Frosted Sugar Cookie Layer Cake

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This Frosted Sugar Cookie Layer Cake is a lightweight and fluffy cake that’s stuffed with sugar cookie taste! It has a frosted sugar cookie filling and is flavored with vanilla cookie creamer! Impressed by the favored vacation cookie, it’s excellent for the vacations!

Why You’ll Love My Frosted Sugar Cookie Layer Cake

In the event you love the concept of cookies, however need cake, mix them into this superb cake. You get the wow issue of a cake with all the flavour of home made sugar cookies. Right here’s why I feel you’ll like it.

• So moist and flavorful. Including espresso creamer to desserts can add taste and moisture. This recipe makes use of sugar cookie creamer, and it’s baked proper into the layers of the cake. The delicate, moist and fluffy cake layers have the sunshine taste of sugar cookies in each chunk! The remainder of the cake is frosted with buttercream that’s – you guessed it – crammed with extra sugar cookie creamer.
• Cookie dough filling. The filling is like cookie dough, however in a thinner buttercream frosting consistency. To present it that signature vanilla cookie taste, it’s stuffed with sugar cookie creamer, cookie crumbs, sprinkles, and even some heat-treated flour. Loopy, proper?! The mixture of elements was spot on for the cookie taste I used to be going for. All of the moisture soaks into the cookie crumbs giving the phantasm of actually mild cookie dough. It’s excellent with the cake.
• Customizable. You should use any colour of sprinkles to match any event. This model is all decked out in pink and inexperienced for Christmas! And, don’t let the décor on prime of the cake intimidate you. It’s very simple. I used store-bought sugar cookies to brighten and you should use any kind of sugar cookie you want – or depart these off solely. You can even make your individual sugar cookies.
• Not overly wealthy. This cake was an enormous hit with everybody that attempted it. Regardless of seeming prefer it might be wealthy, it’s truly very mild.

What You’ll Have to Make a Frosted Sugar Cookie Layer Cake

Listed here are just a few ingredient suggestions to bear in mind when getting ready this recipe. Try the recipe card towards the underside of this submit for the total quantities.

For the Cake Layers

• Flour – Be sure you measure it correctly, ideally with a meals scale. An excessive amount of flour is the most typical perpetrator to a dry cake. With out a meals scale, I like to recommend the spoon and stage technique.
• Leaveners – Baking powder and baking soda are each used on this cake for one of the best rise and tender texture.
• Unsalted butter – I like to recommend utilizing room temperature unsalted butter when baking with the intention to management the exact quantity of salt. In the event you solely have salted butter, simply omit the additional salt within the recipe.
• Vegetable oil – I selected to make use of oil on this recipe as a result of it provides further moisture to the spongy cake layers.
• Sugar – Use granulated sugar for sweetness and texture.
• Vanilla extract – For taste.
• Eggs – Use giant eggs when baking. Enable the eggs to return to room temperature to make them simpler to include into the batter. If it’s worthwhile to heat the eggs in a rush, you may submerge them in a bowl of lukewarm water for a couple of minutes.
• Frosted Sugar Cookie espresso creamer – I used Worldwide Delight model Grinch Frosted Sugar Cookie Espresso Creamer, however any model with the same taste can be tremendous. Sadly, this specific taste is just out there at Christmastime. You can use one other taste (equivalent to vanilla or candy cream) throughout different seasons of the 12 months or simply common milk. It’s finest to deliver the espresso creamer or milk to room temperature earlier than utilizing it to bake.
• Buttermilk – It’s additionally good to deliver the buttermilk to room temperature earlier than utilizing it. Buttermilk will make the cake crumb good and tender. If essential, you may substitute common milk.

