Celebrate Valentine’s Day with this ultra soft & delicious funfetti sugar cookie cake that’s filled with festive red and pink sprinkles, and white chocolate chips! Topped with a vanilla almond frosting and extra sprinkles for garnish. Perfect for Valentine’s Day dessert for those you love.
Since having kids Valentine’s Day has become one of my favorite Holidays! Growing up my mom would always do a doorbell ditch of a laundry basket filled with goodies for each of the kids. Things like little toys and candies would be in there for each of us. Now with my own kids I have carried on the same tradition.
Another really fun tradition is our restaurant here at the house. Restaurants are so busy on Valentine’s Day and lets face it, my husband and I don’t really get any chance to go out, just the two of us, a lot. I mean we have 4 kids age 7 and under so they keep us very busy 🙂 Anyways, the restaurant. I create a menu (just a word document that I type out and print), and I buy some cute plates, plastic table cover, cups, etc. I find these things at Target or Walmart and they’re like $1 for a pack of plates, a pack of cups, etc.
I decorate the dining room table and light some candles. The kids come to the restaurant and order what they want. It’s so fun and something they look forward to every year.
This sweetheart funfetti sugar cookie cake would make the perfect and most deliciously sweet treat for a Valentine’s Day dessert. It’s a soft bake sugar cookie cake that’s filled with festive sprinkles and white chocolate chips. It bakes in a pie plate so there is plenty for everyone and it’s so thick! The frosting is a vanilla almond frosting and then some additional sprinkles for garnish. This is seriously one pretty dessert!
To pipe the frosting on I bought some icing bags at Walmart (in the cake decorating aisle by the party supplies) and then a large star tip (size 1M). To make filling the bag really easy, place the bag inside a tall cup and then use a spatula to spoon the frosting inside of it. Then use that filled bag to pipe the frosting on the cake.
An alternative way is to place the icing in a gallon-sized Ziploc bag, cut the corner and then squeeze the icing over the cake (like in stripes across the cake). Garnish with some sprinkles.
If you want another cute and festive Valentine’s Day dessert, then try out my brownie batter cheesecake heart dip. Use pretzels, chocolate graham cracker dipper, small cookies to dip in it. It’s so good and always a hit.
A soft baked sugar cookie cake that's loaded with funfetti sprinkles, white chocolate chips and topped with a vanilla almond frosting.
5 based on 1 review(s)
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 cup white chocolate chips
- 1/2 cup valentine sprinkles
- 1/2 cup (1 stick) butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- extra sprinkles for decorating on top
- Preheat oven to 350 degrees. Spray a 9-inch pie dish with nonstick spray. Set aside.
- Make the cake: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar for about 1 minute until it's fluffy and very light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch.
- Add half the flour mixture into the butter mixture and blend together. Mix on low speed so flour does not go flying. Add in the other half and mix again. The dough will be thick.
- Gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula.
- Press the cookie dough evenly into the prepared pie plate. Bake for 25-30 minutes or until very lightly browned on the edges. You want the cookie cake to be soft in the center, so careful not to overbake.
- Cool completely on a wire rack at room temperature before frosting.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 1 minute. Add powdered sugar, cream, vanilla and almond extracts. Mix until combined.
- Increase to high speed and beat for 2 minutes. Add more powdered sugar if frosting is too thin or more heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
- Frost the cake as desired (see end of post for ideas) and garnish with extra sprinkles.
Be sure to NOT use the little ball sprinkles (they're called 'non pareils') They will bleed in the batter and your cookie cake will be an odd color.
If you use unsalted butter, add 1/4 teaspoon salt in with the flour mixture.
Save this recipe for later and PIN IT to PINTEREST
recipe inspired & adapted from Sally’s Baking Addiction