Sugar Cookie Cake is the ultimate holiday dessert for anyone who loves Christmas sugar cookies and soft, moist vanilla cake. This festive layered cake combines fluffy vanilla cake with edible sugar cookie dough baked directly into each layer, creamy cream cheese frosting, and colorful Christmas sprinkles. Every slice delivers a delicious combination of buttery cookie dough, rich vanilla flavor, and smooth frosting.
Inspired by the classic sugar cookie, this cake takes holiday baking to another level. Instead of serving cookies and cake separately, you get both in one beautiful dessert. Frozen discs of edible sugar cookie dough are placed on top of the cake batter before baking. As the cake bakes, the outside of the dough cooks while the center stays soft, creating the signature cookie dough texture inside the cake.
The recipe also includes additional edible cookie dough between the cake layers. Cream cheese frosting holds everything together, while small cookie dough balls and extra Christmas sprinkles decorate the top.
Although the cake looks impressive, it can be prepared at home using straightforward baking techniques. The process involves making the edible sugar cookie dough, preparing the vanilla cake layers, whipping up the frosting, and assembling everything into a festive dessert.
Whether you are planning a Christmas dinner, hosting a holiday party, or looking for a special homemade birthday cake during the winter season, this Sugar Cookie Cake is a wonderful centerpiece for your dessert table.
Why You’ll Love This Sugar Cookie Cake
It Combines Cake and Cookie Dough
If you enjoy sugar cookies and vanilla cake, this recipe brings both desserts together. The cake layers are soft and moist, while the edible sugar cookie dough adds a rich, buttery sweetness.
The cookie dough is prepared without eggs, and the flour is heat-treated before being mixed into the dough. This makes it suitable for enjoying as edible cookie dough when prepared and handled properly.
Perfect for Christmas Celebrations
Christmas sprinkles give the cookie dough a colorful holiday appearance. Once the cake is decorated with cream cheese frosting, cookie dough balls, and additional sprinkles, it becomes a festive dessert that looks just as special as it tastes.
Serve it at Christmas dinner, holiday parties, family gatherings, or seasonal celebrations.
Soft and Moist Vanilla Cake
The vanilla cake batter contains butter, oil, sour cream, and buttermilk. These ingredients help create a tender cake with a soft texture and rich flavor.
The vanilla complements the sweet cookie dough without overpowering it, allowing both components to shine in every slice.
Creamy Cream Cheese Frosting
The frosting combines butter, cream cheese, powdered sugar, vanilla, and a pinch of salt. Its creamy consistency makes it suitable for filling the layers, creating a crumb coat, and decorating the finished cake.
The slight tanginess of the cream cheese also balances the sweetness of the cake and cookie dough.
A Beautiful Layered Dessert
This recipe makes a three-layer cake using three 8-inch cake pans. The layers are filled with frosting and edible cookie dough, then covered with more frosting.
Cookie dough balls and Christmas sprinkles finish the cake with a playful, festive look. You can create a decorative swirl pattern on the outside for an especially attractive presentation.
Ingredients for Sugar Cookie Cake
This recipe has three main components: edible sugar cookie dough, vanilla cake, and cream cheese frosting. Preparing the cookie dough first allows the dough discs to freeze while you work on the cake batter.
Edible Sugar Cookie Dough
All-purpose flour: Use 2 3/4 cups. The flour must be heat-treated before it is used in the edible cookie dough. This recipe calls for baking the flour at 300°F for 8 minutes, followed by cooling it completely.
Salt: Use 1 teaspoon to balance the sweetness and enhance the buttery flavor.
Unsalted butter: Use 1 cup of butter at room temperature. Softened butter creams more easily with the sugar and creates a smooth dough.
White granulated sugar: Use 1 1/4 cups. Sugar provides the classic sweetness associated with sugar cookies.
Pure vanilla extract: Use 1 teaspoon for a warm, sweet vanilla flavor.
Milk: Use 1/2 cup. Milk helps bring the egg-free cookie dough together and gives it a soft consistency.
Christmas sprinkles: Use 2/3 cup of jimmies. These colorful sprinkles give the cookie dough its festive appearance.
Vanilla Cake
All-purpose flour: Use 3 1/2 cups. Measure the flour carefully by spooning it into the measuring cup and leveling the top, or use a kitchen scale.
