The aroma of freshly baked sugar cookies wafts through the air, evoking cozy memories of family gatherings and holiday festivities. Imagine a lovely cake that captures that same delightful scent, with a tender, moist vanilla base hiding sweet surprises of sugar cookie dough throughout. This mouthwatering Sugar Cookie Cake is not just any dessert; it’s a playful tribute to the traditional sugar cookie we all know and love, but in cake form! The soft frosting, combined with the crunchy bites of edible dough, makes this cake perfect for birthdays, celebrations, or simply a cheerful 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

Growing up, there were few things more thrilling than waiting for the sugar cookie dough to cool just enough so we could sneak a spoonful before it made its way to the oven. Those sweet moments inspired this delightful cake that brings joy to every slice! Whether it’s a festive holiday gathering or just a cozy weekend at home, this Sugar Cookie Cake is guaranteed to put a smile on everyone’s face. So, grab those mixing bowls and let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: With just an hour of prep, you’ll have a stunning cake ready to impress.
Irresistible Flavor: Each bite is a wonderful blend of soft vanilla cake and sweet, gooey sugar cookie dough.
Eye-Catching Appeal: This cake is as colorful as it is delicious, adorned with festive sprinkles.
Flexible Serving: Perfect for any occasion—whether it’s a birthday, a holiday party, or just because!
Diet-Friendly Options: Swap ingredients to make it gluten-free or dairy-free if necessary.

Ingredients You’ll Need

All-purpose flour: The foundation of your cake, giving it structure and stability. Use fresh flour for the best results.
Salt: Enhances sweetness and balances flavors. Don’t skip this essential ingredient!
Unsalted butter: Adds richness and moisture. Make sure it’s room temperature for easy creaming.
White granulated sugar: Sweetens the cake and gives it that classic sugary flavor.
Pure vanilla extract: Elevates the taste with a warm, comforting aroma. Use pure, not imitation, for the best flavor.
Milk: Aids in achieving a soft texture but can be swapped for buttermilk for tanginess.
Christmas sprinkles: Adds a festive flair and fun colors to your cake. Feel free to use any sprinkles that suit the occasion.
Baking powder: Helps the cake rise perfectly, creating a light and fluffy texture.
Baking soda: Works alongside baking powder for a delightful rise.
Large eggs: Provide moisture and bind the ingredients together. Ensure they are at room temperature for easy mixing.
Sour cream: Adds richness and moisture; yogurt can serve as a suitable substitute.
Buttermilk: Contributes to the cake’s moisture and flavor depth. You can make a quick substitute by combining milk with a splash of vinegar.
Cream cheese: An essential ingredient for the luscious frosting that complements the cake beautifully. Make sure it’s softened to blend easily.
Powdered sugar: Gives the frosting its sweet taste and smooth texture. Sift for a light and creamy finish.
Pinch of salt: Balances the sweetness of the frosting.

Preheat and Prepare: Start by preheating your oven to 300℉ for the sugar cookie dough. Spread 2 3/4 cups of all-purpose flour on a cookie sheet and bake it for 8 minutes to eliminate any potential raw flour taste. Once cooled completely, add a teaspoon of salt to the flour, ensuring every bite is balanced in flavor.

Make the Sugar Cookie Dough: In a large mixing bowl, use a mixer to beat together 1 cup of room temperature unsalted butter and 1 1/4 cups of white granulated sugar on high speed for about 2 minutes, until fluffy and pale in color. Then, mix in 1 teaspoon of pure vanilla extract, followed by the cooled flour, salt, and 2/3 cup of festive sprinkles. Stir until just combined.

Shape and Freeze: Line a cookie sheet with parchment paper, using a small cookie scoop to form 15 discs of cookie dough. Flatten each scoop slightly, then pop them in the freezer while you prepare the cake batter. With the remaining cookie dough, set aside 1/2 cup for later and roll the rest into small balls for decoration, freezing until needed.

Prepare Cake Batter: Increase the oven temperature to 350℉. Spray three 8-inch cake pans with nonstick baking spray, lining the bottoms with parchment paper circles. In a medium bowl, sift together 3 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt, then set aside.

