This homemade Funfetti Cookie Cake is a soft, sugar cookie filled with lots of sprinkles and topped with buttercream frosting. Delicious and perfect for any celebration!
My husband, son, and daughter all have birthdays within three weeks of each other. Between school desserts, family dinner desserts, and party desserts, it means I have about 18,000 desserts to make in a really short time period. But given that I have a huge affinity for dessert, it’s one of my favorite times of the year.
My daughter was a month premature. I had some complications that came up at the end of pregnancy, so I was put on bedrest and was having almost daily testing and monitoring at the hospital. On my husband’s birthday, I went in for testing in the morning, and expected to be home by the afternoon to celebrate his birthday. That didn’t happen.
On his birthday I found out that it was best for my and my daughter’s health for her to be delivered ASAP. I cried, a lot. I was pregnant and scared. But in one of my cry sessions I told my husband that it wasn’t fair that she was going to have to share her birthday and it wasn’t supposed to happen this way. Yes, yes, very silly. I was pregnant, sick, and scared.
But good news on all fronts. First, my daughter was tiny but totally fine. And second, she was able to be born the next day! I heard one of the nurses say outside of my room, “Thank goodness it’ll be tomorrow, I can’t imagine her blood pressure if that girl came tonight.” She was right.
Funfetti Cookie Cake
You might be thinking, “what does her birth have to do with a funfetti cookie cake?” Well, I want to make sure that her birthday celebrations are special and unique, and not overlooked being just after my husband’s and son’s.
This year I wanted to make her a cookie cake for school, but wanted to do something different than the Chocolate Chip Cookie Cake I had made for my son. So, I decided to make a homemade Funfetti Cookie Cake. It was such a good idea.
This Funfetti Cookie Cake is pretty straight forward, but here are a few notes:
- The top will appear golden brown. If you aren’t sure if it’s cooked through, put a toothpick in the center. If you get cookie dough on it, it needs more time.
- Shake some extra sprinkles on the top before baking as it gives a special, extra pretty look (in directions).
- Let the cookie cake cool completely before removing it from the pan. If you do it too soon, it will break easily.
- If you don’t have a 10″ pan, a different size will work – but you’ll need to watch it for timing. I would expect a 9″ pan to take several minutes longer.
Funfetti Cookie Cake
- 3/4 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon corn starch
- 1/2 cup plus 1-2 tbsp candy sprinkles
- 1/4 cup unsalted butter softened
- 1/4 cup all vegetable shortening
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tbsp heavy whipping cream or milk
- gel food coloring
- Preheat oven to 350 degrees. Line 10″ round cake pan with parchment paper. Butter and flour sides (I use Baking PAM for this).
- Use stand mixer with paddle attachment to beat butter and sugar until lightened in color, about 2 minutes.
- Add egg and beat until well combined, scraping down sides as needed. Then, beat in egg yolk.
- Beat in vanilla and almond extracts.
- In a medium sized bowl, stir together flour, baking soda, baking powder, salt, and corn starch. Beat into butter mixture about 1/2 cup at a time, scraping down sides as needed.
- Stir in 1/2 cup sprinkles.
- Pour into prepared pan. Sprinkle remaining candy sprinkles (1-2 tbsp) over top of cookie, pressing down very gently.
- Bake for 24-27 minutes, or until top is golden brown and a toothpick inserted into center of cookie comes out clean or with just a few crumbs.
- Let cool completely before removing cookie from pan.
- Use stand mixer with paddle attachment to beat butter and shortening until light and fluffy, about 3 minutes. Then beat in vanilla extract.
- Mix in powdered sugar, about 1/2 cup at a time, scraping down sides as needed.
- Add milk or heavy cream, 1 tbsp at a time, scraping down as needed.
- Add gel food coloring until desired color is achieved. Pipe onto cookie as desired (I used a Wilton 2D tip to pipe the frosting along the outside).
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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