Give cookie cakes an upgrade with this three-layer version that’ll steal the show. The Sugar Cookie Layer Cake lets you have your cake (and cookies) and eat them, too!
Sugar Cookie Layer Cake
Makes 1 (8-inch) cake
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ⅔ cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 2¼ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup green sprinkles
- ¼ cup red sprinkles
- Vanilla Buttercream (recipe follows)
- Garnish: red and green sprinkles
- Vanilla Buttercream
- 8 cups confectioners’ sugar, divided
- 1¾ cups unsalted butter, room temperature
- ¾ teaspoon kosher salt
- 1½ teaspoons vanilla extract
- 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bowl. Beat in eggs, one at a time, and vanilla just until combined.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Add flour mixture to butter mixture all at once; beat at low speed until nearly combined. Fold in all sprinkles until combined. Divide dough among prepared pans, pressing into an even layer.
- Bake until centers are golden brown, set, and a wooden pick inserted in center comes out clean, 20 to 22 minutes, rotating pans halfway through baking. Let cool in pans for 10 minutes. Using a small offset spatula, loosen edges of cookie layers. Carefully invert onto wire racks; turn cookie layers parchment side down and let cool completely.
- Remove and discard parchment. Place 1 cooled cookie layer, flat side down, on a serving plate. Reserve 1½ cups Vanilla Buttercream. Spoon 1¾ cups buttercream into a large pastry bag fitted with a ½-inch round piping tip (Wilton 1A). Pipe buttercream evenly onto cookie layer, and smooth with a small offset spatula. Top with second cookie layer. Spoon 1¾ cups remaining buttercream into pastry bag. Pipe buttercream onto cookie layer, smoothing top. Place remaining cookie layer, flat side down, on top. Using a large offset spatula, spread ¾ cup buttercream all over sides of cake and ½ to ¾ inch around edge of top. Using a bench scraper held flush against side of cake, scrape off excess buttercream to create a crumb coat look.
- Place reserved 1½ cups buttercream in a pastry bag fitted with a large open star piping tip (Ateco #827). Pipe buttercream decoratively around top edge of cake as desired. Garnish with sprinkles, if desired. Refrigerate for at least 25 minutes or up to overnight before slicing and serving.
- Vanilla Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat 4 cups confectioners’ sugar, butter, and salt on low speed until combined. Add remaining 4 cups confectioners’ sugar, ½ cup at a time, and beat until smooth. Add vanilla, and beat until combined. With mixer at medium speed, add cream, 1 tablespoon at a time, and beat until smooth and fluffy, about 3 to 4 minutes. Use immediately.