If you’ve ever wished you could combine the joy of cookies and the celebration vibe of a cake into one magical dessert, this Funfetti Cookie Cake Recipe is exactly what you need. Bursting with colorful sprinkles and baked to perfection, it’s a slice of happiness that’s soft, chewy, and frosted with creamy sweetness. Whether you’re celebrating a birthday, craving something cheerful, or just want to treat yourself, this cookie cake brings a party to your plate with every bite.
Ingredients You’ll Need
Getting started on this Funfetti Cookie Cake Recipe is a breeze because it relies on simple, pantry-friendly ingredients that pack a punch in flavor and texture. Each one plays a crucial role in creating that perfect balance of a chewy cookie base and a smooth, luscious frosting.
- 2 1/2 cups all-purpose flour: Provides the structure for the cookie cake, ensuring it holds together while staying tender.
- 1 tsp baking soda: Helps the cookie rise slightly and ensures a light, soft crumb.
- 1/2 tsp salt: Balances sweetness and enhances all other flavors.
- 1 cup unsalted butter, softened: Adds richness and helps create that melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the dough and contributes to the chewy texture.
- 1/2 cup brown sugar, packed: Brings moisture and a subtle caramel flavor.
- 2 large eggs: Bind ingredients together and add moisture.
- 2 tsp vanilla extract: Infuses warmth and depth into the cookie cake.
- 1 cup rainbow sprinkles: The star of the show, delivering bursts of color and fun in every bite.
- 1/2 cup white chocolate chips (optional): Adds pockets of sweet, creamy texture that pair beautifully with the sprinkles.
- 2 cups powdered sugar (for frosting): Creates the dreamy, sweet, and fluffy frosting topping.
- 2 tbsp milk (or more, if needed): Makes the frosting smooth and spreadable.
- 1 tsp vanilla extract (for frosting): Elevates the frosting with a classic vanilla aroma.
- A pinch of salt (for frosting): Balances sweetness and brightens flavor.
- Extra rainbow sprinkles, for garnish: Adds a final festive touch on top of the frosting.
How to Make Funfetti Cookie Cake Recipe
Step 1: Prep and Mix the Dry Ingredients
First things first, preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to make sure your cookie cake slides right out after baking. Then, in a medium bowl, whisk together the flour, baking soda, and salt—this trio is your base, so mixing them well is key for an even texture.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with granulated and brown sugars until creamy and smooth. This step takes about 2 to 3 minutes and is worth every second because it creates that rich, tender crumb everyone loves in a cookie cake.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. This ensures a lovely, even texture. Stir in the vanilla extract too—this simple ingredient adds a wonderful warm note that amplifies every other flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture just until combined. Try not to overmix, or you risk making the cake tough instead of delightfully soft and fluffy.
Step 5: Fold in Sprinkles and Chocolate Chips
Now for the best part: gently fold in the rainbow sprinkles and white chocolate chips (if you’re using them). Be careful here to avoid melting the sprinkles or chips, so you keep those pops of color and little bursts of sweetness intact throughout.
Step 6: Bake the Cookie Cake
Spread your cookie dough evenly into the prepared pan, smoothing the top with a spatula so it bakes uniformly. Pop it into the oven for 18 to 20 minutes, or until the edges turn a pretty golden color and a toothpick poked in the center comes out clean. Your kitchen will start to smell absolutely irresistible at this point.
Step 7: Cool and Frost
Let the cookie cake cool in the pan for 10 minutes—it’ll firm up a bit and make it easier to handle. Then transfer it to a wire rack to cool completely. While it cools, whip up the frosting by beating softened butter until smooth, slowly adding powdered sugar, milk, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and spreadable. Once the cake is fully cooled, spread the frosting evenly over the top.
How to Serve Funfetti Cookie Cake Recipe
Garnishes
You can never have too many sprinkles with this dessert! Add extra rainbow sprinkles generously on top of the frosting for an eye-popping finish that screams celebration with every slice. You might also try a light dusting of edible glitter or chopped nuts for a little crunch contrast.
Side Dishes
This fun and festive cookie cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to cool down and complement the sweetness. Fresh berries or a tangy fruit compote also provide a lovely balance of flavors, adding just a bit of natural acidity to cut through the richness.
