Sugar Cookie Cake with Raspberry Buttercream Recipe

I simply adore this Sugar Cookie Cake with Raspberry Buttercream Recipe! It’s one of those delightful desserts that makes every celebration feel extra special, combining the tender, buttery texture of a classic sugar cookie with a luscious, tangy raspberry buttercream that feels like a dream. I first fell in love with this recipe because it’s both approachable and irresistibly tasty, a perfect sweet treat for when I want something charmingly homemade without hours in the kitchen.

Why You’ll Love This Sugar Cookie Cake with Raspberry Buttercream Recipe

What really draws me to this Sugar Cookie Cake with Raspberry Buttercream Recipe is the beautiful balance of flavors. You get that soft, buttery sugar cookie base that has just the right amount of chewiness and a slight hint of vanilla sweetness. Then it’s topped with this vibrant raspberry buttercream frosting that adds a fresh, fruity brightness, making each bite feel like a little celebration in my mouth. It’s a taste combo that feels effortlessly indulgent and perfectly balanced.

Another thing I love about this recipe is how surprisingly easy it is to make. The dough comes together quickly, and chilling it for just a short while makes pressing it into the pan simple and mess-free. I especially appreciate that it’s baked in a single heart-shaped pan, which means minimal cleanup and a stunning presentation straight from the oven. If you’re looking for a crowd-pleaser that doesn’t require hours of skillful decorating, this recipe is such a joy to pull out for birthdays, holidays, or just because you want to brighten someone’s day with something sweet.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity, using everyday baking staples that work harmoniously to create the perfect cookie cake and frosting. Each ingredient plays its part in crafting the rich textures, sweet flavors, and the signature raspberry punch that makes this dessert stand out.

• ½ cup unsalted butter (room temperature): Adds richness and moisture to the cookie dough and frosting.
• ½ cup vegetable oil: Keeps the cookie tender and soft without weighing it down.
• ½ cup granulated sugar: Provides sweetness and a slight crispiness to the cookie edges.
• ½ cup powdered sugar: Helps create a smooth texture in both dough and buttercream.
• 1 egg (room temperature): Binds ingredients together and adds structure.
• 2 ¼ cups all-purpose flour: The base that gives the cookie cake its shape and body.
• ½ teaspoon cream of tartar: Adds a slight tang and helps the cookie rise evenly.
• ½ teaspoon baking soda: Provides gentle leavening for a tender crumb.
• ¼ teaspoon fine salt: Balances sweetness and enhances flavor.
• 1 teaspoon vanilla extract: Infuses warmth and classic sugar cookie aroma.
• ½ cup seedless raspberry preserves: Bursts of natural fruit flavor layered under the frosting.
• 1 cup unsalted butter (room temperature): The base of the luscious buttercream frosting.
• ½ tablespoon vanilla extract: Adds depth to the frosting’s flavor.
• 1 tablespoon seedless raspberry preserves: Gives the buttercream that distinct raspberry essence.
• 1 tablespoon whole milk: Lightens the frosting consistency for easy spreading.
• 2 ½ cups powdered sugar: Sweetens and thickens the buttercream perfectly.
• Red food coloring (optional): For those who want a vibrant, festive color in the frosting.

Directions

Step 1: Preheat your oven to 350°F. I like to make sure the oven is fully heated before I start prepping the dough so the cookie bakes evenly.

Step 2: In the bowl of a stand mixer, cream together the room temperature butter, vegetable oil, granulated sugar, powdered sugar, and the egg until it’s light and fluffy. This step is key to getting a soft, tender crumb in the cookie.

Step 3: While the wet ingredients are coming together, sift the flour, cream of tartar, baking soda, and fine salt in a separate bowl. This ensures no lumps and helps with the perfect rise.

Step 4: Slowly add the dry ingredients to the wet ingredients along with the vanilla extract. Mix until fully combined, but be careful not to overmix, as that can make the cookie tough.

Step 5: Chill the dough for about 10 to 15 minutes. This makes it easier to press into the pan and prevents it from spreading too much during baking.

Step 6: Lightly grease your heart-shaped pan with vegetable oil or cooking spray. Gently press the dough evenly into the pan, forming a slight edge around the perimeter, just like a pizza crust.

Step 7: Bake the cookie cake for 16 to 18 minutes, until the edges turn a beautiful golden brown. The center should still be soft but set.

Step 8: Allow the cookie to cool in the pan for 10 to 15 minutes. Then carefully turn the pan upside down to remove the cookie and transfer it to a wire rack to cool completely. I find it much easier to frost when it’s fully cooled.

Step 9: For the frosting, beat the room temperature butter until smooth and creamy. Add the vanilla, raspberry preserves, and milk, blending slowly so the preserves incorporate evenly.

Step 10: Gradually add the powdered sugar in batches, mixing well after each addition until the buttercream holds stiff peaks but is still spreadable. If you want, add a few drops of red food coloring for a festive look.

Step 11: Once the cookie is completely cool, spread the raspberry preserves evenly over the surface, avoiding the crust edge. Then pipe or spread the raspberry buttercream on top, creating a beautiful, inviting finish.

