Introduction

The Sugar Cookie Cake is a delightful twist on classic sugar cookies and layered cake, combining soft vanilla cake with festive sprinkles and chunks of cookie dough baked right inside. Finished with a rich cream cheese frosting and decorated with cookie dough balls, it’s a fun and indulgent treat perfect for celebrations or whenever you crave something sweet and colorful.

A three-layer vanilla cake with light yellow sponge and white frosting is shown cut to reveal the inside. Between each layer is a creamy white filling dotted with red and green sprinkles, matching the frosting’s colorful sprinkle decoration on top. On the top layer, there are small round cookie dough balls with similar red and green bits, gathered in a loose pile. The cake sits on a round wooden board placed on a white marbled surface. In the background, a silver decorative object and blurred Christmas decor add a festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour
1 tsp salt

1 cup unsalted butter, room temperature
1 1/4 cups white granulated sugar

1 tsp pure vanilla extract
1/2 cup milk

2/3 cup Christmas sprinkles (jimmies)
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)
1 1/2 cups white granulated sugar
1 tsp pure vanilla extract

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
Pinch of salt

Instructions

Step 1: Preheat the oven to 300℉. Spread the 2 3/4 cups of flour evenly on a cookie sheet and bake for 8 minutes. Let it cool completely, then add 1 teaspoon salt to create the dry mix for the cookie dough.

Step 2: In a mixer, beat 1 cup butter and 1 1/4 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, add 1 teaspoon vanilla and 1/2 cup milk, then mix on medium until combined.
Step 3: Add the flour-salt mixture and 2/3 cup sprinkles to the wet ingredients. Mix on low speed until just combined.
Step 4: Line a cookie sheet with parchment paper. Scoop cookie dough into small rounds using a small cookie scoop, then flatten each into a disc with your hands. Place 15 discs on the sheet and freeze while preparing the cake batter.

Step 5: Reserve two 1/2 cup portions of cookie dough for the filling. Roll remaining dough into small balls on a parchment-lined plate and freeze for decorating later.
Step 6: Preheat oven to 350℉. Prepare three 8-inch cake pans by spraying with baking spray and lining with parchment paper circles.
Step 7: In a bowl, sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt for the cake.

Step 8: Beat 1 cup butter, 3 tbsp oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape the bowl, add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream. Mix on medium until combined.
Step 9: Add the dry ingredients and 1 cup buttermilk to the wet mixture. Mix on low until just combined, then fold gently with a spatula to avoid overmixing.
Step 10: Evenly divide the cake batter among the three pans. Place 5 frozen cookie dough discs on top of the batter in each pan.

Step 11: Bake for 26–32 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 12: For the cream cheese frosting, sift 5 cups powdered sugar into a large bowl. In a separate bowl, beat 2 cups butter on high speed for 2 minutes until creamy. Add 6 oz cream cheese and beat on high for 1 minute, scraping the bowl halfway through.
Step 13: Add half the powdered sugar to the butter mixture and beat on low speed. Then add the rest of the powdered sugar and mix again. Finally, add 1 tsp vanilla extract and a pinch of salt. Beat on low until combined, then increase speed until frosting is smooth and fluffy.

Step 14: Trim any domes off the cake layers with a serrated knife to level them.
Step 15: Place the first cake layer on a serving plate. Spread 3/4 cup frosting evenly over the top. Pipe a frosting border around the edge, then spread 1/2 cup of reserved cookie dough in the center.
Step 16: Repeat frosting and cookie dough filling with the second cake layer. Place the last cake layer on top with the flat side up.

Step 17: Apply a thin crumb coat layer of frosting over the entire cake to seal in crumbs. Freeze the cake for 15 minutes to set the coat.
Step 18: Frost the cake fully with the remaining frosting. Decorate the top with the frozen cookie dough balls and extra sprinkles for a festive finish.

Tips & Variations

Use room temperature ingredients for smoother batter and frosting.

Replace sprinkles with mini chocolate chips or colored sugar for a different look.
For a stronger vanilla flavor, add an extra 1/2 teaspoon of vanilla extract to the cake batter and frosting.
Freeze the cookie dough balls well before decorating to prevent melting into the frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftover cake can also be frozen tightly wrapped for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A slice of four-layer yellow cake sits on a white plate with soft curves. Each layer of cake is light yellow and fluffy, separated by three thick layers of creamy white frosting mixed with red, green, and blue sprinkles. The top layer is fully covered in smooth white frosting, decorated with small round red, green, and white sprinkles scattered across. On the top edge, there are several small white dough-like balls with red and green specks, clustered together. The background has a soft focus with a white marbled texture beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough in advance?

Yes, cookie dough can be made and frozen ahead of time. Freeze the discs and balls separately to use as needed for baking and decorating.

Is it safe to eat the raw cookie dough on the cake?

This recipe uses baked cookie dough discs inside the cake and chilled cookie dough balls on top. Since the dough contains eggs and raw flour, it’s important to bake the discs and keep the dough balls well chilled. For safety, you can use heat-treated flour or an eggless dough recipe for the topping if preferred.