Sugar Cookie Cake
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.
Servings: 16 slices
Calories: 815kcal
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.
Nutrition
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