Sugar Cookie Cake with Vanilla Layers and Cream Cheese Frosting Recipe
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4.6 from 48 reviews
This festive Sugar Cookie Cake combines soft vanilla cake layers studded with Christmas sprinkles and hidden pockets of sugar cookie dough, all enveloped in a luscious cream cheese frosting. Perfect for celebrating holidays or special occasions with a delightful twist on classic flavors.
Total Time:1 hour 45 minutes
Yield:12 servings
Ingredients
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 2 3/4 cups of flour on a cookie sheet and bake for 8 minutes until slightly toasted. Cool completely then mix with 1 tsp salt. Using a mixer, beat 1 cup butter and 1 1/4 cups sugar on high for 2 minutes until pale and fluffy. Add 1 tsp vanilla and 1/2 cup milk and mix until combined. Gradually add the dry flour mixture and 2/3 cup sprinkles on low speed until just combined. Use a small cookie scoop to portion dough into 15 discs, flatten slightly, place on parchment-lined sheet, and freeze while preparing cake batter. Reserve two 1/2 cups of dough for filling, roll remaining dough into small balls and freeze for decoration.
Prepare Vanilla Cake Batter: Preheat oven to 350℉. Spray three 8-inch cake pans with baking spray and line with parchment paper circles, then spray again. Sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt in a medium bowl. Using a mixer, beat 1 cup butter, 3 tbsp oil, and 1 1/2 cups sugar on high for 2 minutes until pale and fluffy. Add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream and mix on medium until combined. Alternate adding the dry ingredients and 1 cup buttermilk on low speed until just combined. Finish mixing with a spatula.
Assemble Cake Layers: Divide batter evenly into the three pans. Place 5 frozen cookie dough discs evenly per cake layer. Bake for 32 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to racks to cool completely.
Make Cream Cheese Frosting: Sift 5 cups powdered sugar into a large bowl. Beat 2 cups butter on high for 2 minutes until fluffy, then beat in 6 oz cream cheese for 1 minute, scraping bowl midway and end. Add powdered sugar in two additions and mix on low, then add 1 tsp vanilla and pinch of salt. Beat on high until creamy and smooth.
Assemble the Cake: Level cake layers by cutting off domes with a serrated knife. Place first layer bottom side up, spread 3/4 cup frosting over the layer, pipe a border around edges, and spread reserved 1/2 cup cookie dough discs on top. Repeat with second layer. Place last layer bottom side up. Apply a thin crumb coat of frosting and freeze for 15 minutes. Finish frosting entire cake and decorate with cookie dough balls and extra sprinkles.
Notes
To toast the flour for the sugar cookie dough enhances its flavor and prevents a raw flour taste.
You can freeze the cookie dough discs and balls ahead to save time on baking day.
Ensure all dairy ingredients are at room temperature for better mixing and texture.
The cake layers with cookie dough pockets create delightful surprise bites when sliced.
For easier leveling, chill cakes before cutting off domes.
If holiday sprinkles are unavailable, any colorful jimmies or nonpareils work well.
