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
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9-inch pie dish or cake pan with nonstick spray and set aside.
- 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.
- Add the sugar on medium speed until fluffy and light in color.
- Beat in the egg, egg yolk and vanilla. Scrape down the sides as needed.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cornstarch.
- 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.
- 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.
- Press the cookie dough evenly into the prepared pan.
- Bake for 25 to 30 minutes, until very lightly browned on top but still extra-soft in the center.
- 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
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes, until creamy.
- Add the confectioners’ sugar, cream, vanilla extract and almond extract with the mixer running on low.
- Increase the mixing speed to high and beat for 3 full minutes.
- If the frosting is too thin, add more powdered sugar, and if it is too thick, add more cream.
- Add a pinch (anywhere between 1/8 to 1/4 teaspoon) of salt if frosting is too sweet.
- 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?