Festive Funfetti Sugar Cookie Cake for Your Inner Child

Is there any dessert that says “childhood” quite like Funfetti cake? Nothing used to fill us with anticipation like blowing out birthday candles and cutting into a cake to see if those rainbow sprinkles would appear. Sally’s Baking Addiction helps us bring that joy into adulthood with a sugar cookie spin sure to please kids, grown-ups, and kids-at-heart.

You’ll Need:

Cookie Cake
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large egg + 1 egg yolk, room temperature
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 1/2 teaspoons cornstarch
– 2/3 cup white chocolate chips
– 1/2 cup rainbow sprinkles
Vanilla Almond Frosting
– 1/2 cup unsalted butter, softened to room temperature
– 1 3/4 cups confectioners’ sugar
– 2 tablespoons heavy cream or half-and-half
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract
– Salt, to taste
– Extra sprinkles, for decorating on top

How To:

Cookie Cake

  1. Preheat your oven to 350 degrees Fahrenheit. Spray a 9-inch pie dish or cake pan with nonstick spray and set aside.
  2. In a large bowl, use a hand-held mixer or stand mixer fitted with a paddle attachment to cream the softened butter for about 1 minute on medium speed until nice and smooth.
  3. Add the sugar on medium speed until fluffy and light in color.
  4. Beat in the egg, egg yolk and vanilla. Scrape down the sides as needed.
  5. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cornstarch.
  6. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be quite thick.
  7. Once all wet and dry ingredients are combined, gently use a rubber spatula or mixing on low speed to fold in the white chocolate chips and 1/2 cup sprinkles.
  8. Press the cookie dough evenly into the prepared pan.
  9. Bake for 25 to 30 minutes, until very lightly browned on top but still extra-soft in the center.
  10. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink, but don’t worry— it’s normal!

Vanilla Almond Frosting

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes, until creamy.
  2. Add the confectioners’ sugar, cream, vanilla extract and almond extract with the mixer running on low.
  3. Increase the mixing speed to high and beat for 3 full minutes.
  4. If the frosting is too thin, add more powdered sugar, and if it is too thick, add more cream.
  5. Add a pinch (anywhere between 1/8 to 1/4 teaspoon) of salt if frosting is too sweet.
  6. Frost the cookie-cake as you wish. Sally’s Baking Addiction recommends using a Wilton 1M piping tip to decorate the edges.

Use a very sharp knife to cut into slices and serve. You can store the cookie cake in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days.

Isn’t this recipe delightful? It’s also perfect for anybody who wants a happy birthday dessert but isn’t too fond of cake. Have you ever made a giant cookie like this one before? What are your feelings on Funfetti?