Funfetti Cookie Cake
Funfetti Cookie Cake is a soft-baked, chewy, and sweet giant cookie that's perfect for a birthday celebration, Holidays, or a fun family treat! White chocolate chip funfetti cookie dough bakes in a cake pan and then it's topped with a vanilla buttercream frosting, and of course - more funfetti sprinkles!
Servings 12
Equipment
- 9" Round Cake Pan
Ingredients
Funfetti Cookie Cake
- 12 tablespoons butter melted & slightly cooled
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt or sea salt
- 1/2 cup white chocolate chips
- 1/4 cup rainbow sprinkles (see notes)
Vanilla Buttercream Frosting
- 1/2 cup (1 stick) butter softened
- 1½ cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325℉. Prepare a 9-inch round cake pan with cooking spray and then line the pan with parchment paper (for easy removal of the cookie cake).
Funfetti Cookie Cake Dough
- In a large mixing bowl, or use a stand mixer with the paddle attachment, add the melted butter, granulated sugar, and light brown sugar. Beat on medium speed until combined and smooth.12 tablespoons butter, 3/4 cup granulated sugar, 1/3 cup packed light brown sugar
- Add the egg and vanilla extract, and beat just until it's combined.1 large egg, 2 teaspoons vanilla extract
- In a separate smaller bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Gradually add the dry ingredients into the wet ingredients, and beat on low speed just until combined and no flour pockets or streaks remain in the dough.2 cups all-purpose flour, 3 tablespoons cornstarch, ½ teaspoon baking powder, ¼ teaspoon kosher salt or sea salt
- Very gently, stir in the white chocolate chips and rainbow sprinkles.*It's so important to mix it very gently, otherwise the sprinkles can bleed color into the dough.1/2 cup white chocolate chips, 1/4 cup rainbow sprinkles
- Press the dough evenly into the prepared cake pan, making sure to leave a slight lip (very small gap) around the edge.*The gap around the edge, inside the cake pan just needs to be really small, like a sliver. Just some room to allow the cookie dough to expand without bubbling over.
- Bake for 25-35 minutes or until the edges are golden and the center is set but still slightly soft. Let the cookie cake cool completely inside the pan on a wire rack before decorating.
Vanilla Buttercream Frosting
- In a large bowl, using an electric hand mixer or a stand mixer, beat the softened butter until creamy.1/2 cup (1 stick) butter
- Add in the powdered sugar, gradually in small amounts, mixing on low speed, then increasing speed to medium-high until smooth.1½ cups powdered sugar
- Mix in the heavy cream and vanilla extract until the frosting is fluffy and pipeable.* Add more heavy cream if it is too thick or more powdered sugar if it's too thin.1 tablespoon heavy cream or milk, 1 teaspoon vanilla extract
- Transfer the frosting to a piping bag fitted with a large 1M star tip. Pipe a decorative border around the cooled cookie cake. For a festive touch, add extra white chocolate chips and sprinkles over the frosting.
- Cut into wedges and enjoy!
Notes
Butter : I use salted butter in this recipe. Unsalted butter may be used, and instead use 1/2 teaspoon kosher salt, or leave the salt the same depending on preference. A tip for getting melted but cooled butter - place the butter inside a microwave-safe dish and microwave for about 35-40 seconds. You should end up with half melted butter + half very softened/chunks of butter inside the bowl. Take a fork and stir it until everything is melted and combined. You will end up with melted butter that is still cool enough to use in the recipe (because it wasn't melted all the way in the hot microwave).
Sprinkles : The little ball shaped sprinkles (called nonpareils) will bleed color into the dough, so if you're using those, stir them so gently. I recommend using Jimmie sprinkles, which are the longer, stick shaped sprinkles.
Frosting : If you don't have a pippin bag + piping tip, transfer the frosting to a large Ziploc bag, snip the bottom corner off, and pipe the frosting on using that. It won't turn out quit like a piping bag, but it will still be good enough. You can also choose to just spread the frosting over top the cookie cake instead of piping it around the edges. Or use a smaller piping tip and pipe little stars all over the top of the cake for a more decorative look.