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
- Chocolate Chip S’mores Cookies
- Mini Egg Cookies
- Matcha White Chocolate Cookies
- Toasted Pistachio Dark Chocolate Cookies
- Fig & Speculoos Cookie Butter Cookies
Funfetti Cookie Cake
Ingredients
Cookie Cake
- 115 g unsalted butter, softened
- 50 g brown sugar
- 150 g granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 200 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons rainbow sprinkles
Vanilla Buttercream Frosting
- 60 g unsalted butter, softened
- 75 g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 50 g dark chocolate, for piping a message (optional)
Instructions
Cookie Cake
- Preheat oven to 350°F and line the bottom of a 8" cake pan with a circle of parchment paper.
- In a large bowl, beat butter with a hand mixer or stand mixer until it becomes smooth and creamy. Mix in brown sugar and granulated sugar until well combined. Add eggs and vanilla extract and mix until creamy.
- In a medium 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 your lined cake pan. Don't worry about getting all the way to the edges as it will fill the pan as it bakes. Bake at 350°F for 23-25 minutes or until the top has set and edges are golden brown.
- Let cool for at least 10 minutes before removing from pan. The middle will sink as it cools.
Vanilla Buttercream Frosting
- In a mixing bowl, beat softened butter with a hand mixer or stand mixer for about 5 minutes until light, fluffy, and creamy.
- With the mixer on low, add in the powdered sugar and vanilla extract. Add in milk as needed, one tablespoon at a time, until the buttercream becomes smooth, creamy, and pipeable.
- Pipe buttercream on top of the cake and write a message with melted chocolate, if desired.
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