This funfetti cookie cake is super chewy, buttery, and oh so festive! No mixer required; simply whip up this fun birthday cookie cake up in under an hour! Serve it or without the vanilla buttercream frosting - it's amazing both ways!
Don’t have a round cookie cake pan? Snag one on Amazon, make a DIY foil cookie cake pan, or bake in a 9×13 pan (will be a bit thinner).
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Out of all my giant cookie cake flavors, this funfetti sugar cookie cake is currently at the top of my list. It's super chewy with the perfect buttery, sweet & salty flavor. It reminds me a lot of the Milkbar Confetti cookie flavor but less cakey & more chewy. The sugar cookie birthday cake of your funfetti dreams!
While you may have seen recipes make funfetti cookies out of cake mix, this recipe is an EASY from scratch recipe that tastes so much better! No help from Pillsbury or Betty Crocker needed!
Why I'm OBSESSED with this funfetti cookie cake
- Super Chewy: The combination of melted butter & not overbaking the cookie makes this funfetti cake super chewy.
- Buttery, Funfetti Flavor: If you love cake batter ice cream or Crumbl birthday cake cookies, this cookie cake is similar to that sweet & salty flavor. By mixing in rainbow sprinkles & white chocolate chips, you not only get that iconic funfetti look...but the flavor as well!
- No mixer required! Because we're using melted butter, no mixer is required to make this sprinkle cookie cake! If you do use a mixer, be sure to only mix until the ingredients are incorporated; overmixing will result in a more cake-like texture.
Tip! Want to make them thicker in a 9x13 pan? My Thick & Chewy Funfetti Blondies are based on this recipe but are thicker and a bit more thick & cakey vs. thin & chewy!
Tips for Success
- Use a high-quality white chocolate chip: While I use generic chips all the time, white chocolate chips are one that I don't like to cut corners on. The generic ones often taste waxy and artificial, which will affect the overall flavor of your cookie (trust me, I tried it and it was not good). I use Ghiradelli white chocolate chips, which are well worth the extra dollar!
- Don't overbake: The trick to a soft, super chewy texture is to only bake until the edges are very lightly brown. The center may look slightly underbaked at 16 minutes but that's okay. Overbaking will result in a drier, less chewy texture.
- Mix by hand: Because this uses melted butter, you don't need a high-powered mixer. The trick to a chewy texture is to just mix the ingredients until incorporated!
Ingredients for Funfetti Cookie Cake
- Unsalted butter (you will be melting this)
- Brown Sugar & Granulated Sugar
- Large Egg
- Vanilla Extract
- Salt
- All-Purpose Flour
- Baking Powder
- Cornstarch
- Rainbow Jimmies Sprinkles
- White Chocolate Chips (for best flavor, use a higher quality chip; I use Ghiradelli)
- 11.5" Round Cookie Cake Pan or DIY Cookie Cake Pan
Tip: Jimmies sprinkles work best; avoid anything with pearls as they will bleed and be too crunchy. Also, test out the flavor and only use sprinkles that you like the taste of. Some sprinkles have a fake, bad flavor and will ruin the flavor of the cookie.
How to Make Chewy Funfetti Cookie Cake
Step 1: Melt Butter & Mix Dough
Warm the butter in a microwave-safe bowl or saucepan until it’s just melted. Combine the butter with the brown sugar and granulated sugar in a mixing bowl and use a wooden spoon or spatula to stir them together.
Next, stir in the egg, followed by the baking powder and salt. Mix in cornstarch and flour, followed by the white chocolate chips & rainbow sprinkles. Mix the dough until well-combined.
Tip: I recommend mixing this by hand (rather than with a mixer) to ensure a chewy texture.
Step 2: Press Into Pan
Chewier cookies tend to stick more when baking, so you’ll need to grease your cookie cake pan well (make sure you get all the edges!). If you plan to invert the cake onto a tray, I highly recommend also lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.
Spread dough into an even layer in pan.
Tip: If you don't have a round cookie cake pan, snag one on Amazon, make a DIY foil cookie cake pan, or bake in a 9×13 pan (will be a bit thinner, so bake a few minutes less).
