A deliciously soft, thick, moist sugar cookie cake recipe filled with white chocolate chips and frosted with raspberry buttercream!
Ingredients for White Chocolate Raspberry Cookie Cake
- Sugar Cookie Dough: butter, granulated sugar, egg, vanilla extract, almond extract, baking powder, salt, white chocolate chips, all-purpose flour
- Frosting: Cream cheese, butter, vanilla extract, powdered sugar, freeze-dried raspberries (crushed into powder), pinch of salt
- Toppings: Fresh raspberries, sprinkles, or extra freeze-dried raspberry powder!
Tips for Success & Variations
- Don't overbake! Only bake the sugar cookie cake until it's very lightly brown around the edges. Overbaking will result in a drier, more crumbly cookie!
- Chop half the chocolate: To ensure there's white chocolate dispersed throughout, chop half the white chocolate chips into very small pieces.
- Substitutions for freeze-dried raspberries: While freeze-dried raspberry powder works best to avoid a liquidy frosting, feel free to experiment with mixing in raspberry jam or fresh raspberry puree (after reduced on the stove).
How to Make (longtail or secondary keyword):
Step 1: Make Dough
Preheat oven to 350 degrees. Use the instructions in the recipe card below to mix the dough. While I do recommend using a hand or stand mixer for this recipe, you don't want to overmix this dough or beat the butter for more than 30 seconds. Our goal is to get a denser dough, not a light and fluffy dough.
Step 2: Press into pan & bake
Press the cookie dough evenly into a greased cookie cake pan (you can also use a 9×13 by using my Frosted Sugar Cookie Bar recipe or make DIY foil pan).
Bake for 18-20 minutes or until the edges are very lightly browned. Place on a wire rack then allow the cake to sit until completely cool; this will allow it to finish baking. This is very important; you don't want to remove the cookie cake from the pan before it's cooled.
Step 3: Make Frosting
Beat the softened butter, cream cheese, vanilla extract, and salt on medium-high speed for 1-2 minutes until smooth.
Slowly add in powdered sugar and beat on high for 1-2 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make enough frosting to pipe a generous border along the edges.
Split frosting into two bowls. In one bowl, stir in dried raspberry powder.
Step 4: Frost & Decorate
Spread the raspberry frosting on top of the cooled cookie cake until fully covered (it will seem thick but use the entire bowl!). Use the white frosting to pipe a border using a piping tip (I LOVE the Ateco 849 tip for cookie cakes). Finish by topping with fresh raspberries, sprinkles or extra freeze-dried raspberry powder.
Tip: If you have extra frosting, you can freeze it for later or spread it on graham crackers...yum!
Frequently Asked Questions:
If you don't have a cookie cake pan (the best investment for a great price!), you can bake this in a 9×13 pan! Or make an easy DIY cookie cake pan using foil to create a round shape! If you use a smaller pan (like a springform pan), the cookie will be thicker and you will need to bake longer.
Almond extract gives this sugar cookie cake an amazing flavor, but if you don't like almond extract or can't have it due to an allergy, you can replace it with equal amounts of vanilla extract. Or turn this into a raspberry lemon cookie cake by using lemon extract instead of almond!
While freeze-dried raspberry powder works best to avoid a liquidy frosting, feel free to experiment with mixing in raspberry jam or fresh raspberry puree (after reduced on the stove). Simply mixing in pureed, fresh raspberries will result in a frosting that is too liquidy (and it won't have a strong raspberry flavor).
If you make this white chocolate raspberry cookie cake, be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what you made!
White Chocolate Raspberry Cookie Cake
Ingredients
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Instructions
- Preheat oven to 350℉. If butter hasn't been softened you can place in microwave for 10 seconds to *slightly* soften it.
- In a large bowl, cream together 1 cup unsalted butter (2 sticks) and 1 cup granulated sugar on medium speed for 20-30 seconds; do not overbeat. While the mixer is still on medium speed, add in 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.
- Once mixed, add in 1 ½ teaspoons baking powder, ½ teaspoon salt, and all-purpose flour ½ cup at a time (2 ¼ cups all-purpose flour total). Be sure to measure your flour properly using the spoon & level method, as adding too much can result in a dry cookie cake. Mix until all flour disappears, typically 20-30 seconds. Mix 0.5 cup white chocolate chips, chopped and 0.5 cup white chocolate chips, whole.
- Spray a round metal 12" cookie cake pan with cooking spray. Press dough into an even layer in pan.
- Bake cookie cake at 350℉ for 16-18 minutes until edges are lightly browned. The trick to a soft sugar cookie cake is to take it out right when you see the TINIEST amount of brown around the edges. The center may look underdone and this is okay; the cake will continue to bake in the hot pan when cooling.
- Allow to cool completely before frosting (you can put the pan in the fridge on a cooling rack to speed this up).
- Beat the softened ¾ cup unsalted butter (1.5 sticks), 6 ounces cream cheese, 1 ½ teaspoons vanilla extract, 1 ½ teaspoons almond extract, and a pinch of salt on medium-high speed for 1-2 minutes until smooth (it's okay if it looks a bit curdled, this will smooth out when you add the powdered sugar).
- Turn the mixer to low speed then add the powdered sugar ¼ cup at a time (3 ¾ cups powdered sugar total). You may need to stop and scrape down the sides. Beat on high for 1-2 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make enough frosting to pipe a generous border along the edges.
- Divide frosting equally into two bowls. In one bowl, mix in the 3 tablespoons freeze dried raspberry powder. Spread the raspberry frosting onto the cookie cake. With the white frosting, use a piping bag and large star tip to create a simple cream cheese frosting border. Top with extra raspberry powder, fresh raspberries, or sprinkles!
- Cover with plastic wrap and store in refrigerator for 2-3 days. This sugar cookie cake is also amazing frozen for 1-2 months (any longer and it tends to dry out).
Notes from Melissa
- Storage: If not eating same day or within 3-4 hours, cover with plastic wrap and store in the refrigerator for 2-3 days. This sugar cookie cake is also amazing frozen for 1-2 months (any longer and it tends to dry out).
- Baking Pan: If you don't have a round cookie cake pan (the best investment for a great price!), you can bake this in a 9×13 pan or even create a DIY cookie cake pan!
- Almond Extract: This gives it an amazing sugar cookie flavor but if you don't like almond extract (or have an allergy) you can simply substitute it for more vanilla extract.
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
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I have made this recipe multiple times as is and it has turned out amazing every time. I plan to make it again this weekend as an Easter dessert!
So glad you enjoy this recipe, Brittney! Thank you so much for leaving a review, I really appreciate it!