Holiday Sugar Cookie Dough Layered Cake is a showstopping dessert perfect for your holiday celebrations. This recipe offers a delightful twist on traditional holiday flavors, making it incredibly useful for anyone looking to impress guests or simply indulge in a homemade treat that tastes just like your favorite frosted sugar cookies.
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Key Ingredients for Holiday Sugar Cookie Dough Layered Cake
For the Sugar Cookie Cake Layers:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra holiday flavor)
- ½ cup milk
For the “Cookie Dough” Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar, sifted
- ¼ cup milk (or heavy cream for richer texture)
- 1 teaspoon vanilla extract
- ½ cup finely crushed sugar cookies (about 4-5 cookies)
- ¼ cup mini chocolate chips (optional, for texture)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
- Holiday sprinkles, for decoration
How to Make Holiday Sugar Cookie Dough Layered Cake
This Holiday Sugar Cookie Dough Layered Cake is a dream for home bakers, offering a delicious and satisfying experience with every bite. It captures the essence of holiday sugar cookies in a decadent layered cake, featuring tender cake layers and a rich, buttery “cookie dough” filling. The simple yet impressive presentation makes it a favorite for any festive gathering, and it takes approximately 1 hour and 30 minutes of active preparation time, plus baking.
Step-by-Step Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and grease the parchment. This prevents sticking and ensures perfectly released cake layers.
- Combine Dry Ingredients: In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Set aside. This ensures even distribution of leavening agents and salt for a uniform cake texture.
- Cream Butter and Sugar: In a large mixing bowl, cream together the 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This aeration is crucial for a tender cake crumb.
- Add Eggs and Extracts: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the 1 teaspoon of vanilla extract and ½ teaspoon of almond extract (if using). The extracts infuse the cake with classic holiday aromas.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the ½ cup of milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix the batter, as this can lead to tough cakes.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool Cake Layers: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensuring the cakes are fully cooled is essential before frosting to prevent the frosting from melting.
- Prepare the “Cookie Dough” Filling: While the cakes cool, prepare the filling. In a medium bowl, beat the 1 cup of softened unsalted butter until creamy. Gradually add the 2 cups of sifted powdered sugar, alternating with the ¼ cup of milk, mixing until smooth and well combined. Stir in the 1 teaspoon of vanilla extract.
- Add Crushed Cookies and Chips: Gently fold in the ½ cup of finely crushed sugar cookies and ¼ cup of mini chocolate chips (if using) into the filling. This gives the filling its authentic cookie dough texture and flavor.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the 8 ounces of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy. Gradually add the 4 cups of sifted powdered sugar, mixing until combined. Stir in the 1 teaspoon of vanilla extract. Add 2-3 tablespoons of milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Assemble the Cake: Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of the “cookie dough” filling evenly over the top, leaving a small border around the edge.
- Add the Second Layer: Carefully place the second cake layer on top of the filling.
- Frost the Cake: Generously frost the entire cake – top and sides – with the prepared cream cheese frosting. You can use an offset spatula for a smooth finish or create decorative swirls.
- Decorate: Immediately before serving, decorate the cake with festive holiday sprinkles. Get creative with your sprinkle designs for a truly personalized touch!
Why You’ll Love This Holiday Sugar Cookie Dough Layered Cake
You’ll absolutely adore the whimsical charm and incredible flavor of this Holiday Sugar Cookie Dough Layered Cake. Its main feature is the uncanny resemblance to frosted sugar cookies, with tender, vanilla-kissed cake layers that melt in your mouth, paired with a delightful, slightly chewy “cookie dough” filling. Making this at home is incredibly cost-effective compared to purchasing a custom-decorated cake from a bakery, allowing you to save money without sacrificing on festive flair. The creamy tang of the cream cheese frosting perfectly complements the sweet cookie elements, while the optional mini chocolate chips add delightful pops of texture.
