If you’re on the hunt for a dessert that’s both charming and utterly delicious, this Raspberry Sugar Cookie Cake Recipe is going to be your new best friend. I absolutely love how the tender sugar cookie base pairs with the tangy-sweet raspberry buttercream—a combo that just makes everyone smile. When I first tried this recipe, I was blown away by how simple yet elegant it looks and tastes, perfect for any celebration or a cozy treat at home.
Why You’ll Love This Recipe
- Effortlessly Elegant: You get impressive results with straightforward steps and everyday ingredients.
- Balanced Flavors: The buttery cookie and bright raspberry frosting create a perfect harmony of taste.
- Family Favorite: My family goes crazy for this cake—it’s a regular request at birthdays and holidays.
- Versatile Presentation: Whether heart-shaped or round, it makes a stunning centerpiece for any occasion.
Ingredients You’ll Need
This recipe marries simple pantry staples with the jewel of raspberry preserves to create a dessert that’s bursting with flavor. Choosing quality butter and fresh vanilla will really elevate your Raspberry Sugar Cookie Cake Recipe.
- Unsalted Butter: Using room temperature butter gives you that perfect creamy texture in both the cookie and frosting.
- Vegetable Oil: Adds moistness to the cookie without overpowering the flavor.
- Granulated Sugar: Provides sweetness and a nice cookie texture.
- Powdered Sugar: Key for the buttery smooth frosting and subtle sweetness in the dough.
- Egg: Helps bind everything together and creates that tender crumb.
- All-Purpose Flour: The foundation for the cookie—make sure it’s fresh for best results.
- Cream of Tartar: Adds a slight tang and helps with the cookie’s rise and texture.
- Baking Soda: Gives lift and balances the acidity.
- Salt: Enhances all the flavors—you don’t want to skip this!
- Vanilla Extract: A must-have for warm, comforting notes in both cookie and frosting.
- Seedless Raspberry Preserves: The star ingredient that adds bright raspberry flavor without pesky seeds.
- Whole Milk: Just a splash to lighten the frosting’s texture.
- Optional Red Food Coloring: For that extra pop of color if you want your frosting to look festive.
Variations
One of my favorite things about this Raspberry Sugar Cookie Cake Recipe is how easy it is to make your own. I often tweak it depending on the season or what I have on hand, and you’ll enjoy experimenting too.
- Berry Swap: I’ve swapped raspberry preserves for strawberry or blueberry in a pinch—and it’s always just as delicious.
- Vegan Version: Using dairy-free butter and egg substitutes works well if you need a plant-based alternative.
- Almond Extract: Adding a touch of almond extract gives the cookie a lovely nutty twist my friends rave about.
- Gluten-Free: You can substitute a gluten-free flour blend to accommodate dietary needs without losing flavor.
How to Make Raspberry Sugar Cookie Cake Recipe
Step 1: Cream and Mix Your Base
Start by preheating your oven to 350°F. Then, in a stand mixer, blend the butter, vegetable oil, granulated and powdered sugars, and egg until everything’s light and fluffy—this is key for a tender cookie cake. In another bowl, sift together the flour, cream of tartar, baking soda, and salt. Slowly add the dry ingredients to your wet mixture along with the vanilla extract. Mix until everything is just combined. I like to chill the dough for about 10-15 minutes here; it makes pressing it into the pan much easier and helps prevent spreading during baking.
Step 2: Press and Bake the Cookie Cake
Lightly grease a heart-shaped pan—this adds a sweet touch, but any round or square pan will do. Gently press your dough evenly into the pan, making sure to create a slightly raised crust around the edges like a pizza crust. Bake for 16-18 minutes until you see a beautiful light golden edge. Pro tip: let the cookie cool in the pan for 10-15 minutes; it firms up just enough to remove without breaking.
Step 3: Prepare the Raspberry Buttercream
While the cookie cools, whip up the frosting. Beat your room temperature butter until creamy, then add vanilla, raspberry preserves, and milk. Start adding powdered sugar slowly, mixing well in between additions, until you get a smooth, spreadable buttercream. If you want that festive pink shade, a drop or two of red food coloring works like magic.
Step 4: Assemble and Enjoy
Once completely cool, spread a thin layer of raspberry preserves over the cookie, leaving the “crust” visible—it adds such a pretty look and taste contrast. Then, pile on your luscious raspberry buttercream either by piping or spreading. Slice, serve, and watch everyone’s faces light up. Bonus: store at room temp for a day or refrigerate up to two days. Just try to eat it within 24 hours—it’s that good when fresh!
Pro Tips for Making Raspberry Sugar Cookie Cake Recipe
- Don’t Overmix: Mix your dough just until combined to keep it tender and soft—not tough or dense.
- Chill the Dough: I discovered that a brief chill makes it easier to press evenly, preventing cracks and uneven baking.
- Use Seedless Preserves: This avoids tiny seeds getting stuck in the frosting—so much smoother and more pleasant to bite into.
- Cool Completely: Waiting until the cookie is fully cool is crucial to prevent your frosting from melting and sliding off.
How to Serve Raspberry Sugar Cookie Cake Recipe
Garnishes
I love topping my cake with a few fresh raspberries, maybe a tiny sprinkle of powdered sugar for an extra picture-perfect finish. Sometimes I add a few edible flowers or mint leaves for color and freshness—makes it feel so fancy, yet it’s so simple!
