If you have a sweet tooth and love a dessert that feels like a warm hug, this Sugar Cookie Cake Recipe is exactly what you need in your life. Imagine the soft, buttery cake infused with classic sugar cookie flavors, studded with colorful sprinkles and topped with luscious, creamy frosting. It’s a delightful twist on traditional sugar cookies, baked into one irresistible cake that’s perfect for sharing or treating yourself on any day. Whether it’s for a party or a cozy night in, this recipe brings together the best of buttery goodness and sweet nostalgia with every bite.
Ingredients You’ll Need
Getting started on this Sugar Cookie Cake Recipe is a breeze because it calls for simple, pantry-friendly ingredients. Each component plays a crucial role, from the butter that adds richness to the sprinkles that bring a burst of color and fun.
- Unsalted butter: Adds a creamy richness and helps create a tender crumb in both the cookie dough and cake layers.
- Granulated sugar: Sweetens the batter perfectly and helps with that classic sugar cookie taste.
- Whole milk: Keeps the dough soft and moist for the perfect texture.
- Vanilla extract: Infuses the batter with warm, aromatic flavor that’s iconic in sugar cookies.
- All-purpose flour: The foundation that gives structure to the cake and cookie dough, make sure to heat treat as noted for best results.
- Fine sea salt: Balances the sweetness and enhances the overall flavor.
- Jimmies sprinkles: Brings bursts of colorful fun to every crumb, making the cake visually delightful.
- Vegetable oil: Helps keep the cake moist and tender.
- Eggs: Provide structure and richness, binding all the ingredients together.
- Sour cream: Adds a subtle tang and tenderizes the cake crumb for extra softness.
- Baking powder and baking soda: Work together to give the cake a light, fluffy rise.
- Hot water: Slightly loosens the batter and helps ingredients meld smoothly.
- Powdered sugar: The base for the frosting, contributing to a creamy, sweet finish.
- Heavy cream (or whole milk): Adds richness and helps achieve that dreamlike frosting texture.
- Almond extract: A tiny hint gives the frosting an extra layer of delightful flavor.
How to Make Sugar Cookie Cake Recipe
Step 1: Make the Sugar Cookie Dough
Start by creaming together the butter, sugar, and vanilla extract until the mixture turns light and fluffy, which usually takes a few minutes. This is the start of creating that luscious base for the sugar cookie dough that will stud and decorate your cake. Mix in the milk to soften the dough, then carefully blend in the flour, salt, and those cheerful sprinkles. If the dough feels a bit dry, add a small splash more milk until it feels nicely soft but not sticky. Scoop the dough into tablespoon-sized portions, press their tops slightly flat, and chill them on a parchment-lined sheet. This step ensures the dough firms up, ready to be incorporated into the cake.
Step 2: Prepare the Cake Batter
Next up, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius), and line your 9×13 metal baking pan with parchment paper for easy cake removal. To make the batter, beat the butter, sugar, and vegetable oil together until the mixture becomes light and fluffy—patience here really pays off, as this will create a beautifully tender cake. Add the eggs one by one, making sure each is fully incorporated before adding the next; this process helps keep the batter smooth and evenly mixed. Then stir in the sour cream and vanilla extract for richness and depth of flavor.
Step 3: Combine Dry and Wet Ingredients
Now it’s time to bring those dry ingredients into the mix. Add them in thirds, alternating with half the milk, starting and ending with the dry ingredients. This gentle folding method keeps the batter light. With the mixer on low speed, slowly pour in the hot water — this simple addition loosens the batter just enough to help everything blend seamlessly. Once everything is combined, spread the batter evenly in your prepared pan, creating the perfect canvas for the cookie dough stars of the show.
Step 4: Add Cookie Dough to Cake Batter and Bake
Gently press your chilled sugar cookie dough discs into the cake batter, spacing them evenly. Then use an offset spatula to carefully spread a little more batter over the dough to embed them beautifully, ensuring they bake into the cake just right. If you want a whimsical touch, roll any leftover dough into tiny balls to decorate the top. Bake the cake for 30 to 40 minutes until a toothpick comes out with just a few moist crumbs – just remember not to pierce the cookie dough spots with your toothpick to avoid confusing the bake test. Once baked, let the cake cool completely on a wire rack; patience here rewards you with perfect texture and ease for frosting.
Step 5: Make the Frosting and Decorate
While the cake cools, let’s focus on the frosting. Beat softened butter until smooth, then gradually add in powdered sugar, heavy cream, vanilla, almond extract, and salt. Start mixing on low to avoid a sugar cloud, then crank it up to medium and beat until the frosting is light, fluffy, and blissfully creamy—perfect for spreading. When your cake is completely cool, spread that dreamy frosting over the top using the back of a spoon to create beautiful swoops and swirls. Finish by garnishing with remaining cookie dough balls, mini sugar cookies, or more sprinkles to make it truly festive and irresistible!
How to Serve Sugar Cookie Cake Recipe
Garnishes
Sprinkles are a must for adding that joyful pop of color, but don’t stop there—consider decorating your cake with small sugar cookie shapes or fresh edible flowers to wow guests with elegant detail. The frosting swirls themselves are like little edible clouds that invite everyone to dig in.
Side Dishes
Serve this sugar cookie cake alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to add indulgence without overpowering the cake’s own sweet melody. Fresh berries, like ripe strawberries or tart raspberries, can balance out the sweetness with a refreshing bite.
Creative Ways to Present
For a fun party centerpiece, cut the cake into bite-sized squares and place them on decorative platters topped with more cookie crumbs or sprinkles. You could also slice it like a pizza and serve with festive toothpicks to make sharing easy and mess-free.
