Funfetti Cookie Cake
This scrumptious Funfetti Cookie Cake is a soft, thick and chewy sugar cookie filled with rainbow sprinkles. Frost it with your favorite buttercream and it's over-the-top delicious!
Equipment
- 8 or 9-inch round cake pan (I prefer 9-inch. There are also cookie cake pans you can purchase, but I have not personally used one because the round cake pans work so well for me.)
- parchment paper
- hand or stand mixer
- medium and large (if using a hand mixer) mixing bowls
- whisk
- Rubber/silicone spatula
- measuring cups and spoons
- glass measuring cup (I like to melt my butter in the microwave in a glass measuring cup.)
- wire cooling grid
- large, sharp knife
- piping bags and tips (if decorating your cookie cake)
Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 cup (213) brown sugar
- 1/2 cup (99g) sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cup (270g) all-purpose flour
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) rainbow sprinkles (jimmies)
- 3 cups (645g) buttercream frosting (You may need less or more depending on how you plan to decorate. For the cookie cake pictured, I used about 3 cups.)
Instructions
- Line a 9-inch round cake pan with parchment paper. (You can spread some vegetable shortening onto the pan to make the parchment stick.)
- Preheat oven to 325° F.
- Whisk flour, cornstarch, baking soda and salt together in a medium-sized bowl. Set aside.
- Add melted butter, sugar and brown sugar to the bowl of a stand mixer or a large bowl using a hand mixer. Beat on low speed and slowly increase to medium speed until blended. Scrape down the sides of the bowl with a rubber/silicone spatula, as needed.
- Add egg, egg yolk and vanilla extract to the bowl with the butter/sugar mixture. Beat on low speed and slowly increase to medium speed. Mix until blended.
- Gradually add flour mixture into wet ingredients on low speed and slowly increase to medium speed until completely blended.
- Add sprinkles to the bowl with the batter and gently fold them in with a rubber/silicone spatula.
- Spread cookie dough into prepared pan. Bake for 25-30 minutes in preheated oven. (Start checking cookie after 20 minutes. The cookie is ready when the edges are lightly golden and the center looks slightly underdone.
- When the cookie is done, remove from the oven and cool in the pan on a cooling grid for about 30 minutes.
- After the cookie has cooled in the pan for 30 minutes, pull the cookie out of the pan by grabbing two sides of the parchment paper. Finish cooling on the cooling grid until completely cool.
- Frost with your favorite buttercream frosting. (You don’t need to make it fancy if you don’t want to. You can frost it however you like.)
- Decorate with more sprinkles.
- Cut into 8 servings. Enjoy!
Notes
Calorie content is based off of once slice of unfrosted cookie cake.
Unfrosted cookie cake can be stored at room temperature for up to 3 days if wrapped tightly in plastic wrap or in an airtight container or storage bag. It can be stored for up to 5 days in the refrigerator but I do not recommend that, as it will dry out.
For Frosted cookie cake, it all depends on the type of frosting used to determine how long it can be stored at room temperature and in the refrigerator. For my favorite vanilla buttercream frosting, the cookie cake can be stored at room temperature for up to 2 days if wrapped tightly in plastic wrap or in an airtight container or storage bag. It can be stored for up to 5 days in the refrigerator but I do not recommend that, as it will dry out.
Both unfrosted and frosted cookie cake can be frozen for up to 3 months in an airtight freezer bag or container.