Introduction

The Sugar Cookie Cake is a delightful twist on two beloved desserts combined into one show-stopping treat. Featuring layers of moist vanilla cake studded with colorful cookie dough discs and finished with creamy frosting and fun sprinkles, it’s perfect for celebrations or any time you crave something sweet and playful.

This is a three-layered cake with light yellow sponge layers. Each sponge layer is separated by a thick white cream filling mixed with small red and green sprinkles. The outside of the cake is covered with smooth white frosting, decorated on top with round cream balls that also have red and green sprinkles inside them. There are tiny red, green, and white sprinkles scattered on the top frosting. The cake is placed on a round wooden board, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups All-purpose flour (for cookie dough)
1 tsp Salt (for cookie dough flour mixture)
1 cup Unsalted butter, room temperature (for cookie dough)
1 1/4 cups White granulated sugar (for cookie dough)
1 tsp Pure vanilla extract (for cookie dough)
1/2 cup Milk (for cookie dough)
2/3 cup Christmas sprinkles (jimmies)
3 1/2 cups All-purpose flour (for cake)
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt (for cake)
1 cup Unsalted butter, room temperature (for cake)
3 tablespoons Oil (canola or vegetable oil)
1 1/2 cups White granulated sugar (for cake)
1 tsp Pure vanilla extract (for cake)
4 Large eggs, room temperature
3/4 cup Sour cream, room temperature
1 cup Buttermilk
2 cups Unsalted butter, room temperature (for frosting)
6 oz Cream cheese, room temperature
5 cups Powdered sugar, sifted
1 tsp Pure vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Step 1: Preheat your oven to 300℉. Spread 2 3/4 cups of flour evenly on a cookie sheet and bake for 8 minutes. Let it cool completely, then mix in 1 teaspoon of salt.
Step 2: Using a mixer, beat 1 cup of room temperature butter and 1 1/4 cups of sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, add 1 teaspoon vanilla extract and 1/2 cup milk, then mix on medium speed until combined.
Step 3: Add the cooled flour mixture and 2/3 cup of Christmas sprinkles to the wet ingredients. Mix on low speed just until combined to form the cookie dough.
Step 4: Line a cookie sheet with parchment paper. Use a small cookie scoop to portion dough and flatten each into a disc. Place 15 discs on the sheet and freeze while preparing the cake batter.
Step 5: Set aside two 1/2-cup portions of cookie dough for the filling. Roll the remaining dough into small balls, place them on parchment-lined plates, and freeze until ready to decorate the cake.
Step 6: Preheat the oven to 350℉. Prepare three 8-inch cake pans by spraying with nonstick spray and lining the bottoms with parchment paper circles. Spray again.
Step 7: In a medium bowl, sift together 3 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Set aside.
Step 8: Using a mixer, beat 1 cup butter, 3 tablespoons oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl. Add 1 teaspoon vanilla, 4 eggs, and 3/4 cup sour cream. Mix on medium speed until well combined.
Step 9: Add the sifted dry ingredients and 1 cup buttermilk to the wet mixture. Mix on low speed until just combined, then finish folding gently with a spatula.
Step 10: Divide the batter evenly among the three cake pans. Press 5 frozen cookie dough discs onto the surface of each cake layer.
Step 11: Bake the cake layers for 26-32 minutes, or until a toothpick inserted comes out clean. Let them rest in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 12: For the cream cheese frosting, sift 5 cups powdered sugar into a large bowl.
Step 13: In a separate bowl, beat 2 cups butter on high speed for 2 minutes. Scrape the bowl and add 6 oz cream cheese. Beat on high for 1 minute, scraping the bowl halfway through.
Step 14: Gradually add the powdered sugar in two parts, mixing on low speed after each addition. Then add 1 teaspoon vanilla extract and a pinch of salt. Beat on low until combined, then high until creamy.
Step 15: Level the cakes by cutting off the domed tops with a serrated knife. Place the first layer on your serving plate.
Step 16: Spread 3/4 cup of frosting over the first cake layer. Pipe a border around the edge, then spread 1/2 cup of cookie dough discs inside the border.
Step 17: Repeat with the second layer of cake, frosting, and cookie dough. Place the third layer on top, upside down for a flat surface.
Step 18: Apply a thin crumb coat of frosting to the entire cake and freeze for 15 minutes to set.
Step 19: Finish frosting the cake with the remaining frosting. Decorate the top with the frozen cookie dough balls and sprinkle with extra sprinkles for a festive finish.

Tips & Variations

Make sure all your dairy ingredients are at room temperature for a smoother batter and frosting.
Use colorful sprinkles to match the season or occasion for a personalized touch.
Freeze cookie dough discs and balls ahead of time to save prep time on baking day.
For a richer cake, substitute the buttermilk with whole milk and add 1 extra egg.

Storage

Store the finished cake covered in the refrigerator for up to 4 days. For longer storage, freeze the cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. Bring to room temperature for the best flavor and texture. Re-frost or refresh decorations as needed after thawing.

How to Serve

A slice of three-layer vanilla cake with white frosting sits on a white scalloped plate. Each cake layer is pale yellow and fluffy, separated by creamy white frosting filled with small red and green candy pieces. The outer edge of the cake is covered with the same smooth white frosting, piped in gentle waves. In the background, there are small round cookie dough balls with red and green specks stacked on the plate, and a blurred Christmas tree branch. The plate rests on a white marbled surface with a wooden round board slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of all-purpose flour?

All-purpose flour is recommended for this recipe to achieve the right texture for both the cookie dough and cake layers. Using other types like whole wheat or cake flour may affect the final texture and rise.

Is it necessary to freeze the cookie dough discs?

Freezing the cookie dough discs helps them hold their shape within the cake layers during baking. This prevents the dough from melting into the batter and keeps the fun cookie pockets intact.