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 with piped frosting decorations and sprinkles on a blue plate

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 with piped frosting decorations and sprinkles in a glass baking dish

slice of funfetti sugar cookie cake on a white plate with a fork

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.

spreading funfetti sugar cookie dough into a round glass baking dish

funfetti sugar cookie cake in a glass baking dish after baking

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 with piped frosting decorations and sprinkles in a glass baking dish

slice of funfetti sugar cookie cake on a white plate

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. 😉

slice of funfetti sugar cookie cake on a yellow plate with a fork

I’m absolutely making this again in 15 days!

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slice of funfetti sugar cookie cake on a white plate

Funfetti Sugar Cookie Cake

  • 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


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.


  • 1/2 cup (115g) 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 (190gall-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)*

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-half*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract*
  • salt, to taste
  • optional: extra sprinkles for decorating on top


  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.


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


Comments are closed.

  1. How can I keep the edges flat?

  2. LOVE, LOVE, LOVE this recipe! Thank you for sharing. I double it and bake in a 14 inch pan and it turns out amazing!! It’s becoming my new g to order. Can’t wait to try the chocolate chip version.

    1. You are very welcome, Amy!! I’m positive you will love the chocolate chip version also!!

    2. How long do you bake your cookie cake in the 14” pan?

  3. can i use a 14 inch pizza pan that has holes in the bottom? or does it need an edge?

  4. hii ! is it possible if I make the cookie dough and refrigerate it for a few days before baking and how long can I keep the cake for after baking ?

    1. Hi Jo! Yes, you can prepare the cookie dough ahead of time. Cover and refrigerate for a few days before baking. Store baked cookie cake in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

      1. Hi Sally, I am going to make this for myself for my birthday next week 🙂 I will be making the dough 2 days ahead before baking. Should the dough be pressed into the pan and covered, or just store it as a big dough ball? Thank you!

      2. Probably easiest to press into the cake pan, then cover and chill. Enjoy!!

  5. Can I make it without the white chocolate chips and sprinkles. Will leaving these out change the batter too much?

    1. You can leave them out!

    2. I have extra frosting left over. Does it need to be held in the fridge and for how long?

  6. My sister in law made this recently and my kids loved it. Now one of my kids wants a strawberry version for her birthday this week. Any ideas??
    (Squirt in some strawberry syrup? Add a package of strawberry jello powder? Not sure what these things would do to the consistency?)

    1. Hi Beth! Without testing, I’m unsure of the BEST way to add strawberry flavor to the cookie cake itself. Strawberry extract comes to mind first. You can always frost with strawberry frosting!

  7. Jessica Novotny says:

    I’ve made this before and it was amazing ! I want to add a twist to make this for Valentine’s Day and make it in the shape of a heart . Any ideas if this would work? I’m thinking of just forming it to heart shape on a greased cookie sheat or on parchment paper .

    1. Yes, try just forming a heart on parchment paper or a silicon baking mat (not a greased cookie sheet)! You can always trim the edges when it comes out of the oven if it loses it’s shape!

  8. How long do you let it cool before taking it out of the pan? Have you ever served it the day after baking?

    1. Hi Brooke! I usually let it cool completely in the pan, but it can be removed after about 20-30 minutes of cooling. Cover it tightly and keep at room temperature overnight if planning to serve the next day.

  9. Have you ever done this as a double layer cake with icing in the middle?

    1. I have made my chocolate chip cookie cake like that….but now I want to stack this one too! 😉

  10. Hi Sally!! my birthday is tomorrow and I love to bake so I am going to make myself a treat and thought that this was the perfect one!! it is the best recipe that I have ever made!!

    1. Happy birthday!! Enjoy!

  11. Jamie Davis says:

    Made this tonight for my birthday week. It was delicious and very pretty. Looked just like the picture!!!

    1. What a fun birthday week dessert! I hope you have a very happy birthday 🙂 xo

  12. Sherry Norfleet says:

    Hello, My son loves making cookie cakes. When he tries to take it out of the pan, it usually breaks. Any suggestions on getting it out of the baking pan in one piece.
    By the way, he uses a non-stick cake pan and spray.

    1. Hi Sherry! Is the cookie cake too hard and crumbly? If so, it might be over-baked and not coming out easily. You could also try lining the dish with parchment paper. This will help release the cake a little better.

      1. Sherry Norfleet says:

        Yes, it is! We will try the parchment paper as suggested.

