This sugar cookie cake is a cake and Christmas sugar cookie dough all in one. It is has a moist vanilla cake with cookie dough baked right in. It is filled with edible sugar cookie dough with Christmas sprinkles and cream cheese frosting.

Sugar cookie cake split open.

I made this cake inspired by my cookie dough cake. It is a layered cake that has Christmas sugar cookie dough baked right into the cake! The cookie dough is frozen before baking, so while the cake bakes it is still soft like cookie dough. It is edible cookie dough so the flour is heat treated and has milk (no eggs!). It is the perfect cake recipe to make for the holidays.

Sugar cookie cake slice on a plate.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop and level off the flour in your measuring cup. If you stick the measuring cup into the flour it will compact it. This results in a more dry cake.
  • Tip 2: Make the edible sugar cookie dough first, so the discs can freeze while you make the cake batter. Then, while the cake is baking you can separate out two 1/2 cups of cookie dough and roll the rest into small cookie dough balls.
  • Tip 3: The butter and cream cheese for the cream cheese frosting need to be the same temperature. If one is colder than the other, it can result in your frosting splitting.
Cookie dough in a bowl.
The dough will look thick, but when you hold it in your fingers it is really soft.
Cake batter in a bowl.
The vanilla cake batter is also a little thick. The extra sour cream and buttermilk really helps to make this a soft cake.
Cookie dough on top of cake batter in a pan.
Place 5 of the cookie dough discs on top of the cake batter like this.
Baked cake on a wire rack.
Once the cake is done baking, you can see the top of the cookie dough looks baked, but the inside is still cookie dough.

Assembling and Decorating

Top view of cake fillings.
Spread 3/4 cup of frosting over the cake and pipe a border around the edge. Flatten the 1/2 cup of cookie dough in your hand and press it evenly throughout the layer.
Decorated cake on a wood board.
I decorated this cake in this swirl look and topped with cookie dough balls and extra sprinkles.
One piece of cake on a plate standing up.

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For more holiday recipes, try my sugar cookie cheesecake and grinch cake.

Bite missing from cake slice on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Sugar cookie cake split open.
5 from 3 reviews

Sugar Cookie Cake

Stephanie Rutherford
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.
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Prep Time: 1 hour
Cook Time: 28 minutes
Decorating Time: 1 hour
Total Time: 2 hours 28 minutes
Servings: 16 slices

Ingredients
 
 

Sugar Cookie Dough

  • 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

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 cup 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
 

Sugar Cookie Dough

  • Preheat the oven to 300℉. Spread the flour on a cookie sheet and bake for 8 minutes. Cool completely. Add salt to the flour.
    2 3/4 cup All-purpose flour, 1 tsp Salt
  • 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 milk and mix. Mix on medium speed until combined.
    1 cup Unsalted butter, 1 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1/2 cup Milk
  • Add in the dry ingredients and sprinkles. Mix on low speed until just combined.
    2/3 cup Christmas sprinkles
  • 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, I will 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 ( I reused it from the cookie discs) Roll the cookie dough into small cookie dough balls. Place on the plate and freeze until ready to use.

Vanilla Cake

  • 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.
    3 1/2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
  • 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.
    1 cup Unsalted butter, 3 TBSP Oil, 1 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs, 3/4 cup Sour cream
  • 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.
    1 cup Buttermilk
  • 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.

Cream Cheese Frosting

  • In a large bowl, sift the powdered sugar.
    5 cups 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 minutes. In the middle of the 1 minute, scrape the bowl. Then, scrape the bowl again.
    2 cups Unsalted butter, 6 oz Cream cheese
  • Add half of the powdered sugar and mix on low speed. Add in the rest of the powdered sugar and mix.
    1 tsp Pure vanilla extract, Pinch of salt
  • Add in the vanilla and pinch of salt. Mix on low until combined, then switch to high speed and beat until creamy.

Assembly

  • 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. I made small discs in my hand before placing on the cake.
  • 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

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour to cake batter. You don’t need it for the cookie dough.
Pull out dairy ingredients 2 hours before baking.
Calories: 815kcal, Carbohydrates: 113g, Protein: 7g, Fat: 56g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 142mg, Sodium: 414mg, Potassium: 127mg, Fiber: 1g, Sugar: 36g, Vitamin A: 1665IU, Vitamin C: 0.1mg, Calcium: 84mg, Iron: 2mg
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