The Ultimate Soft & Thick Sugar Cookie Cake Recipe with Vanilla Buttercream
Welcome to the ultimate guide for creating the most delightful sugar cookie cake you’ll ever taste! Forget dry, crumbly cookie cakes; this recipe delivers a truly exceptional dessert that’s incredibly soft, wonderfully thick, and perfectly moist. Crowned with a luscious vanilla buttercream and your favorite sprinkles, it’s a showstopper for any occasion. Whether you’re celebrating birthdays, baby showers, holidays, or simply craving a giant, delicious cookie, this customizable treat is guaranteed to impress!
If you’re ready for a delightful departure from the traditional chocolate chip cookie cake, or simply want to elevate your dessert game, this sugar cookie cake is an absolute game-changer. It takes the beloved classic sugar cookie flavor and transforms it into an impressive, celebratory cake format. Built upon the tried-and-true base of my popular frosted sugar cookie bars, this giant sugar cookie cake stands out as the ULTIMATE treat for any special occasion. It boasts a perfectly dense yet tender crumb, a rich moistness that melts in your mouth, and a satisfying thickness that makes slicing a dream. Forget the store-bought versions; once you try this homemade recipe, you’ll agree that it easily surpasses even the most popular cookie cake chains!
Why This Sugar Cookie Cake is the Best (and How to Make it Perfect)
This recipe isn’t just another cookie cake; it’s a meticulously crafted formula designed for perfection. The key lies in achieving that ideal balance of a dense, chewy cookie base that isn’t too soft to hold its shape, yet still moist enough to be incredibly tender. The homemade vanilla buttercream frosting, which tastes remarkably similar to the famous Swig and Crumbl sugar cookies, is the ideal complement, adding a creamy, sweet finish without being overly sugary. Here are some essential tips to ensure your sugar cookie cake turns out flawlessly every time:
Essential Tips for the Perfect Sugar Cookie Cake:
- Choosing the Right Baking Pan: While a dedicated round cookie cake pan is truly the best (and a surprisingly affordable investment!), you’re not limited. This recipe adapts beautifully to a 9×13 inch rectangular pan, or you can even get creative and craft a DIY cookie cake pan using foil for a custom shape. The versatility makes this recipe perfect for any baker. Trust me, making one giant cookie cake is far simpler and less time-consuming than baking and decorating dozens of individual sugar cookies!
- Homemade Vanilla Buttercream is Key: Do not underestimate the power of homemade frosting! While store-bought options are convenient, they simply cannot replicate the rich, creamy texture and superior flavor of freshly made vanilla buttercream. The recipe provided below for the frosting is specifically designed to complement the sugar cookie base, creating a harmonious balance of sweetness and richness. It’s a small extra step that makes a monumental difference in the final taste and texture – you absolutely won’t regret it!
- The Secret Ingredient: Almond Extract: This often-overlooked extract is what truly elevates this sugar cookie cake, imparting that distinct, authentic bakery-style sugar cookie flavor. It adds a subtle depth that vanilla alone cannot achieve. However, if you’re not a fan of almond extract or have an almond allergy, you can easily substitute it with an equal amount of additional vanilla extract. The cake will still be delicious, just with a slightly different flavor profile.
- Flawless Layering and Removal with Parchment Paper: If your plan is to remove the cookie cake from its baking pan to serve it on a beautiful platter, or if you’re ambitious enough to create a stunning multi-layered cookie cake, parchment paper is your best friend. Always line the bottom of your pan with parchment paper, ensuring it extends slightly over the edges for easy lifting. Remember to spray the pan first, even with parchment, to help the paper adhere and prevent any sticking. The most crucial step for a clean removal is patience: only attempt to remove the cake once it has completely cooled. Rushing this step increases the risk of the cake breaking apart.