Sugar Cookie Filling & Buttercream Frosting

• Unsalted butter – Room temperature butter is simpler to beat. In the event you don’t have unsalted butter, you should use salted and omit the remainder of the salt within the frosting.
• Powdered sugar – So as to add quantity to your frosting and get it a superb consistency for adorning. Be happy to scale back it, if desired. Simply remember that changes change the consistency of the frosting.
• Sugar cookie crumbs – You’ll need to grind up your individual cookie crumbs from pre-made Lofthouse-style sugar cookies. (You may make your individual sugar cookies, however it’d be a disgrace to do all that work, after which crush them up.) You should use plain or frosted sugar cookies. I used 5-6 frosted cookies and popped them into the meals processor complete (frosting and sprinkles and all)! The frosting and sprinkles mix into the filling completely and are virtually invisible.
• Vanilla extract – Use your favourite model for further taste.
• Frosted Sugar Cookie espresso creamer – See suggestions in cake ingredient part above.
• All-purpose flour – The all-purpose flour within the cookie filling needs to be heat-treated. To do this, preheat your oven to 350 levels F, unfold the flour into a skinny, even layer on a cookie sheet and bake it for about 5 minutes, or till it reaches 160 levels F. Let it cool fully, then use it within the recipe.
• Sprinkles – Be happy to make use of any type or colour of sprinkles you want for any event. I went with pink and inexperienced for Christmas. I like to combine them into the cookie filling and beautify the surface of the cake with them. In the event you’re not a fan of sprinkles, they’re non-obligatory.
• Cookies – You can use extra Lofthouse-style cookies, or any others yow will discover for adorning the highest of the cake. I used a bag of Pepperidge Farms sugar cookies that I had available.

Easy methods to Make a Frosted Sugar Cookie Layer Cake

Try the step-by-step images for a fast overview of the instructions. Extra complete instructions might be discovered within the recipe card under.

To Make the Cake Layers

• Put together pans and oven: Put together three 8-inch cake pans with parchment paper circles within the backside and grease the perimeters. Preheat oven to 350°F (176°C).
• Mix dry elements: Mix the flour, baking powder, baking soda, and salt in a medium sized bowl and put aside.
• Cream butter, sugar and vanilla: Add the butter, oil, sugar, and vanilla extract to a big mixer bowl and beat collectively till mild in colour and fluffy, about 2-3 minutes. Don’t skimp on the creaming time!
• Combine in eggs: Add the eggs separately, mixing till largely mixed after every. Scrape down the perimeters of the bowl as wanted to make certain all elements are effectively included.

• Add half of the dry elements: Add half of the dry elements to the batter, and blend till largely mixed.
• Pour within the creamer and milk: Slowly add the espresso creamer and milk. Combine till effectively mixed. The batter might look just a little curdled at this level, however that’s okay.
• Add remaining dry elements: Add the remaining dry elements, and blend till effectively mixed and clean. Scrape down the perimeters of the bowl as wanted to make certain all elements are effectively included, however don’t over combine the batter.
• Pour batter into cake pans: Divide the batter evenly between the desserts pans, and bake for 20-25 minutes, or till a toothpick comes out with just a few crumbs.
• Cook dinner and funky: Take away the desserts from the oven and permit to chill for about 2-3 minutes, then take away to cooling racks to chill fully.

To Make the Sugar Cookie Filling

• Cream butter: Add the butter to a mixer bowl, and beat till clean and creamy.
• Add powdered sugar and cookie crumbs: Add the powdered sugar and sugar cookie crumbs and blend till effectively mixed. It will likely be thick.
• Pour in vanilla and creamer: Add the vanilla extract and occasional creamer, and blend till effectively mixed.
• Mix in heat-treated flour and salt: Add the flour and salt and blend till effectively mixed.
• Combine in sprinkles: Add the sprinkles and gently stir collectively till evenly dispersed. Put aside.

To Make the Buttercream

• Cream butter: Add the butter to a mixer bowl, and beat till clean and creamy.
• Combine in half of the powdered sugar: Add half of the powdered sugar and blend till effectively mixed and clean.
• Add creamer and salt: Add 3 tablespoons of the espresso creamer and salt, and blend till effectively mixed and clean.
• Combine in remaining powdered sugar: Add the remaining powdered sugar and blend till effectively mixed and clean.
• Regulate consistency: Add extra espresso creamer, as wanted to get the suitable consistency of frosting.

To Assemble the Cake

• Take away cake domes: Use a big serrated knife to take away the domes from the highest of the desserts in order that they’re flat. These desserts don’t have a big dome, however I like to ensure they’re fully flat.
• Place first cake layer: Place the primary cake layer on a serving plate or a cardboard cake spherical.
• Unfold half of the filling on prime: Unfold ½ of the filling evenly on prime of the cake. It needs to be pretty thick and keep in place effectively, so that you shouldn’t must pipe a dam to maintain issues in place. 
• Place second cake layer and remaining filling: Add the second layer of cake and the opposite half of the filling.
• Place prime cake layer and canopy with buttercream: High with the remaining cake layer, and frost the surface of the cake with buttercream. Seek advice from my tutorial for frosting a clean cake, if wanted.
• Adorn: Press sprinkles into the perimeters of the cake. Pipe swirls of frosting across the prime fringe of the cake. I used Ateco tip 844. Place cookie halves between the swirls and add just a few extra sprinkles to the highest of the cake. 
• Storage: Retailer the cake in an air-tight container or wrap with plastic wrap. It’s tremendous to sit down at room temperature for about 24 hours, however needs to be refrigerated after that. The cake is finest if eaten inside 3-4 days. Serve at room temperature or simply barely cool, not chilly. 

