If your heart beats for the buttery, soft, and chewy sugar cookies, then this cake recipe is about to become your new obsession! As a former pastry chef, I’ve had the pleasure of baking countless batches of traditional sugar cookies throughout my career. I love experimenting with beloved classics, and this sugar cookie cake represents another exciting and delicious twist, much like my popular sugar cookie bars.

This recipe flawlessly merges all the delightful flavors and textures of classic sugar cookies into a wonderfully soft and tender vanilla cake. Each bite offers a harmonious blend: the richness of the sweet cake, punctuated by tender pockets of baked sugar cookie dough, all complemented by a dreamy, sweet frosting. It’s truly a dessert designed to impress, whether you’re celebrating Christmas, a birthday, or simply want to elevate an ordinary day into something special. Get ready to bake a cake that everyone will adore!

Sprinkles: For the sugar cookie dough that goes inside the cake, we recommend using red and green jimmies for a festive holiday look. These hold their color and shape well during baking. For decorating the top of the cake, feel free to use a vibrant festive mix to add extra flair. **Important:** Do not use nonpareil sprinkles, as their colors tend to bleed and dissolve into the cookie dough during baking, resulting in a less appealing aesthetic. Stick to jimmies or similar coated sprinkles for best results.

Almond Extract: This is a key ingredient for achieving that classic, signature sugar cookie flavor that sets this cake apart. A small amount of almond extract enhances the overall sweetness and provides a delicate, nutty undertone. If you don’t have it on hand, or simply prefer to omit the almond flavor, you can certainly leave it out or increase the vanilla extract slightly. However, for an authentic sugar cookie experience, it’s highly recommended.

Sour Cream: The secret to an incredibly rich and moist vanilla cake! Sour cream adds a delightful tang and contributes significantly to the cake’s tender crumb and velvety texture. Its acidity reacts with the baking soda, promoting a lighter, fluffier cake. If you don’t have sour cream, a good substitute is plain, full-fat Greek yogurt. Ensure both sour cream and Greek yogurt are at room temperature before mixing to prevent curdling and to ensure smooth incorporation into the batter.

Step-by-Step Instructions for Your Sugar Cookie Cake

Step 1: Prepare the Sugar Cookie Dough. Begin by mixing your sugar cookie dough according to the recipe. Once prepared, use a cookie scoop to portion out even balls of dough onto a parchment-lined baking tray. Gently flatten the tops of each dough ball slightly. Chilling the dough is crucial here; it helps the cookie maintain its shape and texture during baking, preventing it from spreading too much into the cake batter. Place the tray in the fridge until you’re ready to incorporate them into your cake.

Step 2: Cream the Butter, Oil, and Sugar for the Cake Batter. In a stand mixing bowl fitted with a paddle attachment, or with a hand mixer, combine the room temperature butter, vegetable oil, and granulated sugar. Beat these ingredients together for a full 5 minutes until the mixture is visibly lightened in color and incredibly fluffy. This creaming process incorporates air, which is fundamental for creating a tender and airy cake texture.

Step 3: Integrate the Wet Ingredients. Add the large eggs to the creamed mixture one at a time. After each egg, mix on low speed just until it is fully incorporated before adding the next. This ensures proper emulsification and prevents the batter from separating. Next, thoroughly mix in the vanilla extract and room temperature sour cream. Remember to scrape down the sides and bottom of the mixing bowl as needed to ensure all ingredients are evenly combined, leading to a homogenous batter.

Step 4: Alternate Wet and Dry Ingredients, Then Add Hot Water. Gradually incorporate the dry ingredients (flour, baking powder, baking soda, salt) into the wet mixture, alternating with the room temperature milk. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing. The resulting batter should be wonderfully thick and smooth. Finally, with the mixer running on low speed, slowly stream in the hot water. This step helps create a light and tender crumb by blooming the flour and activating the leavening agents effectively.

Step 5: Assemble and Bake the Cake. Pour the prepared vanilla cake batter evenly into a greased and floured (or parchment-lined) 9×13 baking pan. Carefully arrange the chilled sugar cookie dough balls by gently pressing them into the top of the cake batter. Use an offset spatula or the back of a spoon to spread a thin layer of cake batter over the cookie dough balls, ensuring they are completely covered. This critical step prevents the cookie dough from browning too quickly or melting excessively on the surface during baking. Bake according to the recipe instructions until golden and a toothpick inserted into the cake (avoiding the cookie dough) comes out with moist crumbs.

Step 6: Decorate Your Masterpiece! Once your sugar cookie cake has cooled completely to room temperature on a wire rack, it’s time for the fun part: decorating! Evenly spread a generous layer of fluffy vanilla frosting over the entire surface of the cake. For an appealing rustic look, create elegant swoops and swirls with the back of a spoon or an offset spatula. Then, let your creativity shine! Decorate with any remaining sugar cookie dough balls (ensure they are made with heat-treated flour for safety if consumed raw), small sugar cookies, or a cascade of colorful festive sprinkles. The more, the merrier!

For the cookie dough balls that are baked *into* the cake, they are perfectly safe because they will cook through during the baking process. However, if you plan to use extra cookie dough balls as a *decoration on top* of the frosted cake (meaning they won’t be baked), it’s crucial to heat-treat the flour before mixing it into the cookie dough. This simple step eliminates potential risks associated with raw flour. To heat-treat flour, spread it on a microwave-safe plate and microwave for 1-2 minutes, stirring every 30 seconds, until it reaches an internal temperature of 160°F (71°C). Once cooled, you can use it to make egg-free cookie dough that is safe for raw consumption!

Absolutely! While vanilla buttercream perfectly complements the sugar cookie and vanilla cake flavors, you can certainly experiment. A cream cheese frosting would add a delightful tang, or a white chocolate ganache could provide extra richness. Even a simple glaze or a dusting of powdered sugar can work if you prefer a less sweet option. Just ensure your chosen frosting pairs well with the overall flavor profile.

More Christmas Desserts to Explore

If you’re still in the mood for festive baking or looking for more delightful treats to complete your holiday spread, here are some other incredible Christmas dessert recipes that are sure to be a hit:

• Spicy Ginger Crinkle Cookies: A classic holiday cookie with a warm, spicy kick.
• Moist Gingerbread Cake: A perfectly spiced and incredibly moist cake, ideal for winter evenings.
• Elegant Raspberry Linzer Cookies: Delicate, buttery cookies filled with a vibrant raspberry jam, perfect for gifting.
• Classic Cut Out Sugar Cookies: The foundational recipe for beautifully decorated holiday cookies.