The Ultimate Soft & Buttery Sugar Cookie Layer Cake with Fluffy Vanilla Buttercream
Imagine the softest, buttery sugar cookies, baked to perfection, then generously stacked with clouds of fluffy vanilla buttercream frosting. That’s precisely what this incredible sugar cookie layer cake delivers! It’s not just a dessert; it’s a joyful culinary experience, perfectly suited for any special celebration or simply when you crave an extra dose of sweetness.
Every year, when my birthday rolls around, I find myself torn between two classic dessert loves: the comforting familiarity of a traditional layer cake and the irresistible charm of a perfectly frosted sugar cookie. This year, I decided there was no need to choose! Armed with a generous pound of butter and a vibrant cascade of sprinkles, I embarked on a mission to create the ultimate celebratory confection that blends the best of both worlds. The result? This absolutely divine Sugar Cookie Layer Cake, a testament to the fact that birthdays (and life, really) are made for overindulging your sweet tooth in the most delightful way possible.
This recipe transforms your favorite frosted sugar cookies into a magnificent, shareable cake. Each bite offers the tender crumb of a classic sugar cookie combined with the luxurious smoothness of homemade buttercream. It’s a showstopper that’s surprisingly straightforward to make, offering all the festive appeal of a layer cake without the typical fuss. Get ready to bake a memory!
Table of Contents
- Why You’ll Adore This Sugar Cookie Layer Cake
- Key Ingredients for Perfection
- How to Bake and Assemble Your Sugar Cookie Layer Cake
- Pro Tips for the Perfect Sugar Cookie Layer Cake
- Creative Variations & Customization Ideas
- Frequently Asked Questions
- More Delightful Sugar Cookie Recipes
- Get the Full Recipe
Why You’ll Adore This Sugar Cookie Layer Cake
- It’s Incredibly Fun and Unique! This cake offers a delightful twist on both traditional layer cakes and classic sugar cookies. It breaks the mold, bringing a playful element to any gathering, making it a memorable centerpiece that guests will rave about.
- All Your Frosted Sugar Cookie Dreams in Cake Form! If you’re a fan of those soft, chewy, generously frosted sugar cookies, this cake is your ultimate dream come true. It captures everything you love about them – the tender bite, the sweet vanilla flavor, the creamy frosting – but elevates it into a grand, festive dessert that’s perfect for sharing.
- Surprisingly Easier Than a Traditional Layer Cake. Forget intricate cake layers that demand precise cooling and delicate handling. Our sugar cookie layers are much more forgiving, easier to bake, and less prone to crumbling, making the assembly process a breeze. This means less stress in the kitchen and more time to enjoy your creation!
- Flexible Baking Options. Whether you prefer a show-stopping 8-inch layered cookie cake or a simpler, equally delicious single-layer 9-inch version, this recipe adapts to your needs. Both options yield a fantastic dessert, giving you the freedom to choose based on your preference and occasion.
- Perfect for Any Occasion. From birthdays and holidays to casual get-togethers, this sugar cookie cake fits right in. Its vibrant appearance and universally loved flavor make it a crowd-pleaser for any celebration.
Key Ingredients for Perfection
Understanding the role of each ingredient is key to achieving the perfect Sugar Cookie Layer Cake. While the full list is in the recipe card below, here are some highlights and why they matter:
- Unsalted Butter (Room Temperature): The foundation of both the cookie and frosting. Room temperature butter creams beautifully with sugar, creating an airy, light texture for the cookies and a smooth, fluffy buttercream. Don’t rush this step!
- Granulated Sugar: Provides sweetness and helps achieve that signature crisp-chewy sugar cookie texture.
- Large Eggs: Act as a binder, adding moisture and richness to the cookie dough, ensuring a tender crumb.
- Vanilla Extract: Essential for that classic, comforting sugar cookie flavor. Use good quality vanilla for the best taste.
- All-Purpose Flour (Measured Correctly!): The main dry ingredient. Measuring flour correctly is crucial (see our baking tip below!). Too much flour leads to dry, dense cookies.
- Cornstarch & Cream of Tartar: These are the secret weapons for super soft and chewy sugar cookies! Cornstarch helps tenderize the dough, while cream of tartar reacts with baking soda to create lift and contributes to a soft, cake-like texture, preventing your cookies from spreading too thin. Do not skip them!