Suggestions for Making The Finest Vanilla Layer Cake

These easy options will assist information you thru the method of creating this layer cake. Don’t overlook to provide them a learn!

• Cream butter and sugar absolutely. Be sure you absolutely cream the butter, oil and sugar collectively, not less than 2-3 minutes. You’ll truly see the butter and sugar combination change to a lighter shade of yellow and change into fluffy in texture. That is tremendous vital as a result of it provides air to the batter and makes this cake so, so mild.
• Don’t over-mix. When combining the moist and dry elements for the cake batter, be certain to not over-mix. This could trigger the glutens within the flour to over-develop, leading to a troublesome, overly dense cake.
• Make cookie crumbs from complete pre-made sugar cookies. You can actually make your individual sugar cookies, after which crush them into cookie crumbs. However, actually, it’d be a disgrace to do all that work simply to crush them up. I extremely advocate utilizing delicate, frosted Lofthouse-style sugar cookies to make the cookie crumbs. I left the sprinkles and frosting on them and simply popped them within the meals processor to get crumbs. It took about 5-6 cookies to get the correct amount of crumbs, and the coloured sprinkles blended proper into the crumbs. You don’t even discover them. You should use totally different sugar cookies, however I solely examined the filling with these, so I’m not solely certain how others would end up.
• Use heat-treated flour within the filling. Uncooked all-purpose flour can comprise micro organism. When consuming uncooked flour in a filling, it’s vital to deal with it with warmth to make it suitable for eating. Preheat your oven to 350 levels F, unfold the flour into a skinny, even layer on a cookie sheet, and bake it for about 5 minutes, or till it reaches 160 levels F. Let it cool fully, then use it within the recipe.
• Consistency issues. You need to make it possible for the frosting isn’t too stiff or too runny. Stiff frosting received’t unfold correctly and frosting that’s too delicate received’t maintain issues in place. Do your homework beforehand and study how one can regulate the quantities of powdered sugar and heavy cream to get the suitable frosting consistency.
• Frost like a professional. Don’t go in blind right here, try my submit on frosting a clean cake earlier than diving in.

What If I Can’t Discover Flavored Espresso Creamer?

Flavored espresso creamers, just like the Grinch Frosted Sugar Cookie Espresso Creamer, might be seasonal. In the event you can’t discover the flavour you need, you may substitute the creamer with one other taste creamer (equivalent to vanilla or candy cream) or use common milk. Simply remember that milk lacks flavoring. To get comparable flavoring, strive including a teaspoon of vanilla extract or one thing fancy like LorAnn’s Cookie Butter emulsion.

Easy methods to Retailer This Cake

You’ll be able to retailer this cake at room temperature for about 24 hours however then it needs to be refrigerated in an air-tight container. I do advocate serving it at room temperature to expertise one of the best texture and taste.

Extra Christmas Layer Cake Recipes

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Recipe

Frosted Sugar Cookie Layer Cake

• 
  Creator: Lindsay
• 
  Prep Time: 1 hour
• 
  Cool Time: 1 hour
• 
  Cook dinner Time: 20 minutes
• 
  Whole Time: 2 hours 20 minutes
• 
  Yield: 12-14 Slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

Frosted Sugar Cookie Layer Cake is to die for! This scrumptious, mild and fluffy vanilla cake tastes identical to a frosted sugar cookie. It’s excellent for the vacations and different celebrations.

