Description
This Funfetti Cookie Cake is a delightful twist on traditional cookies, featuring colorful rainbow sprinkles baked into a soft, chewy cake. Perfect for birthdays, celebrations, or any fun occasion, this easy-to-make dessert can be topped with frosting and extra sprinkles for an extra festive touch.
Ingredients
Scale
Cookie Cake Base
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup rainbow sprinkles
- 1/2 cup white chocolate chips or chopped white chocolate (optional)
Decoration (Optional)
- Frosting
- Extra rainbow sprinkles for decorating
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms without overmixing to keep it tender.
- Fold in Mix-ins: Gently fold in the rainbow sprinkles and white chocolate chips (if using) to evenly distribute throughout the dough.
- Press Dough into Pan: Transfer the dough into the prepared cake pan and press it evenly into the bottom and slightly up the sides for an even thickness.
- Bake: Bake in the preheated oven for 20 to 24 minutes, or until the edges turn golden brown and the center is set but still soft to the touch.
- Cool: Remove from the oven and let the cookie cake cool completely in the pan on a wire rack to allow it to set properly.
- Decorate and Serve: If desired, frost the cooled cookie cake with your favorite frosting and sprinkle extra rainbow sprinkles on top. Slice into wedges and serve.
Notes
- Use jimmies-style sprinkles instead of nonpareils or sanding sugar to prevent colors from bleeding and bleeding into the batter.
- To create a thicker cookie cake, double the recipe and bake it in a springform pan for easier removal and a more cake-like texture.
- Ensure the cookie cake is completely cooled before frosting to avoid melting the frosting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