- Baking Soda & Salt: Leavening and flavor enhancers. Baking soda helps the cookies rise, and salt balances the sweetness.
- Powdered Sugar (Sifted): Key for a smooth, lump-free buttercream. Sifting ensures a silky texture.
- Heavy Cream: Adds richness and helps achieve the perfect consistency for the buttercream – making it wonderfully fluffy and spreadable.
- Almond Extract (Optional): A small touch of almond extract in the frosting can elevate the flavor, adding a subtle depth that complements the vanilla beautifully.
How to Bake and Assemble Your Sugar Cookie Layer Cake
Crafting this sugar cookie cake is a delightful process. Follow these steps for a perfectly baked and beautifully frosted dessert:
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Prepare Sugar Cookie Dough: Begin by creaming together the softened butter and granulated sugar until the mixture is light, airy, and creamy. This can take about 2-3 minutes on medium-high speed with an electric mixer, ensuring proper aeration. Next, incorporate the eggs one at a time, mixing well after each addition to fully emulsify them into the butter mixture. Stir in the vanilla extract for that classic flavor. In a separate bowl, whisk together your dry ingredients: flour, cornstarch, cream of tartar, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing only until just combined. Overmixing will develop the gluten, resulting in tough cookies. You’ll end up with a thick, wonderfully pliable cookie dough.
The perfectly creamy dough forming in the mixer. -
Bake Giant Cookies: Lightly grease two 8-inch round cake pans and line their bottoms with parchment paper – this prevents sticking and makes removal effortless. Divide your thick cookie dough evenly between the two prepared pans. For consistent sizing, a cookie scoop or kitchen scale can be helpful here. Use greased fingers or even the butter wrapper (a clever trick!) to press the dough into an even layer across the bottom of each pan. Bake these giant cookies until their edges are beautifully golden brown and the centers are puffed up and set. Be careful not to overbake, as this can lead to dry and crumbly cookie layers. Once baked, allow them to cool slightly in the pans before carefully transferring them to a wire rack to cool completely.
Ensuring an even layer for perfect cookie cakes. -
Prepare Frosting: While your cookie layers are cooling, whip up the luscious vanilla buttercream frosting. In the bowl of an electric mixer, beat the softened butter until creamy. Gradually add the sifted powdered sugar, heavy cream, vanilla extract, and optional almond extract, along with a pinch of salt. Beat on medium speed until combined, then increase to high speed and beat for several minutes until the frosting is incredibly smooth, light, and wonderfully fluffy. This aeration makes all the difference in texture.
The creamy base for a delicious cake. -
Frost and Decorate as Desired: Once the cookie layers are completely cool, it’s time for the fun part! Place one cookie cake layer onto your chosen serving plate or cake stand. Spread about one-third to one-half of the fluffy buttercream frosting evenly over this layer. Gently place the second cookie layer on top. Now, cover the entire cake with the remaining frosting. You can create a rustic look with an offset spatula or use a piping bag with your favorite piping tip for more intricate designs and a truly professional finish. Finally, adorn your masterpiece with a generous shower of colorful sprinkles for a festive touch.
Layering the cookie and frosting for a magnificent cake. - Enjoy and Store: This spectacular sugar cookie layer cake is at its absolute best when enjoyed within 1-2 days of baking, while the cookie layers are at their softest and most moist. While it will still be delicious after a few days, the cookie layers can dry out a bit more quickly than a traditional cake. To maintain freshness, keep the cake at room temperature, ensuring it’s well-covered with plastic wrap or stored in an airtight container. If you need to store it longer, it can be refrigerated for up to 4-5 days, but allow it to come to room temperature for the best texture before serving.
Baking Tip: The Best Way to Measure Flour
Accurate ingredient measurement, especially flour, is crucial for successful baking. Too much flour can result in dry, crumbly baked goods with an undesirable texture. Flour tends to compact over time, both in the store and in your pantry. If you simply scoop it directly with your measuring cup, you’ll almost certainly end up with more than the recipe calls for. For the most precise results, we highly recommend using a kitchen scale to measure by weight.
Alternatively, use the “spoon and sweep” method:
- First, gently fluff the flour in its bag or container with a spoon. This aerates it and prevents compaction.