Cream Butter and Sugar: In a separate large bowl, mix 1 cup of unsalted butter, 3 tablespoons of oil (canola or vegetable), and 1 1/2 cups of sugar on high speed for about 2 minutes. Once fluffy, add in 1 teaspoon of pure vanilla extract, 4 large eggs, and 3/4 cup of sour cream, mixing until combined.

Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet mixture, alternating with 1 cup of buttermilk. Be careful not to overmix—stop as soon as everything is just combined for the best texture.

Assembly of the Layers: Divide the batter equally among the three prepared cake pans. Position 5 of the frozen cookie dough discs into each layer of batter. Bake in the oven for 26-32 minutes until a toothpick inserted comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Frosting: In a clean large mixing bowl, sift 5 cups of powdered sugar. In a separate bowl, beat 2 cups of room temperature unsalted butter on high for about 2 minutes, then add 6 oz of softened cream cheese, mixing until creamy. Gradually add in the sifted powdered sugar, alternating with a splash of vanilla and a pinch of salt, mixing until smooth.

Assemble the Cake: Carefully cut off any domed tops of the cooled cakes using a serrated knife, ensuring even layers. Place the first cake layer on your serving plate and spread about 3/4 cup of frosting on top. Create a border with frosting around the edge and fill the center with 1/2 cup of cookie dough, shaping it into small discs. Repeat for the second layer and then place the final cake layer upside down on top to create a flat surface.

Crumb Coat and Frosting: Apply a light layer of frosting around the entire cake, known as the crumb coat, to seal in any crumbs. Chill in the freezer for 15 minutes. After chilling, frost the entire cake smoothly and then decorate with the reserved cookie dough balls and additional sprinkles on top for a festive finish.

Storing & Reheating

To keep your Sugar Cookie Cake fresh, store it at room temperature for up to two days, covered with a cake dome or wrap. If you’d like to keep it longer, place it in the refrigerator, where it can last about a week. For longer storage, freeze the frosted or unfrosted cake in an airtight container or freezer bag for up to three months. When ready to enjoy, thaw overnight in the fridge and let it sit at room temperature for about 30 minutes before serving. Note that texture may change slightly after freezing, so consider refreshing it with a little extra frosting.

Chef’s Helpful Tips

Make sure all your ingredients are at room temperature; this helps them blend better for a smooth, consistent batter.
Don’t skip the freezing step for the cookie dough discs—this helps them hold their shape while baking.
For a fluffier cake, be cautious not to overmix once you combine wet and dry ingredients.
If the cake domes too much, trim gently with a serrated knife to create level layers for a more professional presentation.
Experiment with flavors by adding almond extract for a subtle twist to the cake or utilizing different sprinkles for varied themes.

The Sugar Cookie Cake beautifully marries classic cookie flavors with the delightful texture of a cake. Each slice is a reminder of your fondest sugary memories and promises joyous moments shared with loved ones. Don’t hesitate to add your own twist to this recipe; it’s perfect for experimentation! Whether you enjoy it for a special occasion or simply for a lovely afternoon treat, I hope each bite brings you as much happiness as it brings me.

Recipe FAQs

Can I make this cake ahead of time?

You can absolutely prepare the Sugar Cookie Cake ahead! The cake layers can be baked and cooled a day in advance, stored tightly wrapped at room temperature or refrigerated. Additionally, you can make the frosting a day ahead as well; just store it in the refrigerator and let it soften at room temperature before frosting the cake.

How can I make this recipe gluten-free?

To make a gluten-free Sugar Cookie Cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for the cake to rise properly. Follow the recipe as written, and you’ll have a delicious gluten-free treat that everyone can enjoy.

What if my cake is too dry?

If you find that your Sugar Cookie Cake turns out drier than expected, it might be due to overbaking. Always start checking for doneness a few minutes before the suggested baking time. If it does come out dry, try pairing it with a scoop of ice cream or a drizzle of cream to enhance its moisture during serving.

Can I customize the frosting flavor?

Yes! The cream cheese frosting is versatile. You could add cocoa powder for a chocolate variation, or try mixing in citrus zest for a refreshing twist. Just adjust the amount of powdered sugar slightly to maintain the right frosting consistency while infusing those delightful new flavors!