Introduction

The Sugar Cookie Cake is a delightful twist on classic sugar cookies, combining soft vanilla cake layers with chunks of festive sugar cookie dough baked inside. Topped with creamy cream cheese frosting and colorful sprinkles, it’s a fun and festive treat perfect for celebrations or any sweet craving.

The image shows a three-layer yellow cake with a creamy off-white frosting. Between each cake layer, there is a thick filling mixed with small red, green, and blue specks, resembling sprinkles. The top of the cake is covered with the same creamy frosting and decorated with small round dough balls that have colorful specks inside them, along with a light scattering of red, green, and white tiny round sprinkles. The cake is placed on a round wooden board with a white marbled background behind it. 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)
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 the oven to 300℉. Spread 2 3/4 cups flour on a cookie sheet and bake for 8 minutes, then let cool completely. Once cooled, mix in 1 tsp salt.
Step 2: Using a mixer, beat 1 cup butter and 1 1/4 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, then add 1 tsp vanilla and 1/2 cup milk, mixing on medium speed until combined.
Step 3: Add the flour mixture and 2/3 cup sprinkles to the wet ingredients. Mix on low speed until just combined.
Step 4: Line a cookie sheet with parchment paper. Use a small cookie scoop to scoop the dough and flatten each into discs. Place 15 discs on the sheet and freeze while preparing the cake batter.
Step 5: From the remaining dough, set aside two 1/2 cup portions for the filling. Roll the rest into small balls, place on a parchment-lined plate, and freeze until ready to decorate.
Step 6: Preheat the oven to 350℉. Spray three 8-inch cake pans with nonstick spray and line with parchment paper circles. Set aside.
Step 7: In a medium bowl, sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
Step 8: Beat 1 cup butter, 3 tbsp oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, then add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream. Mix on medium speed until combined.
Step 9: Add the dry ingredients and 1 cup buttermilk to the wet ingredients. Mix on low speed until just combined, then fold gently with a rubber spatula.
Step 10: Divide the batter evenly between the three cake pans. Place 5 frozen cookie dough discs on top of the batter in each pan.
Step 11: Bake for 26-32 minutes, or until a toothpick inserted comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a cooling rack until completely cool.
Step 12: For the frosting, sift 5 cups powdered sugar into a large bowl. In a separate bowl, beat 2 cups butter on high speed for 2 minutes. Add 6 oz cream cheese and beat on high for 1 minute, scraping the bowl halfway through.
Step 13: Add half of the powdered sugar to the butter and cream cheese mixture and mix on low speed. Add the remaining powdered sugar and mix again.
Step 14: Mix in 1 tsp vanilla and a pinch of salt on low speed until combined. Increase speed to high and beat until creamy.
Step 15: Level the cake layers by cutting off the domes with a serrated knife.
Step 16: Place the first cake layer on a serving plate. Spread 3/4 cup frosting over it, then pipe a border around the edge. Spread 1/2 cup frozen cookie dough discs over the frosting.
Step 17: Add the second cake layer and repeat the filling process. Place the final cake layer upside down on top.
Step 18: Apply a thin crumb coat layer of frosting over the entire cake. Freeze for 15 minutes to set.
Step 19: Frost the cake with the remaining frosting and decorate with the frozen cookie dough balls and extra sprinkles. Serve and enjoy!

Tips & Variations

Make sure all dairy ingredients are at room temperature to ensure a smooth batter and frosting.
Use festive sprinkles to make this cake perfect for holidays or birthday celebrations.
If you prefer, substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar for the cake.
Freeze the cookie dough discs thoroughly to help them hold shape while baking inside the cake.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A slice of two-layer yellow cake with visible red and green specks inside each layer sits on a white scalloped plate. Between the cake layers and covering the top is thick, creamy white frosting with matching colorful sprinkles spread throughout. Behind the slice on the plate are several round dough balls, also dotted with red and green sprinkles. The plate rests on a wooden surface, contrasted by a small frosted green tree on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough ahead and freeze it. This helps form the discs and balls easily and ensures they hold shape when baked inside the cake.

What if I don’t have Christmas sprinkles?

You can use any jimmies or small sprinkles you have on hand, or omit them altogether for a more classic sugar cookie flavor.