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This sugar cookie cake recipe is perfect for any occasion. Combining the flavor of sugar cookies with the grandeur of a cake, it’s a delightful birthday cake or a fun dessert for gatherings. The layers of chewy sugar cookie cake are stacked with creamy frosting, making each bite a sweet treat.
The Chemistry of Sugar Cookie Cake
The secret to a perfect cake is the balance of wet and dry ingredients. Unsalted butter and shortening are creamed together with sugar to create a light and fluffy base. Adding large eggs and egg yolks enriches the dough while baking powder and cornstarch act as leavening agents to ensure the cake rises beautifully. Using room temperature ingredients ensures everything mixes together smoothly, creating a consistent batter.
What is in a sugar cookie cake?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Shortening
Being 100% fat, it provides a flakier texture and prevents spreading because it does not melt down in the oven.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Egg Yolks
Adding extra egg yolks to your batter will add extra richness and chewiness to your cookie or brownie.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Cornstarch
Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Coconut Extract
Adds a sweet tropical flavor to your treats.
Almond Extract
Adds a unique sweet and nutty flavor to your dough.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
How do you make a sugar cookie cake?
- Preheat your oven to 350 degrees Fahrenheit.
- Cream the butter and shortening. In a bowl of a stand mixer with the paddle attachment, cream 1 1/2 cups of unsalted butter, 1 1/2 cups of shortening, and 3 cups of granulated sugar together until lighter in color and texture, about 2 minutes on high, scraping down the sides of the bowl every 30 seconds.
- Add extracts. Add 2 teaspoons of almond extract and 1 teaspoon of vanilla extract and stir until combined.
- Add 4 large eggs and 4 egg yolks and stir until just combined.
- Combine dry ingredients. In a separate bowl, combine 7 cups of all-purpose flour, 4 teaspoons of cornstarch, 3 teaspoons of baking powder, 1/2 teaspoon of fine sea salt.
- Mix the dough. Turn the mixer on low and slowly pour the dry ingredients in. As soon as the cookie dough comes together, stop the mixer.
- Prepare pans. Divide the dough evenly into five 9-inch cake pans that have been greased and lined with parchment paper. Flatten the dough into the pan with a small roller or your hands.
- Bake for 20-25 minutes. Remove and allow to set in the pan for 10-20 minutes before removing. Then, allow to cool on a wire rack before frosting.
Assemble
- Mix the frosting. In the bowl of a stand mixer, add 8 ounces of cream cheese and 1 cup of unsalted butter. Mix on low until combined and slightly softened.
- Add sugar and extracts. Add 5 cups of powdered sugar, 1 teaspoon of coconut extract, 1 teaspoon of almond extract, and 1/2 teaspoon of vanilla extract. Mix on low until the frosting is combined.
- Whip the frosting. Gradually increase the speed to high and whip the frosting for 1-2 minutes until lighter in color and texture. Add food coloring if desired.
- Assemble the cake. Once the cake is cooled, place one of the 9-inch cookie cakes on a cake cardboard round or platter. Spread a generous layer of frosting on top. Place another cookie cake on top and repeat until all 5 cookie cakes have been used.
- Frost the cake. Spread the remaining frosting around the outside of the cookie cake to make a thin, see-though layer. Top with rainbow sprinkles if desired.
- Chill. Place in the fridge for at least 1 hour to set before serving.
How to Store a Sugar Cookie Cake
Store any leftover cookie cake in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor and texture.
You can make the cookie layers and frosting ahead of time. Store the baked cookie layers in plastic wrap in the refrigerator for up to three days. The frosting can be stored in an airtight container in the fridge for up to a week. Assemble just before serving.
Serving Suggestions
This sugar cookie cake is perfect for birthday parties, celebrations, or any occasion that calls for a sweet treat. Serve slices with a glass of milk or a scoop of ice cream for an extra indulgence.
Fun Fact About Sugar Cookies
Did you know that sugar cookies date back to the 1700s? German settlers in Pennsylvania are credited with creating the round, crumbly cookies we know today. This sugar cookie cake brings a modern twist to a beloved classic, making it a fun and festive dessert for any gathering.
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Why make a sugar cookie cake?
This sugar cookie cake is perfect for birthdays, holidays, or celebrations. Its fun and festive appearance makes it a massive hit at parties, and the delicious flavor ensures all will enjoy it.
This easy cookie cake recipe uses simple ingredients to create a rich and flavorful treat. The combination of almond extract and vanilla extract gives the cake a wonderful aroma and taste. The cream cheese frosting adds a creamy, tangy contrast to the sweet cookie layers, making it the perfect dessert for any sugar cookie lover.
Enjoy making this delightful sugar cookie cake. With its rich flavors and beautiful presentation, it will impress your family and friends!
FAQs
How do you keep cookie cakes moist?
To keep cookie cakes moist, do not overbake them. Bake until the edges are golden brown but the center is still slightly soft. Store the cake in an airtight container to keep it fresh.
Can I use different extracts in this recipe?
Yes, you can customize the flavor by using different extracts. Almond extract and vanilla extract are classic choices, but you can experiment with others, like coconut or lemon extract.
How do I make the frosting smooth?
To make the frosting smooth, ensure your butter and cream cheese are softened before mixing. Whip the frosting at medium speed and gradually increase to high to achieve a light and fluffy texture.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. Store the frosted cake in the refrigerator for up to three days. Bring it to room temperature before serving for the best texture.
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Sugar Cookie Cake
Ingredients
Cookie Cake
- 1 1/2 cup unsalted butter
- 1 1/2 cup shortening
- 3 cup granulated sugar
- 2 tsp almond extract
- 1 tsp vanilla extract
- 4 eggs
- 4 egg yolks
- 1/2 tsp fine sea salt
- 3 tsp baking powder
- 4 tsp cornstarch
- 7 cups all-purpose flour
Frosting
- 8 ounces cream cheese
- 1 cup unsalted butter
- 5 cups powdered sugar
- 1 tsp coconut extract
- 1 tsp almond extract
- 1/2 tsp vanilla extract
Instructions
Cookie Cake
- Preheat your oven to 350 degrees
- In a standing mixer cream your butter, shortening and sugar together until lighter in color and texture. This takes about 2 full minutes of whipping on high, scrapping down the bowl down every 30 seconds.
- Add the extracts and stir until combined
- Add the eggs and egg yolks, stir until just combined
- In a separate bowl combine the flour, cornstarch, baking powder, and salt
- Turn the standing mixer on low, slowly pour the dry ingredients in. As soon as the cookie dough comes together, stop the mixer.
- Pour the evenly into five 9-inch cake pans that have been greased and lined with parchment paper.
- Flatten the dough into the pan with a small roller or your hands
- Bake for 20-25 minutes. Remove and allow to cool before frosting.
Frosting
- In a standing mixer, add the cream cheese and butter. Mix on low until the two are combined and slightly softened.
- Add the sugar and extracts, mix on low until the frosting is combined.
- Slowly increase the speed until your mixer is on high. Whip the frosting on high for 1-2 minutes until lighter in color and texture.
- Add food coloring if you desire.
Assemble
- Once the cake is cooled, place one of the 9-inch cookie cakes on a cake cardboard round or platter. Spread a generous frosting on top. Place another cookie cake on top and repeat until all 5 cookie cakes have been used.
- Spread the remaining frosting around the outside of the cookie cake to make a thin, see-through layer. Top with sprinkles if you'd like.
- Place in the fridge for at least 1 hour to set before serving.
Nutrition
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