Sugar Cookie Cake Vanilla

This showstopper sugar cookie cake takes everything you love about classic sugar cookies and combines it with the soft decadence of a celebration cake. With tender cake layers baked with real sugar cookie dough inside and a rich filling of edible cookie dough and cream cheese frosting, it is meant for anyone who believes dessert should be as fun as it is delicious. The splash of festive sprinkles makes it perfect for holidays or special gatherings.

I was inspired to make this when I wanted a dessert that combined nostalgic Christmas cookies with the celebration feel of cake. The look on my family's faces when they saw those cookie dough layers for the first time was priceless and it has been requested every holiday since.

Ingredients

• All purpose flour: Gives both the cookie dough and cake backbone for a satisfying crumb. Be sure to spoon and level or use a kitchen scale for best results
• Unsalted butter: Provides rich flavor to both dough and cake. Use high quality and let it come to room temperature for easy mixing
• White granulated sugar: Creates sweetness and crisp edges in the cookie dough. Fresh sugar avoids hard or clumpy results
• Pure vanilla extract: Brings warmth and all that sugar cookie aromatics. Real vanilla makes a difference in both taste and scent
• Milk: Helps bind the dough without making it sticky. Whole milk is great for richness
• Christmas sprinkles jimmies: Add color and crunchy surprise bites. The best versions hold their color through baking
• Baking powder and baking soda: Help the cake rise tall and stay light. Check expiration for proper leavening
• Large eggs: Add structure moisture and richness. Room temperature eggs mix in smoothly
• Sour cream: Boosts moisture and tenderness in the cake. Use full fat for best texture
• Buttermilk: Contributes a slight tang and helps every bite stay soft. Genuine buttermilk adds complexity you will love
• Powdered sugar: Makes the cream cheese frosting light and smooth. Sift to remove any lumps
• Cream cheese: Brings a tangy richness to the frosting that balances the sweetness of the dough and cake
• Oil: Provides extra moisture for an ultra tender, never dry crumb. Canola or vegetable both work

Instructions

Prep the Flour:

Bake the all purpose flour on a sheet pan at three hundred degrees Fahrenheit for eight minutes to make it safe for eating since it will go into edible dough. Cool completely before using.

Make Sugar Cookie Dough:

Beat room temperature butter and granulated sugar on high for two minutes until pale and fluffy. Scrape down the bowl then add vanilla and milk. Mix until smooth and creamy.

Combine Dough Ingredients:

Add cooled flour and salt to the wet mixture. Mix in festive sprinkles just until the dough forms.

Shape and Freeze Cookie Discs:

Use a cookie scoop to form fifteen equal discs and flatten with your hands. Freeze these on a lined sheet to help them hold shape when baking.

Portion Dough for Filling and Topping:

Set aside two half cup portions for the cake filling and roll tiny balls with the remainder for decorating the finished cake. Freeze these so they stay firm.

Mix the Cake Batter:

Preheat oven to three hundred fifty degrees Fahrenheit. Mix flour, baking powder, baking soda, and salt. In another bowl cream butter, oil, and sugar together until pale. Add vanilla, eggs, and sour cream. Blend, then alternate in dry mix and buttermilk until just combined.

Assemble Cake Layers:

Divide batter evenly among three greased eight inch pans lined with circles of parchment. Arrange five frozen cookie discs into each pan. These bake up into tender pockets of dough in the finished cake.

Bake and Cool:

Bake for twenty six to thirty two minutes until a toothpick comes out clean. Let cakes cool in pans ten minutes, then transfer to a rack and fully cool before assembling.

Prepare Cream Cheese Frosting:

Sift powdered sugar. Beat butter on high speed two minutes, then mix in cream cheese for a minute until totally smooth. Add powdered sugar in batches, finishing with vanilla and a pinch of salt. Whip until creamy.

Assemble and Decorate:

Trim the domes from the cooled cakes. Layer them with cream cheese frosting and spread set aside cookie dough in between. Crumb coat the whole cake with a thin layer of frosting, chill for fifteen minutes, then fully frost. Garnish with reserved cookie dough balls and more sprinkles for a festive finish.

My favorite part is the raw sugar cookie dough filling tucked between each cake layer. My niece once said each bite tastes like Christmas morning and now it is our tradition to bake this cake every Christmas Eve together.

Storage Tips

This cake keeps well covered in the fridge for up to four days. For the best texture let slices sit at room temperature for twenty to thirty minutes before serving. You can prepare the cake layers and cookie dough discs a day ahead and assemble later. The frosting also holds up beautifully in the fridge for several days.

Ingredient Substitutions

You can swap the Christmas jimmies for colored nonpareils or any seasonal sprinkle for a new vibe year round. If you are sensitive to dairy try plant based butters and cream cheese though the flavor will be a little different. Gluten free all purpose flour blends can also work but the cake is a bit more tender.

Serving Suggestions

This cake is at its best as a festive centerpiece. I like to slice into it at a holiday brunch or after a cozy family dinner. You could serve smaller pieces with strong coffee or a cold glass of milk for nostalgia. For birthdays switch up the sprinkle color to match your theme.

Cultural and Historical Context

Sugar cookies have long been a staple of holiday baking across many cultures. They were traditionally given as gifts or exchanged at gatherings to celebrate togetherness. Turning them into a cake honors both the simple cookie and the joy of sharing something spectacular on special days.

Seasonal Adaptations

Bright pastel sprinkles turn this into a beautiful spring cake Orange and black jimmies work perfectly for Halloween celebrations Classic red and green makes it sing for Christmas gifting

Success Stories

I first tested this recipe during a snowed in December weekend. The house smelled like vanilla and butter for hours and my family declared it the best holiday cake yet. Since then it has appeared at birthdays, end of school parties, and even as a wedding shower treat.

Freezer Meal Conversion

To freeze wrap layers and cookie dough balls tightly in plastic wrap then foil. Freeze up to a month. Thaw overnight in the fridge before assembling and frosting as usual. You can also freeze frosted slices individually for perfect rationed treats.

If you ever wished your favorite holiday cookie would last longer, this cake is the answer. Share a tall slice with someone you love and let the sweet memories begin.

Common Recipe Questions

→ How do you keep the cake moist?

Room temperature dairy, proper flour measurement, and not overbaking are key to a tender, moist crumb.

→ Can I prepare this dessert ahead of time?

The cake and cookie dough components can be made a day in advance. Assemble and frost shortly before serving.

→ How do I prevent the sugar cookie dough from overbaking?

Use frozen cookie dough discs and monitor the cake closely in the oven for even baking and soft dough bites.

→ Is the cookie dough safe to eat?

Yes, the flour is heat-treated to make the dough edible, and no raw eggs are involved in the filling and decorations.

→ Can I use different sprinkles or omit them?

Feel free to use seasonal sprinkles or leave them out altogether for a more classic look and taste.