This Funfetti Cookie Cake is the perfect mixture of cake and cookie taste. Super easy to make, it’s perfect for your next birthday party!
A cookie cake is the absolute perfect way to celebrate just about anything. In this recipe we are deviating from the classic chocolate chip cookie cake to make a sprinkle cookie cake with a sugar cookie base. You will absolutely love it.
Chocolate Chip Cookie Cake
How to Make a Funfetti Cookie Cake
This is a brief overview of how to make this delicious and easy recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Whisk together the dry ingredients. In a large bowl whisk together the flour, baking powder, and salt.
- Cream the butter and sugar. You will want to do this in the bowl of a stand mixer or with a hand mixer. The mixture should be light and fluffy.
- Add in the eggs, vanilla, and almond extract.
- Add in the flour mixture all at once. Start mixing on low, and then as soon as you are able to, turn the mixer to high, mixing just long enough for the flour to become incorporated without over-mixing.
- Stir in the sprinkles.
- Spread the dough on a pizza sheet. I like to use a 12 inch pizza sheet to make a perfectly circular cookie cake.
- Bake and decorate. Once the cake has fully cooled, make some vanilla frosting and decorate the cake.
Vanilla Frosting
Cookie Cake Tips and Tricks
- Measure the flour correctly. This is the number one way that recipes can go wrong. This is such an important step that it gets it’s own section below.
- Ensure that your butter is room temperature. It will still be cold to the touch, but will be easy to dent with your finger.
- Use fresh baking powder. Baking powder needs to be changed out every six months for maximum effectiveness.
Measuring Flour
The best way to measure flour is to weigh it. But if you don’t own a kitchen scale, following these steps for how to measure flour will help ensure that your recipe turns out right.
- Whisk the flour in the container you store it in.
- Scoop the flour out of the container with a spoon into a measuring cup. Use a dry measuring cup, the kinds that are metal or plastic, but come in 1/4, 1/3, 1/2, and 1 cup measuring cups as a set. Do not use a glass measuring cup.
- Level the flour off. Once it is scooped into the measuring cup, level it off with the flat edge of a spatula.
Storing
Leftover cookie cake can be stored in an airtight container for up to two weeks. Keep in mind that the sooner you eat the cake, the more fresh and delicious it will be. This cookie cake freezes really well. I suggest freezing it in slices, so that you can eat just what you want and leave the rest in the freezer. It should be stored in the freezer in an airtight container for up to three months.
More Cake Recipes
If you are looking for more ways to celebrate, here are three more desserts that are just perfect.
If you make this cookie cake recipe or any of my other recipes, leave me a comment and let me know what you think!
Funfetti Cookie Cake
Ingredients
Cookie Cake
- 2 1/2 cups all purpose flour (300 grams)
- 1/2 teaspoon baking powder (297 grams)
- 1/2 teaspoon salt
- 14 tablespoons butter room temperature (197.8 grams)
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup sprinkles (96 grams)
Vanilla Frosting
- 1/2 cup unsalted butter room temperature (56.5 grams)
- 5 cups powdered sugar (567.5 grams)
- 2 teaspoons vanilla extract
- 1/4 cup milk
- pinch of salt (56.8 grams)
Instructions
Cookie Cake
- Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch pizza pan with a cold stick of butter, using a paper towel afterwards to even it out.
- In a large mixing bowl combine the flour, baking powder and salt. Set aside.2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Beat for three to six minutes until light and fluffy ensuring that you beat plenty of air into the butter.1 1/2 cups sugar, 14 tablespoons butter
- Add the eggs, one at a time. Then add the vanilla extract and the almond extract.2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add in the flour mixture. Mix on low just until the flour starts to become incorporated. Then turn the mixer to high just long enough for the flour mixture to be fully incorporated, being careful not to over mix.
- Gently stir in the sprinkles until well combined.1/2 cup sprinkles
- Press the dough into the pizza pan.
- Bake for 20 to 25 minutes or until the edges of the cookie cake just begin to to turn golden brown.
- Remove from the oven and allow to cool completely before piping on the frosting.
Vanilla Frosting
- Beat the butter in the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand mixer until it is light and fluffy. Then mix in the powdered sugar. Scrape down the sides of the bowl intermittently.1/2 cup unsalted butter, 5 cups powdered sugar
- Beat in the milk, vanilla, and pinch of salt. If the frosting is too thick, add a dash more milk. If the frosting is too thin, you can add in a bit more powdered sugar.2 teaspoons vanilla extract, 1/4 cup milk, pinch of salt
Dorothy @ Crazy for Crust says
Prettiest cookie cake EVER!! I love it. And I need to tell my PTC about that fundraiser – we do them every month at a different restaurant!
Thank you Dorothy!!
Chrissy says
my daughter calls it Chuck E Jesus ?! I haven’t corrected her yet….
HAHAHAHAHAHA!! That is amazingly awesome Chrissy!
nicole @ I am a Honey Bee says
I love that this is a fun twist on a birthday cake!!
Can’t beat a good cookie
Thank you Nicole!
Lauren @ Climbing Grier Mountain says
Um, these are flipping gorgeous!! I will take a slice or two!
Thanks Lauren!
Kelly says
Can I use margarine? We have milk/dairy allergies in the family?
I really wouldn’t recommend using margarine. There are some really great options now a days for dairy free butter. I would think that would work a lot better and be more consistent in the taste. Also, you really should check out this blog, she has a lot of dairy free stuff: http://petiteallergytreats.com. Also, take a look at this recipe: http://minimalistbaker.com/1-bowl-vegan-sugar-cookies/
Marissa says
Can I make this as a rectangle on a cookie sheet or in a 9×12 pan? Love this for my son who doesn’t like chocolate, loves sugar sprinkle cookies!
Hi Marissa! For sure! Just keep an eye on it rather than following my baking time. Enjoy!
Mariana Herrera says
This is great! Do you know if I can make this in a cast iron? If so, do I need to make any changes?
Thanks!!
I haven’t tried in cast iron. I’m not sure if I would with this recipe because I feel like the seasoned taste of the skillet wouldn’t blend well with this recipe (but I make a lot of bacon in mine ????). If you go for it, the only change would be cook time. It would probably need to be longer because I suspect it will be thicker.
Jeri says
Ok, so maybe I am crazy…but 14 TBSP? You have 1-3/4 stick in parenthesis…..but 14 TBSP doesn’t equal 1-3/4 stick, right? I was just gathering everything so that I could make this for my daughter was…And my first thought was: NO WAY that I have that much butter!! lol. I’m going with the 1-3/4 stick. Fingers crossed. I’ll be back to let you know how it goes. <3
There are 8 TBSPs in a stick, and 3/4 of 8 is 6, and 8 + 6 is 14 :) Yup, definitely is 14 TBSPs or 1 3/4 stick! I hope you liked it!
tracy says
Hello there! I’m so excited to try this recipe, maybe even tonight, if you are able to get me the vanilla frosting for this recipe. The site that links us to the vanilla frosting recipe, is saying that you no longer belong to it, my son is going to LOVE this recipe by the way! Thank you in advance, for sharing this very YUMMY sounding recipe, I will let you know how it goes
Hmmm, weird. I’m guessing you are looking for this: The BEST Vanilla Buttercream Frosting
Sierra says
Hi I wanted to know if there is a video
Unfortunately, for this one there isn’t.