Sugar Cookie Cake with Raspberry Buttercream Recipe
This Sugar Cookie Cake with Raspberry Buttercream is a delightful twist on a classic sugar cookie, baked into a large cake shape and topped with a luscious raspberry-infused buttercream frosting. Featuring a soft, buttery cookie base with a subtle tartness from raspberry preserves layered underneath a creamy, sweet raspberry buttercream, this dessert is perfect for special occasions or as a fun treat to share. The cookie is baked in a heart-shaped pan for a charming presentation, making it both delicious and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie
- ½ cup unsalted butter (room temperature)
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 egg (room temperature)
- 2 ¼ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- ½ cup seedless raspberry preserves
Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- ½ tablespoon vanilla extract
- 1 tablespoon seedless raspberry preserves
- 1 tablespoon whole milk
- 2 ½ cups powdered sugar
- Red food coloring (optional)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In the bowl of a stand mixer, cream together the room temperature butter, vegetable oil, granulated sugar, powdered sugar, and egg until smooth and well combined. In a separate bowl, sift together all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually add the dry ingredients to the wet mixture along with vanilla extract, mixing until a uniform dough forms. Chill the dough in the refrigerator for 10-15 minutes to firm up.
- Shape and Bake the Cookie: Lightly grease a heart-shaped pan with vegetable oil or cooking spray to ensure easy removal after baking. Press the chilled cookie dough evenly into the pan, making sure to create a raised edge or crust all around the sides, similar to a traditional pizza crust. Bake the cookie cake in the preheated oven for 16-18 minutes, or until the edges turn slightly golden brown. Once baked, allow the cookie to cool in the pan for 10-15 minutes.
- Cool and Remove the Cookie: Carefully invert the pan to gently remove the cookie cake onto a wire rack. Let it cool completely before frosting to prevent the buttercream from melting. Removing the cookie from the pan is optional but recommended for easier serving and presentation.
- Make the Raspberry Buttercream Frosting: In a clean stand mixer bowl, cream the room temperature butter until light and fluffy. Add vanilla extract, raspberry preserves, whole milk, and ½ cup of powdered sugar. Begin mixing slowly to combine the ingredients, then gradually add the remaining powdered sugar one cup at a time, mixing well after each addition until smooth. If desired, add a few drops of red food coloring to achieve a vibrant pink hue.
- Assemble the Cake: Once the cookie cake is completely cooled, evenly spread ½ cup of seedless raspberry preserves over the surface, leaving the crust edges exposed, similar to spreading sauce on a pizza base. Next, generously pipe or spread the raspberry buttercream frosting over the raspberry layer, covering the entire cookie cake.
- Serve and Store: Cut the sugar cookie cake into slices and serve. Store the cake at room temperature for up to 1 day or refrigerate for up to 2 days. For best flavor and texture, consume within 24 hours of assembly.
Notes
- Using room temperature butter and egg helps the ingredients combine smoothly for better dough texture.
- Chilling the dough before baking prevents spreading and helps maintain the shape of the cookie cake.
- Create an edge or crust around the cookie dough to hold the raspberry preserves and frosting effectively.
- Removing the cookie cake from the pan after partial cooling makes frosting and serving easier, but you can also frost it in the pan if preferred.
- Optional red food coloring adds a festive look to the buttercream but can be omitted if you prefer a natural frosting color.
- Store the cake properly to maintain freshness; raspberry buttercream is best consumed fresh.