Creative Decorating & Serving Tips for Your Sugar Cookie Cake
One of the most exciting aspects of this sugar cookie cake is its incredible versatility when it comes to decoration. It’s a blank canvas just waiting for your personal touch, making it ideal for any theme or celebration you can imagine. Get inspired with these ideas:
- Endless Customization Options: The possibilities for customizing this cake are truly boundless. Want to transform it into a festive funfetti cookie cake? Simply fold in ½ cup of vibrant rainbow sprinkles into the dough before baking for a burst of color in every bite. Beyond that, the frosting can be tinted with food coloring to match any party theme or holiday palette, and the sprinkle toppings can be chosen to complement specific colors or motifs. Imagine patriotic red, white, and blue sprinkles for the 4th of July, or pastel hues for a baby shower. This flexibility makes it the perfect sugar cookie birthday cake, or a delightful centerpiece for any special event!
- Elegant Serving Platters: If you find yourself frequently baking homemade cookie cakes (and after trying this recipe, you very well might!), investing in a collection of adorable and practical cardboard cake platters is a fantastic idea. They provide a sturdy base for transport and display, instantly making your homemade creation look professionally presented.
- Adding Impressive Numbers to the Top: For birthdays or anniversaries, a giant number atop your cookie cake adds a personalized touch. To achieve this effortlessly, simply print out a large number in your desired font, carefully cut out the center to create a stencil, and gently place it on your frosted cake. Then, use sprinkles or a contrasting frosting color to fill in the stencil. Remove the stencil for a crisp, clean numerical design.
- Effortless Words and Messages: If, like many of us, the thought of freehand writing “Happy Birthday” on a cake fills you with dread (and usually ends in a delicious but messy disaster), there’s a brilliant solution! Pick up a reusable letterboard cake kit. These kits provide individual letters that you can press into the frosting, creating perfectly aligned messages every time. They are my absolute favorite easy cake toppers, ensuring your messages are clear, elegant, and stress-free!
- Seasonal Fruit Toppings: Elevate your sugar cookie cake with fresh fruit toppings for specific holidays or events! For a patriotic 4th of July dessert, arrange fresh strawberries, blueberries, and raspberries in a flag pattern. For Valentine’s Day, luscious red strawberries or raspberries create a romantic touch. These fruits not only add a beautiful burst of color but also a refreshing contrast to the sweet frosting. You can even bake the cookie in a 9×13 pan to make a rectangular canvas for a 4th of July flag sugar cookie cake OR use a heart-shaped pan for a charming Valentine’s cookie cake!
Ingredients for the Best Sugar Cookie Cake
Creating this irresistible sugar cookie cake starts with a selection of high-quality ingredients. Each component plays a vital role in achieving that perfect soft, thick, and moist texture, along with the rich, classic sugar cookie flavor. Here’s a breakdown of what you’ll need:
- Unsalted Butter (not margarine!): Using unsalted butter allows you to control the salt content precisely. Ensure it’s softened to room temperature for optimal creaming with sugar. Margarine has a different fat content and can alter the texture of your cake significantly.
- Granulated Sugar: Provides sweetness and helps achieve that characteristic chewy texture.
- 1 Large Egg: Acts as a binder, adding richness and moisture to the dough.
- Vanilla Extract & Almond Extract: A crucial flavor combination! Vanilla provides a foundational sweetness, while almond extract gives it that authentic, distinct sugar cookie taste. (See tip above for substitutions).
- Baking Powder (note: not baking soda!): This is our leavening agent. Baking powder helps the cookie cake rise slightly and achieve a softer crumb, whereas baking soda would react differently and result in a flatter, crisper cookie.
- Salt: Balances the sweetness and enhances all the other flavors in the cookie dough. Omit if using salted butter.
- All-Purpose Flour: The primary structural component of our cookie cake. Proper measurement using the spoon-and-level method is essential to avoid a dry cake.
- For Vanilla Frosting: You’ll need Powdered Sugar (for a smooth, sweet frosting), more Butter (softened, for richness and structure), more Vanilla Extract (for classic flavor), and a touch of Milk (to achieve the perfect spreadable consistency).
- Topping (optional): For decoration, have Food Coloring (to tint your frosting), your favorite Sprinkles (endless options!), an Ateco 849 Piping Tip (for beautiful borders), and a Piping Bag.
