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Funfetti Cookie Cake


How is everyone doing during these strange times? If anything, during these times, we need something bright and fun to cheer us up. What’s better than a bright Funfetti Cookie Cake?? I originally planned on making this cake for Easter – and I still will – although, it’s not going to be the same kind of celebration. This Funfetti Cookie Cake is very easy to make, requires few ingredients and is a crowd pleaser.

You can top if off with homemade frosting or store-bought – either one will taste just fine on this kid friendly cookie cake (although, I am a sucker for homemade whipped vanilla frosting). You can also add in different flavored chips like chocolate or peanut butter instead of the white chocolate and you could also top if off with some fun pastel M&Ms to make the perfect springtime treat.

As much as we all feel down during this time, I feel like it’s important to at least do one thing a day that makes me and the kids happy, laugh and smile. Baking and cooking has always been something that makes me relaxed and happy and now, more than ever, we need this in our lives. So, I hope you enjoy this Funfetti Cookie Cake and I hope it brightens your day, even if it’s just for a moment.

Funfetti Cookie Cake

Ingredients

Funfetti Cookie Cake

  • 1/2 cup unsalted butter, room temp
  • 3/4 cup granulated sugar
  • 1 large egg + 1 large egg yolk, room temp
  • 2 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 cup white chocolate chips
  • 1/2 cup rainbow sprinkles

Whipped Vanilla Frosting

  • 13 tbsp unsalted butter, room temp
  • 1 1/2 cups confectioner's sugar
  • Small pinch of salt
  • 1 tbsp heavy cream
  • 1 tbsp clear vanilla extract (or regular)

Instructions

Funfetti Cookie Cake

  • Preheat the oven to 350F and spray a 9" baking pan or pie dish with nonstick cooking spray.
  • Using an electric mixer on medium speed, cream the butter until it's smooth (about 1 minute).  
  • Add in the sugar and continue to mix for another minute, until the mixture is light and fluffy.  
  • Add in the eggs and vanilla extract and continue to mix until well combined.  Scrape down the sides of the bowl as needed.
  • In a medium bowl, sift together the flour, salt, baking powder, baking soda and cornstarch.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined.  
  • Add in the white chocolate chips and sprinkles and either briefly use the electric mixer, or mix by hand.  
  • Spread the cookie dough evenly in the prepared baking pan and bake for 25-30 minutes, or until very lightly browned.  Allow the cake to cool in the pan for 10-15 mins and then transfer to a wire rack to cool completely.  Decorate the cake with the whipped vanilla frosting once it has completely cooled.

Whipped Vanilla Frosting

  • Place the butter in the bowl of an electric mixer fitted with the whisk attachment.
  • Whip on medium-high speed until smooth, about 1 minute.
  • Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated.
  • Add in the salt and continue to beat on medium-high speed until smooth, about 1-2 minutes.
  • Mix in the heavy cream and vanilla on low speed just until incorporated.
  • Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.
  • *You can either decorate your cake with white frosting, or if you want to dye it like I did, divide the frosting into 4 bowls.  Dye one bowl pink, one blue and one yellow - leave the last one white.  Place each color into its own piping bag.  Then add your desired extra large frosting tip to a totally different bag.  Cut the tips of the frosting bags and place them all into the bag with the tip.  Now you will have perfectly color swirled frosting!