Giant sugar cookies layered together with fluffy vanilla buttercream frosting and topped with lots of rainbow sprinkles make a fun cake fit for any celebration.

Sugar Cookie Layer Cake |

Today I turn another year older and (maybe) wiser. And I figured what better way to celebrate than with a pound of butter and a bunch of sprinkles? Birthdays are for overindulging your sweet tooth, after all.

Which is exactly what I plan to do— today I’m going to kick back and relax, and enjoy this sugar cookie cake.

Sugar Cookie Layer Cake |

I’m a traditionalist when it comes to birthdays, so a big cake was definitely in the cards. But I’ve also had a huge craving lately for a soft vanilla sugar cookie piled high with buttercream frosting, and so I decided to combine the two.

Look how fun it is! Plus, it couldn’t have been easier, so much easier than a traditional layer cake. And all that time I saved making this cookie layer cake instead of something more complicated means more time napping on the couch.

Happy birthday to me!

Sugar Cookie Layer Cake |

Sugar Cookie Layer Cake |
5 from 1 review

Sugar Cookie Layer Cake

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Assembly Time: 30 minutes
Total Time: 1 hour 5 minutes
Layers of giant sugar cookies and vanilla buttercream frosting make a fun dessert!


For the cookie layers:

  • 1 cup unsalted butter , at room temperature (226 grams)
  • 2 cups granulated sugar (400 grams)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour (625 grams)
  • 1 teaspoon salt
  • ½ teaspoon baking soda

For the buttercream frosting:

  • 1 cup unsalted butter , at room temperature (226 grams)
  • 4 cups powdered sugar, sifted (454 grams)
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons heavy cream
  • Pinch of salt
  • Sprinkles


To make the sugar cookie layers:

  • Preheat oven to 375°F. Grease 3 8-inch cake pans and line the bottoms with parchment paper (If you don't have 3 cake pans, you can bake the layers in
  • In a medium bowl, combine the flour, salt and baking soda and set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 additions, mixing until just combined.
  • Divide the dough in thirds and press into the prepared pans, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

To make the frosting:

  • In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, powdered sugar, vanilla, cream and salt on medium speed until combined. Increase speed to high and beat until frosting is very light and fluffy, about 3-4 minutes.

To assemble cake:

  • Place one cooled sugar cookie layer on a plate or cake stand. Cover with one third of the frosting and top with sprinkles. Repeat with remaining layers. Decorate as desired.


This recipe is adapted from my Sugar Cookie Bars.
Calories: 780kcal, Carbohydrates: 113g, Protein: 8g, Fat: 34g, Saturated Fat: 21g, Cholesterol: 139mg, Sodium: 268mg, Potassium: 85mg, Fiber: 1g, Sugar: 73g, Vitamin A: 1061IU, Calcium: 27mg, Iron: 3mg
Cuisine: American
Course: Dessert
Author: Annalise
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.