Description
This Funfetti Cookie Cake has a moist, tender, chewy cookie texture with colorful sprinkles, Funfetti cake batter flavor, white and regular chocolate chips, and creamy vanilla buttercream. It makes an easy celebration dessert for birthdays, parties, and holidays.
Ingredients
- Funfetti Cookie Cake:
- 3/4 cup (168 g) unsalted butter, room temperature
- 1/4 cup (56 g) packed light brown sugar
- 1/4 cup (52 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 15.25 oz box Funfetti cake mix
- 2 tbsp (16 g) all-purpose flour
- 1/2 tsp salt
- 3–4 tbsp sprinkles
- 3/4 cup (127 g) white chocolate chips
- 1/2 cup (84 g) chocolate chips
- Vanilla Buttercream:
- 1/2 cup unsalted butter, room temperature
- 2 cups (230 g) powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
- Optional gel icing color
- Additional sprinkles for decorating
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
- Beat the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until noticeably lighter and fluffy.
- Mix in the egg and vanilla extract until combined.
- Add the Funfetti cake mix, all-purpose flour, and salt. Mix only until combined, then use a spatula to bring the thick dough together.
- Fold in the sprinkles, white chocolate chips, and regular chocolate chips.
- Press the cookie dough evenly into the prepared cake pan. Add extra chocolate chips on top if desired.
- Bake for 18–23 minutes. Remove the cookie cake when the surface no longer looks shiny.
- Let the cookie cake cool completely in the pan before transferring it to a serving plate.
- For the vanilla buttercream, beat the softened butter until smooth. Mix in half of the powdered sugar.
- Add the vanilla extract and 1 tablespoon heavy cream, then mix in the remaining powdered sugar.
- Add additional cream as needed until the buttercream reaches a pipeable consistency. Tint with gel icing color if desired.
- Pipe the vanilla buttercream around the edge of the cooled Funfetti Cookie Cake and decorate with additional sprinkles.
Notes
Use properly softened butter rather than cold or melted butter so it creams correctly.
Cream the butter and sugars thoroughly to incorporate air and prevent an excessively dense cookie cake.
Avoid overmixing after adding the dry ingredients or mix-ins because too much mixing can make the cookie cake tough.
Do not overbake. Remove the cookie cake once the top loses its shiny appearance because it continues setting as it cools.
Let the cookie cake cool completely in the pan so it becomes firm enough to remove cleanly.
Add extra cream to the vanilla buttercream as needed to reach a pipeable consistency.
You can replace Funfetti cake mix with vanilla cake mix and add custom-colored sprinkles.
A 1:1 gluten-free flour can replace the all-purpose flour.
You can use all white chocolate chips or all regular chocolate chips if preferred.
Milk or water can replace the heavy cream in the frosting.
You can use other cake mix flavors, including chocolate or red velvet.
M&M’s or chopped candy can replace or supplement the chocolate chips.
Chocolate buttercream or cream cheese frosting can replace the vanilla buttercream.
Store a frosted cookie cake airtight at room temperature for about 24 hours or refrigerate it for up to 5 days.
Store an unfrosted cookie cake airtight at room temperature for up to 5 days.
Freeze the cookie cake for up to 3 months and thaw it in the refrigerator.
Serve at room temperature for the best soft and chewy texture because refrigeration firms the cookie.