Raspberry Sugar Cookie Cake is a delightful twist on the traditional sugar cookie, bringing together a soft, buttery cookie base with a luscious layer of raspberry preserves and creamy frosting. This cake is perfect for special occasions or when you simply want to enjoy a colorful and comforting dessert. The combination of flavors and textures makes it an irresistible treat that will impress your friends and family.

Why You’ll Love This Raspberry Sugar Cookie Cake
This raspberry sugar cookie cake is not just visually appealing but also incredibly delicious. Here are a few reasons why you’ll fall in love with it:
- Soft and moist texture that melts in your mouth.
- Beautifully colorful, making it ideal for parties.
- Easy to prepare with simple ingredients.
- Perfect for celebrations or a cozy family dessert.
- Can be customized with various flavors or toppings.
- Great as a sweet gift for loved ones.
This raspberry cookie cake is a fantastic way to celebrate any occasion with a delicious treat that everyone will enjoy. Plus, it’s a fun recipe to make with kids!
Ingredients for Raspberry Sugar Cookie Cake
Gather these items:
- 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
- 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
How to Make Raspberry Sugar Cookie Cake Step-by-Step
- Step 1: Preheat the oven to 350°F. In a stand mixer bowl, cream together the unsalted butter, vegetable oil, granulated sugar, powdered sugar, and egg until light and fluffy. In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually add the dry ingredients to the wet ingredients along with vanilla extract and mix until fully combined. Chill the dough in the refrigerator for 10-15 minutes to firm up.
- Step 2: Lightly grease a heart-shaped pan with vegetable oil or cooking spray. Press the chilled cookie dough evenly into the pan, creating a noticeable edge or crust around the sides. Bake in the preheated oven for 16-18 minutes, until the edges turn slightly golden brown. Remove and allow the cookie to cool in the pan for 10-15 minutes.
- Step 3: Carefully invert the pan to remove the cookie onto a wire rack. Let the cookie cool completely before proceeding to frost. Removing the cookie from the pan is optional but recommended for easier serving and presentation.
- Step 4: In a stand mixer, cream the room temperature butter until smooth. Add vanilla extract, raspberry preserves, and whole milk along with half a cup of powdered sugar. Mix on low to combine, then gradually add the remaining powdered sugar cup by cup, mixing well between additions until a creamy, spreadable consistency is achieved. Add red food coloring if desired and mix until evenly colored.
- Step 5: Once the cookie is fully cooled, spread the ½ cup of seedless raspberry preserves evenly over the surface, leaving the crust edge exposed like a pizza base. Then, pipe or spread the raspberry buttercream frosting generously on top of the jam layer to finish the cake.
- Step 6: Slice and serve the sugar cookie cake. Store it at room temperature for up to 1 day, or refrigerate it for up to 2 days. For the best texture and flavor, consume within 24 hours of assembling.
Pro Tips for the Perfect Raspberry Sugar Cookie Cake
Keep these in mind:
- Store leftovers covered to maintain freshness.
- For a more intense raspberry flavor, add more preserves.
- Use food coloring sparingly for a pastel effect.
- Consider using gluten-free raspberry sugar cookie cake flour blends for a gluten-free option.
Best Ways to Serve Raspberry Sugar Cookie Cake
This delicious raspberry sugar cookie dessert is perfect for parties, gatherings, or a cozy night in. Here are some serving ideas:
- Pair it with a scoop of vanilla ice cream for a delightful contrast.
- Serve with fresh raspberries and a drizzle of chocolate sauce for a richer experience.
- Present it as a centerpiece for celebrations with beautiful decorations.
How to Store and Reheat Raspberry Sugar Cookie Cake
To keep your moist raspberry sugar cookie cake fresh, store it at room temperature for up to 1 day or refrigerate it for up to 2 days. For meal prep, slice the cake into portions and store them in airtight containers. Reheat gently in the microwave for a few seconds if desired.
Frequently Asked Questions About Raspberry Sugar Cookie Cake
What’s the secret to perfect Raspberry Sugar Cookie Cake?
The secret lies in the balance of ingredients and not overbaking. Ensuring your butter is at room temperature creates a fluffy texture, and using soft ingredients will contribute to a soft raspberry sugar cookie cake.
Can I make Raspberry Sugar Cookie Cake ahead of time?
Yes, you can prepare the cake a day in advance. Just be sure to store it in an airtight container to maintain its freshness. This makes it a great easy raspberry sugar cookie cake option for parties!
How do I avoid common mistakes with Raspberry Sugar Cookie Cake?
To avoid common pitfalls, ensure your ingredients are measured accurately and your oven is preheated correctly. Also, always allow the cookie to cool completely before frosting to prevent melting. Follow the raspberry sugar cookie cake recipe closely for the best results.
Variations of Raspberry Sugar Cookie Cake You Can Try
Explore these exciting variations to customize your cake:
- Make a vegan raspberry sugar cookie cake by substituting eggs with flaxseed meal.
- Add lemon zest to the batter for a citrusy twist.
- For a richer flavor, incorporate cream cheese into the frosting for a raspberry sugar cookie cake with cream cheese.
- Use almond flour or coconut flour for a gluten-free version.
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Irresistible Raspberry Sugar Cookie Cake Recipe for Sweet Moments
- Total Time: 38 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Sugar Cookie Cake with Raspberry Buttercream is a delightful twist on the classic sugar cookie. Featuring a soft, buttery cookie base topped with raspberry preserves and creamy frosting.
Ingredients
- 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
- 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
- Preheat the oven to 350°F. In a stand mixer bowl, cream together the unsalted butter, vegetable oil, granulated sugar, powdered sugar, and egg until light and fluffy. In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually add the dry ingredients to the wet ingredients along with vanilla extract and mix until fully combined. Chill the dough in the refrigerator for 10-15 minutes to firm up.
- Lightly grease a heart-shaped pan with vegetable oil or cooking spray. Press the chilled cookie dough evenly into the pan, creating a noticeable edge or crust around the sides. Bake in the preheated oven for 16-18 minutes, until the edges turn slightly golden brown. Remove and allow the cookie to cool in the pan for 10-15 minutes.
- Carefully invert the pan to remove the cookie onto a wire rack. Let the cookie cool completely before proceeding to frost. Removing the cookie from the pan is optional but recommended for easier serving and presentation.
- In a stand mixer, cream the room temperature butter until smooth. Add vanilla extract, raspberry preserves, and whole milk along with half a cup of powdered sugar. Mix on low to combine, then gradually add the remaining powdered sugar cup by cup, mixing well between additions until a creamy, spreadable consistency is achieved. Add red food coloring if desired and mix until evenly colored.
- Once the cookie is fully cooled, spread the ½ cup of seedless raspberry preserves evenly over the surface, leaving the crust edge exposed like a pizza base. Then, pipe or spread the raspberry buttercream frosting generously on top of the jam layer to finish the cake.
- Slice and serve the sugar cookie cake. Store it at room temperature for up to 1 day, or refrigerate it for up to 2 days. For the best texture and flavor, consume within 24 hours of assembling.
Notes
- Store leftovers covered to maintain freshness.
- For a more intense raspberry flavor, add more preserves.
- Use food coloring sparingly for a pastel effect.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg