Description
This delightful Raspberry Buttercream Sugar Cookie Cake combines a soft, buttery sugar cookie base with a luscious raspberry buttercream frosting. Featuring a tender, slightly golden edge crust and a sweet-tart raspberry preserve layer, this dessert is perfect for sharing at celebrations or as a sweet treat any time.
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
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
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a stand mixer bowl, cream together the room temperature butter, vegetable oil, granulated sugar, powdered sugar, and egg until smooth and fluffy. In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients and vanilla extract to the wet ingredients, mixing until fully combined. Chill the dough in the refrigerator for 10-15 minutes to make it easier to handle.
- Shape and Bake the Cookie: Lightly grease a heart-shaped pan with vegetable oil or cooking spray. Gently press the chilled cookie dough evenly across the pan, creating a slightly raised edge or crust around the perimeter to hold the frosting later. Bake in the preheated oven for 16-18 minutes, or until the edges turn a light golden brown. Remove from the oven and allow the cookie to cool in the pan for 10-15 minutes.
- Cool the Cookie: Carefully turn the pan upside down and gently remove the cookie. Transfer it to a wire rack and let it cool completely before frosting to prevent melting or sliding of the frosting.
- Make the Raspberry Buttercream Frosting: In the stand mixer bowl, cream the room temperature butter until smooth. Add vanilla extract, raspberry preserves, whole milk, and ½ cup of powdered sugar. Mix slowly at first to combine, then gradually incorporate the remaining powdered sugar, mixing well between each addition until a smooth, spreadable buttercream forms. Add red food coloring if desired to enhance the aesthetic.
- Assemble the Cookie Cake: Once the cookie base has fully cooled, spread a layer of seedless raspberry preserves evenly over the surface, leaving the crust edge clear like a pizza crust. Then, either pipe or spread the raspberry buttercream frosting over the preserves, covering the cookie cake completely.
- Serve and Store: Cut the cookie cake into slices and serve. Store leftovers at room temperature for up to 1 day or refrigerate for up to 2 days. For best flavor and texture, consume within 24 hours of assembly.
Notes
- Room temperature ingredients ensure better mixing and smoother dough and frosting.
- Chilling the dough helps maintain shape when baking and eases handling.
- The heart-shaped pan creates a neat crust edge perfect for holding the frosting.
- Removing the cookie from the pan before frosting is optional but recommended for ease of serving.
- Red food coloring in the frosting is optional and adds a festive touch.
- Best enjoyed within 24 hours as the cookie and frosting texture are optimal then.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American