Chewy Funfetti Cookie Cake
Serves 12
10 mins prep
30 mins total
This funfetti cookie cake is super chewy, buttery, and oh so festive! No mixer required; simply whip up this fun birthday cookie cake up in under an hour! Serve it or without the vanilla buttercream frosting – it’s amazing both ways!
Vanilla Buttercream Frosting (optional)
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Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe success.
Warm ½ cup unsalted butter i.e. 1 stick[/adjustable] in a microwave-safe bowl or saucepan until it’s just melted.
In a large mixing bowl, combine the melted butter with the ½ cup light brown sugar and ½ cup granulated sugar. Stir until combined. (I recommend mixing this by hand rather than a mixer.)
Stir in the 1 large egg and 2 teaspoons vanilla extract, followed by the ½ teaspoon baking powder and 1 teaspoon salt.
Mix in 1 tablespoon cornstarch and 1 ¼ cup all-purpose flour, followed by the ½ cup white chocolate chips & ¼ cup rainbow sprinkles. Mix the dough until well-combined.
Generously grease a 11" cookie cake pan. If you plan to invert the cake onto a tray (rather than serving in the pan), I highly recommend lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.
Spread dough into an even layer in pan. Sprinkle on some extra sprinkles and white chocolate chips for added presentation. Bake for 16 to 18 minutes, or until edges are slightly golden brown.
Do not overbake; it might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven.
Cool completely and top with buttercream frosting, if desired (this cookie cake is so yummy even without the frosting!).
To decorate, use a piping bag and large star tip (included in my cookie cake kit) to create a simple vanilla buttercream border. Immediately after piping, top with sprinkles
To Make Frosting:
Beat the softened ½ cup unsalted butter, 2 teaspoons vanilla extract, and pinch of salt on medium-high speed for 1 minute until smooth. Turn the mixer to low speed then slowly add in the 2 ½ cups powdered sugar. You may need to stop and scrape down sides.
One tablespoon at a time, add 2-3 tablespoons milk. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make just enough frosting to pipe a generous border along the edges, as well as write a message in the middle.