Step 12: Slice into generous wedges and serve. This cake is best enjoyed within 24 hours but will keep in the fridge for up to 2 days with the frosting intact.

Servings and Timing

This Sugar Cookie Cake with Raspberry Buttercream Recipe yields about 10 servings, perfect for sharing with friends or family. Prep time is approximately 15 minutes, which includes mixing and chilling the dough. The baking time takes about 16 to 18 minutes. Cooling and frosting take another 15 to 20 minutes, making the total time around 38 minutes from start to finish. I usually recommend allowing the cookie to cool completely before frosting for best texture and appearance.

How to Serve This Sugar Cookie Cake with Raspberry Buttercream Recipe

I love serving this sugar cookie cake at room temperature to really enjoy the frosting’s creamy texture and the cookie’s tender crumb. For a casual gathering, I cut it into heart-shaped wedges, which always sparks smiles and compliments. If you want to elevate the presentation, sprinkle a few fresh raspberries on top or dust the edges lightly with powdered sugar — it adds a lovely touch without overwhelming the flavors.

Pairing it with a light, fruity beverage is one of my favorite ways to enjoy this cake. I often reach for a chilled glass of sparkling rosé or a refreshing raspberry lemonade to echo the fruity notes in the buttercream. For an evening treat, it’s divine alongside a cup of rich black tea or a mild coffee to balance the sweetness.

This cake shines at special occasions like Valentine’s Day, birthday parties, or weekend brunches when you want to impress guests with something sweet but not complicated. It also makes a beautiful dessert centerpiece that’s easy to slice and share. If you’re serving it as a weeknight treat, I recommend smaller portions paired with a dollop of plain whipped cream to balance the richness.

Variations

I like to get creative with this Sugar Cookie Cake with Raspberry Buttercream Recipe depending on the occasion or what I have on hand. For instance, if you want to switch things up, you can substitute the seedless raspberry preserves with strawberry or apricot jam for a different fruity twist that still harmonizes beautifully with the buttercream.

If you or someone you’re baking for has dietary restrictions, I’ve experimented with gluten-free flour blends, and the cookie still turns out wonderfully tender, although the texture shifts slightly. For a vegan adaptation, you can replace the butter with high-quality vegan butter and use a flax egg instead of a chicken egg — just be mindful of the texture differences, but it still tastes amazing!

Another fun idea is to infuse the buttercream with a bit of lemon zest or orange extract to add bright citrus notes that complement the raspberry beautifully. Alternatively, for a summer twist, you can try making a no-bake sugar cookie crust and layering fresh raspberries beneath the buttercream for a cooler version that’s perfect for hot days.

Storage and Reheating

Storing Leftovers

I store leftover sugar cookie cake tightly covered in an airtight container at room temperature if I plan to eat it within a day. Otherwise, I place it in the fridge to keep the buttercream firm and fresh, which can last up to 2 days. Using plastic wrap or an airtight cake carrier works best to prevent the frosting from drying out or picking up fridge odors.

Freezing

This cake can be frozen, but I recommend freezing it before frosting for the best results. Wrap the fully cooled cookie cake tightly in plastic wrap and then aluminum foil, and it will keep well in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and then frost it fresh for best texture and flavor.

Reheating

I prefer not to heat this cookie cake after it’s frosted because warm frosting tends to soften and lose its texture. If you want to enjoy a warm cookie experience, try warming an unfrosted slice gently in the microwave for 10-15 seconds and then add chilled buttercream or fresh preserves on top. This way, you get the best of both worlds — that cozy warmth and the creamy frosting.

FAQs

Can I use a different shape pan for this recipe?

Absolutely! While the heart-shaped pan makes for a charming presentation, any round or square pan about 8 or 9 inches in diameter will work just fine. Just be sure to adjust the thickness of the dough as needed to ensure even baking.

Is it necessary to chill the dough before baking?

I highly recommend chilling the dough for at least 10 minutes because it firms up the fats and helps the cookie hold its shape better during baking, preventing it from spreading too thin and ensuring a soft, chewy texture.

Can I make the raspberry buttercream without preserves?

You can try omitting the preserves, but the frosting won’t have that signature raspberry flavor and a bit of natural fruity tartness. As an alternative, you could add fresh mashed raspberries or a raspberry extract, but preserves give the best balance and sweetness.

How can I make this recipe vegan or gluten-free?

For a vegan version, swap butter for vegan butter and replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). For gluten-free, use a gluten-free all-purpose flour blend that can substitute cup-for-cup, though the texture might be slightly different but still delicious.

What’s the best way to decorate the cake?

Besides the raspberry buttercream spread evenly, I love piping a simple border with a star tip or placing fresh raspberries and edible flowers on top for an elegant touch. Sprinkling coarse sugar or edible glitter can also add a festive sparkle perfect for parties.

Conclusion

If you’re searching for a dessert that’s both charming and incredibly delicious, I can’t recommend this Sugar Cookie Cake with Raspberry Buttercream Recipe enough. It’s become one of my go-to favorites whenever I want to treat myself or impress guests with something homemade but effortless. The tender cookie base paired with that fruity, silky frosting is pure magic. Give it a try, and I promise you’ll fall in love with this delightful cake just as I have!

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