5.0 from 6 votes
Get the Recipe Sugar Cookie Cake with Raspberry Buttercream
Sweeten this Valentine's Day with a giant sugar cookie cake. It has a layer of raspberry preserves and is topped with raspberry buttercream frosting for a fun and festive treat!
Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 10 sevings
Calories: 577 kcal
Course:
Dessert
Cuisine:
American
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
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
Cookie
- Preheat oven to 350°F. In the bowl of a stand mixer, cream together butter, vegetable oil, sugars, and egg. Meanwhile, sift together flour, cream of tartar, baking soda, and salt. Add dry ingredients to the wet ingredients, along with the vanilla, and mix until fully combined. Chill dough for 10-15 minutes.
- Lightly grease a heart-shaped pan with either vegetable oil or cooking spray. Gently press the cookie dough evenly across the pan, creating an "edge" or "crust" around the edges. Bake for 16-18 minutes until edges are slightly golden brown. Let cool in pan for 10-15 minutes.
- Turn the pan upside down and gently remove the cookie; set on a wire rack to cool completely before frosting. It is optional to remove the cookie from the pan, but recommended for serving purposes.
Cup of Yum
Frosting
- Cream room temperature butter in the bowl of a stand mixer. Add vanilla extract, raspberry preserves, milk, and 1/2 cup powdered sugar. Stir slowly at first to combine. Continue adding remaining powdered sugar cup by cup, mixing in between additions until combined.
Assembly
- Once the cookie is completely cooled, spread raspberry preserves evenly across the sugar cookie, leaving the "crust" as you would a pizza. Pipe or spread the buttercream frosting on top of the cookie cake.
- Cut and serve. Store at room temperature for 1 day, or in the fridge for up to 2 days. Best if eaten within 24 hours of assembly.
Nutrition Information
Calories
577kcal
(29%)
Carbohydrates
79g
(26%)
Protein
3g
(6%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
124mg
(5%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
54g
(108%)
Vitamin A
853IU
(17%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10sevings
Amount Per Serving
Calories 577
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 124mg | 5% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.