Step 3: Bake
Place the cookie cake in an oven preheated to 350ºF and bake it for 16 to 18 minutes, or until edges are slightly golden brown and the inside no longer looks super wet. It might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven.
Step 4: Cool Completely
If you plan to invert & remove your cookie cake from the pan, it needs to be cooled completely before attempting this (see FAQ section below for removal tips). Since this is a softer cookie, I personally prefer keeping it in the pan for serving. While you’re waiting for the cake to cool, you can make the buttercream.
Tip: I use these cute paper serving platters—the largest one in the pack is the perfect size for a 12" cookie cake.
Step 5: Decorate
This funfetti cookie cake is amazing with or without frosting! If you do make it, use a piping bag and large star tip to create a simple vanilla buttercream border. Immediately after piping, top with sprinkles
Tip: For a fun sugar cookie cake, use my number stencils to pipe on a large birthday number!
Step 6: Cut and Serve
Use a sharp chef’s knife to slice it into wedges or cut it into smaller squares if you’re serving a large crowd. If you start cutting and the cookie cake is not holding a sturdy slice, refrigerate it for an hour before cutting.
Storing & Freezing
Storing: This funfetti cookie cake is best stored on the counter at room temperature, but once it’s frosted, it will need to be refrigerated after a day since the buttercream contains milk (and I prefer it chilled as it’s even chewier!). If you want to make a cookie cake in advance, I recommend baking it first, then frosting it the day you plan on serving it. This cookie cake is best eaten within 2 days for the chewiest, softest texture.
Freezing: If making ahead of time, wrap the unfrosted cookie cake in plastic wrap and place in airtight container. Freeze up to 1 month. When ready to serve, let thaw completely before frosting.
Frequently Asked Questions:
If you don’t have a 11.5-inch metal cookie cake pan, use a 9×13-inch metal pan for a rectangular cookie cake; this will result in a thinner cake, so it will finish baking a bit earlier. You can also make a DIY cookie cake pan or make a thicker cookie in a smaller 8" or 9" pan (you'll just need to bake it longer).
This recipe is also great for funfetti cookie cake bars, if you are just looking for a fun treat!
When the funfetti sugar cookie cake is cool to the touch, run a knife along the edges of the pan to help loosen it. Then, place a flat platter or cutting board on top of the pan and quickly flip it over to release the cookie cake. Put your serving platter over the cookie cake and flip it again. Now you’re ready to decorate!
If you do plan to invert it, I highly recommend lining the bottom of the pan with parchment.
While I use generic chips all the time, white chocolate chips are one that I don't like to cut corners on. The generic ones often taste waxy and artificial, which will affect the overall flavor of you cookie (trust me, I tried it and it was not good). I use Ghiradelli white chocolate chips, which are well worth the extra dollar!
You can also experiment with mixing in crushed Oreos for the ultimate cookie cake!
Most grocery stores and craft stores sell a small tub of rainbow jimmies sprinkles in the baking aisle. Jimmies sprinkles work best since they don't have much of a crunch; avoid anything with pearls as they will bleed and be too crunchy.
Regardless of what type of sprinkles you use, I highly recommend testing out the flavor and only using sprinkles that you like the taste of. Some sprinkles have a fake, bad flavor and will ruin the flavor of the cookie.
Chewy Funfetti Cookie Cake
Ingredients
- ½ cup unsalted butter you will be melting this
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- 1 teaspoon salt If using unsalted butter, don't skip the salt!
- 1 tablespoon cornstarch
- 1 ¼ cup all-purpose flour
- ½ cup white chocolate chips (+ more for topping) I highly recommend Ghiradelli or other higher quality brand
- ¼ cup rainbow sprinkles (+ more for topping)
Vanilla Buttercream Frosting (optional)
- ½ cup unsalted butter softened
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 ½ cups powdered sugar
- 2-3 tablespoons milk
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe success.
- Warm unsalted butter (½ cup, i.e. 1 stick) in a microwave-safe bowl or saucepan until it’s just melted.