Baking powder: Use 1 teaspoon to help the cake rise.
Baking soda: Use 1/2 teaspoon to support the cake’s texture and rise.
Salt: Use 1 teaspoon to balance the sweetness and enhance the other flavors.
Unsalted butter: Use 1 cup of room-temperature butter. Butter adds richness and contributes to the cake’s tender crumb.
Canola or vegetable oil: Use 3 tablespoons. Oil contributes moisture and helps keep the cake soft.
White granulated sugar: Use 1 1/2 cups for sweetness.
Pure vanilla extract: Use 1 teaspoon to provide the main flavor of the cake.
Large eggs: Use 4 eggs at room temperature. Eggs help bind the batter and contribute to its structure.
Sour cream: Use 3/4 cup at room temperature. Sour cream adds moisture and richness to the cake.
Buttermilk: Use 1 cup. Buttermilk helps create a tender cake and complements the sour cream.
Cream Cheese Frosting
Unsalted butter: Use 2 cups at room temperature. Butter provides structure and richness for the frosting.
Cream cheese: Use 6 ounces at room temperature. Cream cheese gives the frosting its smooth consistency and slightly tangy flavor.
Powdered sugar: Use 5 cups, sifted. Sifting helps remove lumps and makes the frosting smoother.
Pure vanilla extract: Use 1 teaspoon for flavor.
Salt: Use a pinch to balance the sweetness.
For the best frosting texture, make sure the butter and cream cheese are at the same temperature before mixing.
Equipment You’ll Need
Gather the following equipment before you start baking:
- Three 8-inch round cake pans
- Parchment paper
- Nonstick baking spray
- Baking sheet for heat-treating the flour
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons or a kitchen scale
- Sifter
- Rubber spatula
- Small cookie scoop
- Dinner plate for freezing the cookie dough balls
- Serrated knife for leveling the cake layers
- Cooling rack
- Piping bag for the frosting border
- Offset spatula or cake spatula for frosting
Preparing the equipment in advance makes it easier to move between the cookie dough, cake batter, frosting, and assembly stages.
How to Make the Edible Sugar Cookie Dough
Prepare the cookie dough first so the discs have time to freeze before being added to the cake batter.
Step 1: Heat-Treat the Flour
Preheat the oven to 300°F.
Spread the 2 3/4 cups of all-purpose flour evenly across a baking sheet. Bake for 8 minutes to heat-treat the flour.
Remove the flour from the oven and allow it to cool completely before using it. Do not mix hot flour into the butter and sugar because the heat could affect the consistency of the dough.
Once the flour has cooled, add the 1 teaspoon of salt and stir to combine.
Heat-treating the flour is an important part of preparing this edible cookie dough. Raw flour should not be assumed safe to eat without appropriate treatment.
Step 2: Cream the Butter and Sugar
Place the 1 cup of room-temperature unsalted butter and 1 1/4 cups of granulated sugar in a mixing bowl.
Using an electric mixer, beat the butter and sugar on high speed for approximately 2 minutes, until the mixture becomes pale and fluffy.
Scrape down the sides of the bowl to make sure the ingredients are evenly combined.
Step 3: Add the Vanilla and Milk
Add 1 teaspoon of pure vanilla extract and 1/2 cup of milk to the butter and sugar mixture.
Mix on medium speed until the ingredients are combined. The mixture may look different from traditional cookie dough because milk is used instead of eggs.
Step 4: Add the Flour and Sprinkles
Add the cooled flour and salt mixture, followed by the 2/3 cup of Christmas sprinkles.
Mix on low speed until the ingredients are just combined. Avoid overmixing once the dough comes together.
The finished dough should be thick but soft. It may feel slightly different from regular cookie dough because it is designed to be edible and is used both inside the cake and as a decoration.
Step 5: Shape the Cookie Dough Discs
Line a baking sheet with parchment paper.
Use a small cookie scoop to portion the dough. Flatten each portion between your hands to create a disc.
Arrange 15 cookie dough discs on the prepared baking sheet. Place the baking sheet in the freezer while you prepare the vanilla cake batter.
Freezing the discs helps them maintain their shape when placed on top of the cake batter.
