Sugar Cookie Cake Recipe: Soft, Chewy Layer Cake Guide

This simple sugar cookie cake is quick to make, soft and chewy, and more affordable than a bakery version. It’s finished with an easy chocolate buttercream and is perfect for holidays, birthdays, or any celebration.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I love sugar cookies, so this sugar cookie cake is a natural favorite. It’s simple to prepare: make the dough, press it into a cake pan, bake, and decorate. It’s a straightforward recipe that’s easy to adapt to any occasion.

Decorate as simply or as elaborately as you like. For birthdays I often frost it like a classic cake, but fresh berries, cream cheese frosting, or plain sprinkles work just as well.

Why you will love this soft cookie cake

Easy — mix the dough, press it into the pan, and bake.
Quick — about 10 minutes to prepare the dough and about 10 minutes to make the frosting.
Customizable — pair with chocolate buttercream, vanilla or cream cheese frosting, or simply top with fruit.

a slice of sugar cookie cake on a plate with a fork

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the page.

Ingredients and substitutions

Scroll to the printable recipe card at the end of this post for the full ingredient list and directions.

All-purpose flour — use a trusted brand. If you don’t weigh ingredients, use the scoop-and-level method. Substitute a 1:1 gluten-free flour if needed.
Baking powder — use aluminum-free baking powder for best flavor.
Unsalted butter — good quality butter improves the final taste. Use unsalted butter for both dough and frosting.
Kosher salt — if using table salt, reduce the amount by half.
Sugar — granulated sugar gives structure and classic flavor; confectioners’ sugar helps create a soft texture and is used in the frosting.
Egg — one large egg binds the dough. The recipe has not been tested with egg substitutes.
Vanilla and almond extracts — use pure vanilla and a touch of almond. Replace almond with extra vanilla if preferred.
Cocoa powder and heavy cream — for the chocolate buttercream. Whipping cream or half-and-half can be substituted for heavy cream.

How to make

Preheat the oven to 350°F. Prepare an 8-inch round cake pan by buttering the bottom and sides, then line the bottom with parchment and set aside.

In a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and kosher salt on medium speed until combined. Add granulated sugar and confectioners’ sugar and beat until smooth. Scrape the bowl, then beat in the egg, vanilla, and almond extract until well combined.

creamed butter and salt in a bowl with a hand mixer — Cream the butter and salt together until light.

egg and vanilla added to creamed butter and sugar in a bowl — After the sugar is incorporated, add the egg and vanilla.

sugar cookie cake dough before the flour is added — The dough will be light and fluffy before adding the flour.

Add half the flour and the aluminum-free baking powder and mix on low until a few streaks of flour remain. Scrape the bowl, add the remaining flour, and mix on low until just combined.

Spread the dough into an even layer in the prepared pan, using an offset spatula for a smooth surface.

cookie cake dough in a mixing bowl — Mix the flour on low until just combined.

cookie dough spread into a cake pan — Spread the cookie dough evenly in the prepared pan.

Bake on the middle rack for 18–22 minutes, until the edges are lightly browned and a toothpick comes out with a few moist crumbs. For an extra soft, chewy cake, bake on the shorter side. Let the cake cool completely in the pan before removing.

How to decorate

giant cookie with two piping bags of buttercream and chocolate sprinkles — Place the sugar cookie cake on a plate or cake stand.

four chocolate buttercream rosettes piped on the cake — Start by piping four rosettes opposite each other.

chocolate buttercream rosettes piped along the edge of the cookie cake — Fill the gaps between rosettes to create a uniform border.

fully decorated cookie cake — Add a second color of buttercream for accents and finish with sprinkles if desired.

Variation ideas

Customize this cookie cake for any holiday: pastels for Easter, red and green for Christmas, or a flag-inspired design for the 4th of July. For a funfetti version, fold in sprinkles gently after the dough comes together. Add chopped candy like mini M&M’s or small chocolate pieces, and for a fruit-topped version try cream cheese frosting and fresh berries.

If you prefer vanilla buttercream, use a classic vanilla frosting in place of the chocolate buttercream.

Can I make this into a layer cake?

Yes. Double the recipe and bake in two 8-inch pans or three 6-inch pans for a layered cake.

cake on a plate showing the texture of the inside

Frequently asked questions

Can I bake this in a different pan?