How to Make a Sugar Cookie Cake (Step-by-Step Instructions)
Follow these detailed steps to create your own perfect sugar cookie cake. Remember, precision and patience are key to achieving that bakery-quality result!
Step 1: Prepare and Mix the Dough
Begin by preheating your oven to 350 degrees Fahrenheit (175°C). While the oven heats, gather your ingredients. It’s crucial that your unsalted butter is properly softened – not melted, but soft enough to easily indent with your finger. If it’s too cold, microwave it in 10-second intervals until slightly softened. Refer to the recipe card below for precise measurements and instructions to mix the dough. When creaming the butter and sugar, use a hand mixer or a stand mixer with the paddle attachment on medium speed for about 20-30 seconds. The goal here is to combine them, not to incorporate excessive air, as we’re aiming for a denser cookie cake, not a light, airy cake. Over-beating the butter can introduce too much air, which will lead to a less dense texture. Once combined, incorporate the egg, vanilla extract, and almond extract, mixing until just combined. Finally, gradually add the dry ingredients – baking powder, salt, and all-purpose flour – in ½ cup increments. Mix only until the flour streaks disappear, typically another 20-30 seconds. Overmixing the flour can develop too much gluten, resulting in a tough cookie cake. Our goal is a dense, pliable dough.
Step 2: Press into Pan & Bake to Perfection
Prepare your baking pan. Generously grease your chosen cookie cake pan (a round metal 12″ pan is ideal, but a 9×13 pan or even a DIY foil pan works beautifully). For the easiest removal, especially if you plan to transfer the cake to a serving platter, I highly recommend lining the bottom of the pan with parchment paper. Place the parchment paper after greasing the pan, as the grease will help it stick down. Now, take your prepared cookie dough and drop it into the pan in roughly 1 tablespoon-sized chunks. This makes it easier to distribute evenly. Using your hands or a spatula, gently but firmly press the dough down until it forms an even layer that covers the entire bottom of the pan and is smooth around the edges. If the dough feels a bit sticky, you can place another piece of parchment paper on top and press down through it. Bake in your preheated 350°F (175°C) oven for 18-20 minutes, or until the edges are very lightly golden brown. The center may still look slightly soft or underdone, and that’s exactly what you want for a moist cookie cake! It will continue to cook and set as it cools in the hot pan. Immediately transfer the pan to a wire rack and allow the cake to cool completely. This step is critical; resist the urge to remove the cookie cake from the pan before it is fully cooled, as it will be much more prone to breaking.
Step 3: Frost & Decorate Your Masterpiece
Once your cookie cake is completely cool – and I mean *completely* cool – it’s time for the fun part: frosting and decorating! If desired, use food coloring to tint your homemade vanilla buttercream to match your theme. Then, spread about half of the frosting evenly over the top of the cooled cookie cake, ensuring full coverage. For a professional-looking border, transfer the remaining frosting to a piping bag fitted with your favorite piping tip. I highly recommend the Ateco 849 tip for its beautiful star design, perfect for cookie cakes. Pipe a decorative border around the edge of the cake. Finish by generously topping with sprinkles or any other decorations you’ve chosen. Remember to add sprinkles immediately after frosting, as the buttercream will begin to set quickly, and the sprinkles won’t adhere as well if you wait too long. The beauty of this sugar cookie cake is its adaptability – you can customize the decorations endlessly for different holidays, birthdays, or celebrations!
PS. You’ll be delighted to know that this vanilla buttercream frosting has a taste profile very similar to the iconic sugar cookie recipes from Swig and Crumbl – both absolute crowd favorites during my time living in Utah! It’s truly a secret weapon for an incredible sugar cookie experience.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making this delicious sugar cookie cake:
Absolutely! While a dedicated round cookie cake pan is highly recommended for its ideal dimensions and ease of use, this versatile recipe can be baked in a standard 9×13 inch pan to create a rectangular cookie cake. You can also get creative and make an easy DIY cookie cake pan using aluminum foil to form a custom round shape or other fun designs. If you opt for a smaller pan, such as a 9-inch springform pan, your cookie cake will be thicker, and you will need to increase the baking time accordingly. Always keep an eye on the edges for a light golden brown color as your indicator for doneness.
