Festive Sugar Cookie Cake

Slice of cake with holiday decor on a white wood table.

5 from 1 vote

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!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Keyword: baked, birthday cake, cake, cookies, dessert, family-friendly, holiday, holidays, kid-friendly, strawberry, sugar cookie, vegetarian

Servings: servings

Calories: 865kcal

Author: Shanika

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!

Notes

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.

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