If you are craving a dessert that feels like a celebration in every bite, then this Funfetti Cookie Cake Recipe is absolutely for you. Imagine the soft, buttery texture of a classic cookie transformed into a delightful cake, speckled with colorful rainbow sprinkles that bring a joyful pop of color to every mouthful. It is sweet, festive, and totally irresistible—a perfect centerpiece for birthdays, special occasions, or any day that deserves a little sparkle. With simple ingredients and straightforward steps, this Funfetti Cookie Cake Recipe invites you to share a slice of happiness with friends and family.
Ingredients You’ll Need
Getting a perfect Funfetti Cookie Cake requires just a handful of everyday ingredients, each playing its own important role—whether it’s providing structure, sweetness, or that iconic sprinkle-studded fun. Here’s everything you’ll want to have on hand to make this cake truly shine.
- All-purpose flour (2 1/2 cups): The base that gives our cookie cake structure and the perfect chewy texture.
- Baking soda (1 tsp): Helps the cake rise just right, giving it a tender crumb.
- Salt (1/2 tsp): Balances the sweetness and enhances all the other flavors.
- Unsalted butter, softened (1 cup + 1/2 cup): Adds richness and moisture, making the cookie cake decadently soft.
- Granulated sugar (1 cup): Brings sweetness and a bit of crispness to the edges.
- Brown sugar, packed (1/2 cup): Gives depth with its molasses flavor and contributes to the chewy texture.
- Large eggs (2): Bind everything together and add moisture.
- Vanilla extract (2 tsp + 1 tsp): Infuses a warm, fragrant flavor that is simply irresistible.
- Rainbow sprinkles (1 cup + extra for garnish): The star of the show, bursting with colorful fun and a hint of crunch.
- White chocolate chips (1/2 cup, optional): For an extra creamy sweetness that melts beautifully into the cookie cake.
- Powdered sugar (2 cups): For a smooth and sweet frosting layer on top.
- Milk (2 tbsp or more): Adjusts the frosting consistency to silky perfection.
- A pinch of salt: To balance the sweetness of the frosting.
How to Make Funfetti Cookie Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Then grease and line a 9-inch round cake pan with parchment paper, or alternatively use a non-stick baking spray. This prep ensures your cookie cake won’t stick and will come out perfectly shaped.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix is the foundation for your cookie cake, and combining these ingredients upfront lets them blend smoothly with the wet mix later on.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture turns creamy and smooth, about 2 to 3 minutes. This step is key for creating that luscious texture in your cookie cake.
Step 4: Add the Eggs and Vanilla
Next, add the eggs one at a time, making sure each is fully beaten into the mixture before adding the next. Stir in the vanilla extract to infuse the batter with warm, aromatic notes.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredients into the wet mixture. Mix until just combined to avoid overworking the dough, which keeps your cookie cake tender and soft.
Step 6: Fold in the Sprinkles and White Chocolate Chips
Gently fold in the rainbow sprinkles and optional white chocolate chips, distributing them evenly throughout the dough. This colorful combination is what transforms a simple cookie cake into a festive treat.
Step 7: Spread the Dough in the Pan
Spread the dough evenly into your prepared cake pan and smooth the top with a spatula. Even spreading helps the cookie cake bake uniformly, ensuring every slice is just right.
Step 8: Bake Until Perfect
Bake for 18 to 20 minutes. You’ll know it’s done when the edges are lightly golden and a toothpick inserted in the center comes out clean. This timing yields a soft, chewy center with crisp edges.
Step 9: Cool Completely
Allow the cookie cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool fully before frosting. This step is essential to prevent the frosting from melting and to keep your Funfetti Cookie Cake Recipe looking its best.
How to Serve Funfetti Cookie Cake Recipe
Garnishes
Add extra rainbow sprinkles on top of the frosting for that signature pop of color and festive vibe that screams celebration. You can also scatter a few white chocolate chips for a little extra texture and sweetness.
Side Dishes
This fun cookie cake pairs wonderfully with simple sides like fresh fruit for a refreshing contrast or a scoop of vanilla ice cream to elevate the indulgence. A cup of coffee or milk makes the perfect beverage companion, too.