While I haven’t personally attempted to stack this cookie cake into multiple layers, the recipe is robust enough that it should work beautifully! For best results and to minimize the chances of breakage when stacking, you might consider using a slightly smaller 9-inch round pan to create a thicker cookie base for each layer. This will provide more stability. If you plan to create multiple layers or intend to remove the cookie cake from the pan to serve on a platter, it is absolutely essential to line the bottom of your pan with parchment paper. This guarantees a clean release. Make sure to spray the pan with cooking spray *in addition* to using parchment paper. And remember the golden rule: only remove the cake from the pan once it has completely cooled down, as this significantly reduces the risk of it breaking. If you do decide to layer, be sure to double the frosting recipe to ensure you have enough to fill the center between layers and generously cover the top and sides of your tiered cookie cake.
Yes, you absolutely can! Almond extract is included in this recipe because it imparts that signature, authentic sugar cookie flavor that truly elevates the cake. However, if you are not a fan of almond flavor or have an almond allergy, you can easily substitute it. Simply replace the almond extract with an equal amount of additional vanilla extract. Your sugar cookie cake will still be incredibly delicious, moist, and flavorful, just without the subtle almond undertone. The vanilla extract will ensure a sweet and classic cookie taste.
Honestly, this stands as one of the very best giant cookie cake recipes I’ve ever had the pleasure of developing. The texture is unparalleled – perfectly moist and incredibly thick, far surpassing any other cake you might have tasted. And the frosting? It truly captures the essence of a classic sugar cookie, but with a luxurious, smooth finish. Once you experience the homemade goodness of this sugar cookie cake, you’ll never settle for premade sugar cookie dough from brands like Pillsbury or Betty Crocker again! This recipe transforms simple ingredients into an unforgettable dessert.
If you adored this recipe, be sure to explore my other easy and delicious birthday cake recipes for more celebratory treats!
- Chewy M&M Cookie Cake
- The Best White Sheet Cake (Doctored Cake Mix!)
- Homemade Cookie Cake Recipe
- Chewy Funfetti Cookie Cake
The Best Sugar Cookie Cake
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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
Buttercream Frosting
- ½ cup unsalted butter (1 stick) softened
- 2 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon milk
- Food coloring optional
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Instructions
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Preheat oven to 350℉ (175°C). If your butter hasn’t been softened, you can place it in the microwave for 10-15 seconds to *slightly* soften it, ensuring it’s still cool to the touch.
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In a large bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the softened unsalted butter (1 cup, i.e., 2 sticks) and granulated sugar (1 cup) on medium speed for about 20-30 seconds. Be careful not to overbeat, as we want a dense cookie cake. While the mixer is still on medium speed, add in the large egg (1), vanilla extract (2 teaspoons), and almond extract (1 teaspoon). Mix until just combined.
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Once the wet ingredients are mixed, gradually add in the baking powder (1 ½ teaspoons), salt (½ teaspoon – omit if using salted butter), and the all-purpose flour (2 ¼ cups total), adding about ½ cup at a time. It’s crucial to measure your flour properly using the spoon & level method (lightly spoon flour into your measuring cup, then level off with a knife) to prevent adding too much, which can result in a dry cookie cake. Mix only until all the flour streaks have disappeared, typically within 20-30 seconds. Do not overmix.
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Lightly spray a round metal 12″ cookie cake pan with cooking spray. Then, line the bottom of the pan with parchment paper. The grease underneath the paper will help the parchment stay in place.
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Drop the cookie dough into the prepared pan in approximately 1 tablespoon sized chunks, distributing them somewhat evenly. Use your hands or a spatula to firmly and evenly press down the dough until it covers the entire bottom of the pan and the surface is smooth around the edges.
Tip: If the dough feels too sticky to work with your hands, you can place another piece of parchment paper on top of the dough and continue pressing down through it, making it much easier to smooth out.