Step 6: Prepare the Remaining Cookie Dough
Set aside two separate 1/2-cup portions of cookie dough for the cake filling.
Use the remaining dough to make small cookie dough balls for decorating the finished cake.
Line a dinner plate with parchment paper. Roll the remaining dough into small balls and arrange them on the plate.
Freeze the cookie dough balls until you are ready to decorate the cake.
Keeping the discs and balls frozen while you work helps make them easier to handle.
How to Make the Vanilla Cake
The vanilla cake forms the base of this dessert. Sour cream, buttermilk, butter, and oil work together to create a soft texture that pairs well with the edible cookie dough.
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F.
Prepare three 8-inch cake pans by spraying them with nonstick baking spray. Line the bottoms with parchment paper circles, then spray the parchment paper again.
Set the pans aside.
Preparing the pans carefully helps prevent the cake layers from sticking and makes them easier to remove after baking.
Step 2: Combine the Dry Ingredients
In a medium bowl, sift together the 3 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt.
Set the dry ingredients aside while you prepare the wet ingredients.
Sifting helps distribute the leavening agents evenly and removes lumps from the flour.
Step 3: Cream the Butter, Oil, and Sugar
Place the 1 cup of room-temperature unsalted butter, 3 tablespoons of canola or vegetable oil, and 1 1/2 cups of granulated sugar in a large mixing bowl.
Beat on high speed for approximately 2 minutes, until the mixture looks pale and fluffy.
Scrape down the sides of the bowl as needed to ensure the ingredients mix evenly.
Step 4: Add the Vanilla, Eggs, and Sour Cream
Add 1 teaspoon of vanilla extract, 4 room-temperature eggs, and 3/4 cup of room-temperature sour cream.
Mix on medium speed until the ingredients are combined.
Make sure the eggs and sour cream are not cold straight from the refrigerator. Using room-temperature ingredients helps them blend more smoothly into the batter.
Step 5: Add the Dry Ingredients and Buttermilk
Add the sifted dry ingredients and 1 cup of buttermilk to the mixing bowl.
Mix on low speed until the batter is just combined. Avoid mixing longer than necessary.
Remove the bowl from the mixer and gently finish mixing with a rubber spatula. Scrape the bottom and sides of the bowl to incorporate any remaining flour.
The batter will be somewhat thick. The sour cream and buttermilk help keep the finished cake soft and moist.
Step 6: Divide the Batter Between the Pans
Divide the cake batter evenly among the three prepared 8-inch cake pans.
Spread the batter into an even layer in each pan so the cakes bake as uniformly as possible.
Step 7: Add the Frozen Cookie Dough Discs
Remove the frozen cookie dough discs from the freezer.
Place 5 discs on top of the batter in each cake pan, distributing them across the surface of each layer.
Because the recipe makes 15 discs, each of the three cake layers receives 5 discs.
The discs will bake along with the cake. The outside of the cookie dough will cook, while the inside is intended to remain soft and dough-like.
Step 8: Bake the Cake Layers
Bake the cakes at 350°F for 26–32 minutes.
Check for doneness by inserting a toothpick into the cake portion. It should come out clean when the cake is ready. Avoid testing only inside a cookie dough disc, because the dough is meant to remain soft.
The exact baking time can vary depending on your oven and cake pans, so begin checking toward the earlier end of the recommended range.
Step 9: Cool the Cakes
Once baked, leave the cakes in their pans for 10 minutes.
Carefully transfer the layers to a cooling rack and allow them to cool completely before decorating.
Do not assemble the cake while the layers are warm. Warm cake can soften the frosting excessively and make the filling difficult to spread.
How to Make the Cream Cheese Frosting
The frosting adds a creamy layer between the cakes and creates a smooth finish on the outside.
Step 1: Sift the Powdered Sugar
Place the 5 cups of powdered sugar in a bowl and sift it to remove lumps.
Set it aside.
Sifting helps produce a smoother frosting and makes the powdered sugar easier to incorporate.
Step 2: Beat the Butter
Place the 2 cups of room-temperature unsalted butter in a separate large mixing bowl.
Beat on high speed for approximately 2 minutes, until the butter becomes smooth and creamy.
Scrape down the sides of the bowl to ensure the butter is evenly beaten.
