Valentine Sugar Cookie Cake

Leave a Comment / Cakes, Cookies, Cookies and Bars

It’s hearts! It’s flowers! Yep- it must be Valentine’s Day! Today, today celebrate the very best lovey dovey holiday, I’m sharing a valentine sugar cookie cake. It’s a double decker sugar cookie filled and topped with yummy buttercream, and, yes, it’s totally delish. Let’s dive in!

Remember a couple of years ago when those stacked cookie cakes in the shapes of numbers or letters were all the rage? Back then, I joined in on the fun by making cutouts of pie dough and filling them with a whipped cream mixture. It was a yummy trend, but TBH, I’m not over it yet. All those flowers and sprinkles and swirls of frosting are adorable and perfect for this time of year. So I’m bringing it back with this valentine sugar cookie cake. Here, two layers of soft-baked sugar cookie are filled with a simple American buttercream before being piped and stacked together. It’s as cute as it is delicious!

Making the Cake

To make this valentine sugar cookie cake, we start by printing the stencil. Click this link to get the stencil I used, or feel free to make your own! The recipe will provide enough dough for two shapes just smaller than a sheet of printer paper. Print out the stencil at full size and cut out.

Next, make the cookie dough. Here, butter, sugar and egg comes together before a few simple dry ingredients add in. I like to refrigerate the dough for about 30 minutes to an hour to prevent the dough from spreading too much in the oven. Once ready to bake the cookie, roll the dough out on a floured surface and use a pairing knife to trim out your shapes. Bake them on a parchmenet-lined baking pan and set aside.

Assembling the Cake

The frosting for this cake comes together in a bowl with a hand mixer. I use a piping bag fitted with a large round tip to dollop rounds of buttercream on the cooled cake. To do so, place your first cookie on your serving platter. Add small dollops or swirls of frosting all over the cookie. Top the frosting with the second cookie and repeat the buttercream piping for that top layer. Finally, decorate the cookie with your favorite treats: sprinkles, candies, mini cookies, candles, or even flowers! A good mix within your color palette keeps it fun and colorful.

Whatever your plans this Valentine’s Day, I hope you give this fun little cookie a try. If so, let me know what you think! Happy baking and happy (early!) Valentine’s Day!

If you like this Valentine Sugar Cookie Cake you should make:

Alphabet Cream Pie
DIY Cookie Cake
Half Birthday Cake
Sugar Cookie Gift Tag
Lavender Vanilla Bean Sugar Cookies

For the valentine sugar cookie cake heart stencil click THIS LINK.

Valentine Sugar Cookie Cake

Print Recipe

This Valentine sugar cookie cake is a two layer sugar cookie filled with a soft American buttercream frosting!

Author: Kate Wood
Prep Time: 30
Cook Time: 15
Total Time: 45 minutes
Yield: 4-6 Servings
Category: Dessert

Ingredients

For the cookies:

½ cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt

For the frosting:

¾ cup unsalted butter, at room temperature
2 pounds confectioner’s sugar
2 large pasteurized eggs
3 teaspoons pure vanilla extract
¼ teaspoon of salt
Milk, as needed
Food coloring, if desired

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Instructions

To prepare the cookies:

In the bowl of a stand mixer or a large mixing bowl, combine the butter and sugar, creaming on medium speed until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix slowly until well incorporated. Scrape the sides of the bowl as needed. Wrap the dough in plastic wrap, and chill in the fridge for an hour to set up.
When ready to bake, preheat the oven to 350 degrees and line a large baking sheet with a sheet of parchment paper. Generously flour a work surface and roll the dough out to just under 1/4” thick using a floured rolling pin. Use the stencil to trim out a heart, then regather the dough, roll it out again and trim out another heart. Transfer the dough shapes carefully to the baking sheet, spacing them out at least 2” apart. Place the whole pan in the freezer for 5 minutes (or fridge for 10) to set the shaped dough and then bake in the oven for about 13 minutes, or until the edges of the cookies are set but not yet golden. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely.

To prepare the frosting:

In a large bowl, combine the butter, confectioner’s sugar, egg, vanilla, and salt, mixing until well combined. Add milk by the tablespoon until the frosting is thick but smooth, similar to the consistency of a thick cake buttercream. Use gel food coloring to dye the frosting.

To assemble the cake:

Spread a small dollop of frosting on your serving platter and place the first cookie on top. Transfer half of the frosting to a piping bag fitted with a large round (1M) tip (Feel free to use another decorative tip as desired). Pipe rounds of frosting all over the cookie and then top it with the second cookie. Repeat this process with the second cookie. Use sprinkles, flowers, or small candies to decorate the top of the cake.

