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Holiday Sugar Cookie Layer Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: Elina
  • Prep Time: 1 hour
  • Cook Time: 28 minutes
  • Total Time: 2 hours 28 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Holiday Sugar Cookie Layer Cake with Cream Cheese Frosting combines a moist vanilla cake with pockets of festive sugar cookie dough baked inside. Filled and frosted with creamy, tangy cream cheese frosting and edible sugar cookie dough, this cake is a delightful centerpiece for any holiday celebration.

Ingredients

Scale

Sugar Cookie Dough

  • 2 3/4 cups All-purpose flour
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 1/4 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 cup Milk
  • 2/3 cup Christmas sprinkles (jimmies)

Vanilla Cake

  • 3 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 3 TBSP Canola or vegetable oil
  • 1 1/2 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 3/4 cup Sour cream, room temperature
  • 1 cup Buttermilk

Cream Cheese Frosting

  • 2 cups Unsalted butter, room temperature
  • 6 oz Cream cheese, room temperature
  • 5 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Sugar Cookie Dough Flour: Preheat the oven to 300℉. Spread the 2 3/4 cups of all-purpose flour on a cookie sheet and bake for 8 minutes. Cool completely and then add 1 tsp salt to the flour.
  2. Make Sugar Cookie Dough: Using a mixer, beat 1 cup butter and 1 1/4 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape bowl, then add 1 tsp vanilla and 1/2 cup milk, mixing on medium speed until combined. Add the prepared flour and 2/3 cup Christmas sprinkles, mixing on low speed just until combined.
  3. Form Cookie Dough Discs: Line a cookie sheet with parchment paper. Use a small cookie scoop to portion dough, flatten each ball into discs with your hands, place 15 discs on the sheet and freeze while preparing the cake batter.
  4. Prepare Extra Cookie Dough Balls: Reserve two 1/2 cup portions of cookie dough for filling, then roll the remaining dough into small balls for decoration. Place on a parchment-lined plate and freeze until ready to use.
  5. Prepare Vanilla Cake Pans: Preheat oven to 350℉. Spray three 8-inch cake pans with nonstick spray, line bottoms with parchment circles, and spray again. Set aside.
  6. Sift Dry Ingredients for Cake: In a medium bowl, sift together 3 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside.
  7. Mix Wet Ingredients for Cake: Using a mixer, beat 1 cup butter, 3 TBSP oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and fluffy. Scrape bowl, add 1 tsp vanilla, 4 eggs, and 3/4 cup sour cream; mix on medium speed until combined.
  8. Combine Cake Batter: Add dry ingredients and 1 cup buttermilk to the wet ingredients. Mix on low speed just until combined, then finish folding gently with a spatula.
  9. Assemble Cake Layers: Divide batter evenly among the three pans. Place 5 frozen cookie dough discs per layer on top of the batter.
  10. Bake Cake Layers: Bake 26-32 minutes until a toothpick inserted comes out clean. Let cakes rest in pans for 10 minutes before transferring to wire racks to cool completely.
  11. Prepare Cream Cheese Frosting: Sift 5 cups powdered sugar into a large bowl. In a separate bowl, beat 2 cups butter on high for 2 minutes. Scrape bowl, add 6 oz cream cheese, beat on high for 1 minute with a scrape halfway through. Add half of the powdered sugar and mix on low speed, then add remaining sugar. Mix in 1 tsp vanilla and a pinch of salt on low, then beat on high until creamy.
  12. Trim Cake Domes: Using a serrated knife, level the tops of the cooled cake layers by cutting off any domes.
  13. Layer and Fill Cake: Place the first cake layer on your serving plate. Spread 3/4 cup frosting over it, pipe a border around the edge, then spread 1/2 cup of the reserved edible cookie dough inside the border. Repeat with the second layer.
  14. Top Cake Assembly: Place the last cake layer on top, bottom side facing up for a flat surface.
  15. Apply Crumb Coat: Frost the entire cake with a thin layer of frosting to seal in crumbs. Freeze the cake for 15 minutes to set the crumb coat.
  16. Final Frosting and Decoration: Finish frosting the cake with the remaining cream cheese frosting. Decorate the top with frozen cookie dough balls and extra Christmas sprinkles.

Notes

  • Flour: Make sure to spoon and level flour or use a kitchen scale for accuracy, as compacted flour can dry out the cake.
  • High Altitude Baking: Add an extra 2 TBSP of flour to the cake batter. No adjustment needed for the cookie dough.
  • Dairy Ingredients: Remove all dairy ingredients from the fridge at least 2 hours before starting to ensure they reach room temperature for better mixing.

Find it online: https://recipes.mbeams.com/holiday-sugar-cookie-layer-cake-with-cream-cheese-frosting-recipe/