?sugar cookie cake has quickly become my go-to dessert for holiday gatherings. There’s something about the combination of a moist vanilla cake with rich sugar cookie dough baked right in that feels like a warm hug. I remember the first time I made this cake; the aroma filled my kitchen, drawing everyone in. The sweet scent of vanilla and the colorful sprinkles brought back memories of childhood baking sessions with my mom. Each bite is a delightful reminder of those cherished moments. Let’s get cooking!
Why You’ll Love This ?sugar Cookie Cake
- Decadent layers of cake and edible cookie dough
- Perfect for holiday celebrations and gatherings
- Easy to make with simple ingredients
- Can be customized with various sprinkles and toppings
- Great for kids and adults alike
- Using sugar alternatives for baking can make it healthier
Ingredients for ?sugar Cookie Cake
Here’s everything you need for this delicious cake:
- 2 3/4 cups all-purpose flour – forms the cake base
- 1 tsp salt – enhances flavor
- 1 cup unsalted butter (room temperature) – adds richness
- 1 1/4 cups white granulated sugar – the main sweetener
- 1 tsp pure vanilla extract – for flavor depth
- 1/2 cup milk – for moisture
- 2/3 cup Christmas sprinkles (jimmies) – for festive flair
- 3 1/2 cups all-purpose flour – for cookie dough
- 1 tsp baking powder – helps the cake rise
- 1/2 tsp baking soda – additional leavening
- 3 tbsp oil (canola or vegetable oil) – keeps the cake moist
- 1 1/2 cups white granulated sugar – for cookie dough
- 4 large eggs (room temperature) – binds the ingredients
- 3/4 cup sour cream (room temperature) – adds tanginess
- 1 cup buttermilk – creates a tender cake
- 6 oz cream cheese (room temperature) – for frosting
- 5 cups powdered sugar (sifted) – for sweetness in frosting
- Pinch of salt – balances sweetness
How to Make ?sugar Cookie Cake
- Step 1: Preheat the oven to 300℉. Spread the flour on a cookie sheet and bake for 8 minutes. Cool completely. Add salt to the flour.
- Step 2: Using a mixer, beat the butter and sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl and add vanilla, mixing on medium speed until combined.
- Step 3: Add in the dry ingredients and sprinkles. Mix on low speed until just combined.
- Step 4: Line a cookie sheet with parchment paper. Use a small cookie scoop to scoop the dough, flatten into discs, and place 15 cookie dough discs on the cookie sheet. Freeze while you make the cake batter.
- Step 5: Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray and line the bottoms with parchment paper circles.
- Step 6: In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
- Step 7: Beat the butter, oil, and sugar on high speed for 2 minutes until fluffy. Add vanilla, eggs, and sour cream, mixing until combined.
- Step 8: Add the dry ingredients and buttermilk. Mix on low speed until just combined.
- Step 9: Divide the batter evenly across the three cake pans and place 5 frozen cookie dough discs per cake layer.
- Step 10: Bake for 26-32 minutes or until a toothpick comes out clean.
- Step 11: Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Pro Tips for the Best ?sugar Cookie Cake
These tricks guarantee success every time:
- Use room temperature ingredients for a smooth batter.
- Don’t overmix the batter to keep the cake light.
- Freeze the cookie dough discs for better layering.
What’s the secret to perfect ?sugar cookie cake?
The combination of chilled cookie dough and moist cake layers creates a delightful texture contrast. Remember, using high-quality sweeteners enhances flavor.
Can I make ?sugar cookie cake ahead of time?
Yes! You can prepare the cake layers in advance and store them in the fridge for up to 3 days. Frost just before serving.
How do I avoid common mistakes with ?sugar cookie cake?
Be careful not to overbake the cakes; check them a few minutes early. Also, ensure your oven is calibrated for accurate baking temperatures.
Best Ways to Serve ?sugar Cookie Cake
Serve slices with a dollop of whipped cream on top for extra indulgence. Pair it with a scoop of vanilla ice cream for a delightful contrast of temperatures. This cake also pairs well with a side of fresh berries for a refreshing touch, making it a festive centerpiece.
Nutrition Facts for ?sugar Cookie Cake
Per serving (recipe makes 12 servings):
- Calories: 815
- Fat: 56g
- Saturated Fat: 34g
- Protein: 7g
- Carbohydrates: 113g
- Fiber: 1g
- Sugar: 41g
- Sodium: 270mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat ?sugar Cookie Cake
After cooling completely, store the cake in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. When ready to enjoy, thaw in the fridge overnight and warm gently in the microwave for a few seconds.
