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
Scale
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.
