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Sugar Cookie Cake with Raspberry Buttercream

A delightful Sugar Cookie Cake topped with fluffy raspberry buttercream, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie
  • ½ cup unsalted butter (room temperature)
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • 1 large 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
For the 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) For added color

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the unsalted butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
  3. Add in the egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and fine salt. Gradually add this dry mixture to the wet ingredients and blend until a dough forms.
  5. Press the dough evenly into the bottom of your prepared cake pan and create a smooth surface.
  6. Bake for about 20-25 minutes or until lightly golden around the edges. Allow the cake to cool completely in the pan before gently removing it.
Frosting
  1. In a large mixing bowl, beat together the unsalted butter and vanilla extract until creamy.
  2. Gradually add in the powdered sugar, mixing until well combined.
  3. Stir in the raspberry preserves and whole milk until the frosting reaches the desired consistency. Add red food coloring for more vibrancy if desired.
Assembly
  1. Once the cookie layer is completely cooled, spread a generous amount of raspberry buttercream on top.
  2. Swirl additional raspberry preserves into the frosting for a marbled effect and top with fresh raspberries if desired.

Notes

For added texture, sprinkle the cake with a light dusting of granulated sugar before baking. To improve flavor, use room temperature butter and eggs for better blending.