Sweeten this Valentine’s Day with a giant sugar cookie cake. It has a layer of raspberry preserves and is topped with raspberry buttercream frosting for a fun and festive treat!
I have to ask: do you have mixed feelings about Valentine’s Day? If you do, set them aside, because this sugar cookie cake is going to take this holiday to the next level.
I mean, you know I’m not about all the cutesy things. Maybe you didn’t know that, I guess, but now you do.
I mean, there were the Better Than a Boyfriend Brownies from a few years ago, right? Not. Cutesy.
Delicious, yes. 100%. But pink and pretty and screaming Valentine’s Day? That they were not. The laid back filled-with-chocolate is definitely more my style. If you’re on that team (the “not usually cutesy” team), I promise you THIS RECIPE IS STILL GOING TO ROCK YOUR WORLD.
Ok. I’ll stop shouting. But really, this one is a game-changer. It’s making me want to create a cute themed dessert for every holiday from here on out. You with me?
The Amazingness that is a Giant Cookie
First things first: you’re going to love that this is a giant sugar cookie.
And since it’s technically one cookie, I absolutely find it perfectly acceptable to consider it single serving. There, if you needed permission, you have it.
It’s made using my amazingly soft sugar cookie recipe as the base. This sugar cookie recipe results in a delicately soft melt-in-your-mouth cookie.
When it’s pressed into a giant cookie cake, buttery sugary layers form and it’s outta this world, I’m telling you.
The Cookie Cake Layers
We could all stop at the giant sugar cookie and be happy. I know. But wait… it gets better.
It gets better with a layer of raspberry preserves (seedless! I’m not a monster.). Ah, these raspberry preserves take it to the next level.
Insert: sweet, slightly tart raspberry flavor paired with a rich, buttery sugar cookie. Check and check.
The beauty, too! Oh, that vibrant red layered between the pale sugar cookie and buttercream frosting is a show stopper. The bonus of it all is that it looks like it required copious amounts of work to achieve. You never have to tell that it was as simple as plopping and swiping. New technical term. 😉
The next and final layer: raspberry buttercream frosting.
The buttercream frosting has just a hint of raspberry in it, both for flavor and color. The best part about homemade frosting is you can absolutely adjust the flavors as you go.
Loveeeee raspberry and want an even more raspberry in your frosting? Add it in!
You could even take it out if you didn’t want raspberry frosting, but who would want that?!
I opted to do two shades of frosting on my cookie cake because I figured it was the year to be extra. The lighter frosting is just colored with the raspberry preserves, the other uses food coloring for an added pop of color.
Pipe or spread the frosting on top of your preserves, and voila! The layers and colors come to life.
How to Make a Giant Heart Cookie
I’m happy to report that it’s quite an easy task to make this giant cookie recipe.
That is, with the help of this heart-shaped cookie pan.
Side note: The pan measures about 11 1/2 inches by 10 1/2 inches and is about 1/2 inch thick. I’m telling you this in case you don’t have a heart-shaped pan and don’t want to buy one.
If that’s the case, I’d recommend using a 10 or 11 inch round cookie pan or pizza baking sheet. You will want to be sure to adjust the cooking times as needed depending on the pan’s exact dimensions and thickness.
Back to it. You have the pan. You have your cookie dough that’s slightly chilled yet “warmed” enough to be able to squish in the pan. You’re ready to go!
- Lightly grease the pan.
- Press the dough evenly across the pan and up the sides.
- As you would the edges of a pie crust, form the dough into an evenly crust or lip around the edges. The dough will expand while baking, but this helps a slight edge stay to hold in the raspberry and frosting layers.
Once it’s done baking, let it cool slightly and then remove and let cool completely on a wire rack. You will want to be sure to remove it carefully. It’s not required to remove it, either, but it is fun to serve it out of the pan.
There you have it – the cookie is ready to add in those layers we talked about!
How to Cut a Heart Shaped Cookie
The simple answer: however you want!
I love cutting it in random triangles. They end up in different sizes which is perfect for a big group since there’s always someone who wants a bigger slice, and someone who wants a smaller one.
Another option is to cut it as you would a thin crust pizza, in squares.
There’s no wrong way – this cookie cake is delicious as can be any way you slice it!
More Valentine’s Day Desserts
- Frosted Sugar Cookies
- M&M Cookies
- Vanilla Bean Creme Brulee
- Nutella Creme Brulee
- Red Wine Cupcakes
- Molten Chocolate Cakes
Sugar Cookie Cake with Raspberry Buttercream
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry preserves
- 1 cup unsalted butter, room temperature
- 1/2 Tablespoon vanilla extract
- 1 Tablespoon seedless raspberry preserves
- 1 Tablespoon whole milk
- 2 1/2 cups powdered sugar
- Red food coloring, optional
- Preheat oven to 350°F. In the bowl of a stand mixer, cream together butter, vegetable oil, sugars, and egg. Meanwhile, sift together flour, cream of tartar, baking soda, and salt. Add dry ingredients to the wet ingredients, along with the vanilla, and mix until fully combined. Chill dough for 10-15 minutes.
- Lightly grease a heart-shaped pan with either vegetable oil or cooking spray. Gently press the cookie dough evenly across the pan, creating an "edge" or "crust" around the edges. Bake for 16-18 minutes until edges are slightly golden brown. Let cool in pan for 10-15 minutes.
- Turn the pan upside down and gently remove the cookie; set on a wire rack to cool completely before frosting. It is optional to remove the cookie from the pan, but recommended for serving purposes.
- Cream room temperature butter in the bowl of a stand mixer. Add vanilla extract, raspberry preserves, milk, and 1/2 cup powdered sugar. Stir slowly at first to combine. Continue adding remaining powdered sugar cup by cup, mixing in between additions until combined.
- Once the cookie is completely cooled, spread raspberry preserves evenly across the sugar cookie, leaving the "crust" as you would a pizza. Pipe or spread the buttercream frosting on top of the cookie cake.
- Cut and serve. Store at room temperature for 1 day, or in the fridge for up to 2 days. Best if eaten within 24 hours of assembly.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.