The Ultimate White Chocolate Raspberry Cookie Cake: Soft, Chewy & Frosted Perfection

Prepare to indulge in the most deliciously soft, thick, and moist sugar cookie cake you’ve ever tasted! This incredible White Chocolate Raspberry Cookie Cake is generously studded with rich white chocolate chips and crowned with a vibrant, tangy raspberry buttercream that will make your taste buds sing. Perfect for birthdays, celebrations, or simply treating yourself to an extraordinary dessert, this recipe is designed to be an unforgettable experience. Forget traditional cakes – this cookie cake offers a delightful chewiness and a burst of fresh flavor that’s truly irresistible.

A stunning slice of white chocolate raspberry cookie cake on a white plate, showcasing its soft texture and generous frosting, with fresh raspberries on top. — This White Chocolate Raspberry Cookie Cake is a showstopper, combining the best of a cookie and a cake.

Essential Ingredients for Your White Chocolate Raspberry Cookie Cake

Creating this masterpiece requires two main components: a perfectly tender sugar cookie dough and a luscious raspberry buttercream frosting. Here’s what you’ll need to gather to bring this delightful dessert to life:

For the Soft Sugar Cookie Dough:
- Butter: Unsalted and softened for the best texture and flavor foundation.
- Granulated Sugar: Provides sweetness and helps create that classic chewy cookie texture.
- Egg: Acts as a binder and adds richness.
- Vanilla Extract: A crucial flavor enhancer for any sugar cookie.
- Almond Extract: This secret ingredient elevates the sugar cookie flavor, giving it that classic bakery taste.
- Baking Powder: For a slight lift, ensuring the cookie cake is soft but not overly fluffy.
- Salt: Balances the sweetness and enhances all other flavors.
- White Chocolate Chips: The star of the show, providing sweet pockets of melted chocolate throughout. Consider chopping half for better dispersion.
- All-Purpose Flour: The structural base of your cookie cake.
For the Dreamy Raspberry Buttercream Frosting:
- Cream Cheese: Adds a delightful tang and creamy richness to the buttercream.
- Butter: Softened, unsalted butter forms the base of this decadent frosting.
- Vanilla Extract: Enhances the overall flavor profile.
- Powdered Sugar: Gives the frosting its smooth, pipeable consistency and sweetness.
- Freeze-Dried Raspberries (crushed into powder): The key to an intensely flavored and beautifully colored raspberry frosting without adding excess liquid.
- Pinch of Salt: To perfectly balance the sweetness.
Optional Toppings to Elevate Your Cookie Cake:
- Fresh Raspberries: For a burst of tartness and a beautiful garnish.
- Sprinkles: Add a festive touch for any occasion.
- Extra Freeze-Dried Raspberry Powder: A dusting for an extra pop of color and flavor.

Close-up of the sugar cookie dough mixed with white chocolate chips, ready to be pressed into a pan. — The cookie dough, rich with white chocolate, promises a delicious foundation.

Expert Tips for Success & Delicious Variations

Achieving the perfect White Chocolate Raspberry Cookie Cake is all about technique and a few clever tricks. Follow these tips to ensure your cookie cake is nothing short of amazing, and explore exciting variations to customize your treat.

Don’t Overbake for Optimal Softness! This is perhaps the most crucial rule for a truly tender and chewy cookie cake. Only bake the sugar cookie cake until you see the very lightest hint of golden brown around the edges. The center may still appear slightly underdone, but this is exactly what you want! The residual heat in the pan will continue to cook the cookie cake as it cools, ensuring it sets perfectly without becoming dry or crumbly. An overbaked cookie cake will lose its delightful moistness and become too firm.
Strategically Chop Half the White Chocolate Chips: For a truly decadent experience where every bite offers a taste of white chocolate, chop about half of your white chocolate chips into smaller pieces. Keeping some whole and some chopped ensures that the white chocolate is evenly dispersed throughout the dough, from fine specks to larger, satisfying chunks. This variety in texture and distribution makes for a more enjoyable cookie cake.
Substitutions for Freeze-Dried Raspberries in Frosting: Freeze-dried raspberry powder is highly recommended because it provides an intense, natural raspberry flavor and vibrant color without introducing excess liquid, which can thin out your buttercream. However, if you don’t have them, you can experiment with alternatives:
- Raspberry Jam: Mix in a few tablespoons of good quality raspberry jam. Be mindful that this will add more liquid and sweetness, so you might need to adjust the powdered sugar content to achieve the desired frosting consistency.
- Fresh Raspberry Puree (Reduced): If using fresh raspberries, puree them and then gently simmer the puree on the stove until it has reduced significantly and thickened. This concentrates the flavor and removes excess water. Allow it to cool completely before mixing it into your buttercream. Adding raw, unreduced fresh raspberry puree will almost certainly result in a runny, unstable frosting.
Flavor Twist – Lemon Raspberry: For a bright and zesty twist, consider adding 1 teaspoon of lemon zest to your cookie dough and replacing the almond extract in the frosting with 1-2 teaspoons of fresh lemon juice or lemon extract. This creates a wonderfully refreshing raspberry lemon cookie cake!

