Funfetti Cookie Cake
This Funfetti Cookie Cake is the perfect dessert for any occasion! It’s a giant cookie baked in a cake pan and topped with colorful sprinkles. The best part is that it’s so easy to make!
If you are looking for a homemade treat to help you celebrate a birthday or special occasion then this is the recipe for you. But, don’t worry we won’t judge you if you make this recipe just because you are craving cookie cake. We do that too!
❤️ Why You’ll Love This Recipe
- This cookie cake is soft, chewy, and packed with flavor.
- It’s also super easy to make and only requires a few simple ingredients that you probably already have in your pantry.
- The best part is that you can customize this recipe to fit your needs.
🛒Ingredients
You only need a handful of ingredients to help you make this tasty dessert recipe. You should have most of these ingredients on hand already, which can save you the hassle of having to make a trip to the grocery store.
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FOR THE COOKIE CAKE
- unsalted butter, room temperature
- granulated sugar
- brown sugar, packed
- eggs, brought to room temperature
- vanilla extract
- all purpose flour spooned and leveled
- baking powder
- kosher salt
- rainbow sprinkles
FOR THE BUTTERCREAM
- unsalted butter, at room temperature
- vegetable shortening
- pure vanilla extract
- powdered sugar
- heavy cream or milk
- Additional Sprinkles
See the recipe card below for quantities.
🔪 How to Make Funfetti Cookie Cake
Making this homemade funfetti cookie cake is simple. Follow the easy steps below and you will enjoy this sweet cake that is perfect for birthdays and holidays in no time at all.
Make the Cookie Cake
Step 1: Preheat the oven
Preheat the oven to 350°F.
Step 2: Spray your baking pans with baking spray
Spray a 9-inch cookie (or cake) pan lightly with non-stick baking spray.
Step 3: Line the bottom of the pan with parchment paper
Place a parchment circle in the bottom and spray the top with non-stick spray. If using a cake pan, be sure to spray the sides of the pan, and set it aside.
Step 4: Cream together butter and sugar
In a mixing bowl, cream butter and both sugars for 3-4 mins.
Step 5: Add in eggs and vanilla
Add in the eggs and vanilla. Mix until incorporated.
Step 7: Mix in the remaining dry ingredients
Add in the flour, baking powder, and kosher salt. Mix in fully.
Step 8: Fold in the sprinkles
Add 1 cup of rainbow sprinkles and fold them into the cookie batter.
Step 9: Spread the batter into the bottom of the pan
The batter will be thick, place dough in the center of the pan. Spread out with a spatula (an offset spatula works great).
Step 10: Press the dough into the pan
Press dough in the pan leaving room around the edges so it has space to spread.
Step 11: Bake until slightly golden
Bake in a preheated oven for 18-20 mins until lightly golden.
Step 12: Remove from the oven
Remove from the oven and allow the cookie cake to continue baking in the pan but outside the oven for an additional 10-15 mins.
Step 13: Remove from the pan
Remove from the pan and onto a cake board or turntable or cake stand.
Make the buttercream
Step 1: Cream butter and shortening
With a hand or stand mixer, cream butter and shortening together.
Step 2: Add powdered sugar and vanilla
Add in the powdered sugar and vanilla and mix.
Step 3: Add creamer or milk
Add in creamer (or milk) and allow the frosting to whip for 4-5 mins. This will make it super soft and fluffy!
Decorate the cookie cake
Step 1: Add the frosting to a piping bag
Once fully cooled (after about 20-30 mins) fill a piping bag fitted with a tip 1M or 2D with vanilla buttercream.
Step 2: Decorate the cookie cake
Pipe a border around the cake and top with sprinkles
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Chocolate: Add chocolate chips to the batter. For a rich chocolatey flavor.
- Doozie: Make this a double cake, by doubling the cookie recipe and adding frosting in between the layers.
- Frosting: You can switch up the frosting and use chocolate or even cream cheese frosting instead of buttercream.
