Imagine the softest buttery sugar cookies stacked with fluffy vanilla buttercream frosting, and that’s what you’ve got with this sugar cookie cake! It’s such a fun treat fit for any celebration.

sliced sugar cookie layer cake

Can’t decide between cookies or cake? This sugar cookie layer cake is the dessert for you! I’m a cake person tbh, but even I can’t resist the charms of this dessert.

The cookie layers bake has a soft, tender texture, and the classic buttercream frosting is sweet and creamy. Together they’re a dreamy pair. This sugar cookie cake is perfect for birthdays and celebrations of any kind!

a slice of sugar cookie layer cake

Table of Contents

  • It’s fun, festive, and a little unexpected.
  • It’s everything you love about frosted sugar cookies, but in a layer cake!
  • And it’s so much easy to make than a cake, too.
  • Dress it up or down, depending on the occasion like birthdays, holidays and more.

Ingredients you’ll need

sugar cookie cake ingredients
  1. Prepare the cookie dough. Beat butter and sugar until light and creamy. Add eggs one at a time, then vanilla. Mix in the flour, cornstarch, cream of tartar, baking soda, and salt until just combined. sugar cookie dough in mixing bowl
  2. Bake the cookie layers. Divide dough evenly between two greased 8-inch pans lined with parchment. Press dough into an even layer (use the butter wrappers!) and bake 18–20 minutes until edges are golden and centers are set. Let cool. putting sugar cookie dough into cake pans
  3. Make the frosting. Beat butter, powdered sugar, cream, vanilla, almond extract, and salt until smooth, then whip on high until fluffy. vanilla frosting in mixing bowl
  4. Assemble the cake. Place one cookie layer on a plate, spread with about a third to half of the frosting. Top with the second cookie layer and frost the entire cake. Decorate with sprinkles, if you want!baked sugar cookie layers and adding frosting
  5. Enjoy! Enjoy within 1-2 days of baking for freshest texture.

Don’t overbake!

Baking just until the edges are lightly golden and the centers are set (but not browned) ensures they stay soft and tender. Overbaking dries out the layers, making them crumbly and tough, which ruins that melt-in-your-mouth sugar cookie texture that makes this cake so special.

baking tip:The best way to measure flour

Too much flour can cause problems in your baked goods, causing them to be dry, crumbly or simply have the wrong texture. And since flour has a tendency to compact over time as it sits in the supermarket and in your pantry, if you simply dip your measuring cup into the flour and scoop it out, you’ll end up with more than you should. For best results, use a kitchen scale. Or use the “spoon and sweep” method:
  1. Fluff the flour in the bag or container with a spoon.
  2. Spoon flour into measuring cup until it’s overflowing.
  3. Sweep a flat edge like your knife or finger across the top of the measuring cup, sweeping away the excess.
More detailed info can be found in my full tutorial How to Measure Flour.
More Baking Tips »
assembled sugar cookie layer cake on a cake stand

Make-ahead and storage tips

Can I make this sugar cookie cake ahead of time? 

I recommend serving this cookie cake the same day it’s baked for ultimate soft, fresh texture. But you can make ahead and freeze if desired (see below).

Can I freeze this cake?

Yes! You can freeze the cookie layers separately or freeze the whole frosted cake. Cover with double layer of plastic wrap and store in the freezer for up to 1 month. Thaw in plastic wrap at room temperature before serving or assembling.

Variations

  • Use food coloring and themed sprinkles to match the occasion.
  • Use cream cheese frosting or my easy fudge buttercream frosting instead.
  • Bake a single-layer 9-inch cookie cake. It’ll be thicker, but still delicious, and easier to bake and decorate. See the “notes” section in the recipe below for more info.
a slice of sugar cookie layer cake with full cake in the background
sliced sugar cookie layer cake
5 from 1 review

Sugar Cookie Layer Cake

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Assembly Time: 15 minutes
Total Time: 1 hour
Layers of giant sugar cookies and vanilla buttercream frosting make a fun dessert!
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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

teal kitchen mixer
Electric mixer
two round cake pans
8-inch cake pans
14 piece cake decorating set
Piping decorator set

Instructions
 

To make the sugar cookie layers:

  • Preheat oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.
  • In a separate bowl combine the flour, cornstarch, baking soda, cream of tartar and salt 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 evenly between the two prepared pans (I actually use a cookie scoop for this) and press the dough into an even layer (The butter wrapper actually works great for this, or you can use greased fingers).
  • Bake for 18-20 minutes, until the edges are golden brown and center is puffed and set. Do not overbake or the cookie layers will be too dry. Let the cookies cool in the pan for 10 minutes, 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, cream vanilla, almond extract 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 about ⅓-½ of the frosting. Top with the second cookie layer and cover the cake with the remaining frosting and decorate as desired.
  • The sugar cookie cake is best the day it's baked (it's the softest and most moist), but it will keep at room temperature for a few days.

Notes

  • You can bake this cake in a single 9-inch cake pan instead of two 8-inch pans. The cookie will be thicker, but still delicious, and easier to bake and decorate. Follow recipe above as written, adjusting bake time to 25-37 minutes.
  • Be sure to measure flour correctly for this recipe using the spoon and level method or a digital scale. Measuring incorrectly will result in too much flour in the dough and the baked cookie layers will be very dry and crumbly.
  • Cream of tartar and cornstarch work together to keep the sugar cookies moist, soft and fluffy. Do not skip these ingredients!
  • This recipe was originally published in 2015. I’ve made a lot of changes from the original version to make the ratio of cookie to frosting more favorable and delicious, and to improve the softness and flavor of the sugar cookie layers.
Calories: 689kcal, Carbohydrates: 94g, Protein: 5g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 160mg, Potassium: 86mg, Fiber: 1g, Sugar: 65g, Vitamin A: 1058IU, Vitamin C: 0.03mg, Calcium: 23mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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