- Then, lightly spoon the flour into your measuring cup until it’s overflowing, without packing it down.
- Finally, use a flat edge, such as the back of a knife or your finger, to sweep away any excess flour from the top of the measuring cup, ensuring a level measure.
For even more detailed information and visual guides, check out our full tutorial: How to Measure Flour.
Pro Tips for the Perfect Sugar Cookie Layer Cake
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This is vital for creating a smooth, emulsified cookie dough and a fluffy, lump-free buttercream.
- Don’t Overmix the Dough: Once you add the flour mixture, mix only until just combined. Overmixing develops gluten, leading to tougher cookies.
- Bake Until Just Golden: Keep a close eye on your cookie layers in the oven. They should be golden at the edges and set in the center. Overbaking is the quickest way to dry cookies.
- Completely Cool Before Frosting: This cannot be stressed enough! If your cookie layers are even slightly warm, your buttercream will melt and slide off, creating a messy situation.
- Sift Powdered Sugar: For the smoothest, most luxurious buttercream, always sift your powdered sugar. It prevents lumps and makes for a silkier frosting.
- Adjust Frosting Consistency: If your buttercream is too thick, add a tiny bit more heavy cream (1 teaspoon at a time). If it’s too thin, add a tablespoon or two more sifted powdered sugar.
- Evenly Divide Dough: For uniform layers, use a kitchen scale to ensure each pan receives an equal amount of cookie dough. This helps them bake at the same rate and stack nicely.
Creative Variations & Customization Ideas
This sugar cookie layer cake recipe is incredibly versatile and can be adapted to suit almost any holiday or special occasion. Let your creativity shine with these ideas:
- Seasonal & Holiday Themes: Easily customize this cake for any holiday! For Christmas, tint the frosting green or red, and use festive sprinkles. For Easter, pastel colors and bunny sprinkles would be adorable. For birthdays, simply choose your favorite colors and a mix of fun sprinkles. The possibilities are endless!
- Alternate Frosting Flavors: While vanilla buttercream is a classic, don’t hesitate to experiment with other frosting types. Our rich cream cheese frosting adds a tangy complement, or for a chocolate lover’s dream, try our easy fudge buttercream frosting. You could even add citrus zest to your vanilla buttercream for a brighter flavor.
- Single-Layer Convenience: If you’re looking for an even simpler dessert or a slightly thicker cookie texture, you can absolutely bake this cake in a single 9-inch cake pan. The resulting cookie will be wonderfully thick and chewy, still absolutely delicious, and much quicker to bake and decorate. Refer to the “notes” section in the recipe below for specific adjustments to baking time. This is a great option for a less formal gathering.
- Add Zest: For an extra layer of flavor, incorporate some lemon or orange zest into the cookie dough. The citrus brightens the sweetness beautifully.
Frequently Asked Questions
We’ve gathered some common questions you might have about making this Sugar Cookie Layer Cake to help ensure your baking success.
- Can I make the cookie layers ahead of time?
Yes! You can bake the cookie layers 1-2 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. Frost the cake closer to serving time. - Can I freeze this sugar cookie cake?
Yes, you can! For best results, freeze the unfrosted cookie layers individually, wrapped tightly in plastic wrap and then foil. They’ll keep for up to 2-3 months. Thaw at room temperature before frosting. You can also freeze slices of the frosted cake for up to 1 month, wrapped well. - Why do you use cornstarch and cream of tartar?
These two ingredients are crucial for achieving the incredibly soft, tender, and slightly chewy texture of these giant sugar cookie layers. Cornstarch helps tenderize the dough and prevents excessive spreading, while cream of tartar reacts with the baking soda to create lift and a finer crumb, ensuring your cookies stay fluffy and moist. Don’t skip them! - What if my buttercream is too stiff or too runny?
If it’s too stiff, add heavy cream, one teaspoon at a time, mixing until desired consistency is reached. If it’s too runny, add a tablespoon or two of sifted powdered sugar and mix again. Temperature also plays a role, so ensure your butter is softened but not melted. - How long will the cake stay fresh?
This sugar cookie layer cake is best enjoyed within 1-2 days, as the cookie layers are softest and most moist then. It can be kept at room temperature, well-covered, for up to 3 days, or refrigerated for up to 5 days. Always bring it to room temperature before serving for optimal flavor and texture.