Step 3: Add the Cream Cheese
Add the 6 ounces of room-temperature cream cheese to the butter.
Beat on high speed for approximately 1 minute. Halfway through, scrape down the sides of the bowl, then scrape them again after mixing.
Using butter and cream cheese at the same temperature is important. If one ingredient is significantly colder than the other, the frosting may become uneven or appear split.
Step 4: Add the Powdered Sugar
Add half of the sifted powdered sugar to the butter and cream cheese mixture.
Mix on low speed until combined, then add the remaining powdered sugar and continue mixing.
Starting on low speed helps prevent powdered sugar from scattering outside the bowl.
Step 5: Add Vanilla and Salt
Add 1 teaspoon of vanilla extract and a pinch of salt.
Mix on low speed until combined, then increase the mixer speed to high and beat until the frosting is creamy.
The finished frosting should be smooth enough to spread between the layers and pipe around the edges.
How to Assemble the Sugar Cookie Cake
Once the cake layers have cooled completely and the frosting is ready, you can assemble the dessert.
Step 1: Level the Cake Layers
Use a serrated knife to trim the domed tops from the cake layers.
Leveling the cakes creates flatter surfaces, making the finished cake easier to stack and decorate.
Work carefully and keep the layers as even as possible.
Step 2: Add the First Cake Layer
Place the first cake layer on your serving board or cake stand.
Spread 3/4 cup of cream cheese frosting evenly across the top.
Pipe a border of frosting around the edge of the layer. This border helps hold the cookie dough filling in place.
Step 3: Add the Cookie Dough Filling
Take one of the reserved 1/2-cup portions of edible sugar cookie dough.
Flatten small pieces of dough between your hands to form discs, then arrange them across the frosting layer. Press the pieces gently so the filling forms an even layer.
The frosting border helps prevent the cookie dough from pushing out over the edges when the next cake layer is added.
Step 4: Add the Second Cake Layer
Place the second cake layer on top of the filling.
Spread another 3/4 cup of frosting over the cake and pipe a border around the edge.
Use the second reserved 1/2-cup portion of cookie dough to create the next filling layer, flattening small pieces between your hands and distributing them evenly.
Step 5: Add the Final Cake Layer
Place the third cake layer on top, with the bottom of the cake facing upward.
This creates a flatter surface for decorating and makes it easier to achieve a smooth finish.
Check that the layers are aligned before continuing.
Step 6: Apply the Crumb Coat
Spread a thin layer of frosting over the top and sides of the cake.
This first layer is called a crumb coat. It helps trap loose crumbs so they are less likely to appear in the final layer of frosting.
Place the cake in the freezer for 15 minutes to help the crumb coat firm up.
Step 7: Finish Frosting the Cake
Remove the cake from the freezer and apply the remaining frosting to the top and sides.
Smooth the frosting with a spatula or create a decorative swirl pattern, depending on the look you prefer.
For a festive finish, use a piping bag to add decorative details if desired.
Step 8: Decorate With Cookie Dough Balls and Sprinkles
Remove the frozen cookie dough balls from the freezer.
Arrange them on top of the frosted cake, then add extra Christmas sprinkles for color.
You can group the cookie dough balls around the top edge or distribute them across the surface. The sprinkles add a cheerful holiday touch and highlight the Christmas theme.
Once decorated, the cake is ready to serve.
Tips for the Best Sugar Cookie Cake
Measure the Flour Carefully
One of the most important tips for this recipe is to measure the flour properly.
Do not scoop directly into the flour container with your measuring cup. This can pack too much flour into the cup, resulting in a drier cake.
Instead, spoon flour into the measuring cup and level it with the back of a knife. For the most accurate results, use a kitchen scale.
The same principle applies when measuring the flour for the edible cookie dough.
Prepare the Cookie Dough First
Make the edible sugar cookie dough before starting the cake batter.
This gives the discs time to freeze while you prepare the remaining components. You can also shape the decorative cookie dough balls and freeze them while the cakes bake.
Organizing these steps helps the overall process run more smoothly.
Keep the Dairy Ingredients at Room Temperature
The butter, cream cheese, eggs, sour cream, and other refrigerated dairy ingredients should be brought to room temperature before baking, as appropriate for the recipe.
The original recipe recommends taking the dairy ingredients out approximately 2 hours before baking.
