A high altitude sugar cookie layer cake, made with layers of dense and chewy cookies instead of cake, frosted with fluffy chocolate buttercream and birthday sprinkles. For the people who are more into cookies than cake, this layered cookie cake is for you!
You might also love these high altitude recipes for a chocolate chip cookie birthday cake, chocolate chip cookie dough cake, and chocolate chip cookie cupcakes.
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Why You’ll Love This Recipe
For Cookie Lovers. If you love the look of a frosted layer cake for a birthday or special celebration, but you prefer the texture of moist, dense and chewy cookies or cookie bars over soft and fluffy cake, then this cookie layer cake is the perfect recipe for you.
Any Flavor Buttercream. I frosted my cookie birthday cake with chocolate buttercream and sprinkles, but the cookie will pair perfectly with any flavor of buttercream that you like. See my American Buttercream recipe for many flavor variations.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter. You’ll need unsalted butter for both the cookie bars and the buttercream. If you decide to use salted butter, you should reduce the added salt in the recipe.
- Sugar. Granulated sugar adds sweetness and moisture to the cookie bars, while powdered sugar sweetens and thickens the buttercream.
- Eggs. Add moisture and strength to the cookies.
- Vanilla Extract. Flavor.
- Flour. Plain all purpose flour gives the cookie cake structure and strength.
- Baking Powder. Leavening agent.
- Salt. Balances the sweetness and enhances flavors.
- Cocoa Powder. I use Dutch processed cocoa powder for all my baking, but the frosting recipe will work fine with natural cocoa powder, too.
Instructions
Cookie Cake
- Preheat the oven to 350F, and position a rack in the center of the oven. Line the bottoms of two 8-inch round cake pans with circles of parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the vanilla, and mix in the eggs, one at a time, just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients and mix the dough on low, just until moistened. The dough will be very thick.
- Divide the dough evenly between the two pans. Since the dough is so thick and sticky, it can be a little tricky to spread it out. The best way is to butter your hands or a spatula and just push the dough out to the edges of the pan as evenly as you can.
- Bake the cookies on the center oven rack for about 22-25 minutes, just until the edges are set and ever so slightly browned, but the center still looks a little underdone. Be careful not to over-bake the cookies, or they will end up dry.
- Set the pan on a cooling rack and cool completely before frosting.
Chocolate Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for one minute, until smooth.
- Add the powdered sugar, cocoa powder, meringue powder, salt and vanilla. Beat for 4-5 minutes on medium speed until very light and fluffy. Turn the speed down to “stir” and mix for 1 minute.
- Run a sharp knife around the edges of the cookies to loosen them from the pan, then turn them out of the pan.
- Assemble the cookies like a cake, with a layer of frosting between them, then frost the cake all over. Before the frosting crusts over, decorate with sprinkles.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
The leftover cookie cake should be stored in an airtight container at room temperature for up to 3 days, or wrapped well and frozen for 3-6 months.
Yes, see my sugar cookie bars recipe for the baking time.
The exact ballerina cake toppers I bought years ago are no longer available, but you may be able to find similar ones on Amazon.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Sugar Cookie Layer Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 8-inch round cake pans (x2)
Ingredients
Cookie Cake
- 1 cup unsalted butter, softened to room temperature
- 1 â…“ cups granulated sugar (see note)
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 ¼ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
Chocolate Buttercream
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups powdered sugar
- ½ cup unsweetened Dutch processed cocoa powder
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp meringue powder
- 1 ½ tsp vanilla extract
- 2 tbsp rainbow sprinkles
Instructions
Cookie Cake
- Preheat the oven to 350F, and position a rack in the center of the oven. Line the bottoms of two 8-inch round cake pans with circles of parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the vanilla, and mix in the eggs, one at a time, just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients and mix the dough on low, just until moistened. The dough will be very thick.
- Divide the dough evenly between the two pans. Since the dough is so thick and sticky, it can be a little tricky to spread it out. The best way is to butter your hands or a spatula and just push the dough out to the edges of the pan as evenly as you can.
- Bake the cookies on the center oven rack for about 22-25 minutes, just until the edges are set and ever so slightly browned, but the center still looks a little underdone. Be careful not to over-bake the cookies, or they will end up dry.
- Set the pan on a cooling rack and cool completely before frosting.
Chocolate Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for one minute, until smooth.
- Add the powdered sugar, cocoa powder, meringue powder, salt and vanilla. Beat for 4-5 minutes on medium speed until very light and fluffy. Turn the speed down to "stir" and mix for 1 minute.
- Run a sharp knife around the edges of the cookies to loosen them from the pan, then turn them out of the pan.
- Assemble the cookies like a cake, with a layer of frosting between them, then frost the cake all over. Before the frosting crusts over, decorate with sprinkles.
Heather Smoke
I hope you all love this recipe as much as I do!
Deb Jenkins
Many of your regular cake recipes call for three 8-inch cake pans and if making half the recipe, to use three 6-inch cake pans. For a half recipe of this sugar cookie cake should I use two 6-inch cake pans?
Heather Smoke
Yes, that should work.