Chewy Funfetti Cookie Cake

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!

Course Dessert

Keyword birthday cookie cake, Cookie Cake, funfetti cookie cake, giant birthday cookie

Prep Time 10

Total Time 30

Servings

Calories 415kcal

Author Melissa Rose

Cost 8

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

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.

Notes

Cookie Cake Pan: 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).

Removing the cookie cake from the pan: 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.

White Chocolate Chips: 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!

Sprinkles: 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 (they might be fine for topping but not to put in the entire cookie cake!).

Nutrition