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
Scale
- 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