Creative Ways to Present
Why not take this Funfetti Cookie Cake Recipe to the next level by serving it as mini individual cookie cakes for parties? Use small, round cake pans or even cookie cutters on a thicker slab to create personalized portions. Another fun idea is turning it into an ice cream sandwich cake by layering cookie cake slices with your favorite ice cream flavor in between!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Funfetti Cookie Cake wrapped airtight in the refrigerator for up to 3 days. This helps the frosting stay fresh and the cake retain its soft texture without drying out.
Freezing
To enjoy your cookie cake later, slice it into portions and freeze them individually wrapped in plastic wrap and stored in a freezer-safe bag or container. Frozen cookie cake pieces last up to 2 months without losing that fresh-baked charm.
Reheating
When you’re ready to eat your leftover or frozen Funfetti Cookie Cake, allow it to thaw at room temperature. For a warm treat, pop a slice in the microwave for about 15-20 seconds, but be careful not to melt the frosting completely. Warming slightly brings out the buttery flavors beautifully.
FAQs
Can I use gluten-free flour for this Funfetti Cookie Cake Recipe?
Absolutely! Just swap in a 1-to-1 gluten-free baking flour blend. Keep in mind the texture might be slightly different but still deliciously flavorful and festive.
What if I don’t have white chocolate chips?
No worries at all! Those are optional for extra decadence. You can simply leave them out or try mini semi-sweet chocolate chips, but the white chips give a lovely subtle sweetness.
Can I make this recipe dairy-free?
Yes, by using plant-based butter and milk substitutes like almond or oat milk, you can keep this recipe dairy-free while maintaining that creamy frosting and tender cookie texture.
How do I make sure my sprinkles don’t bleed color?
Gently fold sprinkles into the dough without overmixing, and bake immediately after adding them. High-quality sprinkles labeled “sanding” or “non-bleeding” tend to hold their color better during baking.
Is this recipe suitable for birthday parties?
Definitely! The Funfetti Cookie Cake Recipe’s colorful sprinkle-filled base and sweet frosting make it a party hit for kids and adults alike. It’s easy to slice and share, perfect for celebrations.
Final Thoughts
This Funfetti Cookie Cake Recipe is one of those rare treats that feels like an instant celebration in your mouth. With its delightful texture, cheerful colors, and luscious frosting, it’s exactly the kind of dessert that brightens your day and brings people together. I can’t wait for you to give it a try and watch smiles light up all around. Happy baking!
Print
Funfetti Cookie Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Funfetti Cookie Cake is a delightful twist on classic cookies, baked into a single round cake and topped with creamy vanilla frosting and colorful rainbow sprinkles. Perfect for celebrations or a fun dessert to brighten any day, it combines soft buttery cookie dough studded with sprinkles and optional white chocolate chips, baked to golden perfection and finished with a fluffy, sweet frosting.
Ingredients
Cookie Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup rainbow sprinkles
- 1/2 cup white chocolate chips (optional)
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk (or more, if needed)
- 1 tsp vanilla extract
- A pinch of salt
- Extra rainbow sprinkles, for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper or use non-stick baking spray to ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to keep dry ingredients ready.
- Cream butter and sugars: In a large mixing bowl, use a mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes creamy and smooth, which usually takes about 2 to 3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in sprinkles and chips: Gently fold in rainbow sprinkles and white chocolate chips, making sure they are evenly distributed throughout the dough.
- Spread dough and bake: Evenly spread the cookie dough into the prepared cake pan, smoothing the top with a spatula for an even surface. Bake in the preheated oven for 18-20 minutes or until the edges turn lightly golden and a toothpick inserted in the center comes out clean.
- Cool cookie cake: Allow the cookie cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, preparing for frosting.
- Prepare frosting: In a medium bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar in portions, beating after each addition to combine well.
- Add liquid ingredients: Mix in milk, vanilla extract, and a pinch of salt, continuing to beat the frosting until it becomes light, fluffy, and easily spreadable. Adjust milk quantity if needed to reach desired consistency.
- Frost the cake: Once the cookie cake has fully cooled, spread the prepared frosting evenly over the top using a spatula.
- Garnish and serve: Decorate the frosted cookie cake with extra rainbow sprinkles for a festive look. Slice into wedges and enjoy!
Notes
- The white chocolate chips are optional but add a nice texture and sweetness contrast.
- Make sure the cookie cake is completely cooled before frosting to prevent melting.
- You can substitute milk with almond or oat milk for a dairy-free option, though frosting texture may slightly vary.
- Use parchment paper for easy cake removal and to avoid sticking.
- Store any leftover cookie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
