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Sugar Cookie Cake with Cookie Dough Filling and Frosting Recipe

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4.5 from 112 reviews

This Sugar Cookie Cake recipe combines the buttery, sweet flavors of classic sugar cookies with a moist vanilla cake layered with creamy cream cheese frosting and decorated with festive sprinkles and cookie dough balls. Featuring a soft vanilla cake studded with frozen cookie dough discs, a rich cream cheese frosting filling with cookie dough bits, and a colorful sprinkle finish, this delightful dessert is perfect for celebrations and cookie lovers alike.

Ingredients

Scale

Sugar Cookie Dough

  • 2 3/4 cups All-purpose flour
  • 1 tsp Salt
  • 1 cup Unsalted butter (room temperature)
  • 1 1/4 cup 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 cup 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

  1. Preheat and Toast Flour: Preheat the oven to 300℉. Spread 2 3/4 cups of all-purpose flour on a cookie sheet and bake for 8 minutes to toast it lightly. Let cool completely, then mix in 1 tsp salt.
  2. Make Sugar Cookie Dough: In a mixing bowl, beat 1 cup unsalted butter and 1 1/4 cups white sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl and mix in 1 tsp vanilla and 1/2 cup milk on medium speed until combined. Gradually add the toasted flour mixture and 2/3 cup sprinkles; mix on low speed just until combined.
  3. Prepare Cookie Discs: Line a cookie sheet with parchment paper. Using a small cookie scoop, portion out 15 discs of the cookie dough and flatten each into a disc shape with your hands. Freeze these discs while preparing the cake batter.
  4. Reserve Extra Dough: Set aside two 1/2 cups of cookie dough for the filling. Roll the remaining dough into small balls on a parchment-lined dinner plate and freeze until ready to decorate the cake.
  5. Prepare Cake Pans: Preheat the oven to 350℉. Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again to ensure easy cake removal.
  6. Mix Dry Cake Ingredients: In a medium bowl, sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside.
  7. Make Cake Batter: In a mixer, beat 1 cup unsalted butter, 3 tbsp oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape bowl, then add 1 tsp vanilla, 4 large eggs, and 3/4 cup sour cream; mix on medium speed until combined.
  8. Add Dry Ingredients and Liquids: Gradually add the dry ingredients and 1 cup buttermilk to the wet mixture. Mix on low speed just until combined. Finish mixing by folding with a rubber spatula to ensure evenly incorporated batter.
  9. Assemble Cake Layers with Cookie Discs: Evenly divide cake batter into the three prepared pans. Place 5 frozen cookie dough discs on top of the batter in each pan.
  10. Bake Cake Layers: Bake for 26-32 minutes or until a toothpick inserted into the center comes out clean. Let cakes rest in pans for 10 minutes, then transfer to a wire rack to cool completely.
  11. Make Cream Cheese Frosting: Sift 5 cups powdered sugar into a large bowl. In a separate bowl, beat 2 cups unsalted butter on high speed for 2 minutes until fluffy. Add 6 oz cream cheese and beat on high speed for 1 minute, scraping the bowl midway and at the end. Gradually mix in powdered sugar in two additions on low speed. Add 1 tsp vanilla and a pinch of salt and beat on low until combined, then high until frosting is creamy.
  12. Trim Cake Domes: Using a serrated knife, cut the domed tops off the cake layers to create flat surfaces for stacking.
  13. Fill and Layer Cake: Place the first cake layer on your serving plate. Spread 3/4 cup of frosting over the top. Pipe a frosting border around the cake edge, then spread 1/2 cup reserved cookie dough inside the border in small discs for the filling. Repeat layering with the second cake layer and filling. Place the last cake layer on top with the bottom facing up.
  14. Crumb Coat and Chill: Apply a thin crumb coat layer of frosting over the entire cake. Freeze for 15 minutes to set the crumb coat.
  15. Final Frosting and Decoration: Frost the cake with the remaining cream cheese frosting in a smooth, even layer. Decorate the top with the frozen cookie dough balls and sprinkle extra Christmas jimmies for a festive look.

Notes

  • Make sure all dairy ingredients and eggs are at room temperature for best mixing results.
  • To easily remove the cake from pans, grease and line pans with parchment paper as directed.
  • Freezing cookie dough discs helps them hold their shape and texture when baked inside the cake layers.
  • The sprinkling of jimmies adds a festive crunch and visual appeal; feel free to use any colorful sprinkles.
  • Chilling the cake after the crumb coat helps prevent crumbs from mixing into the final layer of frosting.
  • Store the cake refrigerated due to the cream cheese frosting, and bring to room temperature before serving.

Keywords: Sugar Cookie Cake, Vanilla Cake, Cream Cheese Frosting, Holiday Dessert, Festive Cake, Cookie Dough Cake

Find it online: https://thefoodrecipe.com/sugar-cookie-cake-with-cookie-dough-filling-and-frosting-recipe/