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

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

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 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 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 under-bake 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 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.

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

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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 (188g) 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)*

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!


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

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. Hey! It is okay for the frosted cookie cake to sit out over night with cream or half and half being in the frosting? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Michael, we find that this recipe stays well for up to 2 days at room temperature, but certainly use your best judgement. Feel free to pop them in the refrigerator if you prefer and then bring back to room temperature before serving. Enjoy!

  8. Thank you so much, Sally, for all of the wonderful treats and sweets ideas!
    I am in love with this recipe and want to try it as a Pizookie on a 12 inch pan. Would increasing everything by 1/3 give me the right amount of dough or am I delving into dangerous territory by assuming that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Val, we’ve had readers successfully bake this on a 12-inch pizza pan using the recipe as written. Or, you can use the birthday cookie cake version of our Chocolate Chip Cookie Pizza — see recipe notes for details!

  9. Can this be made into traditional sugar cookies?

    1. Lexi @ Sally's Baking Addiction says:

      Sure can! Or you might enjoy our drop sugar cookies, too.

  10. Ashley Arnoldy says:

    Can you add white cake batter to this recipe to cause a test similar to your confetti cake batter cookies?

    1. Trina @ Sally's Baking Addiction says:

      Hi Ashley! We would use the cookie dough from this Cake Batter Chocolate Chip Cookies recipe instead (you can leave out the chocolate chips if you prefer). We suggest using a 9 inch round cake pan. I’m unsure of the bake time for a cookie cake, but it should be around 30 minutes.

  11. I’m excited to make this today for my daughter to congratulate her on a new job.
    You are the first person I go to when looking for a recipe. The beautiful pictures, easy instructions, helpful videos and always, always THE most amazing tasting recipes, is the reason. I just wanted to say thank you-you truly are the best out there!

  12. Hi! I just made this for my daughter’s birthday and we loved it! I’m wondering about making it as cookie cupcakes. Do you have any suggestions on adaptations to the recipe to accommodate that?


    1. Lexi @ Sally's Baking Addiction says:

      Hi Erin, what a fun idea! You can definitely do that. We’re unsure of the exact bake time, but simply divide the dough amongst your cupcake tin and bake until the edges are set. The thicker the “cupcakes,” the longer they will take to bake.

  13. I am so excited to make this recipe! It looks so fun and sounds so delicious. The recipe says “it will sink in the middle– this is normal.” Why does it sink in the middle? Is there a way to prevent this?


  14. I really enjoyed these! They tasted a bit eggy to me though, next time could I omit the egg yolk? Or just use 1 egg yolk instead of the whole egg+yolk?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Reghan, We are glad you enjoyed this recipe! The extra egg yolk adds moisture and chewiness to the cookie cake. You can try leaving it out but expect the texture to change.

      1. I made this funfetti sprinkle cake and the s’mores cake. I used store bought icing though and they came out fantastic.

        I do have a question though. With the holidays coming up I want to make holiday cookie cakes for a few people.

        I only have dark chocolate and semi sweet chips and a boatload of holiday sprinkles. I want to use what I have. Would I be able to make this funfetti recipe with the same amount of regular chocolate chips and sprinkles?

        Also I want to use the hostess disposable cake pans. Can I use those and spray them?

      2. Trina @ Sally's Baking Addiction says:

        Hi Tracy! You can definitely use semi sweet chocolate chips instead – like in our chocolate chip cookie cake. Disposable cake pans should work just fine – hope they’re a hit!

  15. Can I leave the white chocolate chips out of the recipe or does it need them for flavor? My son wants just a sugar cookie for his birthday.

    1. Hi Crissie, absolutely– feel free to skip the white chocolate chips.

  16. Lauren Arrington says:

    Hi Sally! I want to use this recipe for my child’s birthday party. I would love to
    Make large sheet pan size or even 9×13. What would you suggest for recipe ingredients? Doubling? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Lauren! You should be able to double this recipe for a 9×13 pan with no problem.

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