Creative Ways to Present
Serving this Funfetti Cookie Cake Recipe is a joyful opportunity to get creative. Slice it into wedges for a classic cake look, or cut it into fun shapes using cookie cutters for themed parties. Wrapping individual slices in parchment paper with a ribbon makes charming take-home treats.
Make Ahead and Storage
Storing Leftovers
Once cooled and frosted, store leftover cookie cake in an airtight container at room temperature for up to three days. Proper storage keeps it soft and fresh, perfect for snacking later.
Freezing
If you want to save your Funfetti Cookie Cake Recipe for later, wrap it tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
To enjoy it warm, reheat slices in the microwave for 15 to 20 seconds. This quick heat brings back that freshly-baked feel and makes the white chocolate chips melty and extra delicious.
FAQs
Can I use different types of sprinkles?
Absolutely! You can use any sprinkles you like—nonpareils, jimmies, or even chocolate sprinkles will all work. Just keep in mind that different sprinkles might slightly change the texture.
Is white chocolate chips optional?
Yes, it is optional. White chocolate chips add a lovely creamy sweetness that complements the sprinkles well, but if you prefer a simpler flavor or want to omit chocolate, the cookie cake will still be amazing.
Can I make this cookie cake vegan?
With some ingredient swaps like vegan butter, flax eggs, and dairy-free milk, you can absolutely create a vegan version of this Funfetti Cookie Cake Recipe. Just make sure your sprinkles are vegan-friendly too.
What if my cookie cake cracks on top?
A slight crack is normal and won’t affect the taste. Make sure not to overbake, and try spreading the dough evenly in the pan to help minimize cracking.
How thick will the cookie cake be?
Using a 9-inch pan, expect the cookie cake to be about 1 to 1 1/2 inches thick, giving a nice balance between cakey softness and cookie chewiness.
Final Thoughts
This Funfetti Cookie Cake Recipe is one of those magical desserts that brings smiles before the first bite and joy long after. It’s easy, colorful, and filled with so much love that every slice feels like a celebration. Whether it’s a special occasion or just a day you want to brighten up, I encourage you to try this recipe and create your own happy moments with every fun, sprinkle-filled bite.
Print
Funfetti Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Funfetti Cookie Cake is a delightful twist on traditional cookies, featuring a soft, chewy cookie base loaded with rainbow sprinkles and optional white chocolate chips, topped with a creamy vanilla buttercream frosting and extra sprinkles for a festive finish. Perfect for celebrations or any time you want a fun, colorful dessert that serves 8 to 10 people.
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)
Vanilla Buttercream 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 a non-stick baking spray to ensure easy removal of the cookie cake.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set this mixture aside for later.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is creamy and smooth, about 2 to 3 minutes using an electric mixer at medium speed.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure full incorporation. Then stir in the vanilla extract thoroughly.
- Mix dry ingredients into wet: Gradually add the whisked flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make it tough.
- Fold in sprinkles and chips: Gently fold in the rainbow sprinkles and white chocolate chips (if using) using a spatula, ensuring they are evenly distributed without overmixing.
- Shape and bake the cookie cake: Spread the cookie dough evenly into the prepared cake pan, smoothing the top with a spatula to create an even surface. Bake in the preheated oven for 18 to 20 minutes or until the edges turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cookie cake: Allow the cookie cake to cool in the pan for about 10 minutes to set, then carefully transfer it to a wire rack to cool completely before frosting.
- Make the frosting: In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt. Continue mixing until the frosting is smooth and fluffy. Add more milk if needed to reach desired spreading consistency.
- Frost and decorate: Once the cookie cake is completely cool, spread the vanilla buttercream frosting evenly across the top. Sprinkle extra rainbow sprinkles on top for a festive and colorful garnish.
Notes
- Do not overmix the dough once the dry ingredients are added to ensure a tender cookie cake.
- If you prefer a dairy-free option, substitute butter with a plant-based alternative and use a suitable milk substitute.
- For extra festive flair, consider using colored white chocolate chips or additional sprinkles mixed into the dough.
- Store the cookie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the cookie cake to cool completely before frosting to prevent melting of the buttercream.
