Sugar cookie cake has always been more than a recipe for me — it’s a reminder of where this journey began. Hi, I’m Amanda, the voice behind HealthyMealRecipe, and welcome to my kitchen. At 50, I’ve learned that food doesn’t have to be fancy to feel meaningful. I started this space after rediscovering the comfort of cooking during some of life’s hardest seasons. What began as simple notes turned into a collection of recipes families could trust. Now, alongside Lina, I share approachable dishes — like this sugar cookie cake — that bring sweetness, comfort, and connection to everyday life.
Why This Sugar Cookie Cake Works
A cookie made easy
This recipe skips the rolling, cutting, and multiple pans. Instead, you press the dough into one pan, bake, and slice. It’s as comforting as a cookie but as simple as cake.
Perfect texture
The cake is soft in the middle, with chewy edges that everyone fights over. It balances sweetness with just the right hint of vanilla.
Crowd-pleasing treat
From birthdays to potlucks, sugar cookie cake is always welcome. It feels festive without being complicated.
Special touches
You can top it with buttercream, sprinkles, or even seasonal candies to match any celebration.
Ingredients and Swaps
Base ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional swaps
- Swap half the flour with almond flour for a nuttier texture.
- Use brown sugar for a warmer, caramel flavor.
- Add a splash of almond extract for a bakery-style twist.
Step-by-Step Instructions
- Preheat and prep. Heat oven to 350°F. Grease a 9-inch round cake pan or line with parchment.
- Cream butter and sugar. In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. This creates that classic sugar cookie base.
- Mix wet ingredients. Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to the wet mixture until dough forms.
- Press and smooth. Spread dough evenly into the pan, pressing gently to level the top.
- Bake. Bake for 18–22 minutes until edges are golden but center is just set. Don’t overbake—it keeps the sugar cookie cake soft.
- Cool and decorate. Let cool fully before frosting, drizzling with glaze, or adding sprinkles.
Why It Works in the Kitchen
Creaming method matters
When you cream butter and sugar together, you’re not just mixing — you’re building structure. Tiny air pockets get trapped in the dough, which helps the sugar cookie cake rise gently. This step ensures that your cake doesn’t come out dense or heavy.
Resting after baking
Pulling it from the oven is tempting, but giving the cake time to cool is key. As it rests, the crumb firms up, the flavors settle, and you’ll get cleaner slices without crumbling. A short wait gives you a much more polished result.
Balance of leaveners
Using both baking powder and baking soda might seem redundant, but together they balance each other out. Baking soda helps with spread and browning, while baking powder provides lift. That’s why the sugar cookie cake ends up chewy around the edges yet soft in the center.
Versatile base
Think of this dough as a blank canvas. A little lemon zest can brighten it, cinnamon makes it cozy, and cocoa turns it into something chocolatey. It’s flexible enough to adapt to any mood or season without losing its charm.
Golden edges
The butter content in this recipe is generous — and that’s on purpose. Butter not only adds flavor but also creates those golden, chewy edges that make each slice feel like the “best piece.” Everyone at the table will want a corner.
Real-Life Variations
Birthday version
Spread buttercream across the top, pipe a few rosettes, and shower it with rainbow sprinkles. It instantly transforms into a party centerpiece that feels both festive and homemade.
Holiday twist
A teaspoon of peppermint extract and a sprinkle of crushed candy canes turn this into a Christmas-worthy dessert. You can even tint the frosting red or green for extra cheer.
Chocolate lover’s
Before pressing the dough into the pan, stir in a cup of chocolate chips — white, milk, or dark. It adds pockets of melted chocolate that balance perfectly with the sugar cookie base.
Fruity flair
Swirl in raspberry or strawberry jam before baking, or top the cooled cake with fresh seasonal berries. The sweet-tart contrast brightens the dessert.
Kid-friendly fun
Give the kids piping bags with colored icing or bowls of small candies, and let them decorate after it cools. It’s messy, joyful, and makes them proud of their creation.
Common Mistakes to Avoid
Overbaking
Sugar cookie cake continues to cook from residual heat even after you take it out. If you wait until the center looks fully baked, you’ll end up with dry slices. Remove it when the middle looks slightly underdone.
Skipping parchment
This step feels small but makes a big difference. Without parchment, the cake can stick to the pan, break apart, or lose its clean edges. Always line the bottom before pressing in the dough.
Wrong butter temperature
Butter that’s too cold won’t cream properly, leaving lumps, while butter that’s too warm can turn greasy. The sweet spot? Soft enough to press with your finger, but still cool to the touch.
Heavy mix-ins
It’s tempting to load the dough with extras, but more than 1 cup of chocolate chips, candies, or nuts can weigh it down. Keep add-ins moderate so the cake bakes evenly.
FAQ
Can I make this ahead?
Yes. Bake the cake one or two days in advance. Keep it tightly covered at room temperature, or freeze it unfrosted for up to a month.
How do I keep it soft?
Avoid overbaking and always store it in an airtight container. A slice of bread stored with the cake helps maintain moisture.
Can I double the recipe?
Definitely. Use a 9×13-inch pan for a double batch, and increase the baking time by 3–5 minutes.
Do I have to frost it?
Nope! It’s just as good plain, dusted with powdered sugar, or with a light glaze. Frosting makes it festive, but it’s not essential.
Final Encouragement
This sugar cookie cake is proof that baking doesn’t need to be complicated to feel special. You don’t need perfect swirls of frosting or a flawless presentation. What you need is the comfort of something warm, sweet, and homemade on the table. Share it with your family, bring it to a friend, or keep it for a quiet moment with coffee. However you serve it, this cake carries joy in every slice — the kind of joy that lingers long after the last crumb is gone.
Sugar Cookie Cake
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Electric Mixer
Ingredients
Base Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Cream butter and sugar together with an electric mixer for 2–3 minutes until light and fluffy.
- Beat in egg and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until dough forms.
- Press dough evenly into the prepared pan, smoothing the top.
- Bake for 18–22 minutes or until edges are golden and center is just set. Do not overbake.
- Let the cake cool fully in the pan. Decorate with frosting, glaze, sprinkles, or enjoy plain.