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Sugar Cookie Cake with Raspberry Buttercream

A soft, buttery sugar cookie base topped with a tangy raspberry buttercream, this dessert offers a cozy and nostalgic treat that’s perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Calories: 420
Ingredients Method Notes

Ingredients
  

For the sugar cookie cake
  • 2 3/4 cups 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon 1 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon fine sea salt
  • 1 cup 1 cup unsalted butter, softened (room temperature is key)
  • 1 cup 1 cup granulated sugar (gives crisp sweetness)
  • 1 large 1 large egg (room temperature)
  • 1 teaspoon 1 teaspoon pure vanilla extract (or vanilla bean paste if you have it — magical!)
  • 2 tablespoons 2 tablespoons whole milk (more if batter seems dry)
For the raspberry buttercream
  • 1 cup 1 cup unsalted butter, softened (not melted!)
  • 3 to 4 cups 3 to 4 cups powdered sugar, sifted (start with 3 cups)
  • 1/2 cup 1/2 cup raspberry puree (see note below: fresh or thawed frozen)
  • 1 to 2 tablespoons 1 to 2 tablespoons heavy cream or milk (to loosen if needed)
  • 1/4 teaspoon 1/4 teaspoon fine sea salt
  • 1 teaspoon 1 teaspoon lemon juice (brightens the fruit)
  • 1/2 teaspoon 1/2 teaspoon vanilla extract (optional, but comforting)
For the raspberry puree (if making from fresh/frozen)
  • 1 cup 1 cup raspberries
  • 1–2 tablespoons 1–2 tablespoons granulated sugar (optional, to taste)

Method
 

Prepare the Base
  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment (lightly butter the edges).
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy — about 3 minutes.
  4. Beat in the egg and vanilla until smooth.
  5. Gradually add dry ingredients, alternating with milk, until just combined. Scrape the bowl; you want a soft, slightly sticky dough.
  6. Press the dough evenly into the prepared pan. Bake for 20–25 minutes, until the edges are golden and a toothpick comes out with a few moist crumbs.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Raspberry Buttercream
  1. Make the raspberry puree by heating raspberries with the sugar in a small saucepan until they release juices, about 3–4 minutes. Remove from heat and mash; press through a fine mesh sieve to remove seeds. Chill until cool.
  2. In the bowl of a stand mixer, beat the softened butter on medium-high until pale and creamy (about 3–4 minutes).
  3. Reduce speed to low and add sifted powdered sugar, salt, and raspberry puree gradually. Taste and adjust sweetness as needed.
  4. Add cream to reach spreadable consistency and lemon juice to brighten. Beat on high for 30 seconds for a soft finish.
  5. If frosting seems grainy, quickly whip on high speed — but be careful not to overbeat.
Assemble and Chill
  1. If you'd like layers, carefully slice the cooled cookie cake horizontally into two slabs. Place the bottom layer on a cake stand and spread about 1 cup of raspberry buttercream over it.
  2. Chill the assembled cake for 20–30 minutes to let the buttercream set.
  3. Decorate with fresh raspberries, powdered sugar, lemon zest, or edible flowers.

Notes

For best results, use room-temperature butter and eggs. Sift powdered sugar to avoid a gritty frosting. Chill the cake for cleaner slices. Storage: Refrigerate for up to 4 days or freeze layers tightly for up to 1 month.