Recipe for frosted sugar cookie cake: white cake filled with edible sugar cookie dough and frosted with fluffy white chocolate buttercream.
What is Frosted Sugar Cookie Cake:
Oh. My. Gosh. I'm so excited about this cake! If you are a sugar cookie lover like me, then you will LOVE this cake. It's a white cake that is filled with edible sugar cookie dough and frosted with white chocolate buttercream, aka the best frosting you'll ever try. This is honestly the most excited about a cake I've been and I can't wait for you guys to try it!
What is Needed for Frosted Sugar Cookie Cake:
- Flour- all purpose flour is used in the cake and the sugar cookie dough
- Sugar- granulated sugar goes in the cake batter, and powdered sugar is used in the frosting
- Butter- lots of butter is needed! Make sure it's softened
- Buttermilk- helps to keep the cake moist
- Egg whites- four egg whites go in the cake batter
- Vanilla- I recommend vanilla bean paste for the best flavor
- Baking powder & soda- helps the cake to rise
- Salt- brings out all the flavors
- White chocolate- I recommend high quality white chocolate like Lindt
How to Make Frosted Sugar Cookie Cake:
For the White Cake:
Start by creaming 10 tablespoon of softened butter together with 1 ½ cups of granulated sugar.
Then add in 4 egg whites along with 1 tablespoon of vanilla bean paste.
In a small bowl sift together 2 ¼ cups of flour, 1 ½ teaspoon of baking powder, ¼ teaspoon of baking soda and ½ teaspoon of salt.
Alternate adding 1 cup of buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is incorporated.
Evenly divide the cake batter between 3 6″ cake pans. Bake the cakes at 350 degrees for 30-32 minutes, or until a cake tester/toothpick comes out clean from the centers
For the Edible Sugar Cookie Dough:
Start by heat treating ¾ cups of all purpose flour. (Raw flour can carry food borne illnesses if you didn't know!) Do this by spreading the flour out on a baking sheet and baking it at 350 degrees for five minutes. Then let it cool.
Meanwhile, cream 6 tablespoon of softened, unsalted butter together with ⅓ cup + 2 tablespoon of granulated sugar and ½ teaspoon of vanilla.
Add in the cooled flour and a pinch of salt and combine.
Lastly mix in 1-2 tablespoon of milk until a cookie dough consistency is reached.
For the White Chocolate Buttercream:
Melt 6 oz of chopped, high quality white chocolate and set aside to cool.
Add 1 ½ cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
Add in the cooled white chocolate. It should be still liquid and room temperature, not hot as to melt the butter. Mix until fluffy again.
Then add in 1 ⅓ cup of powdered sugar and ⅛ teaspoon of salt. Mix until light and fluffy.
Assembling the Frosted Sugar Cookie Cake
Once the cakes are completely cooled assemble the cake. You can simply fill each layer with the sugar cookie dough filling, ice the outside with the white chocolate buttercream and the decorate it how you see fit. However, if you are looking to make a really beautiful cake, follow these extra steps.
For these steps you will need:
- a cake scrapper
- a rotating cake turntable
- a cake frosting spatula
- a sharp knife
- an icing piping bag fitted with a small circular tip
- an icing piping bag fitted with a large star tip
GETTING PERFECTLY SIZED CAKE LAYERS:
Once the cakes are completely cooled, wrap them in plastic wrap and place them in the freezer for a few hours. Once they are frozen, or nearly frozen, remove them from the freezer and begin to make each layer as similar in size as possible. Usually you will only have to cut the tops off of each cake layer. With a sharp knife, remove the tops from each cake layer until each are flat and can be stacked to where the cake is even. So, each layer should sit flat on each other without the cake leaning.
CREATING THE CRUMB LAYER:
Then place a dollop of white chocolate buttercream frosting in the center of your cake turntable. Place the first cake layer over it. Then add a small amount of white chocolate buttercream frosting on top of the cake layer and even it out with your frosting spatula, turning the cake table as you go. Add half of the sugar cookie dough and spread it out evenly across the cake layer. Place the next layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your frosting spatula.
Then with your cake scraper, scrape the icing across the cake, turning the cake table as you go to make this as easy as possible. This layer of frosting should be very thin. This is called the ‘crumb layer’ and will ensure that the cake’s final coating of frosting is smooth and free of crumbs. Freezing the cake layers before frosting them also helps tremendously with this step.