Funfetti Cake

27 Comments / Cakes

Happy birthday to… ME! Is it obnoxious to celebrate one’s own birthday? Would it be narcissistic of me to think you’re all dying to participate in the fun that is this funfetti cake? Maybe, but I don’t even care. I love birthdays, and as a baking blogger, there are very few things that excite me like the chance to make my own birthday cake. This funfetti cake, albeit basic, is just the type of festive dish I want to nosh on for my special day, and I sincerely hope you’ll lend me a hand with blowing out all these candles. Let’s get started.

I refuse to believe there is a single person on this earth who doesn’t love funfetti cake. I mean, does a happier dessert exist? Those sugary sprinkled flavors hold all sorts of fond memories for me, and nothing gets me in the mood for celebrating like a cake that feels like a party. While I’ve featured all sorts of funfetti-flavored treats on this site (I’m looking at you, funfetti cookies, funfetti ice cream cake, and sugar cookie ice cream) I’ve yet to showcase an OG funfetti cake like this. Today is the day.

Funfetti Cake

This funfetti cake is about as basic as it comes. A butter and oil cake made with buttermilk and loads of clear vanilla extract bakes up with cake flour and more than a fair share of rainbow jimmies. The frosting is equally simple, made with softened butte, cream cheese, and just enough salt to balance out the sugary sweetness. I love being able to offer a homemade treat on special occasions, and this one has all the nostalgic flavors of the store-bought varieties with all the pride of a made-from-scratch offering. Now that’s a win-win situation.

Making the Cake

A few notes on this funfetti cake. First, I highly recommend cake flour here without substitutions. This will help keep the cake fluffy and light while adding a bit of that birthday cake flavor. Same goes for clear vanilla extract. While pure vanilla extract or vanilla beans will make for a delightful cake, it will lack that box cake flavor that we all kinda want with a funfetti cake. Don’t skimp here. In a pinch you can use regular milk in place of buttermilk, but do take care to ensure that your ingredients are all room temperature. This is a must.

I’ve had a bunch of you all ask me about the sprinkles I use for my funfetti-flavored treats. I typically look no further than the traditional rainbow jimmies sold at the grocery store, but I’ll link a few other favorites here and here. For the outside of this cake, I opted for a blend of sprinkles that I made with rainbow jimmies and white nonpareils. Easy peasy!

Happy birthday to moi and whoever you happen to be celebrating this week. Because more is merrier when it comes to sprinkles, I’m planning to share a second recipe later this week! Tune in for more funfetti goodness! In the meantime, give this funfetti cake a try and let me know what you think! Happy Tuesday and happy baking!

If you like this cake you should try:

Funfetti Rolls

Confetti Ice Cream Cake

Funfetti Scones

Funfetti Cookies

Funfetti Cake

Print Recipe

★★★★★

4.7 from 3 reviews

This funfetti cake is loaded with rainbow sprinkles and box cake mix flavor. It’s a made from scratch celebration cake!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 90
Yield: 9
Category: Cake

Ingredients

For the cake:

1 cup unsalted butter, at room temperature
½ cup vegetable or canola oil
1–3/4 cup sugar
5 eggs
1 tablespoon clear vanilla extract
3–3/4 cups cake flour
1 teaspoon salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1–1/2 cups buttermilk, at room temperature
¾ cup rainbow jimmies

For the frosting:

1–1/2 cups unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 tablespoon clear vanilla extract
½ teaspoon salt
6 cups powdered sugar, plus more as needed
1–2 tablespoons milk, as needed

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Instructions

To prepare the cake:

Preheat the oven to 350 degrees and prepare 3-8” pans by spraying them with baking spray and lining the bottoms with parchment paper rounds. In the bowl of a stand mixer, cream the butter, oil and sugar on medium speed for 4 minutes. Scrape the sides of the bowl and add the vanilla and eggs one at a time, stirring briefly after each addition. In a separate bowl, combine the cake flour, salt, baking powder, and baking soda. Add half of the dry ingredients, mixing on low speed, followed by the buttermilk. Add the remaining dry ingredients and jimmies and stir to combine. Divide the batter evenly between the three pans and bake in the preheated oven for about 30 minutes, or until a toothpick inserted comes out clean.

To prepare the frosting:
Cream the butter in the bowl of a stand mixer on medium speed until light and fluffy, about 6 minutes. Add the cream cheese and beat on medium speed just to combine, about 1 minutes. Stir in the clear extract and salt, Add about half of the powdered sugar and stir on low to combine. Add the remaining powdered sugar and scrape the sides of the bowl prior to combining. Once uniform, check the consistency. Add a tablespoon or two of milk to thin out the frosting or ¼ cup or so of powdered sugar to thicken it up. The mixture should be a smooth, soft consistency. Set aside while you get ready to prepare your cake.