A freshly baked white chocolate raspberry cookie cake, still in its round pan, cooling on a wire rack. — Cooling completely is key for the perfect cookie cake texture.

How to Make the Perfect White Chocolate Raspberry Cookie Cake: Step-by-Step

Creating this delicious white chocolate raspberry cookie cake is a straightforward and enjoyable process. Follow these detailed steps to bake a masterpiece that will impress everyone.

Step 1: Prepare the Chewy Cookie Dough

Before you begin, preheat your oven to 350 degrees Fahrenheit (175°C). While the oven heats, ensure your butter is properly softened – it should be pliable but not melted. In a large mixing bowl, cream together the softened butter and granulated sugar for just 20-30 seconds using a hand or stand mixer. The goal is to combine them, not to incorporate too much air, which would result in a lighter, cake-like texture rather than a dense, chewy cookie cake. Next, beat in the egg, vanilla extract, and almond extract until just combined. Overmixing at this stage can also lead to a less dense dough. Finally, gradually add the all-purpose flour (using the spoon & level method to avoid too much flour), baking powder, and salt. Mix on low speed until the flour is just incorporated and no dry streaks remain, typically another 20-30 seconds. Gently fold in your white chocolate chips – remember to chop half of them for better distribution!

A bowl of creamy sugar cookie dough with white chocolate chips, ready for baking. — The foundation of a great cookie cake is in the perfectly mixed dough.

Step 2: Press into Pan & Bake to Perfection

Generously grease your chosen cookie cake pan. A standard round cookie cake pan (usually 12 inches) works best for the classic shape. If you don’t have one, a 9×13 inch baking pan can be used to make cookie bars (adjusting baking time slightly), or you can even create a DIY foil pan for a round shape. Press the cookie dough evenly into the prepared pan, ensuring it’s spread from edge to edge. Bake for 16-18 minutes at 350°F (175°C). The key to a soft and chewy cookie cake is to remove it from the oven when the edges are just very lightly golden brown, and the center still looks slightly soft or even a little underdone. This is intentional! The cookie cake will continue to cook and set as it cools in the hot pan. Immediately place the pan on a wire rack and allow the cake to cool completely. This cooling process is vital; resist the urge to remove the cookie cake from the pan before it’s fully cool, as it will be too fragile and could break.

A baked sugar cookie cake in a round pan, cooling on a rack, showing slightly golden edges. — Patience is a virtue! Let the cookie cake cool completely for easy handling and optimal texture.

Step 3: Craft the Raspberry Buttercream Frosting

While your cookie cake cools, prepare the star of the show: the raspberry buttercream frosting. In a large bowl, beat the softened butter, cream cheese, vanilla extract, almond extract (if using), and a pinch of salt on medium-high speed for 1-2 minutes until the mixture is smooth and creamy. Don’t worry if it looks slightly curdled at first; it will smooth out as you add the powdered sugar. Gradually add the powdered sugar, about ¼ cup at a time, starting on low speed to avoid a sugary cloud, then increasing to medium-high. Beat for 1-2 minutes until the frosting is light, fluffy, and has a good consistency for piping. If the frosting seems too runny, add more powdered sugar a tablespoon at a time. If it’s too stiff, add a tiny bit of milk (about half a teaspoon at a time) until you reach the desired spreadable and pipeable consistency. Once the frosting is perfect, divide it into two separate bowls. Into one bowl, stir in the freeze-dried raspberry powder until fully incorporated and a beautiful pink hue is achieved. The other bowl will remain plain white frosting for contrasting decoration.

Two bowls of frosting: one white and one vibrant pink raspberry buttercream, ready for decorating. — Two delightful frostings – one pure white and one bursting with raspberry flavor.