  13. Sally, what is your opinion about baking with disposable aluminium pans that are sold in supermarkets? I would like to ship this cake to my nephew, but I would then need to use disposable pie pan. In your experience, do these impact the quality of the baked goods? Thanks in advance!

    1. Hi Marilou, I haven’t tried baking on them but they should work just fine for this. If it seems very flimsy you can always place it on top of a real baking sheet in the oven. Let me know if it works!

  14. My daughter is extremely hard to please, but she loved this cookie cake. She doesn’t like cake at all so we usually buy a store cookie cake with chocolate chips. I wanted to do something different this year. It was a hit. I’ll be keeping this recipe for her next birthday. Thanks!!

  15. I’ve made this cake twice and it has cracked while cooling. The batter rises and as it sinks, it cracks. I tried reducing the batter amount, but it still cracked. Any thoughts? It’s quite tasty! Thanks!

  16. Hi Sally, can i make these into 4 inch, i have 4 inch tart pans, how long would i bake them for and about how much dough would i put in the pan?

    1. Hi Sarah! I’m sure you could, but I don’t know the exact bake time. Fill each halfway with dough. You will have dough leftover.

  17. I hope you’re doing well, Sally! I’m wondering if you think this would bake okay in an 8” springform pan? Thank you so much for sharing your wonderful recipes with us. Wishing you and your loved ones health and safety during this crazy time.

    1. That should be ok, Aimee. Your cookie cake will be a little bit thicker and may take an extra minute or two to bake through so just keep your eye on it. Enjoy!

  18. Would this be awful without the white chocolate chips? Will it upset anything if I leave them out (since I don’t have any?)

    1. You can definitely leave them out. No need to replace with anything.

  19. I’m going to be making this but I don’t have granulated sugar because they were out at the store. I’m planning on using light brown sugar in place of it. Will this negatively effect the end result?

    1. In a cookie cake that bakes in a cake pan, there won’t be any issue besides a slightly moister/more cakey tasting cookie cake. (Plus the added flavor from brown sugar.)

  20. If I double the recipe, would it fit in a deep dish 9 inch pie pan? It’s 2 inches deep I used it for the Brookie recipe and it worked like a chrm

    1. Hi Katie, I haven’t tested making it that thick but let me know if you try!

  21. Sean Mason (Rookie Baker) says:

    If I make a double batch and have leftover dough? Can I make individual cookies as well?

    1. Hi Sean, If you refrigerate the extra dough so that it doesn’t spread it should work.

  22. Hi! Hope you’re doing well! Can I sub m&ms for the white chocolate, or do you think that they would bleed and mess up the coloring?

    1. You sure can. Enjoy!

  23. I made this today in a nine inch springform pan. It worked perfectly and actually the middle barely fell at all! I took it out and put it on a cake board to decorate it!

  24. Alison Althouse says:

    This looks like the perfect Father’s Day dessert for my husband (he’s a huge vanilla fan), but I’m curious… have you ever tried swapping the flour with a gluten-free flour? He’s not GF, but I’ve become sensitive to gluten. Thoughts??

  25. Flavor is amazing but the middle completely sunk and cracked all the way around the crust. Baked for 23 minutes.

  26. Great recipe! FYI, I made this using Cup4Cup gluten free flour and it was very good! The only thing I might leave out or reduce next time if I use Cup4Cup is the corn starch because this type of flour already has plenty of it.

  27. Would this cookie cake work in a 10 inch springform pan? And how long would I bake it for? I don’t have any other round pans to bake it in.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, This cookie cake would be very thin in a 10 inch pan. You can try making 1.5 times the recipe and then if you have any leftover dough you can make a few individual cookies. I’m unsure of the exact bake time needed but it will likely be a few minutes longer.

  28. Quick question can you stack this cookie cake in different layers with butter cream in between? My sister wants a certain design for her cake but wants it sugar cookie

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, you could! So fun!

  29. Hi Sally!
    I just made your recipe and have tried multiple cookie cake recipes, but they all have come out a too cakey and don’t look like the pictures. Any ideas why this is happening? The recipe is still delicious!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Aolani, You could try to slightly reduce the flour (also be sure you are measuring it correctly, spoon and level!). It also sounds like the cookie cake was overbaked. So, maybe a few less minutes in the oven next time.

  30. Can I make this by hand if I don’t have an electric mixer?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Allison, You can mix this by hand, but it does take a lot of arm muscle to cream the softened butter!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally