Festive Sugar Cookie Cake
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Festive Sugar Cookie Cake
Say hello to this Festive Sugar Cookie Cake recipe! This delightful creation is crowned with irresistible Strawberry Buttercream, adorned with festive holiday sprinkles, and generously crumbled with sugar cookies. It’s perfect for birthdays, holidays, and any day you need a little cookie treat! Plus, it's soft, thick, and irresistibly moist—a true indulgence for your taste buds! Vegan, Dairy-free + Cupcake option.
I just had to sneak in one more cake recipe before the year ends, and it had to scream festive vibes! I adore sugar cookies, so I thought, why not turn them into a cake? This Festive Sugar Cookie Cake is practically a plateful of holiday cheer! This cake's tailored for the holidays, but honestly, it's perfect for any occasion! It's a sugar cookie dream—melts in your mouth with that ideal blend of sweet cookie flavor!
Sprinkles are just the right thing to couple with a good slice of cake. By now, most of you know about my love for anything covered in sprinkles. I've been known to start my day with Light + Fluffy Funfetti Vegan Waffles and end it with Soft Oversized Crinkled Sprinkle Sugar Cookies with a scoop of No-Churn Vanilla Ice Cream with Rainbow Sprinkles and a Sugar Cookie Mocktail!
Festive Sugar Cookie Cake is the perfect dessert for brightening up the fall + winter seasons. It has just the right amount of sweetness, fluffiness & softness, and includes a ton of thick creamy strawberry frosting. And is altogether easy to make—using simple ingredients. It’s a win-win situation! And If you're a lover of cake, then our Best Cake Flavors for Any Occasion list is one to check out next!
Jump to:
- 5 Reasons Why You'll Love This Festive Sugar Cookie Cake
- How To Make Festive Sugar Cookie Cake
- Ingredients
- Tips for Making The Best Cake Every Time
- Why Are The Ingredients At Room Temp?
- Perfect Occasions For A Slice Of Festive Sugar Cookie Cake
- How To Make Buttermilk
- Cake Flour vs. All-Purpose Flour.
- Why Didn't My Cake Come Out Of The Pan Clean?
- Assembling The Sugar Cookie Cake
- Decorating Ideas for Festive Sugar Cookie Cake
- Festive Sugar Cookie Cake Q + A's
- Love Cake? Try These Sweet Creations Next!
- MADE OUR RECIPE(S)?
- Festive Sugar Cookie Cake
5 Reasons Why You'll Love This Festive Sugar Cookie Cake
- SO fluffy + moist.
- Perfectly sweet + topped with MEGA fluffy strawberry buttercream layers.
- Soft, melt-in-your-mouth goodness.
- A delicious go-to festive dessert recipe!
- Makes for the perfect sweet treat for the entire family-----kids + adults alike.
How To Make Festive Sugar Cookie Cake
Making this sugar cookie cake is a breeze—just five easy steps! First, whip up the batter, pop it in the oven, create that luscious buttercream, layer it all together, and let your creativity loose as you decorate!
Ingredients
Here's what you need to make this sugar cookie cake batter and topping:
Sugar Cookie Cake:
- Organic cake flour. You can also use all-purpose four if you don't have cake flour.
- Baking powder. For leavening.
- Organic cane sugar. For sweetness!
- Ground cinnamon sugar cookies blend. For classic sugar cookie flavor.
- Sea salt. I love the play of salty and sweet here!
- Unsalted butter. Softened at room temp.
- Large organic eggs. These act as a binder. You need them to be at room temp.
- Vegetable oil. Adds moisture to the batter
- Buttermilk. Adds tanginess. (See notes for regular vs. dairy-free option)
- Greek yogurt. Provides creaminess.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Almond extract. Adds nutty undertones.
- Butter extract. Enhances buttery flavor.
Strawberry Buttercream:
- Organic powdered sugar. Sweetens and thickens the frosting.
- Salted butter. Softened. (You can also use unsalted butter, if desired)
- Strawberry preserves/jam. Infuses strawberry flavor
- Milk. Adjusts frosting consistency. (You can also use plant-based milk)
Toppings:
- Festive holiday sprinkles.
- Sugar cookies. Crumbled + crushed for decoration and added texture.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CAKE!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Festive Sugar Cookie Cake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips for Making The Best Cake Every Time
TIP #1: HAVE THE RIGHT TOOLS
To make and decorate this Sugar Cookie cake, you'll need a hand-mixer, spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
TIP #2: COMBINE BAKING POWDER + ACID
The essential ingredient combos for a light, silky cake texture is baking powder with baking soda and an acid (usually vinegar or buttermilk if the cake calls for it). When acid and baking powder/baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
TIP #3: SIFT!
One of my favorite tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. It's an extra step, but the results are a light, fluffy, and fully combined cake batter.
TIP #4: AVOID OVER-MIXING
When mixing your cake batter, it’s so important to add the dry ingredients and wet ingredients alternately. Then, as soon as everything is combined very well, STOP! Over-mixing creates a more dense cake.
