Simple Sugar Cookie Cake Recipe

why make this recipe

Easy Sugar Cookie Cake is a delightful treat that combines the classic flavors of sugar cookies with the fun of a cake. This recipe is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet craving at home. The soft, buttery cake is easy to make and delicious, making it a favorite among both kids and adults. Plus, you can customize it with different icing colors and decorations to match any theme!

how to make Easy Sugar Cookie Cake

Ingredients:

• 2 3/4 cups (358g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (224g) unsalted butter, room temperature
• 3/4 cup + 2 tbsp (181g) granulated sugar
• 2 tbsp (28g) light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/2 cup unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp cream or water
• Pink gel icing color, optional

Directions:

1. Preheat your oven to 350°F (180°C). Prepare a 9-inch cake pan by placing parchment paper at the bottom and spraying the sides with baking spray.
2. In a medium bowl, combine the flour, baking soda, and salt. Set this mixture aside.
3. In a large mixing bowl, cream the butter and sugars together on medium speed for about 2-3 minutes, until the mixture is light in color and fluffy.
4. Add in the egg and mix well. Then, pour in the vanilla extract and mix until combined.
5. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. Be careful not to over mix. Use a rubber spatula to help shape it into a more cohesive ball.
6. Evenly press the cookie dough into the prepared cake pan. Bake for 15-20 minutes, or until the edges start to turn golden.
7. Let it cool completely in the pan. It will firm up as it cools.
8. Once cooled, carefully invert the cookie onto a cooling rack. Quickly place another cooling rack on top of the cookie (now face-up) and flip again, so the cookie cake is right-side up.
9. To prepare the buttercream, beat the butter in a large mixing bowl until smooth.
10. Gradually add half of the powdered sugar and mix until smooth. Then, add the vanilla extract and a tablespoon of cream or water, mixing until smooth.
11. Add the remaining powdered sugar and mix well. Adjust the consistency with more cream or water if needed, and add gel icing color to achieve your desired shade.
12. Place the buttercream in a piping bag fitted with a piping tip (like Ateco 847) and pipe shells of frosting around the cake’s outer edge.

how to serve Easy Sugar Cookie Cake

Serve the Easy Sugar Cookie Cake at room temperature. You can slice it into wedges and enjoy it plain or top each slice with extra frosting. It pairs well with a glass of milk or a cup of tea. Feel free to add sprinkles or other decorations on top for a fun touch!

how to store Easy Sugar Cookie Cake

Store any leftover Easy Sugar Cookie Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best taste and texture.

tips to make Easy Sugar Cookie Cake

• Make sure your butter is at room temperature for easier mixing.
• Avoid over-mixing the dough to keep the cake soft and chewy.
• For a festive touch, use colored icing and sprinkles that match the occasion.
• Feel free to experiment with flavors by adding citrus zest or almond extract to the dough.

variation

You can easily switch up the flavors by adding chocolate chips or nuts to the batter. For a seasonal twist, consider adding cinnamon for a warm, cozy flavor. Additionally, you can also try different colors of gel icing to match different holidays or celebrations.

FAQs

1. Can I freeze the Easy Sugar Cookie Cake?
   Yes, you can freeze the cake! Wrap it tightly in plastic wrap and place it in an airtight container. It can be stored in the freezer for up to three months.

2. Can I use a different type of sugar?
   You can use a mix of granulated sugar and brown sugar if you prefer! Just remember that it may change the flavor and texture slightly.

3. What can I use if I don’t have gel icing color?
   If you don’t have gel icing color, you can use liquid food coloring. Just be careful, as it may change the consistency of your frosting.

Easy Sugar Cookie Cake

A delightful treat that combines classic sugar cookie flavors with the fun of a cake. Perfect for any occasion and customizable with different icing colors and decorations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature Make sure butter is at room temperature for easier mixing.
• 3/4 cup granulated sugar
• 2 tbsp light brown sugar
• 1 large egg
• 2 tsp vanilla extract

For the Buttercream

• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp cream or water Adjust for desired consistency.
• to taste pink gel icing color Optional, for color.

Method

 

Preparation

1. Preheat your oven to 350°F (180°C). Prepare a 9-inch cake pan by placing parchment paper at the bottom and spraying the sides with baking spray.
2. In a medium bowl, combine the flour, baking soda, and salt. Set this mixture aside.
3. In a large mixing bowl, cream the butter and sugars together on medium speed for about 2-3 minutes, until the mixture is light in color and fluffy.
4. Add in the egg and mix well. Then, pour in the vanilla extract and mix until combined.

Baking

1. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. Be careful not to over mix.
2. Evenly press the cookie dough into the prepared cake pan.
3. Bake for 15-20 minutes, or until the edges start to turn golden.
4. Let it cool completely in the pan. It will firm up as it cools.
5. Once cooled, carefully invert the cookie onto a cooling rack.
6. Quickly place another cooling rack on top of the cookie and flip again, so the cookie cake is right-side up.

Buttercream Preparation

1. In a large mixing bowl, beat the butter until smooth.
2. Gradually add half of the powdered sugar and mix until smooth.
3. Add the vanilla extract and a tablespoon of cream or water, mixing until smooth.
4. Add the remaining powdered sugar and mix well. Adjust the consistency with more cream or water if needed.
5. Add gel icing color to achieve your desired shade.
6. Place the buttercream in a piping bag fitted with a piping tip and pipe shells of frosting around the cake's outer edge.

Notes

Serve at room temperature. Top each slice with extra frosting, sprinkles, or other decorations as desired. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.