Room-temperature ingredients are generally easier to combine smoothly. For the frosting in particular, the butter and cream cheese should be at the same temperature to help prevent splitting.
Avoid Overmixing the Cake Batter
Once the flour and buttermilk have been added, mix on low speed only until the batter is combined.
Finish with a rubber spatula if necessary. Excessive mixing after the flour is added can affect the texture of the cake.
Freeze the Cookie Dough Discs Before Baking
The cookie dough discs should be frozen before being placed on the cake batter.
This helps them retain their shape while the cake bakes and supports the intended soft cookie dough center.
Do not skip the freezing step if you want to follow the original method.
Cool the Cake Completely Before Frosting
Warm cake layers can soften the cream cheese frosting and make assembly difficult.
Allow the cakes to cool completely on a wire rack before leveling, filling, and frosting them.
If the layers are still warm, wait longer rather than risking a cake that slides or becomes difficult to decorate.
Use Matching Temperatures for the Frosting
The butter and cream cheese need to be at the same temperature before mixing.
If one is colder than the other, the frosting can become uneven or split. Let both ingredients soften sufficiently before beginning.
Add the Frosting Border Before the Filling
Piping a border of frosting around each layer before adding the cookie dough helps keep the filling contained.
Spread the filling evenly and avoid pushing it over the edge. This makes it easier to stack the layers and apply the final frosting.
High-Altitude Baking Adjustment
If you are baking at high altitude, the original recipe recommends adding an extra 2 tablespoons of flour to the vanilla cake batter.
This extra flour is for the cake batter only. The recipe does not call for adding it to the edible sugar cookie dough.
Follow the remaining instructions as written and check the cake for doneness within the recommended baking window.
Frequently Asked Questions
Is the Sugar Cookie Dough Safe to Eat?
The recipe prepares the cookie dough without eggs and heat-treats the flour before it is mixed into the dough. These steps are intended to make the cookie dough suitable for eating without baking it separately.
However, heat-treated flour and an egg-free recipe do not eliminate every possible food-safety risk. Handle the ingredients hygienically, allow the flour to cool completely, and follow appropriate food-safety practices.
Why Do I Need to Freeze the Cookie Dough Discs?
Freezing helps the discs hold their shape when they are placed on the cake batter.
The frozen discs bake along with the cake, leaving a soft cookie dough center as intended by the recipe.
Why Is the Cake Batter Thick?
The batter contains butter, sour cream, and buttermilk, creating a rich mixture designed to produce a soft cake.
Mix the ingredients until just combined and use a spatula to finish incorporating any flour remaining around the bowl.
How Do I Know When the Cake Layers Are Done?
Bake the layers for 26–32 minutes at 350°F.
Insert a toothpick into the cake portion to check for doneness. The toothpick should come out clean when inserted into the baked cake. Avoid judging doneness by inserting it directly into the cookie dough discs, because those centers are supposed to remain soft.
Why Does the Frosting Look Split?
One possible cause is a temperature difference between the butter and cream cheese.
For a smoother result, use both ingredients at room temperature and make sure they are at the same temperature before mixing. Beat the butter first, then add the cream cheese and follow the remaining mixing instructions.
Can I Decorate the Cake Differently?
Yes. The original decoration uses cream cheese frosting, small cookie dough balls, and extra Christmas sprinkles.
You can create a swirl pattern with a spatula or add piped frosting details. Keeping the cookie dough balls and sprinkles on top maintains the recipe’s festive appearance.
How Many Slices Does the Cake Make?
The recipe serves 16 slices.
The exact size of each slice will depend on how you cut the cake, but the three 8-inch layers make a generous dessert suitable for holiday gatherings.
What Should I Do if I Have Extra Cookie Dough?
The recipe uses frozen discs inside the cake, two separate 1/2-cup portions for the filling, and the remaining dough for small decorative balls.
Follow these portions when preparing the dough so you have enough for each stage of the recipe.
How to Serve Sugar Cookie Cake
This cake is rich, colorful, and festive, making it an excellent choice for Christmas celebrations.
- Christmas dinner: Serve slices after the holiday meal as a special dessert.
- Holiday parties: Place the cake on a dessert table alongside cookies, brownies, and other seasonal treats.
