Sugar Cookie Cake
What's better than a sugar cookie? A sugar cookie in cake form! Three thick layers of soft, thick sugar cookie sandwiched between layers of vanilla buttercream.
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.
Notes
The cookie cakes should come out of the pan easily if you greased the pans well. But before you try taking them out, gently run a butter knife between the cake and the pan to make sure it doesn't stick. Place a cooling rack on top of the cake pan, and then flip the whole thing over. Gently lift up the pan and the cake should slide right out.