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Frosted Sugar Cookie Cake

5 from 2 votes
Print Recipe
Prep Time 45 minutes
Cook Time 28 minutes
Course Dessert
Servings 8 slices

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.

Notes

Store leftovers in an airtight container in the fridge for up to three days. 
Tried this recipe?Let us know how it was!