Side Dishes
This Raspberry Sugar Cookie Cake is a delightful star on its own, but if you want to make an occasion out of it, pair it with a scoop of vanilla bean ice cream or a dollop of whipped cream. For brunch, I’ve served it alongside coffee or a mimosa, and it’s always a crowd-pleaser.
Creative Ways to Present
For birthdays, I’ve piped messages or added sprinkles on the frosting. Using themed cookie cutters or decorating with fresh berries in a pattern can turn this into a festive showstopper. If you’re gifting it, wrapping the whole cake in parchment with a ribbon makes for a heartfelt homemade present.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and trust me, you might), store the cake in an airtight container in the refrigerator. It keeps well for up to two days, and the flavors actually mellow out beautifully overnight.
Freezing
I’ve frozen leftover uncut portions wrapped tightly in plastic wrap and then foil. When you thaw it in the fridge overnight, the texture stays surprisingly moist. Just best to add fresh frosting after thawing if possible, since buttercream can sometimes shift texture in the freezer.
Reheating
To warm up slices, I gently heat them for 10 seconds in the microwave (watch closely!) to melt the frosting slightly and revive the cookie’s softness. It’s like a mini fresh-baked moment that’s indulgent and comforting.
FAQs
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Can I use frozen raspberries instead of preserves for the frosting?
While fresh or frozen raspberries have a lovely flavor, seedless raspberry preserves are preferred here because they’re smooth and blend seamlessly into the frosting without adding too much moisture. If you use frozen berries, try gently heating and straining them to remove seeds and excess liquid before mixing into the frosting.
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What pan size should I use for this sugar cookie cake?
The recipe works well in an 8 or 9-inch heart-shaped pan, but you can also use a round or square pan of the same size. Just keep an eye on baking time—it might vary slightly if your pan is much shallower or deeper.
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Can I make this recipe gluten-free?
Absolutely! Substituting a 1:1 gluten-free baking flour blend for all-purpose flour works well. Make sure your blend contains xanthan gum or add a teaspoon to help with texture and structure.
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How long does the raspberry sugar cookie cake last?
It’s best enjoyed within 24 hours of assembly for peak freshness, but it keeps in the fridge for up to 2 days. Beyond that, the cookie can dry out and the frosting texture may change.
Final Thoughts
This Raspberry Sugar Cookie Cake Recipe is truly one of those joyful baking adventures you’ll want to revisit again and again. It’s simple enough for a last-minute treat yet charming enough to impress guests or family. I still remember bringing this to a friend’s brunch and having everyone ask for the recipe—there’s something about that sweet raspberry buttercream that feels like a hug wrapped in cake form. Give it a go, and you might find this becoming your new go-to dessert for celebrations big and small!
Print
Raspberry Sugar Cookie Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cake with Raspberry Buttercream is a delightful twist on the classic sugar cookie. Featuring a soft, buttery cookie base baked in a heart-shaped pan, it’s topped with a luscious raspberry preserves layer and a smooth, creamy raspberry-infused buttercream frosting. Perfect for special occasions or whenever you want a colorful, sweet treat that’s both comforting and visually stunning.
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
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 the oven to 350°F. In a stand mixer bowl, cream together the unsalted butter, vegetable oil, granulated sugar, powdered sugar, and egg until light and fluffy. In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually add the dry ingredients to the wet ingredients along with vanilla extract and mix until fully combined. 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. Press the chilled cookie dough evenly into the pan, creating a noticeable edge or crust around the sides. Bake in the preheated oven for 16-18 minutes, until the edges turn slightly golden brown. Remove and allow the cookie to cool in the pan for 10-15 minutes.
- Cool the Cookie: Carefully invert the pan to remove the cookie onto a wire rack. Let the cookie cool completely before proceeding to frost. Removing the cookie from the pan is optional but recommended for easier serving and presentation.
- Make the Frosting: In a stand mixer, cream the room temperature butter until smooth. Add vanilla extract, raspberry preserves, and whole milk along with half a cup of powdered sugar. Mix on low to combine, then gradually add the remaining powdered sugar cup by cup, mixing well between additions until a creamy, spreadable consistency is achieved. Add red food coloring if desired and mix until evenly colored.
- Assemble the Cookie Cake: Once the cookie is fully cooled, spread the ½ cup of seedless raspberry preserves evenly over the surface, leaving the crust edge exposed like a pizza base. Then, pipe or spread the raspberry buttercream frosting generously on top of the jam layer to finish the cake.
- Serve and Store: Slice and serve the sugar cookie cake. Store it at room temperature for up to 1 day, or refrigerate it for up to 2 days. For the best texture and flavor, consume within 24 hours of assembling.
Notes
- Chilling the dough before baking is important to help maintain the cookie’s shape during baking.
- Use a heart-shaped pan for a festive presentation or substitute with a round or square pan if desired.
- For a stronger raspberry flavor, you can increase the preserves slightly or add a bit more to the frosting.
- Allow the cookie to cool completely before frosting to prevent the buttercream from melting.
- If you don’t have a stand mixer, a hand mixer or vigorous hand mixing will also work for both dough and frosting.
- Store the decorated cookie cake loosely covered to protect the frosting layer from drying out.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