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Components

Cake Layers

• 2 1/2 cups (325g) all-purpose flour (measured correctly)
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1/4 cup vegetable oil
• 1 1/2 cups (310g) sugar
• 1 tbsp vanilla extract
• 4 giant eggs, room temperature
• 1 cup Frosted Sugar Cookie espresso creamer, room temperature
• 1/4 cup (300ml) buttermilk, room temperature (may also use common milk)

Sugar Cookie Filling

• 1 cup (224g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1 1/4 cups (159g) sugar cookie crumbs (5-6 Lofthouse-style cookies)
• 2 tsp vanilla extract
• 1/4 cup Frosted Sugar Cookie espresso creamer
• 1 cup (130g) all-purpose flour, heat-treated*
• ¼ tsp salt
• ¼ cup sprinkles 

Buttercream Frosting

• 1 1/2 cups (336g) unsalted butter, room temperature
• 6 cups (690g) powdered sugar
• 3–5 tbsp Frosted Sugar Cookie espresso creamer
• Pinch of salt
• Sprinkles, non-obligatory
• Cookies, non-obligatory

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Directions

For the Cake:

1. Put together three 8-inch cake pans with parchment paper circles within the backside and grease the perimeters. Preheat oven to 350°F (176°C).
2. Mix the flour, baking powder, baking soda and salt in a medium sized bowl and put aside.
3. Add the butter, oil, sugar and vanilla extract to a big mixer bowl and beat collectively till mild in colour and fluffy, about 2-3 minutes. Don’t skimp on the creaming time.
4. Add the eggs separately, mixing till largely mixed after every. Scrape down the perimeters of the bowl as wanted to make certain all elements are effectively included.
5. Add half of the dry elements to the batter and blend till largely mixed.
6. Slowly add the espresso creamer and milk and blend till effectively mixed. The batter might look just a little curdled, however that’s okay.
7. Add the remaining dry elements and blend till effectively mixed and clean. Scrape down the perimeters of the bowl as wanted to make certain all elements are effectively included. Don’t over combine the batter.
8. Divide the batter evenly between the desserts pans and bake for 20-25 minutes, or till a toothpick comes out with just a few crumbs.
9. Take away the desserts from the oven and permit to chill for about 2-3 minutes, then take away to cooling racks to chill fully.

For the Filling:

1. Add the butter to a mixer bowl and beat till clean and creamy.
2. Add the powdered sugar and sugar cookie crumbs and blend till effectively mixed. It will likely be thick.
3. Add the vanilla extract and occasional creamer and blend till effectively mixed.
4. Add the flour and salt and blend till effectively mixed.
5. Add the sprinkles and gently stir collectively till evenly dispersed. Put aside.

For the Buttercream:

1. Add the butter to a mixer bowl and beat till clean and creamy.
2. Add half of the powdered sugar and blend till effectively mixed and clean.
3. Add 3 tablespoons of the espresso creamer and salt and blend till effectively mixed and clean.
4. Add the remaining powdered sugar and blend till effectively mixed and clean. Add extra espresso creamer, as wanted to get the suitable consistency of frosting.

To Assemble the Cake:

1. To place the cake collectively, use a big serrated knife to take away the domes from the highest of the desserts in order that they’re flat. These desserts don’t have a big dome, however I like to ensure they’re fully flat.
2. Place the primary cake on a serving plate or a cardboard cake spherical.
3. Unfold ½ of the filling evenly on prime of the cake. It needs to be pretty thick and keep in place effectively, so that you shouldn’t must pipe a dam to maintain issues in place.
4. Add the second layer of cake and the opposite half of the filling.
5. High the cake with the remaining layer and frost the surface of the cake with the buttercream. Seek advice from my tutorial for frosting a clean cake, if wanted.
6. Press sprinkles into the perimeters of the cake. Pipe swirls of frosting across the prime fringe of the cake. I used Ateco tip 844. Place cookie halves between the swirls and add just a few extra sprinkles to the highest of the cake.
7. Retailer the cake in an air-tight container or wrap with plastic wrap. It’s tremendous to sit down at room temperature for about 24 hours, however ought to then be refrigerated. The cake is finest if eaten inside 3-4 days. Finest served at room temperature or simply barely cool, not chilly.

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Notes

The all-purpose flour within the cookie filling needs to be heat-treated. To do this, preheat your oven to 350 levels F, unfold the flour into a skinny, even layer on a cookie sheet, and bake it for about 5 minutes, or till it reaches 160 levels F. Let it cool fully, then use it within the recipe.

Vitamin

• Serving Measurement: 1 Slice
• Energy: 935
• Sugar: 92.6 g
• Sodium: 212.3 mg
• Fats: 50.3 g
• Carbohydrates: 122.1 g
• Protein: 5.9 g
• Ldl cholesterol: 167 mg

Key phrases: sugar cookie layer cake