This beautiful creation is a far cry from a basic vanilla cake, offering a more complex and satisfying flavor profile that will have everyone asking for the recipe. It’s the perfect way to bring the joy and nostalgia of holiday baking into your home with a show-stopping, yet surprisingly manageable, dessert. So gather your loved ones, crank up some festive tunes, and dive into the deliciousness – you won’t regret it!
Storing and Reheating Tips
- Refrigeration: Leftover Holiday Sugar Cookie Dough Layered Cake should be stored in an airtight container in the refrigerator for up to 3-4 days. This is particularly important due to the cream cheese frosting and the “cookie dough” filling.
- Freezing: For longer storage, you can freeze the cake. It’s best to freeze individual slices for easy thawing. Wrap each slice tightly in plastic wrap, then in aluminum foil, or place them in freezer-safe containers. Frozen cake will keep for up to 1-2 months.
- Reheating: While cake is typically served at room temperature, if you prefer a slightly warmer treat, you can gently reheat individual slices. Microwave on low power for 10-15 second intervals, just until warmed through. Be careful not to overheat, as this can dry out the cake. Thaw frozen slices by transferring them to the refrigerator overnight, then bringing them to room temperature before serving.
Final Thoughts
This Holiday Sugar Cookie Dough Layered Cake is a festive showstopper that truly captures the essence of the holidays. Its delightful flavor and charming presentation make it a must-try for any celebration. Give it a go, and spread some extra sweetness this season!
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- Our Pinterest
Holiday Sugar Cookie Dough Layered Cake
This Holiday Sugar Cookie Dough Layered Cake is a showstopping dessert perfect for your holiday celebrations. This recipe offers a delightful twist on traditional holiday flavors, making it incredibly useful for anyone looking to impress guests or simply indulge in a homemade treat that tastes just like your favorite frosted sugar cookies.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and grease the parchment. This prevents sticking and ensures perfectly released cake layers.
- In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Set aside. This ensures even distribution of leavening agents and salt for a uniform cake texture.3 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, cream together the 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This aeration is crucial for a tender cake crumb.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the 1 teaspoon of vanilla extract and ½ teaspoon of almond extract (if using). The extracts infuse the cake with classic holiday aromas.1 teaspoon vanilla extract, ½ teaspoon almond extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the ½ cup of milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix the batter, as this can lead to tough cakes.3 cups all-purpose flour, ½ cup milk
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensuring the cakes are fully cooled is essential before frosting to prevent the frosting from melting.
- While the cakes cool, prepare the filling. In a medium bowl, beat the 1 cup of softened unsalted butter until creamy. Gradually add the 2 cups of sifted powdered sugar, alternating with the ¼ cup of milk, mixing until smooth and well combined. Stir in the 1 teaspoon of vanilla extract.1 cup unsalted butter, softened, 2 cups powdered sugar, sifted, ¼ cup milk (or heavy cream for richer texture), 1 teaspoon vanilla extract
- Gently fold in the ½ cup of finely crushed sugar cookies and ¼ cup of mini chocolate chips (if using) into the filling. This gives the filling its authentic cookie dough texture and flavor.½ cup finely crushed sugar cookies, ¼ cup mini chocolate chips
- In a large bowl, beat the 8 ounces of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy. Gradually add the 4 cups of sifted powdered sugar, mixing until combined. Stir in the 1 teaspoon of vanilla extract. Add 2-3 tablespoons of milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.8 ounces cream cheese, softened, ½ cup unsalted butter, softened, 4 cups powdered sugar, sifted, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of the “cookie dough” filling evenly over the top, leaving a small border around the edge.
- Carefully place the second cake layer on top of the filling.
- Generously frost the entire cake – top and sides – with the prepared cream cheese frosting. You can use an offset spatula for a smooth finish or create decorative swirls.
- Immediately before serving, decorate the cake with festive holiday sprinkles. Get creative with your sprinkle designs for a truly personalized touch!Holiday sprinkles
Notes
Leftover cake should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then aluminum foil or in freezer-safe containers for up to 1-2 months.