Holiday Sugar Cookie Cake
There’s something magical about turning classic sugar cookies into a shows topping cake. This Holiday Sugar Cookie Cake delivers all the buttery, vanilla goodness you love in cookie form, but sized up into a tender, frosted celebration cake that’s perfect for any festive gathering.
With its soft, chewy texture and swirls of creamy buttercream, this cake tastes exactly like your favorite sugar cookies—just better. It’s easier than rolling and cutting dozens of cookies, and it looks absolutely stunning on your holiday dessert table.
Whether you’re celebrating Christmas, New Year’s, or any winter occasion, this recipe is about to become your new seasonal tradition.
Why This Recipe Works
This isn’t just a sugar cookie baked in a cake pan. The recipe is specifically balanced to create a cake texture that’s soft and tender while maintaining that signature sugar cookie flavor. The key is the perfect butter-to-flour ratio and just enough moisture to keep it from drying out.
The vanilla buttercream frosting is cloud-like and not overly sweet, letting the cookie flavor shine through. You can easily tint it with gel food coloring or keep it classic white—it’s versatile enough for any holiday theme.
Plus, this cake comes together in one bowl with pantry staples. No fancy equipment, no chilling dough for hours, and no rolling pins required.
Read More: Christmas Tree Cake Recipe
What You’ll Need
The beauty of this recipe is its simplicity. You probably have everything in your pantry already: all-purpose flour, butter, sugar, eggs, vanilla extract, and basic leavening agents. Nothing complicated or hard to find.
For the frosting, you’ll need butter, powdered sugar, heavy cream, and vanilla. I recommend using clear vanilla extract if you want pure white frosting, but regular vanilla works perfectly fine.
Don’t skip the sprinkles! They add that festive sugar cookie magic. Choose holiday colors or stick with classic rainbown both work beautifully.
How to Make It
Start by creaming your butter and sugar until light and fluffy—this takes about 3–4 minutes and creates that tender crumb. Add your eggs one at a time, then mix in vanilla extract until everything is well combined.
In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk.
Divide the batter between two greased 8-inch or 9-inch round cake pans. Bake at 350°F for 22–26 minutes until a toothpick comes out clean. Let them cool completely before frosting.
Holiday Sugar Cookie Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
55
minutes1
hour15
minutesA soft, buttery cake that tastes exactly like sugar cookies, layered with fluffy vanilla buttercream and topped with festive sprinkles. Perfect for Christmas and winter celebrations.
Ingredients
- For the Cake
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup whole milk, room temperature
- For the Buttercream
1 cup unsalted butter, softened
4 cups powdered sugar
3–4 tablespoons heavy cream
2 teaspoons vanilla extract
Pinch of salt
Festive sprinkles for decorating
Directions
- Preheat oven to 350°F. Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium-high speed for 3–4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- With mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with flour. Mix until just combined—don’t overmix.
- Divide batter evenly between prepared pans. Smooth the tops with a spatula.
- Bake for 22–26 minutes, until a toothpick inserted in the center comes out clean and the edges are lightly golden.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the frosting: Beat butter on high speed for 2–3 minutes until pale and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add heavy cream, vanilla, and salt. Beat on high speed for 3–4 minutes until light and fluffy. Add more cream if needed for desired consistency.
- Place one cake layer on a serving plate. Spread about â…“ of the frosting on top. Add second layer and frost the top and sides with remaining frosting.
- Decorate with festive sprinkles. Chill for 30 minutes to set before serving.
Notes
- Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
Make ahead: Cake layers can be baked 1 day ahead, wrapped tightly, and stored at room temperature. Frost the day of serving.
Flavor variations: Add ½ teaspoon almond extract to the batter for an almond sugar cookie flavor, or mix in ¼ cup of sprinkles for funfetti style.
Frosting tip: For perfectly white frosting, use clear vanilla extract. Regular vanilla will give it a slightly cream color.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 545 |
| Total Fat | 26g |
| Saturated Fat | 16g |
| Cholesterol | 105mg |
| Sodium | 210mg |
| Total Carbohydrates | 75g |
| Dietary Fiber | 1g |
| Sugars | 58g |
| Protein | 4g |
Frosting and Decorating
Beat softened butter on high speed for 2–3 minutes until pale and fluffy. Gradually add powdered sugar, one cup at a time, beating between additions. Add heavy cream and vanilla, then whip on high for another 3 minutes until light and airy.
Place your first cake layer on a serving plate or cake stand. Spread about a third of the frosting on top, then add the second layer. Use the remaining frosting to cover the top and sides.
Finish with festive sprinkles, crushed candy canes, or edible glitter. Press them gently into the frosting while it’s still soft so they stick. Chill the cake for 30 minutes to set the frosting before slicing.
Frequently Asked Questions
Can I make this as cupcakes instead of a layer cake?
Yes! This batter makes about 24 cupcakes. Fill liners two-thirds full and bake at 350°F for 18–20 minutes. They’ll have the same delicious sugar cookie flavor in a portable form.
Why is my cake dense instead of fluffy?
Overmixing the batter develops too much gluten, which creates a dense texture. Mix until ingredients are just combined, and make sure your butter and eggs are at room temperature for proper incorporation. Also check that your baking powder and baking soda are fresh.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in the recipe to ¼ teaspoon. Unsalted butter gives you better control over the final flavor, but salted butter won’t ruin the recipe. it’ll just be slightly saltier.
