Introduction

This Sugar Cookie Cake is a delightful twist on classic sugar cookies blended into a moist vanilla cake. Layers of cake are studded with frozen cookie dough discs and frosted with creamy cream cheese icing, topped with colorful sprinkles for festive fun.

A three-layer yellow cake with creamy white frosting between each layer mixed with red and green sprinkles inside the frosting; the frosting covers the whole outside and is decorated on top with small round dough balls that have red and green specks, along with scattered small red and green round sprinkles; the cake is placed on a wooden board with a white marbled background, with the cut side facing forward showing the detailed layers and colorful frosting photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour (for cookie dough)
1 tsp salt (divided)

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 tbsp oil (canola or vegetable)
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

Preheat and prepare flour: Preheat oven to 300℉. Spread the 2 3/4 cups of flour (for cookie dough) on a baking sheet and bake for 8 minutes. Let cool completely, then stir in 1 tsp salt.

Make cookie dough: Beat 1 cup butter and 1 1/4 cups sugar on high speed for 2 minutes until fluffy. Scrape bowl, add 1 tsp vanilla and 1/2 cup milk; mix until combined. Slowly add the toasted flour mixture and 2/3 cup sprinkles on low speed, mixing until just combined.
Shape and freeze cookie dough: Line a cookie sheet with parchment paper. Use a small scoop to portion dough, flatten into discs, and place 15 on the sheet. Freeze while preparing cake batter. Roll remaining dough into small balls and freeze for decoration. Set aside 1 cup of dough to use in the filling.
Prepare cake pans: Preheat oven to 350℉. Spray three 8-inch pans with nonstick spray. Line bottoms with parchment and spray again.

Mix dry cake ingredients: Sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside.
Make cake batter: Beat 1 cup butter, 3 tbsp oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Add 1 tsp vanilla, eggs, and sour cream; mix on medium until combined.
Add dry ingredients and liquids: Alternate adding dry ingredients and 1 cup buttermilk to the batter on low speed until just combined, then fold gently with a spatula.

Assemble layers with cookie discs: Divide batter evenly among pans. Place 5 frozen cookie dough discs per layer on top of batter. Bake for 26-32 minutes until a toothpick comes out clean.
Cool the cakes: Let cakes rest in pans for 10 minutes before transferring to wire racks. Cool completely.
Prepare cream cheese frosting: Sift powdered sugar. Beat 2 cups butter on high speed for 2 minutes, then add cream cheese and beat for 1 minute, scraping as needed. Add powdered sugar in two parts, mixing on low speed. Stir in 1 tsp vanilla and a pinch of salt, then beat until creamy.

Assemble the cake: Trim domed tops from cakes. Place first layer on a serving plate, spread 3/4 cup frosting, and pipe a frosting border. Spread 1/2 cup reserved cookie dough within the border. Repeat with second layer. Place last layer upside down.
Crumb coat and chill: Apply a thin layer of frosting over the cake and freeze for 15 minutes.
Final frosting and decoration: Frost the cake evenly. Top with frozen cookie dough balls and extra sprinkles for a festive finish.

Tips & Variations

Use room temperature ingredients throughout for a smoother batter and frosting.
Freeze cookie dough discs and balls ahead of time for easier assembly.
Substitute sour cream with Greek yogurt if needed for tangier flavor and moisture.

For a fun twist, add colored sprinkles inside the cake batter as well.

Storage

Store the Sugar Cookie Cake covered tightly in the refrigerator for up to 5 days. Let the cake come to room temperature before serving for best flavor and texture. Leftovers can be frozen wrapped well in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

A slice of three-layer yellow cake sits on a white scalloped plate, each layer separated by white cream frosting mixed with colorful red, green, and blue sprinkles inside the filling. The outer frosting is smooth and creamy, with a slightly wavy edge along the top. Behind the cake slice, a few small round cookie dough balls with similar colored sprinkles rest on the plate. The plate is placed on a dark wood surface with a small green pine decoration visible in the background, set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar?

The recipe calls for white granulated sugar to achieve the right sweetness and texture. Using a coarse sugar may affect the crumb and sweetness, so it’s best to stick with granulated sugar.

Do I have to freeze the cookie dough before baking?

Yes, freezing the cookie dough discs helps them hold their shape and bake evenly when placed in the cake batter. It also prevents the cookies from melting completely into the cake layers.