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
Scale
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
