If you have a sweet tooth and a love for all things nostalgic, this Sugar Cookie Cake Recipe will quickly become your new favorite treat to bake and share. Imagine the buttery, melt-in-your-mouth texture of a traditional sugar cookie but scaled up to a cake-sized delight that’s soft in the center with just a hint of crispiness around the edges. Finished with a luscious, creamy vanilla frosting and a sprinkle of rainbow confetti, this cake feels like a celebration in every bite. It’s a perfect choice for birthdays, cozy get-togethers, or whenever you want to brighten up your day with a homemade dessert that feels special but truly is a breeze to make.
Ingredients You’ll Need
Getting the ingredients right is key to making this Sugar Cookie Cake Recipe shine. Each ingredient plays a purposeful role—from creating the tender crumb to adding that rich buttery flavor and the perfect balance of sweetness.
- Unsalted butter: Softened butter provides the rich, creamy base that makes the cookie cake wonderfully tender and flavorful.
- Granulated sugar: Adds sweetness and helps create a slight caramelized crust when baked.
- Egg and egg yolk: Give the cake structure and moisture with richness and a silky texture.
- Pure vanilla extract: Brings classic aromatic sweetness that complements the cookie base perfectly.
- Almond extract (optional): Just a touch adds a lovely nutty depth and enhances the overall flavor beautifully.
- All-purpose flour: The framework that holds the cookie cake together while keeping it soft.
- Cornstarch: A secret ingredient that lightens the texture, making the cake tender and melt-in-your-mouth.
- Baking powder and baking soda: Provide just enough lift and softness without making it cakey.
- Fine salt: Balances sweetness and enhances flavor nuances.
- Whole milk or heavy cream: Used sparingly to create the perfect dough consistency that’s easy to spread.
- Powdered sugar: Essential for the frosting’s smooth, silky texture.
- Food coloring (optional): Gives the frosting that delightful pop of color, making it visually festive.
- Rainbow sprinkles: Adds fun and cheer to the final presentation—it’s truly the cherry on top.
How to Make Sugar Cookie Cake Recipe
Step 1: Prepare the Pan
The foundation for your cookie cake’s shape and texture begins with preparing your pan correctly. Grease a 9-inch round or springform cake pan lightly, then line the bottom with parchment paper and grease it too. This simple step ensures your cake releases cleanly and retains its beautiful shape without sticking—a small effort for a flawless finish.
Step 2: Cream Butter and Sugar
Next, beat the softened butter with granulated sugar until the mixture is pale, fluffy, and light. This takes about 3 to 4 minutes and is crucial because it incorporates air, which helps build the cake’s structure and lends a tender crumb. Be patient and scrape down the bowl as needed to achieve the perfect consistency.
Step 3: Add Eggs and Extracts
Incorporate the egg and egg yolk, beating until fully combined and slightly thickened. Then mix in the vanilla and almond extracts. The almond extract may seem small, but it truly elevates the flavor, giving it a nostalgic, bakery-fresh aroma. Ensuring all the wet ingredients combine evenly sets the stage for a well-balanced dough.
Step 4: Combine Dry Ingredients
Whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. The cornstarch is the quiet hero, lending softness by interrupting gluten formation. This step ensures even distribution of leavening agents, which is key to your cake’s perfect texture.
Step 5: Form the Dough
Gradually mix the dry ingredients into the wet mixture on low speed until no dry streaks remain. If the dough feels stiff or crumbly, gently add milk or cream, one tablespoon at a time, just until the dough becomes thick but pliable. The goal is a soft dough that holds together without being sticky—a texture you’ll appreciate as you press it into your pan.
Step 6: Press Dough into Pan and Bake
Transfer the dough to your prepared pan and smooth it evenly with your hands or a spatula, pushing the edges slightly higher to avoid doming during baking. A sprinkle of extra granulated sugar on top will form a delicate, shimmering crust. Bake in a preheated oven at 350°F for 18 to 24 minutes until edges are golden and the center still looks softly underbaked. Do not overbake — the cake continues to set as it cools, ensuring that perfect chewy-yet-soft texture.