- Family gatherings: The layered design and cookie dough filling make it a fun centerpiece for a shared celebration.
- Christmas dessert buffets: Decorate the cake with extra sprinkles to coordinate with the other holiday desserts.
- Special occasions: The combination of vanilla cake and sugar cookie dough also works for winter birthdays and other festive events.
For the neatest slices, use a sharp knife and wipe it clean between cuts when necessary. This helps reveal the cake layers, cookie dough filling, and frosting.
Sugar Cookie Cake Recipe Card
Prep Time: 1 hour
Cook Time: 28 minutes
Decorating Time: 1 hour
Total Time: 2 hours 28 minutes
Servings: 16 slices
Oven Temperature: 300°F for heat-treating the flour; 350°F for baking the cake
Ingredients
Sugar Cookie Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 2/3 cup Christmas sprinkles, jimmies
Vanilla Cake
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3 tablespoons canola or vegetable oil
- 1 1/2 cups white granulated sugar
- 1 teaspoon 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 ounces cream cheese, room temperature
- 5 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Prepare the sugar cookie dough
- Preheat the oven to 300°F. Spread the flour on a baking sheet and bake for 8 minutes. Cool completely, then mix with the salt.
- Beat the butter and sugar on high speed for 2 minutes, until pale and fluffy.
- Scrape the bowl, add the vanilla and milk, and mix on medium speed until combined.
- Add the flour mixture and sprinkles. Mix on low speed until just combined.
- Line a baking sheet with parchment paper. Scoop the dough and flatten it into discs. Arrange 15 discs on the sheet and freeze while preparing the cake batter.
- Set aside two separate 1/2-cup portions of cookie dough for the filling. Roll the remaining dough into small balls and freeze on a parchment-lined plate for decoration.
Prepare the vanilla cake
- Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again.
- Sift together the flour, baking powder, baking soda, and salt.
- Beat the butter, oil, and sugar on high speed for 2 minutes, until pale and fluffy.
- Scrape the bowl and add the vanilla, eggs, and sour cream. Mix on medium speed until combined.
- Add the dry ingredients and buttermilk. Mix on low speed until just combined, then finish with a rubber spatula.
- Divide the batter evenly between the three cake pans.
- Place 5 frozen cookie dough discs on top of the batter in each pan.
- Bake for 26–32 minutes, until a toothpick inserted into the cake portion comes out clean.
- Let the cakes rest in their pans for 10 minutes, then transfer to a cooling rack. Cool completely before decorating.
Prepare the cream cheese frosting
- Sift the powdered sugar into a bowl.
- In a separate bowl, beat the butter on high speed for 2 minutes.
- Add the cream cheese and beat on high speed for 1 minute, scraping down the bowl halfway through and again afterward.
- Add half of the powdered sugar and mix on low speed. Add the remaining powdered sugar and mix.
- Add the vanilla and a pinch of salt. Mix on low until combined, then beat on high speed until creamy.
Assemble the cake
- Use a serrated knife to trim the domed tops from the cooled cake layers.
- Place the first layer on a serving board. Spread 3/4 cup of frosting over the top and pipe a border around the edge.
- Flatten small pieces of one reserved 1/2-cup portion of cookie dough and arrange them evenly over the frosting.
- Repeat with the second cake layer, another 3/4 cup of frosting, a piped border, and the second 1/2-cup portion of cookie dough.
- Place the final cake layer on top with the bottom facing upward.
- Spread a thin crumb coat of frosting over the cake and freeze for 15 minutes.
- Apply the remaining frosting to the cake.
- Decorate with the frozen cookie dough balls and extra Christmas sprinkles.
Final Thoughts
Sugar Cookie Cake is a festive dessert that combines the soft texture of vanilla cake with the buttery sweetness of edible sugar cookie dough. Three cake layers, creamy cream cheese frosting, colorful sprinkles, and cookie dough filling make it a memorable choice for Christmas and other special occasions.
The key to a successful result is preparing the edible cookie dough first, freezing the discs before baking, measuring the flour carefully, and allowing the cake layers to cool completely before assembly.
With its colorful decorations and delicious combination of textures, this Sugar Cookie Cake is a wonderful way to bring the flavors of Christmas sugar cookies into a beautiful layered cake.