Description
This Funfetti Cookie Cake combines the delightful flavors of a classic sugar cookie with colorful sprinkles and a soft, cake-like texture. Topped with a creamy vanilla buttercream and studded with white and chocolate chips, this festive dessert is perfect for celebrations or anytime you crave a fun twist on cookies.
Ingredients
Cookie Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup (56g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 15.25 oz box Funfetti cake mix
- 2 tbsp (16g) all-purpose flour
- 1/2 tsp salt
- 3–4 tbsp sprinkles
- 3/4 cup (127g) white chocolate chips
- 1/2 cup (84g) chocolate chips
Vanilla Buttercream
- 1/2 cup unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
- Gel icing color, optional
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch cake pan with parchment paper and spray the sides with baking spray to prevent sticking. Set the pan aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and sugar using a mixer on medium speed for 2-3 minutes. The mixture should lighten in color and become fluffy, indicating it is ready.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and blend until everything is well combined.
- Mix Dry Ingredients: Add the Funfetti cake mix, all-purpose flour, and salt to the wet ingredients. Mix just until combined; avoid overmixing. Use a rubber spatula to help form the dough into a cohesive ball.
- Fold in Sprinkles and Chips: Gently fold in the sprinkles, white chocolate chips, and regular chocolate chips evenly throughout the dough. The dough will be thick at this point.
- Press Dough into Pan: Evenly press the cookie dough into the prepared cake pan. Optionally, press a few additional chocolate chips and white chocolate chips on top for decoration.
- Bake the Cookie Cake: Bake in the preheated oven for 18-23 minutes, or until the top is no longer shiny but not overbaked. Remove from the oven and allow the cookie cake to cool completely in the pan before transferring it to a serving plate.
- Make Vanilla Buttercream: In a clean large mixing bowl, beat the butter until smooth. Gradually add half of the powdered sugar and mix until smooth. Add the vanilla extract and one tablespoon of heavy cream and mix well. Then add the remaining powdered sugar and blend until smooth. Adjust the consistency with additional heavy cream if necessary.
- Decorate the Cake: Transfer the buttercream to a piping bag fitted with a decorative tip (such as Ateco 844) and pipe swirls around the outer edge of the cooled cookie cake. Optionally, tint the buttercream with gel icing colors before piping.
- Storage and Serving: Store the cookie cake in an airtight container. It can be kept at room temperature for about 24 hours, then refrigerated. Without the buttercream, it may be stored at room temperature. For best texture, serve the cookie cake at room temperature as chilling can firm up the cookie layer. Consume within 4-5 days for optimal freshness.
Notes
- Do not overmix the dough once dry ingredients are added to avoid a tough cookie cake.
- Be sure to cream the butter and sugars thoroughly until fluffy for a soft texture.
- Use parchment paper and baking spray to ensure easy removal from the cake pan.
- The cookie cake should be soft and slightly chewy with a crisp edge; avoid overbaking to maintain this texture.
- You can customize the sprinkles and chips according to your preference.
- Buttercream can be colored with gel icing colors for a more festive look.
- Store leftovers in an airtight container to maintain freshness.
- Serving at room temperature gives the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