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Bake the cookie cake at 350℉ (175°C) for 18-20 minutes. The ultimate trick to a soft and moist sugar cookie cake is to remove it from the oven as soon as you see the TINIEST hint of golden brown around the very edges. The center will likely still look slightly underdone or soft, and this is perfectly normal and desired! The residual heat from the hot pan will continue to bake the cake as it cools, ensuring a perfectly set, yet incredibly moist, center.
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Once baked, immediately place the pan on a wire rack and allow the cookie cake to cool completely. This is absolutely critical for the cake to set properly and prevent it from breaking. You can speed up the cooling process by placing the pan (still on the cooling rack) into the refrigerator, but ensure it is entirely cool before attempting to frost or remove it.
To Make the Dreamy Vanilla Buttercream Frosting:
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In a large mixing bowl, beat the softened unsalted butter (½ cup, i.e., 1 stick) on medium speed using a hand mixer or a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes until the butter is noticeably light, fluffy, and creamy. Scrape down the sides of the bowl as needed.
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Keeping the mixer on medium speed, gradually and slowly add in the vanilla extract (2 teaspoons), almond extract (½ teaspoon), and the powdered sugar (2 ¾ cups), one cup at a time to prevent a cloud of sugar. Once the sugar is mostly incorporated, turn the mixer to high speed and beat for a full 2 minutes until the frosting is incredibly light, airy, and fluffy. This vigorous beating is key to its wonderful texture. Finally, add the milk (1 tablespoon) and beat for an additional 30 seconds. If your frosting still seems too thick to spread easily, add an additional 1 tablespoon of milk, mixing until you reach your desired consistency.
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Once your cookie cake is frosted, if you plan on adding sprinkles, do so immediately! If you wait too long, the buttercream will begin to set and form a slight crust, preventing the sprinkles from sticking properly.
Storage Recommendations:
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If you are not planning to eat the entire cookie cake on the same day it’s made, or within 3-4 hours, it’s best to cover it tightly with plastic wrap and store it in the refrigerator. It will stay fresh and moist for 2-3 days. This sugar cookie cake also freezes exceptionally well for longer storage! Wrap it tightly in plastic wrap, then a layer of aluminum foil, and it can be frozen for 1-2 months. Any longer than that, and you might find the texture begins to dry out slightly. Thaw overnight in the refrigerator before serving.
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Notes
- Storage: For optimal freshness, if not consuming the same day or within 3-4 hours, cover the sugar cookie cake tightly with plastic wrap and store it in the refrigerator for 2-3 days. This cake also freezes wonderfully for longer periods; wrap tightly in plastic wrap and then foil, and it will keep well for 1-2 months. Beyond this timeframe, it tends to lose some moisture.
- Baking Pan Options: If you don’t own a round cookie cake pan (which is a fantastic and budget-friendly investment!), don’t worry. This recipe can be successfully baked in a standard 9×13 inch rectangular pan, or you can even get creative and make a DIY cookie cake pan using foil for a custom shape.
- Layering & Clean Removal: If you plan to transfer the cookie cake out of the pan for serving on a platter, or if you’re keen to create multiple layers for a tiered effect, it is highly recommended to line the bottom of your pan with parchment paper. This is key to ensuring it comes out cleanly and intact. Always spray the pan with cooking spray *before* placing the parchment paper, as this helps the paper adhere. Crucially, allow the cake to cool completely in the pan before attempting to remove it, as this significantly reduces the chances of it breaking.
- Homemade Vanilla Buttercream Advantage: While store-bought frosting offers convenience, I cannot stress enough how much better this homemade vanilla buttercream (recipe provided above) tastes! It has a perfect balance of sweetness and a rich, creamy texture that truly complements the sugar cookie base, elevating the entire dessert.
- Almond Extract (Flavor & Substitution): The almond extract in this recipe is a secret weapon for achieving an incredible, authentic sugar cookie flavor. However, if you’re not a fan of almond notes or have an allergy, you can easily substitute it with an equal amount of additional vanilla extract. The cake will still be delicious!
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