Funfetti Cookie Cake

Celebrate a birthday, special occasion, or “just because” with a funfetti cookie cake with vanilla buttercream frosting. How can you turn down what is essentially a giant, deep-dish cookie filled with rainbow sprinkles?

I had too much fun making this funfetti cookie cake. I mean, just looking at those colourful sprinkles lifts my mood. This cake is dense and chewy like a thick cookie while looking like a cake that you can decorate with fun piped frosting and slice it to share with others.

How to make a funfetti cookie cake

Beat butter with a hand mixer or stand mixer until it becomes smooth and creamy. Beat in brown sugar and granulated sugar. Add eggs and vanilla extract and mix until thick and creamy.

In a separate bowl, stir together flour, baking soda, baking powder, and salt. Add this dry mixture to the wet mixture and fold together with a spatula until almost combined. Add in the rainbow sprinkles and fold until just incorporated.

Smooth the batter into an 8″ cake pan lined with a circle of parchment paper. Bake at 350F for 23-25 minutes or until the top has set and edges are golden brown.

Let your cookie cake cool for at least 10 minutes before removing from pan. The middle will sink slightly as it cools. Decorate it by piped vanilla buttercream around the edges and writing a cute message in melted chocolate if desired.

Tips for making the best funfetti cookie cake

• As with cookies, it’s better to underbake this cookie cake than overbake it. Take it out of the oven when the edges are just starting to brown to keep the middle of the cake soft and chewy. It will continue cooking in the pan for a little while after removing it from the oven.
• Be sure to use the rainbow sprinkles or rainbow jimmies that are long and skinny shaped, NOT the tiny round nonpareils or hundreds and thousands. The latter will instantly bleed their colour into the batter the moment they are mixed in and don’t work well for funfetti desserts. Here, I’ve used a pastel version of rainbow jimmies but the classic full colour sprinkles will give you a bolder, more colourful look.
• Add chocolate chips for extra sweetness and a softer, melty texture if you want it to be reminiscent of a classic chocolate chip cookie.
• Instead of buttercream, try topping this cake with whipped cream, vanilla ice cream, or chocolate drizzles.

Storing a cookie cake

A cookie cake without buttercream frosting can be stored in an airtight container at room temperature for several days. After frosting, it will need to be stored in an airtight container in the fridge for 3-5 days.

Other cookie recipes to try

• Toasted Pistachio Dark Chocolate Cookies
• Fig & Speculoos Cookie Butter Cookies

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