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Baileys Frosted Vanilla Cookie Layer Cake is to die for! This delicious vanilla cake is so light and fluffy, it’s perfect for every kind of celebration.
So as you should know by now, I love my BAILEYS™ Coffee Creamers. They are the best for your morning coffee. I’ve gotten so that I can’t even deal with milk and sugar when I’m traveling. It’s just not the same. My mom even keeps her fridge stocked with it when I’m visiting. She knows what’s up.
And it adds the best flavor and moisture to desserts. I’ve used them in this poke cake, cupcakes, coffee cake, and this seriously amazing caramel blended coffee. I’m never disappointed.
But when I first heard about this new frosted vanilla cookie flavor, I couldn’t wait. I mean seriously, dying. I’ve been waiting all year for this! I’m so pumped to finally share it with you.
The cake layers have the creamer baked right into them, giving the cake the light flavor of sugar cookies. It’s a really light and fluffy cake that I’m so in love with. Plus, it’s nice and easy to make.
Tips for Making The Best Vanilla Layer Cake
One thing I’ll note about the mixing of the ingredients for the cake is the creaming of the butter and sugar. Be sure to fully cream them together, at least 2-3 minutes. You will actually see the butter and sugar mixture change to a lighter shade of yellow and become fluffy in texture. This is so important because it adds air to the batter and makes this cake so, so light.
The filling of the cake is super fun. It’s a buttercream, but it’s fairly different from your standard buttercream. To give it that signature vanilla cookie flavor, it’s full of BAILEYS™ Coffee Creamer Frosted Vanilla Cookie, cookie crumbs and even some flour. Crazy, right?! But spot on for the cookie flavor I was going for.
All the moisture soaks into the cookie crumbs and it’s almost like having cookie dough between the layers, but the result is so much lighter than actually cookie dough. It’s perfect with the cake. I used premade sugar cookies I got from our grocery store bakery. They make softer cookies, which are my preferred way.
The rest of the cake is frosted with buttercream that’s – you guessed it – filled with the creamer. ☺ When all combined, this is seriously one amazing cake with SO much flavor! I’m dying to make it again already.
And don’t let the décor intimidate you. It’s very easy. I actually just used the same store-bought sugar cookies I used for the filling of the cake. Feel free to decorate the cookies you use however you like (you could even decorate them with Christmas colors!), but I wanted mine to be frosted.
The ones I purchased weren’t pre-frosted (which is how I’d recommend to buy them so that they crush better for the filling), and they were a touch big, so I used a smaller cookie cutter to make them the right size, then iced them and added sprinkles. Easy peasy. And no additional baking involved. ☺ Just put those beauties right on your cake with a little bit of icing around the edge and some sprinkles and you’ve got one heck of a party in a cake!
This cake was a huge hit with everyone that tried it. Despite seeming like it could be rich, it’s actually very light. I took it to work and ended up with quite a swarm of people around who thoroughly enjoyed it.
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Frosted Sugar Cookie Layer Cake is to die for! This delicious, light and fluffy vanilla cake tastes just like a frosted sugar cookie. It’s perfect for the holidays and other celebrations.
- 2 1/2 cups (325g) all-purpose flour (measured properly)
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup Frosted Sugar Cookie coffee creamer, room temperature
- 1/4 cup (300ml) buttermilk, room temperature (can also use regular milk)
Sugar Cookie Filling
- 1 cup (224g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1 1/4 cups (159g) sugar cookie crumbs (5-6 Lofthouse-style cookies)
- 2 tsp vanilla extract
- 1/4 cup Frosted Sugar Cookie coffee creamer
- 1 cup (130g) all-purpose flour, heat-treated*
- ¼ tsp salt
- ¼ cup sprinkles
- 1 1/2 cups (336g) unsalted butter, room temperature
- 6 cups (690g) powdered sugar
- 3–5 tbsp Frosted Sugar Cookie coffee creamer
- Pinch of salt
- Sprinkles, optional
- Cookies, optional
For the Cake:
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the coffee creamer and milk and mix until well combined. The batter may look a little curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
For the Filling:
- Add the butter to a mixer bowl and beat until smooth and creamy.
- Add the powdered sugar and sugar cookie crumbs and mix until well combined. It will be thick.
- Add the vanilla extract and coffee creamer and mix until well combined.
- Add the flour and salt and mix until well combined.
- Add the sprinkles and gently stir together until evenly dispersed. Set aside.
For the Buttercream:
- Add the butter to a mixer bowl and beat until smooth and creamy.
- Add half of the powdered sugar and mix until well combined and smooth.
- Add 3 tablespoons of the coffee creamer and salt and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth. Add additional coffee creamer, as needed to get the right consistency of frosting.
To Assemble the Cake:
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread ½ of the filling evenly on top of the cake. It should be fairly thick and stay in place well, so you shouldn’t need to pipe a dam to keep things in place.
- Add the second layer of cake and the other half of the filling.
- Top the cake with the remaining layer and frost the outside of the cake with the buttercream. Refer to my tutorial for frosting a smooth cake, if needed.
- Press sprinkles into the sides of the cake. Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844. Place cookie halves between the swirls and add a few more sprinkles to the top of the cake.
- Store the cake in an air-tight container or wrap with plastic wrap. It is fine to sit at room temperature for about 24 hours, but should then be refrigerated. The cake is best if eaten within 3-4 days. Best served at room temperature or just slightly cool, not cold.
The all-purpose flour in the cookie filling should be heat-treated. To do that, preheat your oven to 350 degrees F, spread the flour into a thin, even layer on a cookie sheet, and bake it for about 5 minutes, or until it reaches 160 degrees F. Let it cool completely, then use it in the recipe.
- Serving Size: 1 Slice
- Calories: 935
- Sugar: 92.6 g
- Sodium: 212.3 mg
- Fat: 50.3 g
- Carbohydrates: 122.1 g
- Protein: 5.9 g
- Cholesterol: 167 mg
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