Sugar Cookie Cake with Raspberry Buttercream Recipe
Introduction
This Sugar Cookie Cake with Raspberry Buttercream is a delightful twist on classic sugar cookies, baked in a heart-shaped pan and topped with a luscious raspberry-infused buttercream. Perfect for celebrations or whenever you want a sweet treat that looks as good as it tastes.
Ingredients
- 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
- 1 cup unsalted butter (room temperature, for frosting)
- ½ tablespoon vanilla extract (for frosting)
- 1 tablespoon seedless raspberry preserves (for frosting)
- 1 tablespoon whole milk
- 2 ½ cups powdered sugar (for frosting)
- Red food coloring (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a stand mixer bowl, cream together the butter, vegetable oil, granulated sugar, powdered sugar, and egg until smooth and combined.
- Step 2: Sift together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture along with the vanilla extract, mixing until fully combined. Chill the dough in the refrigerator for 10–15 minutes.
- Step 3: Lightly grease a heart-shaped pan with vegetable oil or cooking spray. Press the chilled cookie dough evenly into the pan, forming a slight edge or crust around the sides.
- Step 4: Bake for 16–18 minutes, or until the edges turn slightly golden brown. Allow the cookie to cool in the pan for 10–15 minutes.
- Step 5: Carefully invert the pan to remove the cookie and place it on a wire rack to cool completely before frosting. Removing the cookie from the pan is optional but recommended for easier serving.
- Step 6: For the frosting, beat the room temperature butter in a clean stand mixer bowl. Add vanilla extract, raspberry preserves, milk, and ½ cup of powdered sugar. Mix slowly at first to combine.
- Step 7: Gradually add the remaining powdered sugar, about ½ cup at a time, mixing thoroughly after each addition until smooth. Add red food coloring if desired and mix until evenly incorporated.
- Step 8: Once the cookie is completely cooled, spread the raspberry preserves evenly over the surface, leaving the crust edge uncovered, similar to a pizza.
- Step 9: Pipe or spread the raspberry buttercream frosting on top of the preserves. Slice and serve your beautiful sugar cookie cake.
Tips & Variations
- Chilling the dough before baking helps prevent spreading and creates a thicker cookie cake.
- Use different fruit preserves like strawberry or apricot for a flavor twist.
- For extra texture, sprinkle chopped nuts or freeze-dried raspberries on the frosting before it sets.
- If you don’t have a heart-shaped pan, a round or square pan works just as well.
Storage
Store the assembled sugar cookie cake at room temperature for up to 1 day or refrigerate it for up to 2 days. When refrigerated, allow it to come to room temperature before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Bring it back to a slightly cool temperature to work with before pressing into the pan.
Can I freeze the cookie cake?
It’s best to freeze the baked cookie without frosting for up to 1 month. Thaw completely before adding the raspberry preserves and buttercream.
Print
Sugar Cookie Cake with Raspberry Buttercream Recipe
- Total Time: 38 minutes
- Yield: 8–10 servings 1x
Description
This delightful Sugar Cookie Cake with Raspberry Buttercream combines a soft, buttery sugar cookie base with a tangy raspberry preserves layer and a luscious raspberry-flavored buttercream frosting. Baked in a heart-shaped pan, it’s perfect for sharing or celebrating special occasions with a sweet, fruity twist.
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
Raspberry Buttercream 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
- Preheat and prepare dough: Preheat your oven to 350°F. In a stand mixer bowl, cream together the unsalted butter, vegetable oil, granulated sugar, powdered sugar, and egg until smooth. 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 mixture along with the vanilla extract, mixing until fully combined. Chill the dough in the refrigerator for 10-15 minutes to make it easier to handle.
- Form and bake cookie: Lightly grease a heart-shaped pan using vegetable oil or cooking spray. Gently press the chilled cookie dough evenly across the pan’s surface, making sure to create edges or a crust around the sides like a pizza crust. Bake in the preheated oven for 16-18 minutes until the edges turn slightly golden brown. Once baked, allow the cookie to cool in the pan for 10-15 minutes.
- Remove and cool: Carefully invert the pan to remove the cookie, placing it onto a wire rack. Let the cookie cool completely before frosting. Removing the cookie from the pan is optional but recommended for easier serving and presentation.
- Prepare frosting: In a clean stand mixer bowl, cream the room temperature butter until fluffy. Add vanilla extract, raspberry preserves, milk, and ½ cup of powdered sugar. Mix slowly at first to combine the ingredients. Then continue adding the remaining powdered sugar gradually, mixing well between additions until the frosting is smooth and consistent. If desired, add a few drops of red food coloring to enhance the raspberry hue.
- Assemble the cake: Once the cookie base is fully cooled, spread a thin, even layer of seedless raspberry preserves over the surface, leaving the crust edge clear just like you would with a pizza crust. Then either pipe or spread the prepared raspberry buttercream frosting on top of the preserves for a beautiful and delicious finish.
- Serve and store: Slice the sugar cookie cake into portions and serve immediately. Store at room temperature for up to 1 day or refrigerate for up to 2 days. This cake tastes best when eaten within 24 hours of assembling for optimal freshness and texture.
Notes
- Chilling the dough before pressing it into the pan helps prevent spreading and creates a firmer crust edge.
- You can substitute whole milk with any milk alternative if desired.
- Red food coloring is optional and only necessary if you want a more vibrant frosting color.
- For easier removal, let the cookie cool slightly but not fully before turning the pan upside down.
- This recipe is perfect for making in a heart-shaped pan but can be adapted to other shapes or round pans if needed.
- Store leftover cookie cake covered tightly to maintain freshness and prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sugar Cookie Cake, Raspberry Buttercream, Heart-shaped Cookie, Easy Dessert, Raspberry Frosting, Sweet Treat, Holiday Dessert
