Funfetti Cookie Cake
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If you can’t decide between cookies or cake, then you have to make this funfetti cookie cake! It’s loaded up with white chocolate chips and rainbow sprinkles and then piped with the best vanilla buttercream. Plus, you only need 11 simple pantry ingredients to make it!
I’ve got funfetti birthday cake and birthday sugar cookies, but I realized I needed a cookie cake version! This funfetti cake is the perfect combination of a cake and cookies. Plus, it’s topped with vanilla frosting! Who can say no to that?
You can even make this cookie cake with dairy-free ingredients, so it’s perfect if you have food allergies.
Why You’ll Love This Funfetti Cookie Cake
- I’m using simple pantry ingredients that you probably already have in your pantry!
- You can easily make this funfetti cookie cake dairy-free.
- I love using vanilla frosting, but you can switch it out for chocolate frosting.
- This cookie cake is perfect for birthday parties, bake sales, or if you’re like me and just really want a sweet treat.
Ingredients Needed
- Butter: you can use regular butter or dairy-free butter.
- Milk: feel free to use regular milk or non-dairy milk.
- Sprinkles: I recommend using long stranded sprinkles and not nonpareils, the little ball sprinkles, because those tend to bleed in the cookie dough.
- Chocolate Chips: I love using white chocolate chips, but you can also use semisweet or dark chocolate chips. Feel free to use dairy-free chocolate chips if you’re dairy-free!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and grease and line a 9-inch cake pan. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and granulated sugar together until light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until light in color.
Step 4: Mix in the flour, baking powder, baking soda, and salt. Stir in the sprinkles and white chocolate chips.
Step 5: Scoop out the cookie dough into your prepared cake pan and press down evenly into the pan.
Step 6: Bake in the preheated oven for 18-24 minutes, or until lightly golden brown on top. Let the cake cool completely.
Step 7: To make the frosting, beat the butter, vanilla extract, salt, and powdered sugar together in the bowl of a stand mixer or with a hand mixer until combined. If the frosting is too thick you can add a splash of milk.
Step 8: Pipe the frosting around the edge of the funfetti cookie cake and top with more sprinkles!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour to this cookie cake, which is going to make it dry. If you don’t have a kitchen scale, make sure to use the scoop and level method to weigh out your flour.
- Take the cookie cake out of the oven when it’s just golden brown. You don’t want it to overbake and become dry and dense.
- It’s totally normal for the middle of the cake to sink a bit when you take it out of the oven!
- Use different colored sprinkles depending on the season! I love red, white, and green for Christmas, red and pink for Valentine’s Day, and purple, orange, and green for Halloween!
Storage Instructions
Store at room temperature in an airtight container for up to 2 days.
To freeze, wrap the unfrosted cookie cake in plastic wrap and then tinfoil. Freeze for up to 2 months, then let thaw at room temperature before enjoying.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Funfetti Cookie Cake
Ingredients
Funfetti Cookie Cake
- 1 cup (210 g) butter (dairy free or regular), softened
- 1 cup (200 g) granulated sugar
- 1 egg
- 1½ tsp vanilla extract
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2½ cup (312.5 g) all-purpose flour, SEE NOTES
- ½ cup sprinkles, (not non pareils)
- ½ cup white chocolate chips, (regular or vegan)
Vanilla Frosting
- ½ cup (105 g) butter, softened, (regular or dairy free)
- ½ teaspoon vanilla extract
- pinch of salt
- 1¼ cup (150 g) powdered sugar
Instructions
Funfetti Cookie Cake
- Preheat oven to 350°F and grease the sides of a 9 inch cake pan. Line the bottom of the pan with a circular piece of parchment paper to prevent the cake from stick to the bottom.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy.
- Add in the egg and vanilla extract, and mix until combined and light in colour.
- Mix in the flour, salt, baking powder, and baking soda. Stir in the sprinkles and white chocolate chips.
- Scoop the dough into the cake pan and press it down so it's evenly spread in the pan.
- Bake for 18-24 minutes or until lightly golden brown on top. The middle will sink in a bit, which is normal. Let the cake cool completely before frosting!
Vanilla Frosting
- Combine butter, vanilla, salt, and powdered sugar in the bowl of a standing mixer or hand mixer and beat until combined. If the frosting is too thick add a splash of milk to thin it out to your desired consistency.
- Pipe the frosting around the edges of the funfetti cookie cake and top with more sprinkles if desired. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
Perfect blend of cake and cookie! Thanks for the recipe!