Step 7: Cool Completely and Frost
Allow the cake to cool for at least 30 to 45 minutes in the pan, then carefully release and flip it onto a serving platter. Cooling fully before frosting is essential to prevent the frosting from sliding off. For the frosting, beat softened butter until creamy, gradually add powdered sugar, followed by vanilla, a pinch of salt, and cream or milk until fluffy. Add color if you like, then spread or pipe it onto the cooled cake. Finish by generously sprinkling rainbow sprinkles for that cheerful finishing touch.
How to Serve Sugar Cookie Cake Recipe
Garnishes
When it comes to garnishing your Sugar Cookie Cake, less is sometimes more. Rainbow sprinkles add a fun, colorful finish that instantly makes it feel festive and inviting. You can also experiment with edible glitter or small candy pearls for a more elegant look. Fresh berries on the side provide a nice contrast in flavor and color if you want to add a fresh note.
Side Dishes
This cookie cake is so rich and delightful on its own that it doesn’t need much accompaniment. However, serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream can enhance the experience and introduce a creamy balance to the sweetness. A warm drink like coffee, hot chocolate, or even a milkshake pairs wonderfully as well.
Creative Ways to Present
If you’re looking to impress, try cutting the cookie cake into fun shapes using cookie cutters once it’s cooled and frosted. You could also serve it as individual mini cookie cakes by dividing the dough into smaller pans. Wrapping slices in colorful parchment paper makes for a charming gift or party favor. Adding themed sprinkles or personalized messages with decorating gel adds a fun, personalized flair too.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Sugar Cookie Cake Recipe keep beautifully for a few days. Store slices covered tightly at room temperature for up to 2 days, or refrigerate for up to 4 to 5 days to maintain freshness. When chilled, slices tend to firm up, so bring to room temperature before serving to enjoy the buttery softness and creamy frosting at their best.
Freezing
If you want to prepare in advance or save some for later, freezing is a great option. Wrap unfrosted slices tightly in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw completely at room temperature, then frost before serving to preserve the fresh taste and texture.
Reheating
This cookie cake is best enjoyed at room temperature, so reheating isn’t usually necessary. If you prefer a slightly warm slice, pop it in the microwave for about 10 seconds—just enough to soften without melting the frosting into a runny mess. Avoid overheating to preserve that tender crumb and creamy frosting balance.
FAQs
Can I make this Sugar Cookie Cake Recipe dairy-free?
Yes! You can substitute the butter with a plant-based margarine and use a dairy-free milk alternative like almond or oat milk. Keep in mind that these swaps might slightly change the flavor and texture, but it will still be delicious and enjoyable.
What if I don’t have cornstarch? Can I skip it?
Cornstarch helps keep the cookie cake soft and tender, but if you don’t have any, you can try substituting it with a small amount of arrowroot powder or potato starch. If unavailable, you can omit it, but expect a slightly denser texture.
How can I make the frosting less sweet?
To cut down on sweetness, reduce the powdered sugar a little and add a bit more butter or a pinch more salt to balance. You can also add a small amount of cream cheese to the frosting for tanginess, which complements the sugar cookie base wonderfully.
Is this Sugar Cookie Cake Recipe suitable for a larger pan?
Absolutely! You can double the recipe for a 13×9-inch pan, adjusting the baking time accordingly—check around 28 to 35 minutes. Keep an eye on the cake’s edges and center and test doneness with a toothpick.
Can I use this dough to make regular sugar cookies instead?
Yes, this dough works great for classic sugar cookies! Chill it overnight for better cutting and shape definition, then bake on a lined sheet at 350°F for about 10 to 12 minutes or until the edges turn golden. The flavor and tender texture are just as amazing.
Final Thoughts
There really is nothing quite as comforting and joyful as a freshly baked Sugar Cookie Cake Recipe to bring everyone around the table with smiles and warm memories. It’s a wonderful twist on a classic favorite—easy to make, fun to customize, and absolutely irresistible. Once you try it, this cookie cake will become a go-to recipe in your baking rotation, ready to sweeten any occasion with ease and love. So grab your mixing bowl and get ready to bake a cake that tastes like a kitchen full of warm hugs!
Print
Sugar Cookie Cake Recipe
- Prep Time: 0h 25m
- Cook Time: 0h 20m
- Total Time: 0h 45m
- Yield: 1 9-inch round sugar cookie cake (approximately 8–10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cake recipe offers a delightful twist on classic sugar cookies, baked into a soft, thick cake that combines tender, melt-in-your-mouth texture with a sweet, buttery flavor. Topped with a creamy vanilla buttercream frosting and vibrant rainbow sprinkles, it’s perfect for celebrations or anytime sweet treat cravings strike.
