If you’re craving a burst of color and pure happiness baked right into every bite, you’re going to fall for this Funfetti Cookie Cake. Imagine the best parts of a chewy sugar cookie and a playful birthday cake all combined in one celebratory dessert that’s as easy to make as it is fun to eat. With a soft, thick cookie base studded with rainbow sprinkles and a touch of creamy white chocolate chips, every slice brings instant joy to any table—no special occasion required!
Ingredients You’ll Need
The beauty of a Funfetti Cookie Cake lies in its simplicity. Each ingredient has a starring role in building sweetness, texture, and eye-popping color, ensuring that every bite is unforgettable. Here’s what you’ll need and why it matters:
- Unsalted butter, softened: This is the foundation for a tender, chewy cookie cake; make sure it’s at room temperature for smooth mixing.
- Granulated sugar: Adds just the right amount of sweetness and helps with that coveted cookie texture.
- Large egg: Binds everything together while adding a touch of richness.
- Vanilla extract: Enhances the overall flavor and delivers that classic sweet aroma.
- All-purpose flour: Provides structure and keeps the cookie cake sturdy enough to slice.
- Baking soda: Gives a gentle lift for a slightly puffy, soft crumb.
- Salt: Balances all the sweetness and brings out the flavors of the other ingredients.
- Rainbow sprinkles (jimmies style): The signature confetti that makes this cake pop with color and fun!
- White chocolate chips (optional): Bring creamy sweetness and a hint of decadence—feel free to skip or substitute.
- Buttercream or vanilla frosting (optional): For piping around the edge to add a little flair and extra sweetness.
- Additional sprinkles: A must for finishing touches, making the cake party-ready.
How to Make Funfetti Cookie Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to go when your dough is mixed. Grab a 9-inch round cake pan and either grease it generously or line it with parchment paper—this ensures your Funfetti Cookie Cake will release easily after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns pale and fluffy. This step introduces air, which leads to that perfectly tender and chewy cookie texture. Don’t rush—the more you cream, the better!
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, continuing to mix until everything is fully combined. The batter should look creamy and smooth at this point, with a sweet, inviting aroma.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, so your cookie cake bakes up evenly golden and flavorful.
Step 5: Combine and Form Dough
Gradually add the dry ingredients into your wet mixture, mixing gently just until the dough comes together. It will be fairly thick—just what you want for a sturdy, sliceable cookie cake!
Step 6: Fold in Sprinkles and Chips
Fold in the rainbow sprinkles and white chocolate chips (if using) with a spatula. This is where the Funfetti magic really begins—watch those bright bursts of color swirl through the pale dough!
Step 7: Press and Bake
Scoop the dough into your prepared pan and press it evenly all the way to the edges. Don’t worry if it looks thick; it will bake up soft and luscious. Slide it into the oven and bake for 20–25 minutes, or until the edges are just golden and the center looks set. Avoid overbaking to preserve that chewy texture.
Step 8: Cool and Decorate
Let the Funfetti Cookie Cake cool completely in the pan before trying to lift it out—this helps it set up perfectly for slicing. Once cool, pipe a border of buttercream or vanilla frosting around the edge, then sprinkle with extra rainbow jimmies for that true celebration look!
How to Serve Funfetti Cookie Cake
Garnishes
A piped border of fluffy vanilla or buttercream frosting transforms this cookie cake from everyday treat to full-on festive showstopper. Top that off with a heavy rain of extra sprinkles—there’s no such thing as too much color!
Side Dishes
Pair each slice with a cold glass of milk or a scoop of vanilla ice cream for the ultimate treat. For adults, a coffee or sweet latte balances the cookie’s buttery richness beautifully.
Creative Ways to Present
Cut the Funfetti Cookie Cake into wedges like a classic cake, or try slicing it into bars or even bite-sized cubes, perfect for a dessert platter. Personalize each slice with a swirl of frosting or a candle for birthday magic.
Make Ahead and Storage
Storing Leftovers
Wrap the Funfetti Cookie Cake tightly in plastic wrap or store in an airtight container at room temperature. It stays soft and fresh for up to three days, making it great for grazing or lunchbox surprises.
Freezing
This cookie cake freezes wonderfully! Wrap slices individually or the whole cake in a double layer of plastic wrap and foil, then freeze for up to two months. Thaw at room temperature for a ready-made treat any time.
Reheating
To gently rewarm a slice, pop it in the microwave for about 8–10 seconds to bring back that just-baked softness. If you’ve frosted the cake, take care and use short bursts to avoid melting your beautiful toppings.
FAQs
Can I make Funfetti Cookie Cake in advance?
Absolutely! You can bake and cool the cookie cake a day ahead, then decorate and serve when you’re ready. It’s sturdy enough to hold its shape and taste as fresh as day one.
What kind of sprinkles are best to use?
Jimmies-style sprinkles are perfect for this recipe—they keep their shape and color during baking without bleeding. Avoid nonpareils, which can melt or create streaks in the dough.
Do I have to use white chocolate chips?
Not at all! They’re totally optional—leave them out for a classic Funfetti Cookie Cake or swap for semi-sweet chocolate chips or chopped nuts for a delicious twist.
Can I double this recipe for a bigger party?
Yes, you can double the ingredients and use a 13×9-inch pan. Keep an eye on baking time; it may need a few extra minutes to bake through.
How do I keep the cookie cake soft?
The key is not to overbake! Take the cookie cake out when the edges are just lightly golden, and the center is set. Store any leftovers tightly wrapped to retain that irresistible chew.
Final Thoughts
There’s just something magical about a Funfetti Cookie Cake—it instantly makes any occasion brighter and every day a little sweeter. If you’re ready to bake a treat that’s pure celebration in every bite, give this colorful creation a try and share some cookie joy with your favorite people!
Print
Funfetti Cookie Cake Recipe
- Total Time: 35 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
Indulge in a delightful Funfetti Cookie Cake that’s perfect for any celebration. This giant sugar cookie is loaded with colorful sprinkles and white chocolate chips, topped with a creamy buttercream frosting.
Ingredients
Cookie Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup rainbow sprinkles (jimmies style)
- 1/2 cup white chocolate chips (optional)
Decorating:
- Buttercream or vanilla frosting, for decorating (optional)
- Additional sprinkles, for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Add sprinkles and chips: Fold in the rainbow sprinkles and white chocolate chips (if using).
- Bake: Press the dough evenly into the prepared pan. Bake for 20–25 minutes, or until the edges are lightly golden and the center is set.
- Cool and decorate: Let the cookie cake cool completely in the pan before removing. Once cool, decorate the edge with piped frosting and more sprinkles if desired. Slice and serve.
Notes
- For a softer texture, do not overbake.
- You can use a store-bought frosting or make a simple buttercream with butter, powdered sugar, vanilla, and milk.
- For a thinner cookie cake, use a 10-inch pan and reduce baking time by 2–3 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
