This simple sugar cookie cake is quick to make. It's soft and chewy and cheaper than the bakery! Frosted with an easy chocolate buttercream frosting and perfect for holidays and birthdays.
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I don't think it's any secret that I love, love, LOVE sugar cookies! So it seems crazy that it's taken me this long to post a sugar cookie cake recipe.
Perfect for our busy baking lives; just make the dough, press it in a cake pan and bake. Easy, peasy. Decorate it as fancy {or not} as you'd like. I've got a birthday coming soon and I might need one all to myself.😉
Some of my other favorite easy sugar cookie recipes include; sugar cookie bars, vanilla mint sugar cookie bars, sprinkle cookies and sugar cookie cheesecake.
why you will love this soft cookie cake
- Easy ~ mix the dough, press it in the pan and bake.
- Quick ~ you need about 10 minutes to prep the sugar cookie cake and about 10 minutes to prep the homemade frosting.
- Easily customized ~ I paired this with a chocolate buttercream {like classic birthday cake!}, but you could use vanilla frosting, cream cheese frosting or just top it with berries or fruit.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
📝ingredients {and substitutions}
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ use your favorite brand. If you don't use a scale for measuring {this is the one I use and love}, make sure to use the scoop and level method to ensure you don't have too much flour. If you need gluten free cookies, a 1 to 1 gluten free flour can be substituted.
- Baking powder ~ this recipe calls for aluminum free baking powder. For the best tasting sugar cookie cake, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's or Rumford.
- Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold. You also need unsalted butter for the homemade frosting.
- Kosher salt ~ if you only have table salt, use half the amount.
- Sugar ~ granulated sugar brings the classic sugar cookie taste and provides structure to the cookie. Confectioners' sugar adds to the soft texture of the cake. Confectioners' sugar is also used in the chocolate buttercream.
- Egg ~ one large egg is needed to bind the ingredients together. I have not tested this recipe with any egg substitutes.
- Vanilla and almond extracts ~ pure vanilla and almond extract for flavor. If you don't like almond extract, just substitute it with more vanilla.
- Cocoa powder and heavy cream {not shown} ~ for the chocolate buttercream frosting. Whipping cream or half and half can be substituted for the heavy cream.
👩🏼🍳how to make
Start by preheating the oven to 350°F. Then prepare an 8-inch round cake pan by buttering the bottom and sides and lining the bottom with a piece of parchment paper. Set aside.
Then using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and kosher salt on medium speed until combined. Add in granulated sugar and confectioners' sugar and beat until smooth. Scrape up and down the bowl, then beat in one large egg, vanilla and almond extract and mix until well combined.
Add half the flour and the aluminum free baking powder and mix on low until a few streaks of flour remain. Stop and scrape the bowl, then add the remaining flour and mix on low until just combined.
Spread the cookie dough in an even layer in the prepared baking pan. I use an off set spatula.
Bake the sugar cookie cake in the middle of the oven, for 18 - 22 minutes. The edges will be light brown and a toothpick will come out with a few moist crumbs. For the best, extra soft and chewy cookie cake, bake on the shorter side. Allow the cake to cool completely in the pan.
how to decorate
variation ideas
This sugar cookie cake can be customized to any holiday. Use pastel frosting for Easter, go with red and green for Christmas and you could decorate it like the flag for the 4th of July or Memorial Day. {Here's a little video of my sugar bugs decorating patriotic cookies for inspiration}.
Use cream cheese frosting and decorate with fruit.
For a funfetti version ~ gently fold in sprinkles once the cookie dough comes together.
Add your favorite candy ~ m&m's {personally I would go with the mini version} or your favorite candy bars. If adding candy, be sure to chop it into small, bite size pieces and chocolate based candy is best.
If you prefer a vanilla buttercream, use the frosting from my birthday cookie cake recipe.
can I make this into a layer cake?
Yes! Double the recipe and then bake in two 8-inch cake pans or three 6-inch cake pans.
frequently asked questions
can I bake this in a different pan?
Absolutely! A 9-inch springform pan or cake pan can be used. The sugar cookie cake will be a little thinner and will take a little less time to bake.
You can also use an 8x8 square or a heart shaped pan for a wedding, anniversary or Valentine's Day.
how do you get a cookie cake out of the pan?
Once the sugar cookie cake is cool; run a knife or off-set spatula between the edge of the pan and cake. Then use one quick motion to turn the cake over {onto your hand or a plate}. If you prepared your cake pan well, it should pop out in one piece.
how long do you bake a sugar cookie cake?
