Whip up this Christmas sugar cookie cake for a delicious and easy holiday dessert.
The homemade Christmas cake resembles the flavor of a sugar cookie and is topped with a cream cheese frosting and holiday sprinkles.
If you love sugar cookies, be sure to give our sugar cookie bars recipe and christmas cookie dip a try as well.
If you want even more holiday desserts, I have more tasty recipes for you to check out. Try my gingerbread cake, sugar cookie fudge, Christmas tree rice krispie treats, or these adorable reindeer cupcakes.
Christmas Sugar Cookie Cake
If you want a tasty Christmas dessert then this cake is perfect. Simple prep, rich and creamy frosting, and the perfect amount of sprinkles.
This cake is like a snack cake style, and so yummy!
How to Make Christmas Sugar Cookie Cake
- Mix Batter – Follow the directions below on how to make this sweet and delicious sugar cookie cake. Whip up your cake batter until mixed well.
- Pour and Bake – Once the batter is ready pour into a prepared pan and bake until the cake is fully cooked. Stick a toothpick in and if it comes out clean with no batter your cake is done. Remove and allow to cool on a cooling rack.
- Frost – Once the cake is fully cooled, whip up the cream cheese frosting. I recommend using softened cream cheese so you get that velvety frosting.
- Add Sprinkles – Then you will add your favorite festive sprinkles, and slice and serve.
Expert Tips
- I find that using room temperature ingredients offers the best texture for the cake.
- This is more of a snack cake style dessert, instead of a light and fluffy cake.
- Ensure your cake cools fully before you go and frost your cake.
- You can use a different style of frosting if you would prefer. Or use store-bought frosting for a short-cut!
- Make it in 2 round cake pans to make a layered cake instead of a 9 x 13.
Can I Make This Christmas Cake In Advance?
Go ahead and make this cake up to a day in advance. Like any cake, it is best when served fresh, so you don’t want to make this cake too far in advance.
How to Store Sugar Cookie Snack Cake
Refrigerate Cake | Due to the cream cheese frosting, you will want to refrigerate this holiday cake. Just ensure it is in an airtight container or you wrap it tightly in cling wrap so that it doesn’t dry out the cake.
Freezer | If you don’t plan on eating all your sugar cookie cake, you can go ahead and freeze some. I like to pre-slice the cake into individual servings, place them in the freezer for an hour, then remove and wrap tightly in plastic wrap as well as a layer of aluminum foil. The cake should keep for up to 3 months in the freezer. Thaw on the counter for a quick thaw, or let it do a slow thaw overnight in the fridge.
Christmas Sugar Cookie Cake
This homemade Christmas cake resembles the flavor of holiday sugar cookies and is topped with cream cheese frosting and festive sprinkles.
Ingredients
Cake Ingredients:
- 1 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 ½ cups white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
Frosting Ingredients:
- ½ cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 teaspoon vanilla extract, or to taste
- 3-4 cups powdered sugar, to personal preference
- 2 Tablespoons Christmas Sprinkles
Instructions
For the cake:
- Preheat oven to 350 F. Coat a 9" x 13" baking dish with non-stick spray and set aside.
- In a large bowl, beat together the butter and cream cheese until combined. Add the white sugar and beat until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and almond extract until just combined.
- In a medium-sized bowl, stir to combine the flour, baking soda, baking powder, and cream of tartar.
- Stir half of the dry ingredients into the wet ingredients, then stir in the remaining dry ingredients.
- Pour the batter into your baking dish and bake for 25-30 minutes, until an inserted toothpick comes out clean. Set the cake aside to cool to room temperature.
For the Cream Cheese Frosting:
- In a large bowl, beat the butter and cream cheese together until well combined. Beat in the vanilla extract. Mix in 2 cups of powdered icing sugar, then add additional as needed to reach desired consistency.
- Use an offset spatula to spread the cream cheese frosting on the cooled cake.
- Top with sprinkles, slice, and serve.
Notes
Due to the cream cheese frosting, this cake should be stored in the regrigerator.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 655
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Pin for Later:
Shared on The Weekend Potluck.
I have to be honest, the only reason I made this cake was because cream cheese was one of the ingredients and I’ve made cream cheese sugar cookies from another website that were delicious and thought I would try this recipe. I did not anticipate the recipe to be a “keeper”. Well, it is DEFINITELY a keeper. I’m actually making it again this week. My daughter and her family (two teenagers) always let me know if the item I baked should be repeated, and it was unanimous. I made it in two 8″ cake pans and am going to use the 9×13 baking dish the next time. The taste is phenomenal and reminds you of a sugar cookie. The only change I made was I used Crisco’s classic white frosting recipe and used cream cheese flavor extract in place the of the vanilla extract. Thanks for the 10 star recipe!
Thank you so much for coming back to my site to leave a comment. Your comment totally made my day! I am so happy that you and your family enjoyed the sugar cookie cake 🙂
This recipe is delicious! That being said I have made this twice. The first time I didn’t have quite a 9×13, it was more like an 8×11. So I thought that’s where my issue was with it not getting done in the middle even though the toothpick came out clean. Second time I even baked it longer and the middle was still not done and toothpick still came out clean. My batter didn’t “pour” into the pan. It was very thick and I had to push it around the pan to make even…. Any suggestions? Like I said, it’s a vey delicious cake!
I am glad that you found the cake to be delicious!
This batter is thicker than a typical cake batter and does require spreading around the pan to form it into an even layer. So that part sounds about right.
However, the cake should bake through. You could try diving the batter into two 8×8 square pans next time.