White Chocolate Raspberry Cookie Cake
Serves 16
15 mins prep
15 mins cook
30 mins total
The BEST soft, thick, moist sugar cookie cake recipe filled with white chocolate chips and frosted with raspberry buttercream!
Sugar Cookie Bars:
Raspberry Buttercream Frosting
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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).
To Make Frosting:
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!
Storage:
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).