Funfetti Sugar Cookie Cake

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. 

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on sallysbakingaddiction.com

It’s my birthday in 15 days. Not like I’m counting down or anything. What?

Is it just me or do birthdays need to be a month-long celebration? A month of sprinkles, presents, balloons, confetti, birthday cards, funfetti nail polish, and cake.

Emphasis on the sprinkles and cake…

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on sallysbakingaddiction.com

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on sallysbakingaddiction.com

I can’t even concentrate on what I’m supposed to be typing because I keep staring at these photos. Thankfully this cookie cake is already out of my apartment or I’d go back for slice #2, #3, and heck… even slice #4. Sprinkles are my love language.

Lucky for you (and not your pant size), this cake is dangerously easy. Take my frosted sugar cookie bar 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 undermeasure 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 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.

Sugar cookie cake cookie dough on sallysbakingaddiction.com

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on sallysbakingaddiction.com

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.

Press into a pie dish or cake pan and bake for only about 25-30 minutes. You want to slightly underbake the cookie cake to get that incredible soft interior, as well as to avoid the edges from getting too crispy and brown. 

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on sallysbakingaddiction.com

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on sallysbakingaddiction.com

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!

Almond extract is quite 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 different from birthday cake 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.

Have you ever seen a more perfect dessert? Maybe. 😉

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on sallysbakingaddiction.com

I’m absolutely making this again in 15 days!

Funfetti Sugar Cookie Cake

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 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)2

Vanilla Almond Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (150g) confectioners' sugar
  • 2 Tablespoons (30ml) heavy cream or half-and-half3
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract4
  • salt, to taste
  • extra sprinkles for decorating on top

Directions:

  1. Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. Make the cake: In a large bowl using a hand-held 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.
  3. 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).
  4. 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.
  5. Make the 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.
  6. 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.

Recipe Notes:

  1. 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.
  2. 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.
  3. 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.
  4. The almond extract is optional but highly encouraged; I love its flavor combined with the vanilla frosting and buttery sugar cookie cake!

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you love giant cookie cakes, give my Chocolate Chip Cookie Cake a try.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by sallysbakingaddiction.com

For something a tad smaller, try my XXL Funfetti Sugar Cookie!

Giant Funfetti Sugar Cookie

And for an entire batch of cookies, try my Soft-Baked Funfetti Sugar Cookies.

Soft-Baked Funfetti Sugar Cookies

240 Comments

Comments

  1. Shira on December 17, 2017 at 4:07 am

    When it’s best to be served and dig in? When it’s out of the oven, while still warm? Or is it ok to make it a day befor and to serve it cold? Will it still be soft enogh to scop in? Thank you

    • Sally on December 17, 2017 at 11:55 am

      I prefer waiting until it has cooled to room temperature and then slice and serve.

      • Shira on December 17, 2017 at 12:29 pm

        Thank’s alot for the fast replay!



  2. Sadie on May 16, 2018 at 8:29 am

    Very good! I used a fluted tart pan with a removable bottom which gave the baked cookie a nice fluted edge. To ensure that it baked evenly I placed a 2″ biscuit cutter in the center of the pan which eliminated the possibility of the center being underbaked, and then filled the center with candies once the cookie had cooled. The only change I made to the recipe was to add almond extract. The cookie firms up as it cools, so you have to be careful not to overbake it. Mine was done in 25 minutes.

    • Sally on May 16, 2018 at 12:28 pm

      Glad you liked it, Sadie! What a fun idea of filling the center with candy!

  3. Brittany on May 23, 2018 at 6:03 pm

    Curious if you can double the recipe & bake in a larger pan for a bigger crowd? Any idea what the baking time would be if so?

    • Sally on May 24, 2018 at 9:45 am

      Hi Brittany! This recipe can be doubled and baked in a large pan, though I’m unsure of the exact bake time. Keep your eye on it and when it’s lightly browned on top and around the edges, it’s done.

  4. Rachel on June 1, 2018 at 10:34 am

    About how many people does this cookie/cake feed?

    • Sally on June 4, 2018 at 12:04 pm

      Hi Rachel, It makes one 9 inch cookie cake. The number of servings depend on the size servings you cut 🙂

  5. Emily on June 7, 2018 at 7:45 pm

    Does this freeze well? If yes, what about freezing With the frosting on it?

    • Sally on June 8, 2018 at 12:43 pm

      Yes! Wrap tightly and it should freeze just fine! I recommend freezing before frosting.

  6. Stacy on June 21, 2018 at 1:59 pm

    How can I keep the edges flat?

Reviews

  1. Sadie on May 16, 2018 at 8:29 am

    Very good! I used a fluted tart pan with a removable bottom which gave the baked cookie a nice fluted edge. To ensure that it baked evenly I placed a 2″ biscuit cutter in the center of the pan which eliminated the possibility of the center being underbaked, and then filled the center with candies once the cookie had cooled. The only change I made to the recipe was to add almond extract. The cookie firms up as it cools, so you have to be careful not to overbake it. Mine was done in 25 minutes.

    • Sally on May 16, 2018 at 12:28 pm

      Glad you liked it, Sadie! What a fun idea of filling the center with candy!

Questions

  1. Brittany on May 23, 2018 at 6:03 pm

    Curious if you can double the recipe & bake in a larger pan for a bigger crowd? Any idea what the baking time would be if so?

    • Sally on May 24, 2018 at 9:45 am

      Hi Brittany! This recipe can be doubled and baked in a large pan, though I’m unsure of the exact bake time. Keep your eye on it and when it’s lightly browned on top and around the edges, it’s done.

  2. Rachel on June 1, 2018 at 10:34 am

    About how many people does this cookie/cake feed?

    • Sally on June 4, 2018 at 12:04 pm

      Hi Rachel, It makes one 9 inch cookie cake. The number of servings depend on the size servings you cut 🙂

  3. Emily on June 7, 2018 at 7:45 pm

    Does this freeze well? If yes, what about freezing With the frosting on it?

    • Sally on June 8, 2018 at 12:43 pm

      Yes! Wrap tightly and it should freeze just fine! I recommend freezing before frosting.

  4. Stacy on June 21, 2018 at 1:59 pm

    How can I keep the edges flat?

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