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Funfetti Cookie Cake
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!
Servings: 10 servings
- 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).