Sugar Cookie Cake with Raspberry Buttercream
User Reviews
5
6 reviews
Excellent
Sugar Cookie Cake with Raspberry Buttercream
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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!
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Ingredients
- ½ cup butter room temperature, unsalted
- 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 salt fine
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves seedless
Frosting
- 1 cup butter room temperature, unsalted
- ½ Tablespoon vanilla extract
- 1 Tablespoon raspberry preserves seedless
- 1 Tablespoon milk whole
- 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.
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.
Equipments used:
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 10sevings
Amount Per Serving
Calories 577 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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