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Author: Sally
Published: 05/12/2014Updated: 04/17/2022
The very best funfetti sugar cookie you’ll ever eat… and it’s the size of a cake! Top with thick vanilla-almond frosting and more sprinkles.
This cake is dangerously easy. Take my frosted sugar cookie bars recipe, add some white chocolate chips, bake it as a cake, and pipe some frosting on top. Soft-baked center, unbelievably chewy edges, sweet creamy frosting, and enough sprinkles to make my entire cookbook jealous.
I’ve told you about the importance of weighing ingredients before. I cannot stress this enough! You can easily over or under-measure a cup, but you cannot miscalculate a weight. Having the correct measurements of your ingredients is imperative to the results of your baked goods. Baking is not as forgiving as cooking; there is hardly any room for error. The reason your cupcakes are too dense? You’re likely over measuring your flour. Do not use the measuring cup to scoop the flour out of the container/bag. You could end up with 150% of the correct measurement doing it this way. Rather, using a large spoon, scoop the flour into the measuring cup without packing it. Then, weigh what you have.
In terms of measuring your ingredients,it pays off to be a perfectionist.
You’ll notice that the recipe calls for 1 egg and 1 egg yolk. Why?I do this with a few of my cookie recipes (like these chocolate chip cookies) because that extra yolk adds so much moisture, tenderness, and chew to the cookie. And it does the same thing to the sugar cookie cake. You’re going to love its rich, tender texture. Each bite will melt in your mouth.
You’ll also notice I add a touch of cornstarch.Trust me on this ingredient!Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough—cornstarch will help your dough remain soft, thick, and puffy during the baking process. Another imperative cookie ingredient in favorites like chocolate chip cookies and shortbread.
Press into a pie dish or cake pan and bake for only about 25-30 minutes. You want to slightly under-bake the cookie cake to get that incredible soft interior, as well as to avoid the edges from getting too crispy and brown.
Once the cake has cooled, go ahead and frost. I used a simple vanilla frosting here, but I added a touch of almond extract. I feel almond extract is one of the most underrated ingredients in baking. I love it in cookies and cupcakes—and its flavor is easily welcomed in this frosting. Another fun option would be this strawberry buttercream frosting. Pretty in pink!
Almond extract is potent, so you’ll only need a touch of it in today’s frosting. Don’t rush to the store to buy it though, you may leave it out.
This giant sugar cookie cake is the perfect recipe when you’re looking for something a little easier than a towering confetti cake, a little different from birthday cake (confetti sprinkle cheesecake is another unique option!), and more special than a batch of sugar cookies. Soft and thick in the center, chewy on the edges, loaded with white chocolate and sprinkles, and topped with the creamiest frosting that’ll ever touch your lips.
Be sure to try my s’mores chocolate chip cookie cake, too!
Funfetti Sugar Cookie Cake
4.7 from 11 reviews
- Author: Sally
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: one 9-inch cake
- Category: Cake
- Method: Baking
- Cuisine: American
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Description
The very best funfetti sugar cookie you’ll ever eat… and it’s the size of a cake! Top with thick vanilla-almond frosting and more sprinkles.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour ()
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 2/3 cup (120g) white chocolate chips
- 1/2 cup (80g) rainbow sprinkles (not nonpareils)*
Vanilla Almond Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (150g) confectioners’ sugar
- 2 Tablespoons (30ml) heavy cream or half-and-half*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract*
- salt, to taste
- optional: extra sprinkles for decorating on top
Instructions
- Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray. Set aside.
- Make the cake: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
- Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink—that’s normal.
- Makethe frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 – 1/4 teaspoon of salt.
- Frost the cake as desired, I used a Wilton 1M piping tip to decorate the edges. Using a very sharp knife, cut into slices and serve. This cake goes wonderfully with vanilla ice cream!Store cake in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
Notes
- Special Tools (affiliate links):9-inch Pie Dish or 9-inch Round Cake Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Silicone Spatula | Piping Bag (Disposable or Reusable) | Wilton 1M Piping Tip
- Eggs: Room temperature egg and egg yolk preferred. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready. Or just set out when you set out the butter to soften 1 hour ahead of time.
- Sprinkles: Use regular sprinkles (aka “jimmies”) in the cookie cake base. Nonpareils (the little balls) will bleed their color and turn the sugar cookie dough green/purple/brown. Feel free to decorate the top of the cake/frosting with nonpareils, though. I also sprinkled some nonpareils on top of the pressed-in dough before baking.
- Cream: Cream or half-and-half is preferred for creamiest, fluffiest frosting. Keeping that in mind, milk would be an OK substitute if you do not have either on hand.
- Almond Extract: The almond extract is optional but highly encouraged; I love its flavor combined with the vanilla frosting and buttery sugar cookie cake!