Yes. A 9-inch springform or cake pan will work, though the cake will be slightly thinner and may bake a bit faster. You can also use an 8×8 square pan or a heart-shaped pan for special occasions.

How do you get a cookie cake out of the pan?

Once cooled, run a knife or offset spatula along the edge of the pan. Then invert quickly onto a plate or your hand; if the pan was prepared well, the cake should release in one piece.

How long do you bake a sugar cookie cake?

Bake time varies by oven, but this cake generally takes about 20 minutes. For a very soft and tender result, err on the shorter end of the range.

What’s the key to the best sugar cookies?

Use room-temperature ingredients, high-quality butter, and pure vanilla extract. Avoid overmixing the dough—overmixing can make cookies tough.

How to store

Store the sugar cookie cake covered at room temperature for 2–3 days or in the refrigerator for up to one week. It also freezes well for up to 3 months; wrap tightly in plastic wrap and place in an airtight container. It can be frozen with or without frosting.

If you make this Sugar Cookie Cake, snap a picture and tag @twosugarbugs on Instagram — it’s a joy to see your results. Happy baking!

More soft sugar cookie recipes

Buttercream Sugar Cookies
Sprinkle Cookies
Chocolate Sprinkle Cookies
Almond Sugar Cookies

If you make this recipe (or any recipe from two sugar bugs), please come back and leave a review and a five-star rating. I read every comment and appreciate your feedback!

Yield: 12 slices

Sugar Cookie Cake

This simple sugar cookie cake is quick to make. It’s soft and chewy and more affordable than a bakery version. Finished with easy chocolate buttercream, it’s perfect for holidays and birthdays.

Prep Time
20 minutes

Bake Time
22 minutes

Total Time
42 minutes

Ingredients

sugar cookie cake

½ cup unsalted butter, room temperature (113g)
¼ teaspoon kosher salt
½ cup granulated sugar (100g)
¼ cup confectioners’ sugar (30g)
1 large egg, room temperature
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract*
1 ½ cups all-purpose flour (188g)
½ teaspoon aluminum-free baking powder

chocolate frosting

½ cup unsalted butter, room temperature (113g)
pinch of salt
1 cup confectioners’ sugar (120g)
¼ cup unsweetened cocoa powder (20g)
½ teaspoon pure vanilla extract
2–3 tablespoons whipping cream (30–45 mL)**

Instructions

Sugar cookie cake: Preheat the oven to 350°F. Prepare an 8-inch round pan by buttering and lining the bottom with parchment; set aside.
Beat the butter and kosher salt on medium speed until combined, about 1 minute. Add granulated sugar and confectioners’ sugar and beat until smooth, about 1½ minutes. Scrape the bowl, then add the egg, vanilla, and almond extract and mix until combined.
Add half the flour and the baking powder and mix on low until a few streaks remain. Scrape the bowl, add the remaining flour, and mix on low until just combined.
Spread the dough evenly in the prepared pan using an offset spatula.
Bake in the middle of the oven for 18–22 minutes. Edges should be lightly browned and a toothpick will have a few moist crumbs. For the softest result, bake on the shorter side. Cool completely in the pan. To remove, run a knife or offset spatula around the edge, then invert the cake onto a plate.
Decorate as desired. To create two colors of buttercream, set aside a small portion of plain buttercream and color it. Then add cocoa powder to the remaining buttercream for chocolate frosting and beat until incorporated.

Chocolate buttercream frosting: Beat the butter and a pinch of salt on medium-high until light and creamy, about 3–4 minutes. Add confectioners’ sugar, cocoa powder, vanilla, and 2 tablespoons whipping cream.
Mix on low until the frosting comes together, then increase speed to medium-high and beat 3–5 minutes until light and fluffy. If too thick, add up to 1 tablespoon more cream.
Pipe or spread the buttercream onto the cooled cookie cake. Use a Wilton 1M for large rosettes or a smaller tip for accents.

Notes

*If you don’t like almond extract, substitute more vanilla. **Whipping cream, heavy cream, or half-and-half can be used; start with 2 tablespoons and add up to 1 tablespoon more if needed for consistency.

Store covered at room temperature for 2–3 days, refrigerated up to one week, or freeze up to 3 months wrapped tightly.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 297Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 67mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g

The nutrition information is an estimate and may vary based on brands and portion sizes.