Description
This Funfetti Cookie Cake combines the classic flavors of a sugar cookie with a festive burst of rainbow sprinkles baked into a soft, chewy cake. Topped with a creamy vanilla buttercream frosting and extra sprinkles, this colorful dessert is perfect for celebrations and sharing with friends and family.
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 and line a 9-inch round cake pan with parchment paper or use non-stick baking spray to ensure easy removal of the cookie cake.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set the mixture aside for later.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture becomes creamy and smooth, about 2 to 3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing until just combined to avoid overmixing which can toughen the cake.
- Fold in sprinkles and chocolate chips: Gently fold in the rainbow sprinkles and optional white chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Shape and bake: Spread the cookie dough evenly into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 18 to 20 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Cool the cookie cake: Allow the cookie cake to cool in the pan for about 10 minutes, then carefully transfer it onto a wire rack to cool completely before frosting.
- Prepare the frosting: In a medium bowl, beat the softened butter with an electric mixer until creamy and smooth. Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition.
- Add milk, vanilla, and salt: Stir in the milk, vanilla extract, and a pinch of salt. Continue beating until the frosting is light, fluffy, and easily spreadable. If the frosting is too thick, add more milk a tablespoon at a time to reach the desired consistency.
- Frost the cooled cake: Once the cookie cake has completely cooled, spread the frosting evenly over the top using a spatula.
- Garnish and serve: Decorate the frosted cake with extra rainbow sprinkles for a colorful, festive appearance. Slice and enjoy your funfetti cookie cake!
Notes
- If you prefer a more gooey center, reduce baking time by 1-2 minutes.
- White chocolate chips are optional but add a lovely creamy touch.
- Be careful not to overmix the batter to keep the cookie cake tender.
- If sprinkles bleed color into the batter, use better quality sprinkles designed for baking.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- The frosting consistency can be adjusted with milk to achieve your preferred texture.