Frequently Asked Questions About ?sugar Cookie Cake
What are the dangers of sugar in baked goods?
Excess sugar can lead to various health issues, including obesity and diabetes. To limit intake, consider using natural sweeteners in your baking.
Why do we crave sugar?
Our bodies naturally crave sugar due to its quick energy boost. However, balancing your diet with whole foods can help minimize these cravings.
Can I use sugar alternatives in this recipe?
Definitely! You can substitute sugar with natural sweeteners like honey or maple syrup, adjusting the quantity as needed.
What is refined sugar?
Refined sugar is processed and stripped of its nutrients. Using alternatives can provide a healthier option while still satisfying your sweet tooth.
Variations of ?sugar Cookie Cake You Can Try
Experiment with flavors by adding almond extract or lemon zest to the batter. For a fun twist, try incorporating chocolate chips into the cookie dough. You can also create a gluten-free version using almond flour or gluten-free baking mix for the cake.
Print
?sugar Cookie Cake Recipe: 12 Delicious Servings
- Total Time: 148 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This sugar cookie cake is perfect for the holidays! It is a moist vanilla cake with sugar cookie dough baked into the cake. It is filled with edible sugar cookie dough and cream cheese frosting.
Ingredients
- 2 3/4 cup All-purpose flour
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 cup Milk
- 2/3 cup Christmas sprinkles (jimmies)
- 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 Oil (canola or vegetable oil)
- 1 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 3/4 cup Sour cream (room temperature)
- 1 cup Buttermilk
- 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
- Preheat the oven to 300℉. Spread the flour on a cookie sheet and bake for 8 minutes. Cool completely. Add salt to the flour.
- Using a mixer, beat the butter and sugar on high speed for 2 minutes. It will become pale and fluffy. Scrape the bowl and add the vanilla and mix. Mix on medium speed until combined.
- Add in the dry ingredients and sprinkles. Mix on low speed until just combined.
- Line a cookie sheet with parchment paper. Use a small cookie scoop to scoop the dough. Flatten it into a disc using your hands. Place 15 cookie dough discs on the cookie sheet. Freeze while you make the cake batter.
- With the rest of the dough, prepare this while the cake is baking. Set aside two 1/2 cups of cookie dough for the filling. The rest of the dough is for decoration. Line a dinner plate with parchment paper. Roll the cookie dough into small cookie dough balls. Place on the plate and freeze until ready to use.
- Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. It will be pale and fluffy. Scrape the bowl and add the vanilla, eggs, and sour cream. Mix on medium speed until combined.
- Add in the dry ingredients and buttermilk. Mix on low speed until the cake batter is just combined. Take off the mixer and mix using a baking rubber spatula.
- Divide the batter evenly across the three cake pans. Place 5 frozen cookie dough discs per cake layer.
- Bake for 26-32 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
- In a large bowl, sift the powdered sugar.
- Using a mixer in a separate bowl, beat the butter on high speed for 2 minutes. Scrape the bowl and add the cream cheese. Beat on high speed for 1 minute. In the middle of the 1 minute, scrape the bowl. Then, scrape the bowl again.
- Add half of the powdered sugar and mix on low speed. Add in the rest of the powdered sugar and mix.
- Add in the vanilla and pinch of salt. Mix on low until combined, then switch to high speed and beat until creamy.
- Cut the domes off the top of the cakes with a serrated knife.
- Place the first cake layer down. Spread 3/4 cup of frosting. Pipe a border of frosting around the edge of the cake. Spread the 1/2 cup of cookie dough on top.
- Repeat with the second layer. Place the last layer of cake with the bottom facing up.
- Frost the cake in a light layer of frosting for the crumb coat layer. Freeze for 15 minutes.
- Frost the rest of the cake. Top with the sugar cookie dough balls and extra sprinkles.
Notes
- Let the cake cool completely before decorating.
- Use room temperature ingredients for the best results.
- Store leftover cake in an airtight container.
- Prep Time: 60 minutes
- Cook Time: 88 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 815
- Sugar: 41 g
- Sodium: 270 mg
- Fat: 56 g
- Saturated Fat: 34 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 113 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 180 mg
