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Sugar Cookie Cake Recipe

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3.9 from 14 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/sugar-cookie-cake-recipe/