Why Are The Ingredients At Room Temp?
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Perfect Occasions For A Slice Of Festive Sugar Cookie Cake
These events are a great excuse to eat cake!
- Holiday Gatherings
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
How To Make Buttermilk
In a bowl, whisk together the milk (regular milk or plant-based works fine) and add apple cider vinegar or lemon juice, and set aside for 5-10 minutes until everything "activates" to create the "buttermilk".
Cake Flour vs. All-Purpose Flour.
When it comes to the main ingredient of this entire Festive Sugar Cookie Cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
Why Didn't My Cake Come Out Of The Pan Clean?
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.
Assembling The Sugar Cookie Cake
I promise it's not as daunting as it seems, I will guide you through it!
- Before you frost your cake, you’ll need to trim it. Use a long serrated knife (or cake slicer) to slice the thin crust layer off the top of each cake to make a flat surface.
- Next, place the first cake layer on a cake stand and evenly cover the top with buttercream. Now, place the with second layer on top and evenly cover the top with buttercream. You can add more layers if you like too!
- Once your cake is fully stacked, spread the remaining strawberry buttercream over the cake and down the sides.
Tip: Make things a bit easier by spreading a very thin layer of buttercream over the cake and chilling it for 30 minutes before adding the remaining buttercream.
Decorating Ideas for Festive Sugar Cookie Cake
The fluffy homemade strawberry buttercream frosting is all you need to decorate and assemble this Festive Sugar Cookie Cake. If you'd like to add some extra pretty touches, try:
- Rainbow sprinkles or festive sprinkles!
- Cookies crushed + crumbled
- Edible flowers
- Edible gold or silver dust
- Candy canes
- Desiccated coconut
Festive Sugar Cookie Cake Q + A's
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Absolutely! You can always divide the batter into cupcake pans. The bake time will be a little less, therefore, keeping your eyes on them is super important---around 18 minutes. You can turn this cake into cupcakes by: using the frosting as a filling inside the cupcakes and top with the remaining the cream cheese frosting to get double the ‘indulging experience’. Once cupcakes are baked, simply create a hole in the centers, fill them with the frosting and frost them per usual.
Yes! To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, be sure to substitute yogurt with dairy-free yogurt and use vegan-friendly sugar cookies for the topping. Lastly, ensure that sprinkles are vegan-friendly.
Love Cake? Try These Sweet Creations Next!
If this Festive Sugar Cookie Cake hit the spot, you've got to explore more of my cake recipes—I promise, you'll fall in love with them all!
- Strawberry Shortcake Birthday Cake
- The Best Vegan Chocolate Cake
- Apple Cinnamon Olive Oil Cake
- Confetti Chocolate Chip Cake
- Vegan Banana Cake with Maple Buttercream
- Vegan Carrot Cake + Orange-infused Frosting
- Vegan Banana Oatmeal Sheet Cake
MADE OUR RECIPE(S)?
If you tried this Festive Sugar Cookie Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Festive Sugar Cookie Cake
Ingredients
CAKE:
- 4 cups organic cake flour
- 2 tsps baking powder
- 2 cups organic cane sugar
- 2 tsps ground cinnamon sugar cookies blend (See Post for alternative details)
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened at room temp.
- 4 large organic eggs, at room temp.
- ⅓ cup vegetable oil, organic
- ¼ cup "Buttermilk" (See notes for regular vs. dairy-free option)
- ½ cup Greek yogurt, organic
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 drops butter extract
STRAWBERRY BUUTERCREAM:
- 5 cups organic powdered sugar, sifted
- 1 cup salted butter, softened at room temp. (You can also use unsalted butter, if desired)
- 3 Tbsps strawberry preserves/jam
- 1-2 Tbsps milk (You can also use plant-based milk)
TOPPINGS:
- Festive holiday sprinkles
- 2 cups Sugar cookies, crumbled + crushed (You can use homemade or store-bought)
Instructions
TO MAKE THE CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of THREE standard 8-inch cake pans.
- In a bowl, whisk together the plant-based milk (if using) and apple cider vinegar or lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk". See Notes for Regular Buttermilk option.
- In a large bowl, whisk together the flour, baking powder, cinnamon sugar cookie blend, and salt until combined.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the eggs (one at a time) followed by the vanilla, almond extract, butter extract, oil, and yogurt, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
BAKE THE CAKE:
- Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
TO MAKE THE BUTTERCREAM:
- Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, strawberry preserves/jam, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer. Finally, top with final layer and top with remaining buttercream, spreading it over the tops and sides of cake, evenly and fairly thinly.
- Once fully frosted, add crushed sugar cookies to the top and sides, if desired. Sprinkle with festive sprinkles! Chill for 5 minutes to ensure that buttercream sets.
- When ready to serve, remove from the refrigerator. Slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also substitute cake flour with all-purpose flour if you'd like.
- CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
- VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, be sure to substitute yogurt with dairy-free yogurt and use vegan-friendly sugar cookies for the topping. Lastly, ensure that sprinkles are vegan-friendly.
Nutrition
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