Funfetti Cookie Cake

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings servings

Calories 569

Author Gabby Kislanko

Equipment

Ingredients

Funfetti Cookie Cake

1 cup butter (dairy free or regular), softened
1 cup granulated sugar
1 egg
1½ tsp vanilla extract
¾ tsp salt
1 tsp baking powder
1 tsp baking soda
2½ cup all-purpose flour SEE NOTES
½ cup sprinkles (not non pareils)
½ cup white chocolate chips (regular or vegan)

Vanilla Frosting

½ cup butter, softened (regular or dairy free)
½ teaspoon vanilla extract
pinch of salt
1¼ cup powdered sugar

US Customary - Metric

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!

Video

Notes

FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.

CHOCOLATE FROSTING: If desired, you can use chocolate frosting instead of vanilla. Use the following ingredients for chocolate frosting:

½ cup butter, softened

⅓ cup cocoa powder

¼ teaspoon vanilla extract

1-1¼ cup powdered sugar

splash of milk if needed to thin out the frosting to desired consistency

Storage and Freezing: The funfetti cookie cake can be stored at room temperature, covered for up to 2 days.

To freeze, leave the cookie cake unfrosted and wrap tightly in plastic wrap, then tinfoil. Freeze for up to two months. Thaw at room temperature.

Nutrition