Sugar Cookie Dough Cake (Easy Recipe with Cookie Dough + Vanilla Frosting)
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The Easy Cake I Keep Coming Back To
I love this cake because you can make it any way you want. If you like baking from scratch, you can use my sugar cookie dough, white cake, and frosting recipes to build the whole thing yourself. If you’re short on time, a boxed white cake mix, store-bought sugar cookie dough, and a tub of vanilla frosting work just as well.
Here’s the quick breakdown:
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- Cream the butter and sugar until light and fluffy
- Add the egg whites, sour cream, vanilla, and milk
- Whisk the dry ingredients and combine
- Divide the batter into two pans
- Add cookie dough across the top of each layer
- Bake until golden and set
- Cool completely, frost, and decorate with sprinkles
You can dress it up for the holidays, keep it simple for a birthday, or swap it from a layer cake to a sheet cake depending on what you need. It’s flexible, reliable, and always turns into something people are excited to slice into.
And if you want something in the same sweet lane, check out my Frosted Sugar Cookies.
Sugar Cookie Dough Cake (Easy Recipe with Cookie Dough + Vanilla Frosting)
Equipment
- Two 8 inch cake pans (or 9 inch)
- stand mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- 1 tbsp cookie scoop
Ingredients
For the Cake
- 2 ½ cups all purpose flour or 1.1 GF flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cup granulated sugar
- 2 tsp vanilla extract
- 5 egg whites
- ¾ cup sour cream or Greek yogurt
- 1 cup milk
Mix-Ins
For the Frosting
- Vanilla frosting
- sprinkles or extra cookie dough pieces
Instructions
- Preheat the oven to 350°F. Spray two 8-inch cake pans and line the bottoms with parchment paper.
- In a mixing bowl, beat the butter and sugar on high for 3 minutes until light and fluffy.
- Add the egg whites, vanilla, sour cream (or yogurt), and milk. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly between the two pans.
- Using a 1 tbsp scoop, drop half of the cookie dough (1 cup) across the top of one cake, and the remaining cup across the top of the second cake.
- Bake 25–30 minutes, or until a toothpick inserted halfway through the center comes out clean.
- Cool the cakes in the pans for 10–15 minutes, then transfer to a rack to cool completely.
- Frost with vanilla frosting and decorate with sprinkles or extra cookie dough pieces.