Description
This Funfetti Cookie Cake is a delightful twist on classic cookies, baked into a soft and chewy cake studded with rainbow sprinkles and optional white chocolate chips. Perfect for celebrations or whenever you need a cheerful treat, it’s topped with a creamy vanilla buttercream frosting and extra sprinkles for a colorful finish.
Ingredients
Scale
Cookie Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup rainbow sprinkles
- 1/2 cup white chocolate chips (optional)
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk (or more, if needed)
- 1 tsp vanilla extract
- A pinch of salt
- Extra rainbow sprinkles, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or use non-stick baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes creamy and smooth, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Sprinkles and Chips: Carefully fold in the rainbow sprinkles and white chocolate chips (if using), ensuring they are evenly distributed throughout the dough.
- Spread Dough in Pan: Transfer the cookie dough into the prepared cake pan and spread it out evenly. Smooth the top with a spatula for an even surface.
- Bake: Bake the cookie cake in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cookie cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt, beating until the frosting is smooth and spreadable. Adjust milk as needed for consistency.
- Frost and Garnish: Once the cookie cake is completely cooled, spread the vanilla buttercream frosting evenly over the top. Sprinkle with extra rainbow sprinkles for a festive finish.
Notes
- For best results, use room temperature butter and eggs to ensure proper mixing.
- If you prefer a less sweet cake, reduce the amount of sprinkles or white chocolate chips.
- Storage: Keep the cookie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- You can customize by adding different mix-ins like chocolate chips or nuts instead of white chocolate chips.