- In a large mixing bowl, combine the melted butter with the light brown sugar (½ cup) and granulated sugar (½ cup). Stir until combined. (I recommend mixing this by hand rather than a mixer.)
- Stir in the egg (1 large) and vanilla extract (2 teaspoons), followed by the baking powder (½ teaspoon) and salt (1 teaspoon).
- Mix in cornstarch (1 tablespoon) and all-purpose flour (1¼ cups), followed by the white chocolate chips (½ cup) & rainbow sprinkles (¼ cup). Mix the dough until well-combined.
- Generously grease a cookie cake pan. If you plan to invert the cake onto a tray (rather than serving in the pan), I highly recommend lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.
- Spread dough into an even layer in pan. Sprinkle on some extra sprinkles and white chocolate chips for added presentation. Bake for 16 to 18 minutes, or until edges are slightly golden brown. Do not overbake; it might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven.
- Cool completely and top with buttercream frosting, if desired (this cookie cake is so yummy even without the frosting!).
- To decorate, use a piping bag and large star tip to create a simple vanilla buttercream border. Immediately after piping, top with sprinkles
To Make Frosting:
- Beat the softened unsalted butter (½ cup, i.e. 1 stick), vanilla extract (2 teaspoons), and pinch of salt on medium-high speed for 1 minute until smooth. Turn the mixer to low speed then slowly add in the powdered sugar (2½ cups). You may need to stop and scrape down sides. One tablespoon at a time, add milk (2-3 tablespoons, as needed). Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make just enough frosting to pipe a generous border along the edges, as well as write a message in the middle.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Nutrition
If you make these (keyword), be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what you made!
Eleanor says
This recipe freaking rocks. I’ve used this one several times as well as the chocolate chip cookie one and they come out perfect every. Single. Time.
Sorine says
Hi! Can this be made in advance and frozen? (Just the baked uniced cookie cake)
Melissa says
I haven't done it but I think this one should be fine to freeze! Just be sure to wrap well.
Kathy says
I thought the recipe was good and easy just too much white chocolate for me but others really liked it.
Melissa says
Thank you for taking the time to leave a review, Kathy!
anne says
Once again, i have a story to go with my attempt to make a recipe. I felt like this would be a good recipe for my group of special ed students. They love to bake, and often we make cookies. But cookies are a long process and they have to stand around alot and measure out the cookies, and often it becomes too much for my students. I was delighted when I saw this was our current baking challenge this month, so I decided to join the challenge with my students. They love anything with sprinkles so i used our new sprinkles from sweetapolita.com and new circle pans I picked up. As our school kitchen does not have a lot of supplies, the pans were cost effective. I broke up the group into three sections and had the kids get started. This recipe was perfect for them. It was simple ingredients, easy to follow, and baked up perfectly! My students did not want to decorate with frosting at first, but then decided to spread some out as the "sprinkels wouldn't stick!!!" So at the end, they said "This was such a great recipe! we love not having to make individual size cookies ever again! They cut them into pizza slices and were so excited to make delicious pizza cookies! Thank you again for a really wonderful recipe. The kids really enjoyed making, eating, and sharing them! I will definitely add this one to my yearly class baking schedule.
Melissa says
That makes me so happy to hear!! I am so glad this recipe worked out perfect for you and your students! Sounds like a super fun baking day! :) Thank you so much for taking the time to leave such a thoughtful review, Anne. I really appreciate it!
Jennifer Morrow says
I made it for my son’s friend’s birthday and now all of his friends request it. So easy and so good!
Melissa says
So happy to hear everyone loves this recipe so much! Thank you for taking the time to leave a review, Jennifer!
Brittany says
Delicious & very easy to make!
Gail says
Easy recipe to follow, my family loves it.
Melissa says
I'm so glad you all love it, Gail! It's my current favorite cookie cake!
LD says
This cookie cake tasted so good.
A win with the kids and so easy. I loved the fact I didn't need my mixer.
Melissa says
I’m so glad you all loved it! It’s seriously one of my faves!