More Delicious Sugar Cookie Recipes to Try
If you’ve fallen in love with the magic of sugar cookies, we have even more fantastic recipes to satisfy your cravings. From quick and easy options to crowd-pleasing bars, explore our other beloved sugar cookie creations:
Get the Full Recipe for Sugar Cookie Layer Cake
Ready to bake this show-stopping dessert? Below you’ll find the complete, detailed recipe card with all the measurements, step-by-step instructions, and helpful notes to guide you through making the most delicious Sugar Cookie Layer Cake.
Sugar Cookie Layer Cake
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Ingredients
For the cookie layers:
- 1 cup (226 grams) unsalted butter , at room temperature
- 1 ½ cups (300 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups (420 grams) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
For the buttercream frosting:
- 1 cup (226 grams) unsalted butter , at room temperature
- 4 cups (454 grams) powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ cup (56 grams) heavy cream
- Pinch of salt
- Sprinkles (optional)
Equipment
Instructions
To make the sugar cookie layers:
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Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper for easy release.
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In a separate medium bowl, combine the all-purpose flour, cornstarch, baking soda, cream of tartar, and salt. Whisk well to ensure all ingredients are evenly distributed, then set aside.
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In the bowl of an electric mixer fitted with a paddle attachment, beat together the room temperature unsalted butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 3 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract. Finally, gradually add the reserved flour mixture in 2 additions, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
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Divide the thick cookie dough evenly between the two prepared 8-inch cake pans (a cookie scoop or kitchen scale can help with even distribution). Using greased fingers or a piece of butter wrapper, press the dough firmly and evenly into the bottom of each pan to create a smooth layer.
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Bake for 18-20 minutes, or until the edges are lightly golden brown and the center of the cookie layers appears puffed and set. It’s crucial not to overbake, as this will result in dry cookies. Allow the baked cookie layers to cool in their pans for 10 minutes before carefully inverting them onto a wire rack to cool completely.
To make the frosting:
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In the clean bowl of an electric mixer fitted with a paddle attachment, beat the room temperature unsalted butter until creamy. Gradually add the sifted powdered sugar, heavy cream, vanilla extract, optional almond extract, and a pinch of salt. Beat on low speed until combined, then increase to high speed and beat for 3-4 minutes until the frosting is incredibly light, fluffy, and smooth.
To assemble cake:
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Once the cookie layers are completely cool, place one layer on your desired serving plate or cake stand. Spread about ⅓ to ½ of the prepared vanilla buttercream frosting evenly over this layer. Carefully place the second cookie layer on top. Cover the entire cake with the remaining frosting, smoothing it with an offset spatula or decorating with a piping bag and tip as desired. Finish with a generous amount of sprinkles.
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The sugar cookie cake is truly best on the day it’s baked, offering the softest and most moist texture. However, it will keep well at room temperature for a few days when covered tightly with plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to 4-5 days, allowing it to come to room temperature before serving for the best texture.
Notes
- Single-Layer Option: This recipe can also be baked as a single 9-inch cookie cake instead of two 8-inch layers. The cookie will be thicker, resulting in a delightfully chewy texture, and it’s generally easier to bake and decorate. If opting for a single 9-inch pan, follow the recipe above as written, but adjust the bake time to 25-37 minutes. Check for doneness by ensuring the edges are golden and the center is set.
- Accurate Flour Measurement is Key: For perfectly moist and tender cookies, it is absolutely essential to measure your flour correctly. We highly recommend using the spoon and level method or, for the most accurate results, a digital kitchen scale. Measuring incorrectly by scooping directly from the bag will compact the flour, leading to too much flour in your dough, which will result in dry, dense, and crumbly cookie layers.
- Do Not Skip Cornstarch & Cream of Tartar: These two ingredients are critical for achieving the signature soft, tender, and slightly chewy texture of these sugar cookies. Cornstarch helps to tenderize the dough, while cream of tartar reacts with the baking soda to create a perfect rise and fluffy consistency. Omitting them will significantly impact the final texture of your cookie layers.
- Recipe Evolution: This sugar cookie layer cake recipe was originally published in 2015. We have since made significant improvements from the original version to enhance both the ratio of cookie to frosting and to further improve the incredible softness and overall flavor of the sugar cookie layers, ensuring a truly delicious experience.
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