Sugar cookies are time-consuming, and sometimes we don’t have the patience to chill the dough, cut out shapes and then rechill the cookies before baking. Then there’s the time it takes to decorate them! But there is a way to enjoy sugar cookies without the hassle of chilling and cutting out shapes. This sugar cookie cake uses the same base recipe as my sugar cookies but doesn’t involve chilling and only requires minimal decorating. If you’re pressed for time, this is the recipe for you!
Another wonderful thing about this recipe is that it’s customizable. I used three 6-inch round cake pans, but you could use two 9-inch round pans instead. But I do recommend the 6-inch pans. Six-inch cakes are quickly become one of my favorite sizes to make! They’re perfect if you have a smaller family, or if you still want several layers but a little less cake. You can find 6-inch cake pans here.
My recipe is also gluten free, but feel free to make it gluten-full if that’s your preference!
Usually when I bake a cake I grease the pan with butter and flour. But for this recipe, I used granulated sugar in place of the flour. The sugar gives the edges of the cake a sparkly finish and adds a little texture.
Also be sure to line the bottom of each pan with parchment paper. Preparing the pans is the most annoying part of baking a cake, but it’s worth it when the cake slides effortlessly out. See the recipe notes below for another tip about removing cake from the pan.
Another customizable feature about this sugar cookie cake is that you can decorate it to suit any holiday or color theme. Use whatever food coloring you want, or keep the frosting white. Top with sprinkles, M&Ms, chocolate chips or any other favorite toppings. I used AmeriColor teal and Sweetapolita sprinkles.
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This cake easily serves 12 people. If you don’t eat it all in one sitting store it in an airtight container on the counter or put it in the freezer.
I can’t wait to see how you decorate your sugar cookie cake! Tag me @rosesandwhiskers on Instagram if you try it and use the hashtag #rosesandwhiskers.
Happy baking. 
Sugar Cookie Cake
Ingredients
- 2 1/2 cups gluten free 1 to 1 baking flour for gluten-full, substitute all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter softened to room temperature
- 6 tbsp butter-flavored Crisco
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
Vanilla Buttercream
- 6 tbsp unsalted butter softened to room temperature
- 2 tbsp Crisco
- 3 cups powdered sugar
- 1 tbsp whole milk
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease three 6-inch pans with butter. Line the bottom of the pan with parchment paper, and then butter the top of the paper. Scoop a large spoonful of granulated sugar into each pan and gently shake it around so that the sugar lightly covers the entire pan.
- Whisk flour, baking powder and salt in a medium bowl.
- In a large bowl, cream butter, Crisco and sugar until light and fluffy. Beat in eggs one at a time, making sure each is fully incorporated. Mix in vanilla.
- On low speed, gradually blend in dry ingredients until just combined. Divide the dough into thirds and press into the bottom of each pan.
- Bake for 12-15 minutes, until the edges are lightly browned and a toothpick comes out clean. Leave the cakes in the pans for 5 minutes before transferring to a wire cooling rack. (See recipe notes.)
- Make the frosting while the cookie layers are cooling. Cream butter and Crisco until smooth. Mix in half of the powdered sugar on low speed. Then add milk, heavy cream, vanilla and the remaining powdered sugar. Mix on low speed until just combined, and then beat on high speed until smooth and fluffy.
- To build the cake, spread a third of the frosting on top of one layer. Add another layer and another third of frosting. Add the final layer and spread the remaining frosting on top. Decorate with sprinkles and serve! Store in an airtight container. This also freezes well.
The cake looks fab and absolutely love the frosting and how you decorated it!
Thanks so much, Jenna!!