If you love Funfetti recipes, check out this Funfetti Chocolate Chip Cookies recipe.
🥄 Equipment
You only need a handful of kitchen tools to help you make this delicious homemade cookie cake recipe. Gather these tools and get ready to enjoy a tasty sweet treat.
- 9-inch cookie pan
- Electric hand or stand mixer
- Mixing bowls
- Parchment circle, optional
- 16-inch Piping Bag
- Piping tip 1M or 2D
🥫 Storage
Funfetti cookie cake is best eaten the day it’s made but will last 2-3 days in an airtight container on the counter.
You can freeze this cookie cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight on the counter before serving.
💭 Tips
Want to make sure that your cake comes out perfectly? Here are some tips to help you get the best results possible from your cookie cake.
- Be sure to spray your baking dish well, so that your cookie cake does not stick.
- Make sure that you use baking spray instead of nonstick cooking spray. This will help prevent your cookie cake from sticking to the pan.
- Using a parchment round will help the cookie cake come out of the pan cleanly and evenly, however, you can make this without the parchment round if you prefer.
- Do not mix your cake batter too much or your cookie cake will be tough.
- Make sure you use room temperature butter and eggs so that they mix evenly into the batter.
- Add sprinkles slowly, so that they don’t bleed their color into the batter.
- When measuring your flour, be sure to spoon it into the measuring cup and level it off with the back of a knife.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No, this cookie cake is only funfetti because of the sprinkles that are used in it.
I recommend that you use the Jimmie-style sprinkles as they work best in this homemade recipe.
Yes, you can make this cake up to 24 hours ahead.
If you don’t have a piping bag, you can use a storage bag with the corner cut off.
🍽 More Cookie Recipes
Do you enjoy cookie recipes? Give these delicious recipes a try:
🧾Funfetti Cookie Cake
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Funfetti Cookie Cake
Equipment
- 9-inch cookie pan
- Electric mixer – hand or stand mixer
- mixing bowls
- Parchment circle, optional
- 16-inch Piping Bag
- Piping tip 1M or 2D
- Wire rack – for cooling
Ingredients
For the cookie cake
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- ¼ cup brown sugar packed
- 2 eggs brought to room temperature
- 2 tsp vanilla extract
- 2 ¼ cup all purpose flour scooped and leveled
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 1 cup rainbow sprinkles
For the buttercream
- ½ cup unsalted butter at room temperature
- ¼ cup vegetable shortening
- 1 teaspoon pure vanilla extract
- 2 ½ cups powdered sugar
- 2 tbsp french vanilla coffee creamer or milk, heavy cream, etc
- Additional Sprinkles
Instructions
- Preheat oven to 350°F.
- Spray a 9 inch cookie (or cake) pan lightly with non stick baking spray.
- Place a parchment circle in the bottom and spray the top with non stick spray.
- If using a cake pan be sure to spray the sides of the pan, set aside.
- In a mixing bowl, cream butter and both sugars for 3-4 mins.
- Add in the eggs and vanilla. Mix until incorporated.
- Add in the flour, baking powder and kosher salt.
- Mix in fully,
- Add 1 cup rainbow sprinkles and fold into the cookie batter.
- Batter will be thick, place in the center of the pan
- Spread out with a spatula (an offset spatula works great).
- Press dough in the pan leaving room around the edges so it has space to spread.
- Bake in a preheated oven for 18-20 mins until lightly golden.
- Remove from the oven and allow cookie cake to continue baking in the pan but outside the oven for an additional 10-15 mins.
- Remove from pan and onto a cake board or turntable or cake stand.
Butter Cream Directions
- With a hand or stand mixer, cream butter and shortening together.
- Add in the powdered sugar and vanilla and mix.
- Add in creamer (or milk) and allow the frosting to whip for 4-5 mins.
- This will make is super soft and fluffy!
- Once fully cooled (after about 20-30 mins) fill a piping bag fitted with a tip 1M or 2D with vanilla buttercream.
- Pipe a border around the cake and top with sprinkles
