Ingredients

FOR THE COOKIE LAYERS:
1 cup unsalted butter , at room temperature (226 grams)
2 cups granulated sugar (400 grams)
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour (625 grams)
1 teaspoon salt
½ teaspoon baking soda
FOR THE BUTTERCREAM FROSTING:
1 cup unsalted butter , at room temperature (226 grams)
4 cups powdered sugar, sifted (454 grams)
1 tablespoon vanilla extract
2-3 tablespoons heavy cream
Pinch of salt
Sprinkles

Instructions

1.TO MAKE THE SUGAR COOKIE LAYERS:
2.Preheat oven to 375°F. Grease 3 8-inch cake pans and line the bottoms with parchment paper
3.In a medium bowl, combine the flour, salt and baking soda and set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 additions, mixing until just combined.
4.Divide the dough in thirds and press into the prepared pans, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
5.TO MAKE THE FROSTING:
6.In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, powdered sugar, vanilla, cream and salt on medium speed until combined. Increase speed to high and beat until frosting is very light and fluffy, about 3-4 minutes.
7.TO ASSEMBLE CAKE:
8.Place one cooled sugar cookie layer on a plate or cake stand. Cover with one third of the frosting and top with sprinkles. Repeat with remaining layers. Decorate as desired.

Leave a Reply

Your email address will not be published.