To assemble the cake:

Use a serrated knife to trim the domes off your cakes. I like to briefly freeze my cakes in plastic wrap to make assembly easier. You can do this is you’d like. Otherwise, spread a little frosting on the bottom of an 8” cake board and place the first layer on top. Place a big dollop of frosting on top and use an offset spatula to smooth it on. Repeat this process while stacking the remaining two layers of cake. Use your offset spatula to smooth on a thin layer all over the cake. You can place your cake in the fridge briefly to allow the frosting to firm up. Continue decorating the cake as desired and enjoy! Serve at room temperature.

Banana Coconut Chocolate Cream Pie

15 Comments / Pies and Tarts

This is more than a banana coconut chocolate cream pie. It’s a celebration pie.

Today marks the first day of the 36th year of my husband’s life. Birthdays, along with with Christmas, Auburn game days, and Friday morning donut runs, are a big deal in our house. While I probably say “I love ___” too frequently on this little bloggie, I really do love birthdays.

I love birthdays for the cake and the candles and the confetti. I love picking out the perfect card and wrapping gifts in paper printed with ice cream cones or dogs wearing shoes. I love the pop of a champagne bottle and the clinking of bubble-filled glasses and the exchange of smiles and laughter from across a dinner table. I love a celebration.

But, really, shouldn’t we all? Don’t we all have someone or something worth celebrating? Even if not a husband or a birthday, surely we all know of a life or a day that deserves special recognition- someone or something that is worth a slice of pie or a handwritten note or a small token of love and gratitude. Wouldn’t our days on earth feel so much more remarkable if each one had a celebration of sorts? If we found joy in the ordinary and extraordinary moments alike?

I want my life to be marked by celebration. I want to be known for the joy and love and frosting that comes with celebrating life’s moments. Sharing love and appreciation for our days on earth and the people we spend them with is a gift and it’s one that I want to open and reopen and recognize as often as possible.

Today’s recipe, banana coconut chocolate cream pie, is a mash-up of my husband’s favorite desserts: pudding, chocolate, and pie. Celebrating Brett is a lot like celebrating the life we’ve been given together, so this pie feels a lot like home. It’s basic, really. Just a few bananas sliced on the bottom of a pie shell, topped with creamy layers of chocolate, coconut, and whipped cream. It’s nothing fancy, but banana coconut chocolate cream pie is a perfect fit for my super Southern man-friend’s taste buds, so I’m overjoyed to make it for him.

I challenge you to celebrate something today. Even if not with banana coconut chocolate cream pie, celebrate in some way. Share a toast or a word or meal in honor of something or someone and call it a party. And if no one has told you recently, I feel pretty certain you’re worth celebrating too. So here’s to you.

Click here for my recipe for perfect pie crust!

Banana Coconut Chocolate Cream Pie

Print Recipe

★★★★

4 from 1 reviews

Banana coconut chocolate cream pie is creamy, simple, and perfect for when you can’t pick just one pie flavor.

Author: Kate Wood
Prep Time: 45
Cook Time: 45
Total Time: 1 hour 30 minutes

Ingredients

1/2 recipe for Perfect Pie Crust (See Link Above)
1 cup sugar
6 tablespoons flour
1/2 teaspoon salt
2–2/3 cup milk
4 egg yolks, slightly beaten
3 tablespoons butter
1–1/2 teaspoons vanilla
1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
3 ounces semisweet chocolate, melted
2 tablespoons heavy cream
1 large banana

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Instructions

Preheat oven to 350 degrees. Roll out pie dough and into a standard 9″ pie pan. (Note: this recipe will not fill a deep dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
Slowly drizzle in a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
When ready to assemble the pie, arrange banana slices evenly on the bottom of the pie crust. Top with the chocolate mixture and smooth over the top evenly. Spoon the coconut filling on top of the chocolate filling and smooth. Cover with a piece of plastic wrap and allow to rest in the fridge overnight or for at least 6-8 hours. When ready to serve, top with whipped cream and enjoy!

Notes

To blind bake a pie crust, either use pie weights or place a piece of parchment paper inside of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and prevent it from puffing. If you do not have access to either of these options, prick the bottom of the crust with a fork.
This pie is very adaptable! If you prefer all coconut, remove the chocolate and cream and double the amount of coconut. Same goes for the chocolate.
The oatmeal cookie crust from my oatmeal cookie banana cream pie would work splendidly. Give it a shot if you don’t prefer traditional pie crust. Recipe in the archives.
Refrigerated or a frozen pie crust can be substituted.

birthday

Ingredients

For the cookies:

For the frosting:

Instructions

To prepare the cookies:

To prepare the frosting:

To assemble the cake:

Funfetti Cake

Funfetti Cake

Making the Cake

If you like this cake you should try:

Funfetti Cake

Ingredients

For the cake:

For the frosting:

Instructions

To prepare the cake:

To prepare the frosting:

To assemble the cake:

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie

Ingredients

Instructions

Notes

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