, keep them uniform for even baking.
Consider using flavored extracts like almond for a unique twist in your frosting or cake.
This cake can be prepared ahead of time; bake it a day before your event, frost the next day, and it will taste as fresh as ever!

This Sugar Cookie Cake isn’t just a dessert; it’s an experience. The layers, the flavors, and the delightful decorations all tell a story—yours. So don your apron, bring the joy back into baking, and create something that’ll bring smiles, one slice at a time!

Recipe FAQs

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day ahead and store them in the fridge. Frost the cake just before serving to keep everything fresh.

What if I don’t have buttermilk?

No worries! You can easily make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5-10 minutes, and it’s perfect!

How should I store leftovers?

Leftovers can be stored in an airtight container at room temperature for up to 2 days. If you notice the cake drying out, you can warm a slice briefly in the microwave for a cozy treat.

Can I freeze this cake?

Yes! This cake freezes well. Just ensure it’s wrapped tightly in plastic wrap and foil and consume within three months for the best flavor. The thrill of a frozen slice is just a microwave moment away!