Step 4: Frost & Decorate Your Masterpiece

Once the cookie cake is completely cool, it’s time for the fun part! Carefully spread the raspberry frosting evenly over the entire top surface of the cooled cookie cake. Don’t be shy; use the entire bowl for a generous layer of deliciousness! It might seem thick, but it will spread beautifully. Next, transfer the white frosting to a piping bag fitted with your favorite piping tip. A large star tip (like Ateco 849) creates a stunning, classic border for cookie cakes. Pipe a decorative border around the edges of your cookie cake, contrasting beautifully with the pink raspberry base. For the final flourish, top your cookie cake with fresh raspberries for a burst of color and tartness, a sprinkle of colorful sprinkles for a festive look, or a dusting of extra freeze-dried raspberry powder for an intensified raspberry aroma and flavor.

Chef’s Tip: If you find yourself with extra frosting, don’t let it go to waste! It freezes beautifully for up to a month in an airtight container, ready for your next baking adventure. Alternatively, it’s absolutely delicious spread on graham crackers, plain cookies, or even toast for an instant treat – yum!

A fully decorated white chocolate raspberry cookie cake, with raspberry frosting, a white piped border, and fresh raspberries and sprinkles on top. — The finished cookie cake, a true work of art and deliciousness!

Frequently Asked Questions About White Chocolate Raspberry Cookie Cake

Got questions about making this incredible White Chocolate Raspberry Cookie Cake? We’ve got answers! Find solutions to common queries to ensure your baking experience is smooth and successful.

Can I bake this sugar cookie cake in a different-sized pan?

Absolutely! While a dedicated round cookie cake pan offers the best results for that classic look and even baking, you have options. You can easily bake this recipe in a 9×13 inch rectangular pan, turning it into delicious cookie bars perfect for a crowd. If you’re feeling crafty, you can even make an easy DIY cookie cake pan using foil to create a round shape. Keep in mind that if you use a smaller, deeper pan (like a springform pan), the cookie cake will be thicker, and you will need to increase the baking time by several minutes, keeping a close eye on the edges for doneness.

Is it possible to substitute almond extract in the recipe?

Yes, you can certainly substitute the almond extract. Almond extract provides a unique, classic sugar cookie flavor that many adore, but if you have an allergy or simply prefer not to use it, you can replace it with an equal amount of additional vanilla extract. This will still result in a delicious sugar cookie cake, just with a slightly different flavor profile. For an exciting variation, consider turning this into a raspberry lemon cookie cake by using lemon extract instead of almond extract in both the cookie dough and the frosting for a brighter, zesty twist.

Can I use fresh raspberries or jam instead of freeze-dried raspberries in the frosting?

While freeze-dried raspberry powder is highly recommended for its intense flavor and ability to maintain frosting consistency, you can experiment with alternatives. If using raspberry jam, stir in a few tablespoons and adjust powdered sugar as needed to reach desired thickness. If using fresh raspberries, you must first puree them and then cook the puree on the stove over low heat until it has reduced significantly and become much thicker, allowing most of the water to evaporate. Let this reduced puree cool completely before carefully mixing it into your buttercream. Simply mixing in unreduced, pureed fresh raspberries will result in a frosting that is too liquidy and will not have a strong enough raspberry flavor.

We hope you love this incredible White Chocolate Raspberry Cookie Cake as much as we do! If you bake this delicious treat, please do us a huge favor and leave a comment below with your feedback and tag us on Instagram @designeatrepeat. We absolutely LOVE seeing your culinary creations and hearing about your experience! Your reviews and ratings help our small business thrive, allowing us to continue sharing free, high-quality recipes with passionate bakers like you. Happy baking!

White Chocolate Raspberry Cookie Cake

The BEST soft, thick, moist sugar cookie cake recipe filled with white chocolate chips and frosted with raspberry buttercream that’s perfect for any celebration!

5 from 2 votes

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Total Time:

30 minutes

Servings:

16
slices

By:

Melissa Rose

Ingredients

Sugar Cookie Bars:

1 cup unsalted butter (2 sticks) softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1 ½ teaspoons baking powder
½ teaspoon salt omit if using salted butter
2 ¼ cups all-purpose flour
1 cup white chocolate chips (chop ½ cup into smaller pieces)

Raspberry Buttercream Frosting

¾ cup unsalted butter (1.5 sticks) softened
6 ounces cream cheese
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
3 ¾ cups powdered sugar
3 tablespoons freeze dried raspberry powder Simply blend about ½ cup of freeze-dried raspberries to get a powder!
pinch of salt

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Your feedback matters! If you make this delicious cookie cake, please do us a huge favor and leave a review and rating. Your insights help us continue to provide amazing, free recipes and high-quality content for our community!

