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Snickerdoodle Cookie Cake

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  • Prep 30 min
  • Total 60 min
  • Servings 8
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If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!
By Annalise Sandberg
Created Jan 12, 2015
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Ingredients

Cake

  • 2 pouches (17.9 oz) Betty Crocker™ Snickerdoodle Cookie Mix
  • 1 cup butter, melted
  • 2 eggs
  • 2 tablespoons water

Frosting

  • 1 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 3 tablespoons heavy whipping cream or milk

Steps

  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
  • 3
    Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
  • 4
    Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
  • 5
    In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
  • 6
    Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
  • 7
    Store covered at room temperature, and use within a few days.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use either 8- or 9-inch cake pans for this recipe. Using 8-inch pans will result in a taller cake, while using 9-inch pans will result in a wider cake.
  • tip 2
    If you don't have 3 cake pans, you can bake the layers in shifts. Be sure to grease and line with parchment before baking each layer.

Nutrition

1190 Calories, 56g Total Fat, 4g Protein, 167g Total Carbohydrate, 125g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
1190
Calories from Fat
510
Total Fat
56g
86%
Saturated Fat
31g
154%
Trans Fat
2g
Cholesterol
175mg
59%
Sodium
720mg
30%
Potassium
390mg
11%
Total Carbohydrate
167g
56%
Dietary Fiber
0g
0%
Sugars
125g
Protein
4g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 9 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 Fat;
Carbohydrate Choice
11
*Percent Daily Values are based on a 2,000 calorie diet.
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