Make Ahead and Storage
Storing Leftovers
This Sugar Cookie Cake Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to 5 days. Keep it chilled to maintain the frosting’s fluffy texture and let slices come to room temperature before enjoying so the flavors shine through.
Freezing
You can freeze slices for up to one month by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. Thaw the pieces in the fridge overnight before serving to preserve the cake’s delicious moisture and texture.
Reheating
While this cake is often best enjoyed fresh or chilled, you can warm individual slices slightly in the microwave—just for 10 to 15 seconds—to take the chill off without melting the frosting. This gentle heat brings out the buttery flavors beautifully.
FAQs
Can I use regular sprinkles instead of jimmies?
Absolutely! While jimmies are preferred because they hold their shape and don’t melt, any sprinkle you love can work. Just add them gently so they don’t bleed color into the batter.
Why do I need to heat treat the flour?
Heat treating flour helps to eliminate any bacteria, making it safer since part of the recipe involves incorporating raw dough. It’s a simple step that ensures your cake is both safe and delicious.
Can I make this cake gluten-free?
With a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour, you can try adapting the recipe. Just be sure your blend contains xanthan gum or another stabilizer for the best texture.
Is it okay to skip the almond extract?
Yes! The almond extract is optional but adds a lovely nuance. If you’re not a fan or have allergies, simply omit it and the cake will still taste incredible.
Can I use salted butter instead of unsalted?
It’s best to stick with unsalted butter so you can control the salt level precisely. If you only have salted butter, reduce or omit the added sea salt in the recipe to avoid a salty finish.
Final Thoughts
This Sugar Cookie Cake Recipe is truly a celebration of everything we love about sugar cookies—sweetness, softness, and a bit of whimsy—all baked into one spectacular cake. It’s perfect for any occasion or whenever you need a special treat to brighten your day. I can’t wait for you to try it and share that first magical bite. Your kitchen is about to smell like a dream come true!
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Sugar Cookie Cake Recipe
A delightful and festive Sugar Cookie Cake featuring a soft and fluffy vanilla cake base studded with chunks of sugar cookie dough, topped with a rich and creamy buttercream frosting. Perfect for celebrations and gatherings, this cake combines the nostalgic flavors of sugar cookies with traditional cake texture and vibrant sprinkles for added charm.
- Total Time: 2 hours 10 minutes
- Yield: 24 servings
Ingredients
For the Sugar Cookie Dough
- 9 tablespoons unsalted butter (cool room temperature)
- 3/4 cup granulated sugar
- 1 1/2–2 tablespoons whole milk (room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour (heat treated)
- 1/2 teaspoon fine sea salt
- 5 tablespoons jimmies sprinkles
For the Cake Batter
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 1/4 cup vegetable oil
- 3 large eggs (room temperature)
- 2 tablespoons vanilla extract
- 1/4 cup sour cream (room temperature)
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/4 cup hot water
- 11 sugar cookie dough balls (from the sugar cookie dough above)
For the Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 4 tablespoons heavy cream (or whole milk)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon fine sea salt
Instructions
- Prepare the Sugar Cookie Dough: Cream the butter, sugar, and vanilla extract together until light and fluffy. Mix in the milk, then blend in the heat-treated flour, salt, and sprinkles. If the dough feels too dry, add an additional 1/2 tablespoon of milk until it reaches a soft consistency. Portion the dough into 2 tablespoon-sized balls, slightly pressing down the tops, and arrange them on a parchment-lined baking sheet. Chill the dough in the refrigerator until ready to use.
- Preheat and Prepare the Pan: Set the oven to 350°F (180°C). Line a 9×13 inch metal baking pan with parchment paper to ensure easy removal after baking.
- Cream Butter, Sugar, and Oil for the Cake: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and vegetable oil until the mixture becomes light and fluffy, about 5 minutes.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing on low speed and fully blending each before adding the next. Add the sour cream and vanilla extract, scraping the bowl as needed to ensure thorough mixing.
- Incorporate Dry Ingredients and Milk: Add one-third of the dry ingredients (flour, baking powder, baking soda, salt), then half the milk, continuing to alternate and ending with the dry ingredients. Mix on low speed to combine.
- Add Hot Water: With the mixer still on low, slowly stream in the hot water and mix until just combined to create a smooth batter.
- Assemble the Cake: Evenly spread the batter in the prepared baking pan. Gently press 11 sugar cookie dough discs into the cake batter. Use an offset spatula to spread the batter over the dough discs, covering them completely. Optionally, roll remaining cookie dough into bite-sized balls for decoration on top.
- Bake the Cake: Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Avoid inserting the toothpick into areas with cookie dough pieces. Allow the cake to cool completely on a wire rack before frosting.
- Prepare the Frosting: Using a paddle attachment, cream the softened butter until smooth. Gradually add powdered sugar, heavy cream, fine sea salt, almond extract, and vanilla extract. Mix on low speed to combine, then increase to medium speed and beat for 3-4 minutes until the frosting is very light and fluffy.
- Frost and Decorate: Once the cake is completely cooled, spread the frosting over the top using the back of a spoon to create swoops and swirls. Decorate with additional cookie dough balls, sugar cookies, sprinkles, or other fun toppings as desired.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow cake slices to come to room temperature before serving. For longer storage, slices can be frozen for up to 1 month in an airtight container.
Notes
- Heat treating flour: To ensure food safety, heat treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes, then allowing it to cool before use.
- Measuring flour: Spoon the flour lightly into your measuring cup and level it off with a knife to avoid packing and adding too much flour.
- If the sugar cookie dough is too dry, add milk a little at a time until it reaches a soft, pliable consistency suitable for shaping.
- Let the cake cool completely before frosting to prevent the frosting from melting and sliding off.
- This cake is best served at room temperature for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
