Sugar Cookie Cake
A delightful twist on classic sugar cookies, this Sugar Cookie Cake is perfect for any gathering and topped with a creamy cream cheese frosting.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Use for the cake base.
- 1 teaspoon baking soda Helps the cake rise.
- 1/2 teaspoon baking powder Additional leavening agent.
- 1 cup unsalted butter (softened) Should be soft but not melted.
- 1 1/2 cups sugar Granulated sugar for sweetness.
- 1 cup brown sugar Adds moisture and flavor.
- 3 large eggs For binding the ingredients.
- 1 tablespoon vanilla extract For flavor enhancement.
- 1/2 cup edible sugar cookie dough Folded into the cake for added flavor.
Frosting Ingredients
- 8 oz cream cheese (softened) For the frosting.
- 4 cups powdered sugar Sweetener for the frosting.
- 1/4 cup milk For adjusting frosting consistency.
- Sprinkles (optional, for decoration) Add for a colorful presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease plus flour a 9x13 inch pan.
- In one bowl, whisk together the flour, baking soda, and baking powder.
- In another bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Beat the eggs in one at a time, followed by the vanilla extract.
- Gradually mix in the flour mixture, being careful not to over-mix.
- Gently fold in the edible cookie dough until evenly distributed.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Frosting
- For the frosting, beat the softened cream cheese until smooth.
- Gradually add in the powdered sugar and milk until creamy and well combined.
- Once the cake has completely cooled, spread the cream cheese frosting on top and sprinkle with fun sprinkles if desired.
Notes
Store leftovers tightly covered to keep moist. Can be stored in the refrigerator for up to five days or frozen for up to three months. Allow to thaw in the refrigerator before serving.