How to Make a Cookie Cake

Two Methods:Sugar Cookie CakeOther Cookie Cakes

A sugar cookie cake is a dense cake that combines the taste of a sugar cookie with the fluffiness of a cake. To play up the fact that this dessert is a cross between cake and cookie, cut the cake into cookie-shaped rounds before stacking the rounds to resemble miniature layered cakes.


Sugar Cookie Cake

  • 3/4 cup (177 ml) unsalted butter, softened
  • 2 cups (450 ml) granulated sugar
  • 2 eggs
  • 1 cup (250 ml) buttermilk
  • 2 cups (450 ml) all-purpose flour
  • 1 cup (225 ml) cake flour
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1 tsp (5 ml) salt
  • 1/2 cup (120 ml) sour cream
  • 1 tsp (5 ml) vanilla extract
  • 1/2 tsp (2.5 ml) almond extract
  • 1 lb (450 ml) jar of vanilla frosting

Makes 3 servings.

Method 1
Sugar Cookie Cake

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    Preheat the oven and prepare a baking pan. The oven should be heated to 375 degrees Fahrenheit (190.56 degrees Celsius). Grease and flour a 13-inch by 9-inch (33-cm by 23-cm) baking pan.
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    Cream together the sugar and softened butter.[1] Combine the two ingredients in a medium bowl and beat together using an electric hand mixer or stand mixer. Continue beating the ingredients until they are light and fluffy.
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    Add the eggs to the bowl one at a time. Beat thoroughly with an electric mixer after each addition until the eggs are thoroughly blended in.
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    Combine the dry ingredients in a separate bowl. Pour the flour, baking powder, baking soda, and salt into a medium to large bowl. Stir them together with a spoon or whisk until they are evenly and completely combined.
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    Gradually add the dry ingredients and the buttermilk to the egg mixture. Alternate back and forth between the flour mixture and the buttermilk, adding about 1 cup (225 ml) of the flour at a time and 1/3 cup (83 ml) of the buttermilk each time. Mix thoroughly to combine after each addition before making the next addition. Continue adding and mixing until all of the flour mix and buttermilk has been used.
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    Mix in the sour cream, vanilla, and almond extract. Add the remaining three cookie-cake ingredients to the batter and beat or stir thoroughly until the new ingredients are completely incorporated.
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    Pour the batter into your baking pan. Shake the pan gently to ensure that the batter is evenly distributed. Lightly tap the bottom of the pan against the countertop to cause any air bubbles to rise to the surface and break.
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    Bake in the preheated oven for 35 to 40 minutes. The cookie cake can turn a light brown, but it should be pulled out if it begins to turn a deeper brown. The color should be what you would expect of a sugar cookie. To test for doneness, insert a dry toothpick or knife into the center of the cookie cake. If it comes out clean, the cake is done.
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    Cool the cookie cake to room temperature. Allow the cake to cool in the pan on a wire rack for about 10 minutes or until it is cool enough to touch. Run a knife along the side of the pan to loosen the cake and carefully tip the pan upside-down, allowing the cake to gently fall out and onto the countertop. Set the cake on the wire rack and allow it to cool to room temperature.
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    Chill the cake. Wrap it in plastic cling wrap and place it in the refrigerator. Allow it to cool for roughly 30 to 60 minutes. The cake will be easier to form into cookie shapes once it is cool.
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    Cut six large circles out of the chilled cake. After the cookie cake has finished chilling, remove it from the refrigerator and take off the plastic wrap. Use a 3-inch (7.6-cm) round cookie cutter to cut out six large sugar cookie-shaped circles from the cake. Start in the upper-most corner and press the cookie cutter completely down into the cake to cut through it. When cutting out additional rounds, the shapes should be just barely touching. You should be able to cut out two columns with three rows for a total of six "cookies," and over half the length of the cake should still be left.
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    Repeat the cookie cutting process to cut out medium and small circles. Use a 2-inch (5-cm) round cookie cutter and a 1-inch (2.5-cm) cookie cutter. You should be able to cut out three columns with two rows to make six medium cookie rounds, and you should be able to cut out six small rounds from the remaining cake.
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    Frost all the cookie rounds. On the top of each round, spread a generous amount of the prepared vanilla frosting.
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    Stack two same-sized cookie rounds together. Place one large "cookie" on top of another. Press down slightly to make sure that the frosting on the bottom cookie causes the two to stick together. Repeat with the other four large cookie rounds, and follow the same process to double up the medium and small cookie rounds, as well.
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    Stack differently sized cookie layers together. In the center of one of the large cookie stacks, stack one of the medium cookie stacks, pressing lightly to stick them together. In the center of the medium cookie stack, place one of the small cookie stacks, again pressing lightly to stick. Repeat the process with the remaining cookie stacks.[2]
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    Chill until ready to serve. To eat the cookie cake, un-stack the layers and eat each one with either your hands or a fork.

Method 2
Other Cookie Cakes

  1. 1
    Make a chocolate-covered Oreo cookie cake. This article shows you how to make a delicious cookies-and-cream cake. Perfect for your favorite chocoholic!
  2. 2
    Make a chocolate chip cookie cake. Sometimes, you just need a chocolate chip cookie as big as your head.


  • To make the cookie cakes more festive, you can color the frosting by adding two or three drops of food coloring to the white frosting and mixing thoroughly. You can also try adding sprinkles or other decorations to the top cookie.

Things You’ll Need

  • Baking pan
  • Electric mixer
  • Medium bowls
  • Whisk
  • Toothpick
  • Wire cooling rack
  • Round cookie cutters, 3-, 2-, and 1-inch in diameter
  • Knife (to frost)

Article Info

Categories: Cakes