Introduction

Delight in the nostalgic flavors of our Sugar Cookie Cake, combining the soft, buttery texture of sugar cookies with moist vanilla cake layers. This unique dessert is layered with creamy cream cheese frosting and festive sprinkles for a show-stopping treat perfect for any celebration.

Ingredients

2 3/4 cups all-purpose flour
1 tsp salt
1 cup unsalted butter (room temperature)
1 1/4 cups 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)
1 1/2 cups 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

Step 1: Preheat the oven to 300℉. Spread 2 3/4 cups of flour on a cookie sheet and bake for 8 minutes. Allow to cool completely, then mix in 1 tsp salt.
Step 2: Using a mixer, beat 1 cup butter and 1 1/4 cup sugar on high for 2 minutes until pale and fluffy. Add 1 tsp vanilla and 1/2 cup milk, mixing on medium until combined.
Step 3: Add the baked flour mixture and 2/3 cup sprinkles to the wet ingredients. Mix on low until just combined.
Step 4: Line a cookie sheet with parchment paper. Scoop dough into small portions using a cookie scoop, flatten into discs, and place 15 on the sheet. Freeze them while making the cake batter.
Step 5: Reserve two 1/2 cup portions of cookie dough for filling. Roll remaining dough into small balls, place on parchment-lined plate, and freeze for decoration.
Step 6: Preheat oven to 350℉. Prepare three 8-inch cake pans by spraying with nonstick spray and lining bottoms with parchment circles.
Step 7: In a medium bowl, sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
Step 8: Beat 1 cup butter, 3 tbsp oil, and 1 1/2 cups sugar on high for 2 minutes until fluffy. Add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream. Mix on medium until combined.
Step 9: Add dry ingredients and 1 cup buttermilk to the wet mixture. Mix on low until just combined, then fold gently with a spatula.
Step 10: Divide batter evenly between the cake pans. Place 5 frozen cookie dough discs on top of batter in each pan.
Step 11: Bake for 26-32 minutes, or until a toothpick inserted in the cake comes out clean.
Step 12: Let cakes rest in pans for 10 minutes before transferring to a rack to cool completely.
Step 13: For frosting, sift the powdered sugar into a large bowl. In a separate bowl, beat 2 cups butter on high for 2 minutes. Add 6 oz cream cheese and beat for 1 minute, scraping the bowl halfway.
Step 14: Add half the powdered sugar to the butter and cream cheese mixture, mix on low, then add the rest and continue mixing.
Step 15: Mix in 1 tsp vanilla and a pinch of salt on low, then beat on high until frosting is creamy.
Step 16: Trim the domes from the cakes with a serrated knife. Place the first cake layer on your serving plate.
Step 17: Spread 3/4 cup frosting over the first layer, pipe a border around the edge, then spread 1/2 cup reserved cookie dough discs inside the border.
Step 18: Repeat the layering with the second cake and frosting, then place the last cake layer upside down on top.
Step 19: Apply a thin crumb coat of frosting to the entire cake and freeze for 15 minutes.
Step 20: Frost the cake with remaining frosting and decorate with frozen cookie dough balls and extra sprinkles.

Tips & Variations

To keep cookie dough manageable, freeze small portions before decorating or filling the cake.
Use festive sprinkles to customize the look for different holidays or celebrations.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

Storage

Store the assembled Sugar Cookie Cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes for best flavor and texture. Leftover cake layers and frosting can be frozen separately for up to 1 month; thaw and frost when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough and cake layers ahead of time?

Yes, you can prepare the cookie dough discs and cake layers a day in advance. Freeze the cookie dough and wrap the cake layers tightly; thaw before assembling and decorating.

Why do I need to bake some flour before adding it to the cookie dough?

Baking the flour helps remove its raw taste, giving the cookie dough a better flavor and texture when baked within the cake layers.

Sugar Cookie Cake Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

This Sugar Cookie Cake combines the rich, buttery flavors of classic sugar cookies with a moist vanilla cake layered and decorated with homemade cream cheese frosting and festive sprinkles. The recipe features a delightful mix of textures and flavors, blending cookie dough baked inside each cake layer and decorative cookie dough accents on top, perfect for holiday celebrations or any special occasion.

Author: Nora
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Sugar Cookie Dough

2 3/4 cups All-purpose flour
1 tsp Salt
1 cup Unsalted butter (room temperature)
1 1/4 cups White granulated sugar
1 tsp Pure vanilla extract
1/2 cup Milk
2/3 cup Christmas sprinkles (jimmies)

Vanilla Cake

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 cups White granulated sugar
1 tsp Pure vanilla extract
4 Large eggs (room temperature)
3/4 cup Sour cream (room temperature)
1 cup Buttermilk

Cream Cheese Frosting

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

Prepare Sugar Cookie Dough: Preheat the oven to 300℉. Spread the 2 3/4 cups of flour on a cookie sheet and bake for 8 minutes until slightly toasted. Cool completely. In a mixing bowl, add the toasted flour and salt. Using a mixer, beat the butter and sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, add vanilla and milk, and mix on medium speed until combined. Add the dry ingredients and sprinkles, mixing on low speed until just combined.
Shape and Freeze Sugar Cookie Dough: Line a cookie sheet with parchment paper. Use a small scoop to scoop the dough and flatten into discs. Place 15 discs on the sheet and freeze. Set aside 2 half-cup portions for the filling and roll remaining dough into small balls on parchment; freeze until ready.
Prepare Vanilla Cake Batter: Preheat the oven to 350℉ and prepare three 8-inch cake pans by spraying with nonstick spray and lining with parchment paper circles. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat butter, oil, and sugar on high speed for 2 minutes until fluffy. Scrape bowl; add vanilla, eggs, and sour cream, mixing on medium speed until combined. Add dry ingredients and buttermilk, mixing on low speed until just combined; finish mixing with a spatula.
Assemble and Bake Cake with Cookie Dough Discs: Divide the cake batter evenly among the pans. Evenly place 5 frozen sugar cookie dough discs on top of batter in each pan. Bake for 26-32 minutes until a toothpick inserted comes out clean.
Cool Cakes: Let the cakes sit in the pans for 10 minutes, then transfer to a wire rack to cool completely before decorating.
Make Cream Cheese Frosting: Sift powdered sugar into a large bowl. In a separate bowl, beat butter on high speed for 2 minutes until fluffy. Add cream cheese; beat on high speed for 1 minute, scraping bowl halfway and again at the end. Gradually add sifted powdered sugar in two parts, mixing on low speed between additions. Add vanilla and salt; mix on low speed until incorporated, then beat on high speed until creamy.
Assemble the Cake: Level cake layers by cutting off domes with a serrated knife. Place first cake layer bottom side down. Spread 3/4 cup of frosting evenly and pipe a border around the edge. Add 1/2 cup of cookie dough in small discs across the frosting. Repeat for second cake layer. Place last cake layer with bottom facing up. Apply a thin crumb coat of frosting over the whole cake and freeze for 15 minutes.
Decorate Cake: Frost the cake fully with remaining frosting. Top with frozen sugar cookie dough balls and sprinkle extra Christmas sprinkles for a festive look.

Notes

Ensure all dairy ingredients are at room temperature for best mixing results.
Freezing the cookie dough discs before baking prevents them from melting into the cake batter.
You can prepare the cookie dough and freeze up to several days in advance for convenience.
Use parchment paper to easily remove cookie discs and cake layers from pans.
For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cookie dough.
Store decorated cake in the refrigerator; let it come to room temperature before serving for best texture.

Keywords: sugar cookie cake, vanilla cake, cream cheese frosting, holiday cake, layered cake with cookie dough, festive cake