Your oven is different from mine, so our bake times may vary slightly. I find this easy cookie cake bakes in about 20 minutes in my oven. I prefer a very soft and tender sugar cookie so I lean on the shorter baking side.
what's the key to the best sugar cookies?
As with many from scratch cookie recipes; use room temperature ingredients. Because sugar cookies don't have a lot of ingredients use the best butter you can afford and pure vanilla extract.
Finally, don't over mix your batter. Over mixed dough = tough cookies.
how to store
The sugar cookie cake will stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week.
The cookie cake also freezes well for up to 3 months. Wrap it tightly in plastic wrap and place in a zip-top bag or airtight container. I have frozen it both with frosting and without.
Remember to snap a picture and tag me on Instagram if you make this Sugar Cookie Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more soft sugar cookie recipes
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Sugar Cookie Cake
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
sugar cookie cake
- ½ cup unsalted butter room temperature (113g)
- ¼ teaspoon kosher salt
- ½ cup granulated sugar 100g
- ¼ cup confectioners' sugar 30g
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract*
- 1 ½ cups all-purpose flour 188g
- ½ teaspoon aluminum free baking powder
chocolate frosting
- ½ cup unsalted butter room temperature (113g)
- pinch of salt
- 1 cup confectioners' sugar 120g
- ¼ cup unsweetened cocoa powder 20g
- ½ teaspoon pure vanilla extract
- 2 - 3 tablespoons whipping cream 30-45mL**
Instructions
sugar cookie cake
- Preheat the oven to 350°F. Prepare a 8-inch round baking pan by buttering the bottom and sides and lining the bottom with a piece of parchment paper. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (½ cup/113g) and kosher salt (¼ teaspoon) on medium speed (speed 4-6 on a KitchenAid) until combined, about 1 minute. Add in granulated sugar (½ cup/100g) and confectioners' sugar (¼ cup/30g) and beat until smooth, about 1 ½ minutes. Scrape up and down the bowl, then beat in one large egg, vanilla (1 teaspoon) and almond extract* (¼ teaspoon) and mix until well combined, about 1 minute.
- Add half the flour (1 ½ cups/188g) and the aluminum free baking powder (½ teaspoon) and mix on low until a few streaks of flour remain. Stop and scrape the bowl, then add the remaining flour and mix on low until just combined.
- Spread the cookie dough in an even layer in the prepared baking pan. I use an off set spatula.
- Bake the sugar cookie cake in the middle of the oven, for 18 - 22 minutes. The edges will be light brown and a toothpick will come out with a few moist crumbs. For an extra soft and chewy cake, bake on the shorter side. Allow the cake to cool completely in the pan. Once the sugar cookie cake is cool; run a knife or off-set spatula between the edge of the pan and cake. Then use one quick motion to turn the cake over (onto your hand or a plate). If you prepared your cake pan well, it should pop out in one piece.
- Decorate as desired. If you want to use a colored buttercream like I did in the photos in this post; don't add the cocoa powder with the confectioners' sugar. After the buttercream comes together, pull out a small amount and color it. Then add the cocoa powder to the larger amount of buttercream and beat another 2 minutes until the cocoa powder is incorporated.
chocolate buttercream frosting
- Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter (½ cup/113g) and a pinch of salt on medium high (speed 6 on a KitchenAid) for 3-4 minutes or until creamy and lightened in color. Add the confectioners' sugar (1 cup/120g), unsweetened cocoa powder (¼ cup/20g), vanilla (½ teaspoon) and whipping cream (2 tablespoons/30mL).
- Mix on low until the buttercream comes together and then increase the speed to medium high and beat another 3-5 minutes. If the frosting seems too thick, add up to 1 tablespoon/15mL more of whipping cream and beat until thoroughly incorporated.
- Spoon or pipe the buttercream frosting onto the top of the cooled sugar cookie cake. I used a Wilton 1M for the chocolate frosting and a Wilton 32 for the pink frosting look in these photos.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Velva- Evening With A Sandwich says
Tasia, this looks really good. I am a big fan of sugar cookies too, and your cake is great way to experience one of my favorites at a new level.
Thanks for sharing with us.
Velva
Tasia says
Hi Velva, happy to share and happy to know you enjoyed it!
Simone | insimoneskitchen.com says
That looks so delicious! I've never heard of a sugar cookie cake but now I want to try this myself!
Tasia says
Thank you Simone, I hope you love it!
Jody says
you had me at Sugar Cookie!
what topping do u think would be an alternative to chocolate frosting? we're not big fans of chocolate frosting. thanks!
Tasia says
Yay! Vanilla frosting would be delicious, you could use this not-too-sweet version. Lemon frosting or blueberry would also be fantastic!