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+ servings
funfetti cookie cake with a slice misisng

Funfetti Cookie Cake

This Funfetti Cookie Cake is sweet, chewy, and super easy to make. No need to spend a lot at a store, when you can make this cake at home.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Serving
Calories 815kcal


  • 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


For the cookie cake

  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 eggs brought to room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cup all purpose flour scooped and leveled
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup rainbow sprinkles

For the buttercream

  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 tbsp french vanilla coffee creamer or milk, heavy cream, etc
  • Additional Sprinkles


  • 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


This cookie cake can be stored at room temperature for up to three days. 


Serving: 1Slice | Calories: 815kcal | Carbohydrates: 115g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 394mg | Potassium: 74mg | Fiber: 1g | Sugar: 87g | Vitamin A: 946IU | Calcium: 71mg | Iron: 2mg