Ingredients
Cookie Cake
- 1 cup (225 g) unsalted butter, softened to room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract (optional but highly recommended)
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 2 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2–3 tbsp whole milk or heavy cream, as needed for consistency
Frosting
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 1/2–2 tbsp heavy cream or milk
- 1 1/2 tsp pure vanilla extract
- Pinch of salt
- Optional: 1–2 drops food coloring (pink is classic)
- 2–4 tbsp rainbow sprinkles for decorating
Instructions
- Prepare the pan: Lightly grease a 9-inch round cake pan or a 9-inch springform pan. Line the bottom with a circle of parchment paper and lightly grease the parchment as well to ensure the cookie cake releases cleanly after baking. Preheat your oven to 350°F (175°C).
- Cream the butter and sugar: In a large mixing bowl or a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat on medium speed for 3–4 minutes, scraping down the sides as needed, until the mixture is very light, pale, and fluffy. This step builds the structure that makes the cookie tender.
- Add egg, yolk, and extracts: Add the egg and egg yolk, then beat on medium speed for about 1 minute until fully combined and slightly thickened. Mix in the vanilla extract and almond extract (if using), scraping down the bowl to ensure everything is evenly combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well blended. The cornstarch is key for a softer, melt-in-your-mouth texture.
- Form the dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears and no dry streaks remain—avoid overmixing. If the dough appears too stiff and crumbly, add milk or cream one tablespoon at a time, mixing on low until a soft, thick dough forms that holds together when pressed.
- Press the dough into the pan: Transfer the dough to the prepared pan. Using clean hands or a spatula, press the dough evenly into the pan, smoothing the top and pushing it slightly higher at the edges than in the center to help even baking. For a subtle sugary crust, sprinkle a few extra tablespoons of granulated sugar on top.
- Bake the sugar cookie cake: Bake in the preheated oven for 18–24 minutes, depending on your oven and pan. The edges should be lightly golden and set, while the center remains just slightly underbaked and soft. Avoid overbaking, as the cake will firm up as it cools. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- Cool completely: Place the pan on a wire rack and allow the cake to cool in the pan for at least 30–45 minutes. When mostly cool, run a thin knife around the edges and carefully invert onto a plate. Flip again onto a serving platter so it sits right-side up. Let it cool fully before frosting to prevent melting.
- Make the frosting: In a medium bowl, beat the softened butter on medium speed for 1–2 minutes until creamy and smooth. Gradually add the powdered sugar, 1 cup at a time, mixing on low until combined. Stir in vanilla extract, a pinch of salt, and 1 tablespoon of heavy cream or milk. Beat on medium-high for 2–3 minutes until light and fluffy. Adjust consistency by adding cream or more powdered sugar as needed. Add food coloring if desired and mix until uniform.
- Frost and decorate: Spoon the frosting into a piping bag fitted with a star tip or use a spoon or offset spatula. Frost the entire top smoothly or pipe a decorative border leaving the center mostly bare. Sprinkle rainbow sprinkles generously over the frosting. Refrigerate for 20–30 minutes if you want cleaner slices and firmer frosting.
- Serve: Slice into wedges like a cake, or squares if using a square pan. Serve at room temperature for the best texture with a soft cookie and creamy frosting.
- Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerated for 4–5 days. Bring chilled slices back to room temperature before serving to restore softness. To freeze, wrap unfrosted slices tightly and freeze up to 2 months; thaw and frost just before serving.
Notes
- Almond extract is optional but adds a lovely depth of flavor to the cookie.
- Do not overmix the dough to maintain tenderness in the cookie cake.
- Adding cornstarch in the dry ingredients contributes to a softer, melt-in-your-mouth texture.
- It’s normal for the center to look slightly underbaked; it firms up as it cools.
- Use parchment paper and grease to ensure easy removal from the pan.
- Frosting can be colored with food coloring for a festive touch.
- Refrigerating the frosted cake before slicing helps keep the frosting intact.
- For best texture, serve the cake at room temperature.