FINAL FROSTING LAYER:
Once the crumb layer of frosting has been applied, place the cake in the fridge for at least 30 minutes to allow the frosting to harden. Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your cake frosting spatula.
Then with your cake scraper even out the frosting, turning the cake table as you go, to give you an even coating of white chocolate buttercream frosting. Make sure it is not too thin so you do not see the layers underneath, unless of course that it is how you want it to look. (You may have to apply a layer of frosting, place the cake back in the fridge for 30 minutes and repeat the step to ensure the frosting is on thick enough and the cake cannot be seen underneath).
DECORATING THE CAKE:
Place the remaining white chocolate buttercream frosting in a piping bag fitted with a large star tip. Once the cake is chilled, remove it from the fridge and go along the top edges of the cake with the buttercream frosting to create a ruffle. Do this by slowly moving the piping bag back and forth in a small zigzag formation. Practice on a cutting board before to get the feel for it. Once your ruffle is on you can decorate the top of the cake with mini sugar cookies and white sprinkles or whatever else you think would look beautiful! I also added mini sugar cookies along the bottom of the cake!
Serve this cake right away, or keep in the fridge until ready to serve. Store left overs in an airtight container in the fridge for up to three days for the freshest, best flavor.
If you make this cake please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try:
Pink Funfetti Animal Cookie Cake
📖 Recipe
Frosted Sugar Cookie Cake
Ingredients
For the White Cake
- 10 tablespoon softened, unsalted butter
- 1 ½ cups granulated sugar
- 4 egg whites
- 1 tablespoon vanilla
- 1 cup buttermilk
- 2 ¼ cup all purpose flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
For the Edible Sugar Cookie Dough
- 6 tablespoon softened, unsalted butter
- ¾ cup all purpose flour
- ⅓ cup + 2 tablespoon granulated sugar
- ½ teaspoon vanilla
- 1-2 tablespoon milk
- pinch salt
For the White Chocolate Buttercream
- 6 oz chopped white chocolate I recommend high quality white chocolate
- 1 ½ cups softened, unsalted butter
- 1 ⅓ cups powdered sugar
- ⅛ teaspoon salt
Instructions
For the White Cake
- Preheat oven to 350 degrees.
- Start by creaming 10 tablespoon of softened butter together with 1 ½ cups of granulated sugar.
- Then add in 4 egg whites along with 1 tablespoon of vanilla bean paste and mix for two minutes until it is paler and color and slightly fluffy.
- In a small bowl sift together 2 ¼ cups of flour, 1 ½ teaspoon of baking powder, ¼ teaspoon of baking soda and ½ teaspoon of salt.
- Alternate adding 1 cup of buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is incorporated.
- Evenly divide the cake batter between 3 6" cake pans. Bake the cakes for 30-32 minutes, or until a cake tester/toothpick comes out clean from the centers. Let the cakes cool in the pans for 15 minutes, then transfer them to a cooling rack to completely cool.
For the Edible Sugar cookie Dough Filling
- Start by heat treating ¾ cups of all purpose flour. (Raw flour can carry food borne illnesses if you didn't know!) Do this by spreading the flour out on a baking sheet and baking it at 350 degrees for five minutes. Then let it cool.
- Meanwhile, cream 6 tablespoon of softened, unsalted butter together with ⅓ cup + 2 tablespoon of granulated sugar and ½ teaspoon of vanilla.
- Add in the cooled flour and a pinch of salt and combine.
- Lastly mix in 1-2 tablespoon of milk until a cookie dough consistency is reached.
For the White Chocolate Buttercream
- Melt 6 oz of chopped, high quality white chocolate and set aside to cool.
- Add 1 ½ cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
- Add in the cooled white chocolate. It should be still liquid and room temperature, not hot as to melt the butter. Mix until fluffy again.
- Then add in 1 ⅓ cup of powdered sugar and ⅛ teaspoon of salt. Mix until light and fluffy.
Assembling thee Cake
- Once the cakes are completely cooled assemble the cake. You can simply fill each layer with the sugar cookie dough filling, ice the outside with the white chocolate buttercream and then decorate as you see fit. However, if you are looking to make a really beautiful cake, follow the extra steps in the above blog post.
Pretty! This was an incredibly wonderful post. Thank you for providing this info. Edwina Clement Lantz