Sugar Cookie Lava Cake

Ingredients

Pan used

I use three 8-inch round cake pans for these layers. Shop Fat Daddio's round cake pans - choose 8-inch. Not sponsored.

I personally prefer light-colored aluminum pans for these layers. Dark or black pans brown the edges more quickly, so begin checking a few minutes early if that is what you have or if your oven runs fast. You do not need new pans to make this cake.

Instructions

1. Make the one-bowl sugar cookie cake. Preheat the oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, apple cider vinegar, vanilla bean paste, and almond extract until smooth and fully emulsified.
3. Add the cake flour, cornstarch, baking powder, baking soda, and salt directly to the same bowl. Whisk gently just until the batter is smooth and no dry streaks remain. Do not overmix.
4. Divide the batter evenly among the prepared pans by weight and tap each pan lightly once or twice to release large air bubbles.
5. Bake for 22–24 minutes, beginning to check at 22 minutes. The layers are done when the centers spring back lightly and a tester inserted into the center comes out with a few moist crumbs and no wet batter.
6. Cool the layers in the pans for 10 minutes, then turn them onto wire racks and cool completely. Once fully cool, wrap and refrigerate the layers until assembly.
7. Make the sugar cookie dough. Beat the slightly cool butter, granulated sugar, and powdered sugar on medium speed until creamy and cohesive, scraping the bowl as needed. Keep the mixture creamy without whipping in excess air.
8. Add the vanilla bean paste, almond extract, and salt and mix until evenly incorporated. Add the prepared flour and mix on low just until a thick dough forms.
9. Pinch the dough into small irregular pieces or rounds. Press or roll each piece lightly in sprinkles, then refrigerate for 10–15 minutes, or until firm enough to handle.
10. Make the sugar cookie buttercream. Beat the butter for 2–3 minutes, scraping the bowl as needed, until pale, light, and smooth.
11. Add the vanilla bean paste, 1/4 teaspoon almond extract, and salt. Mix until combined, then add the sifted powdered sugar gradually on low speed.
12. With the mixer running on low, slowly stream in the room-temperature cream a little at a time until the buttercream is silky and holds a sturdy piped dam. Taste and add the remaining almond extract if desired. The buttercream will continue to settle and thicken as it rests.
13. Make the sugar cookie lava. Melt the butter in a small saucepan over medium heat. Add the granulated sugar and stir until the mixture is glossy and slightly textured.
14. Whisk in the prepared flour until evenly incorporated and thickened. Gradually stream in the cream, followed by the milk, whisking until smooth.
15. Remove from the heat and whisk in the vanilla bean paste, almond extract, and salt. Let the lava cool completely to room temperature; it will thicken significantly as it cools.
16. Before assembly, whisk the room-temperature lava until smooth. If needed, add milk 1 teaspoon at a time until it is thick, glossy, and slowly pourable.
17. Assemble the cake. Place the first cold cake layer on a cake board. Spread a thin layer of buttercream over the top, then pipe a tall, continuous buttercream dam around the edge.
18. Spoon the room-temperature lava inside the dam, keeping the filling below halfway up the dam. Scatter an even layer of chilled sprinkle-coated cookie-dough pieces over the lava.
19. Add the second cake layer and repeat the thin buttercream layer, tall dam, lava, and cookie-dough pieces. Place the final cake layer on top.
20. Apply a thin crumb coat and refrigerate the cake for 15–20 minutes, or until firm. Finish with the remaining buttercream, then refrigerate for 20–30 minutes to set the cake.
21. Decorate with remaining lava, cookie-dough pieces, and sprinkles. Warm extra lava gently and serve it alongside individual slices if desired.

Helpful notes

• Heat-treat the flour for the cookie dough and lava to 165°F, then let it cool completely before using.
• Keep the lava at room temperature during assembly so it supports the buttercream and cake structure.
• Store the finished cake covered in the refrigerator for up to 4 days.