Valentine Sugar Cookie Cake
This delightful Valentine Sugar Cookie Cake is the perfect way to say “I love you” to your honey, your kids, or anyone else who may be listening.
It’s as easy to make as a batch of cookies, so how about that?
I’ve got a lot of photos to show you how to cut out the hearts and how to frost the cake, so follow along…
Cream the butter and sugar together until light and fluffy and add the egg and vanilla.
In a separate bowl, combine the flour, cream of tartar, baking soda and salt. Add slowly to the butter mixture until combined. Wrap in plastic wrap and let sit in fridge for an hour to set up.
Once chilled, roll out the dough to about 1/4-inch thickness and lay the stencil over it. You can use this pdf for a heart if you like.
Use a sharp knife to cut a heart in the dough and place the heart on a parchment-lined cookie sheet. Gather the remaining dough, reroll it and cut another heart in the dough. Place it on the same baking sheet.
Place the pan in the freezer for 5 minutes to set up the shapes and then bake in a preheated oven until starting to brown a bit. Let the hearts cool just a bit and then carefully remove to wire racks to cool completely (I used a large spatula to do this).
Meanwhile, make the Less Sweet American Buttercream.
Put a little dab of frosting on your serving dish to “glue” the cookie to the platter and start to pipe dollops of frosting in a heart shape around the outside of the cookie.
Continue moving inward until complete and then top with the second cookie heart. Pipe the same dollops on the top cookie.
To finish the cake, add edible flowers (if you are using non-edible flowers, be sure to wrap the bottom stem in foil so that you don’t contaminate the cake). Then add candy hearts and sprinkles to the top of the cake.
What a beautiful way to share the love!
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Valentine Sugar Cookie Cake
Makes: 6-8 servings
Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: 45 minutes plus chill time 1 hour
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/8 tsp salt
For Finishing:
- Edible Flowers (see Chef’s Note)
- Sprinkles
- Valentine’s Day heart candies
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°F 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 a 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.
Meanwhile, make the Less Sweet American Buttercream per the recipe.
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.
Chef’s Note:
If using non-edible flowers, wrap the base of each flower in aluminum foil so that it doesn’t contaminate the cake and remove flowers prior to eating.
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