Ingredients
Sugar Cookie Cream Cheese Layer:
- 8 oz (1 block; 250g) cream cheese, at room temperature
- 2 egg yolks, at room temperature
- 2 1/2 cups (300g) powdered sugar
- 1 tsp (4g) vanilla bean paste or extract
- 1/2 tsp (2g) almond extract
- Optional: 1/4 tsp (1g) cake batter extract
- Large pinch of salt
- 3 tbsp Christmas sprinkles (preferably soft ones to prevent bleeding)
Sugar Cookie Cake Layer:
- 1 cup (120g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) baking soda
- 1/4 tsp (2g) salt
- 1 cup (240g) Greek yogurt or sour cream, at room temperature
- 1 cup (220g) granulated sugar
- 1/2 cup (113g) salted butter, melted and slightly cooled
- 2 eggs, at room temperature
- 3 tbsp (60g) maple syrup
- 1 tsp (4g) vanilla bean paste or extract
- 1/2 tsp (2g) almond extract
- Optional: 1/2 tsp (2g) cake batter extract
- 1/4 cup Christmas sprinkles
For Serving:
- Vanilla ice cream
- Powdered sugar
- Extra Christmas sprinkles
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 10.5 x 7.5 inch or 8 x 8 inch baking dish thoroughly with butter to prevent sticking, then set it aside.
- Make the Sugar Cookie Cream Cheese Layer: In a large bowl, beat the cream cheese until smooth and creamy using a handheld mixer or by hand. Add the egg yolks and beat until fully blended. Next, add powdered sugar, vanilla bean paste or extract, almond extract, cake batter extract if using, and a pinch of salt. Mix until the mixture is smooth and creamy. Finally, gently fold in the Christmas sprinkles ensuring even distribution. Set this mixture aside.
- Prepare the Sugar Cookie Cake Batter: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk the Greek yogurt or sour cream, granulated sugar, melted and cooled butter, eggs, maple syrup, vanilla, almond extract, and optional cake batter extract until smooth and fully combined. Gradually add the dry ingredients into the wet ingredients and gently mix using a wooden spoon or spatula until just combined and smooth, avoiding overmixing. Fold in the Christmas sprinkles carefully.
- Assemble the Cake: Pour the sugar cookie cake batter into the prepared baking dish, spreading it into an even layer. Then, evenly dollop the cream cheese mixture on top of the batter. Using an offset or regular spatula, gently spread the cream cheese layer evenly, leaving a small border around the edges. The layer doesn't need to be perfect.
- Bake: Place the baking dish in the preheated oven and bake at 350°F (175°C) for 40-45 minutes. Bake until the edges are set and golden, the top is crackly and lightly golden, and the center still jiggles slightly when gently shaken.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. For best results, serve the cake warm, topped with a scoop of vanilla ice cream, a dusting of powdered sugar, and extra Christmas sprinkles if desired.
- Enjoy: Indulge in this soft, gooey, tender sugar cookie-inspired cake that perfectly combines buttery sweetness with creamy richness.
Notes
- Use soft Christmas sprinkles for the cream cheese layer to prevent color bleeding.
- Room temperature ingredients ensure smooth batter and consistent baking.
- Do not overbake; the center should remain slightly jiggly for optimal gooey texture.
- The cake is best enjoyed warm with ice cream and powdered sugar toppings.
- Maple syrup adds moisture and subtle flavor but can be omitted if desired.
- If you do not have cake batter extract or almond extract, vanilla bean paste or vanilla extract alone will still yield delicious results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
