This funfetti cookie cake is a chewy and buttery giant cookie loaded with white chocolate chips, sprinkles, and topped with a vanilla buttercream. The perfect way to celebrate just about anything!
Funfetti cookie cake is such a fun and cute way to upgrade your cookies, or to change up a standard cake. It's so easy to make, and so delicious! Top it with buttercream, whip cream or ice cream and it's sure to be a crowd pleaser.
If you're a funfetti and sprinkle lover like I am then make sure to try my sprinkle sugar cookies, baked funfetti donuts, and my funfetti cake too.
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Why You Will Love This
Funfetti Flavor: It's so buttery, with the perfect flavor of cake batter from the bit of extract.
Easy to Make: This is the perfect cake to make when you don't want to make a layered cake, or deal with decorating.
So Chewy: The softest cookie that just melts in your mouth.
Ingredient Notes
- Butter: Make sure your butter is room temperature before starting.
- Eggs: You'll need one full egg and one yolk for this cake.
- Extract: I think the cake batter extract adds so much flavor to this, but if you don't have it almond or extra vanilla extract would be great also.
- Cornstarch: This helps keep the cookie cake a little softer.
- White Chocolate Chips: You could omit these, or add regular chocolate chips as well.
- Sprinkles: Jimmie sprinkles are the best to use when baking because they do not bleed color throughout the cake.
Step by Step Instructions
Step 1: In a bowl, whisk together the cornstarch, flour, baking powder, baking soda, and salt. Set aside.
Step 2: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add egg, yolk, vanilla and cake batter extract and mix on low until smooth, about 30 seconds.
Step 3: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in white chocolate chips and sprinkles.
Step 4: Spread cookie dough evenly into baking pan. Bake for 25-30 minutes or until very lightly browned on top. I like to cover mine with tinfoil at about 15 minutes to keep the top from over browning. You want the cookie cake to be extra soft in the center, so be careful not to over bake. Allow the cookie cake to cool completely before frosting and cutting.
Step 5: In a large mixing bowl, beat the butter until light and creamy. Add powdered sugar, milk, vanilla and a sprinkle of salt. Beat on high for 2-3 minutes. Pipe the buttercream using a piping tip or you can even just cut a small corner on a ziplock bag and do little dots. Sprinkle with extra jimmie sprinkles.
Baking Tips
Make sure not to over bake! The center will seem slightly jiggly, but once it sits and cools it will set up.
I like to cover my cookie cake with tinfoil after 15 minutes so that the top doesn't brown too much.
Using a springform pan is nice because you can just unhook the pan, but using a 9" pie plate, round cake pan or even a square baking dish would be great.
FAQ
Yes, there is so much flavor in the cookie cake, the buttercream isn't necessary at all.
No problem! Add the buttercream to a ziplock bag, cut off a small corner, and use it to pipe the frosting around the edges.
Yes, just add about 5 minutes baking time.
Storing and Freezing
This funfetti cookie cake is best stored on the counter at room temperature, and will remain fresh for 2-3 days. f you want to make a cookie cake in advance, I recommend baking it first, then frosting it the day you plan on serving it.
Freezing
You can make this in advance, wrap tightly with plastic wrap and freeze for up to 2 months in the freezer. You can also wrap up leftover pieces and store them individually.
Popular Recipes To Try
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Funfetti Cookie Cake
Ingredients
Cookie Cake
- 10 tablespoon butter room temp
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg room temp
- 1 large egg yolk room temp
- 1 teaspoon vanilla
- ½ teaspoon cake batter extract can sub with almond or more vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 1½ cups all-purpose flour
- ¾ cup white chocolate chips
- ½ cup rainbow jimmie sprinkles
Vanilla Buttercream (optional)
- ½ cup butter room temp
- 1½ cups powdered sugar
- 2 tablespoon milk or cream
- 1 tsp vanilla extract
- sprinkle of salt
Instructions
- Preheat oven to 350 F. Spray a 9" spring form pan or pie plate with cooking spray. Set aside.
To make the cookie cake
- In a bowl, whisk together the cornstarch, flour, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Add egg, yolk, vanilla and cake batter extract and mix on low until smooth, about 30 seconds.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in white chocolate chips and sprinkles.
- Spread cookie dough evenly into baking pan.
- Bake for 25-30 minutes or until very lightly browned on top. I like to cover mine with tinfoil at about 15 minutes to keep the top from over browning. You want the cookie cake to be extra soft in the center, so be careful not to over bake. Allow the cookie cake to cool completely before frosting and cutting.
To make the buttercream
- In a large mixing bowl, beat the butter until light and creamy. Add powdered sugar, milk, vanilla and a sprinkle of salt. Beat on high for 2-3 minutes. Pipe the buttercream using a piping tip or you can even just cut a small corner on a ziplock bag and do little dots. Sprinkle with extra jimmie sprinkles.
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