Today’s Sugar Cookie Cake is the easiest way to get that soft, thick sugar cookie texture in a simple 9×13 dessert. It also happens to be a new favorite of the kids and one we’ve already made 3 times in the last month.
This cake bakes up tender and buttery with a hint of almond, then gets topped with a fluffy frosting and sprinkles, basically all the fun of a frosted sugar cookie, but way easier to serve.
What makes this recipe so amazing is how reliable it is for parties and celebrations. No rolling, no cutting, no chilling cookie dough in batches, just mix, bake, frost, and slice. It is perfect for birthdays, holidays, school events, or anytime you need a crowd-pleasing dessert.
If you love easy party treats like this, you should also try Cookie Cake, Frosted Sugar Cookies, and Funfetti Blondies.
Why you’ll love it + Why it works:
- So simple. No rolling or cutting, just mix, bake, frost, and serve.
- Party perfect. It is perfect for parties and holidays since a 9×13 feeds a crowd.
- Stays soft for days. Full-fat sour cream keeps the cookie cake thick, tender, and moist.
- Thick, not cakey. Baking powder plus baking soda give just enough lift without losing that sugar cookie texture.
Sugar Cookie Cake Ingredients
- Sugar (1 ½ cups): Sweetens the cookie cake and helps create that classic sugar cookie flavor. It also helps with a soft, tender texture.
- Butter, softened (½ cup): Adds rich, buttery flavor and helps the base bake up soft. Creaming it well with sugar helps create a lighter texture.
- Eggs, room temperature (2): Binds the batter and give structure so it slices cleanly. Room temperature eggs mix in more smoothly.
- Vanilla extract (1 teaspoon): Adds warm, classic sugar cookie flavor. It makes the base taste bakery-style.
- Almond extract (½ teaspoon): Adds that signature frosted sugar cookie flavor. A little goes a long way and makes the cake taste extra special.
- All-purpose flour (3 cups): Provides structure and keeps the cookie cake thick. It helps the bars hold their shape when sliced.
- Salt (½ teaspoon): Balances sweetness and brings out the butter and extracts. It keeps the flavor from tasting flat.
- Baking powder (1 teaspoon): Adds lift and helps the cookie cake bake evenly. It keeps the texture soft, not dense.
- Baking soda (1 teaspoon): Helps the cookie cake rise and brown properly. It works with sour cream for a tender texture.
- Sour cream, full fat (1 cup): Adds moisture and richness, keeping the cookie cake soft and thick. It also gives a slight tang that balances the sweetness.
- Butter for frosting, softened (⅔ cup): Makes the frosting creamy and rich. Softened butter helps it whip up smooth.
- Powdered sugar (3 cups): Sweetens and thickens the frosting for that classic fluffy texture. It also helps the frosting hold its shape.
- Milk (5 to 6 tablespoons): Thins the frosting to the perfect spreadable consistency. Add it slowly so it stays thick and fluffy.
- Vanilla extract for frosting (½ teaspoon): Adds warmth and flavor to the frosting. It keeps the frosting from tasting overly sweet.
- Almond extract for frosting (½ teaspoon): Boosts the classic sugar cookie flavor. It makes the frosting taste like a bakery-style treat.
- Sprinkles: Adds color and a fun finish. They make the dessert instantly party-ready.
How to Make Sugar Cookie Cake
Preheat oven to 350 degrees. Lightly grease a 9×13 metal baking dish. Set aside.
In a large bowl, cream butter, sugar and eggs until light and fluffy (about 5 minutes). Fold in vanilla and almond extracts and sour cream.
In another bowl, whisk flour, salt, baking powder and baking soda. Add to wet ingredients and beat until just combined. Spread into the prepared baking dish.
Bake for 26-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make frosting in a medium bowl by beating together butter, powdered sugar, milk, and extracts.
Spread onto the cool cake and top with sprinkles. Chill for 30 minutes to help the cake set up for easy slicing.
Kristyn’s Recipe Tips
- Cream the butter, sugar, and eggs for the full time; it helps create the best soft, thick texture.
- Do not overbake, pull it when a toothpick comes out clean, and the top looks set; it will stay softer as it cools.
- Let the cookie cake cool completely before frosting, so the frosting does not melt.
- Add milk to the frosting a little at a time so it stays thick enough to spread without sliding.
- Chill for 30 minutes before slicing for clean, bakery-style pieces.
Sugar Cookie Cake Recipe
Ingredients
Cake
- 1½ cups sugar
- ½ cup butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream, full fat
Frosting
- ⅔ cup unsalted butter, softened
- 3 cups powdered sugar
- 5-6 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- sprinkles
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13 metal baking dish. Set aside.
- In a large bowl, cream butter, sugar and eggs until light and fluffy (about 5 minutes). Fold in vanilla and almond extracts and sour cream.
- In another bowl, whisk flour, salt, baking powder and baking soda. Add to wet ingredients and beat until just combined. Spread into the prepared baking dish.
- Bake for 26-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make frosting in a medium bowl, by beating together butter, powdered sugar, milk and extracts.
- Spread onto the cool cake and top with sprinkles. Chill for 30 minutes to help cake set up for easy slicing.
Notes
- Cream the butter, sugar, and eggs for the full time; it helps create the best soft, thick texture.
- Do not overbake, pull it when a toothpick comes out clean, and the top looks set; it will stay softer as it cools.
- Let the cookie cake cool completely before frosting, so the frosting does not melt.
- Add milk to the frosting a little at a time so it stays thick enough to spread without sliding.
- Chill for 30 minutes before slicing for clean, bakery-style pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep frosted Sugar Cookie Cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 10 to 15 minutes before serving for the softest texture.
best results, freeze the cake unfrosted. Wrap the cooled cookie cake tightly in plastic wrap and foil and freeze for up to 2 months. You can also freeze frosted slices on a baking sheet until firm, then wrap and store, but sprinkles may bleed slightly. Thaw overnight in the refrigerator or at room temperature, then frost and add sprinkles before serving.
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