Instructions

Preheat oven to 350℉ (175°C). Ensure your butter is softened; if not, microwave for 10-15 seconds until slightly pliable but not melted.
In a large bowl, using a hand or stand mixer, cream together unsalted butter (1 cup, i.e. 2 sticks) and granulated sugar (1 cup) on medium speed for a brief 20-30 seconds; avoid overbeating, as we want a denser cookie texture. While the mixer is still on medium speed, add in the egg (1 large), vanilla extract (2 teaspoons), and almond extract (1 teaspoon). Mix until just combined.
Once wet ingredients are mixed, gradually add in baking powder (1 ½ teaspoons), salt (½ teaspoon), and all-purpose flour (2 ¼ cups total), adding about ½ cup at a time. Mix on low speed until all flour disappears, typically 20-30 seconds, taking care not to overmix. Using a spatula, fold in ½ cup of chopped white chocolate chips and ½ cup of whole white chocolate chips for varied texture.
Lightly spray a round metal 12″ cookie cake pan with cooking spray. Press the prepared cookie dough evenly into an even layer in the pan, spreading it to the edges.
Bake the cookie cake at 350℉ (175°C) for 16-18 minutes, or until the edges are very lightly browned. The crucial trick for a soft sugar cookie cake is to remove it from the oven as soon as you see the tiniest hint of brown around the edges. The center may still appear underdone, and this is perfectly fine; the cake will continue to bake and set in the hot pan as it cools.
Allow the cookie cake to cool completely in the pan before frosting. For faster cooling, you can place the pan on a cooling rack in the refrigerator. Do not attempt to remove or frost before it’s completely cool, as it will be too delicate.

To Make Frosting:

In a clean bowl, beat the softened unsalted butter (¾ cup, i.e. 1 ½ sticks), cream cheese (6 ounces), vanilla extract (1 ½ teaspoons), almond extract (1 ½ teaspoons), and a pinch of salt on medium-high speed for 1-2 minutes until the mixture is smooth. (It’s okay if it looks a bit curdled initially, it will smooth out with the powdered sugar).
Turn the mixer to low speed and gradually add the powdered sugar (3 ¾ cups total), ¼ cup at a time. You may need to stop and scrape down the sides of the bowl. Once all powdered sugar is added, beat on high speed for 1-2 minutes until the frosting is creamy, light, and at a good consistency for piping. If the frosting seems too runny, add more powdered sugar a tablespoon at a time. If it looks too stiff, add a tiny bit of milk (about ½ teaspoon) until you achieve the desired consistency. This recipe yields enough frosting to pipe a generous border.
Divide the finished frosting equally into two separate bowls. In one bowl, stir in the freeze-dried raspberry powder (3 tablespoons) until it’s evenly colored and blended. Spread the raspberry frosting generously onto the completely cooled cookie cake. With the remaining white frosting, use a piping bag fitted with a large star tip (or your favorite decorative tip) to create a beautiful border around the edge. Finish by topping with extra raspberry powder, fresh raspberries, or festive sprinkles for a delightful presentation.

Storage:

To store, cover the cookie cake tightly with plastic wrap and refrigerate for up to 2-3 days. For longer enjoyment, this sugar cookie cake freezes exceptionally well for 1-2 months. Any longer, and it tends to lose some of its moisture and can dry out slightly.

Don’t forget the final step! Please leave a review and rating after you’ve made this recipe. Your valuable feedback helps us immensely and allows us to keep sharing these delightful recipes with you. Thank you for your support!

Notes

Storage: To maintain its freshness, cover the cookie cake with plastic wrap and store it in the refrigerator for 2-3 days. For longer storage, this sugar cookie cake can be frozen for up to 1-2 months. Beyond this period, it may start to dry out slightly.
Baking Pan Alternatives: If you don’t have a round cookie cake pan (which we highly recommend for its convenience and value!), you can easily bake this recipe in a 9×13 inch pan to make cookie bars. Another creative option is to construct a DIY cookie cake pan using foil to achieve a round shape.
Almond Extract Substitution: The almond extract is key to that classic sugar cookie flavor. However, if you dislike its taste or have an almond allergy, you can simply substitute it with an equal amount of additional vanilla extract. The cookie cake will still be delicious!

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