Funfetti Sugar Cookie Cake

Jump to Recipe

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

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

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

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

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

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

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

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

I’m absolutely making this again in 15 days!

Funfetti Sugar Cookie Cake


  • 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


  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?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by

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


  1. Birthdays absolutely warrant a month-long celebration 🙂 So exciting that yours is coming up!

    This cookie cake is so fun and delicious!

  2. With a cake like this, it’s more like birth-yay than birthday! I cannot wait to give this recipe a go–it look mouth-wateringly fabulous! And, who doesn’t like something with sprinkles? They are perfectly festive =)

  3. Oh, good! I love all of your sprinkle-infused recipes! That’s love. Life is so much more fun with sprinkles. And Funfetti!
    And I’m glad I’m not the only one who thinks it should be a birthday month! If only the rest of the world could get behind it…

  4. YES PLEASE! Anything funfetti is my life…especially with vanilla almond frosting! Although I am pretty sure this would only be single serving for me…
    oh well, I’m celebrating your upcoming birthday, so it’s cool 😉

  5. Oh my gosh, Sally, this is my ideal ‘cake’! Dense and chewy, cake-battery, white-chocolate chips, and FROSTING!!! Seriously, no need for ‘real’ cake in my life. This would be 1000 times better. 😉 My birthday is not until August, but you still have me planning on having this, haha. Hey, start celebrating your birthday whenever the heck you feel like it 😀

    1. Caley, you’re going to LOVE this cake! Especially with all the white chocolate chips too. Happy early early early birthday 😉

  6. This looks incedible! Yesterday was my bday…which was spent in a car…..I havedef had more fun days! Haha this looks like it might have to be my belated bday cake! We are moving into our first house starting this week…what a delish way to celebrate that too. Thanks for another amazing recipe sally!!!

    1. Congrats on the new house and happy belated! You certainly need a sprinkle-filled dessert for celebrating.

  7. Hey Sally! Bet you can’t wait till your birthday. Mine is in 23 days, so I can totally relate! I have plans to make your Chocolate Chip Coolie Cake and I can’t wait. Hope you have a great birthday!

  8. I love making cookie cakes or cookie pies – so much faster and easier than individual cookies and no dough to chill, nothing to spread 🙂 This is so pretty! I love the sprinkles, the icing, the whole thing is just so spring-like and clean and bright and cheery, Sally! Pinned

    1. Exactly! It’s all about cookie cakes or bars these days… so much easier than individual cookies, right? Averie you’d love this recipe!

  9. I’m not the typical baker, but these pictures are melting my heart.

    I could see myself serving my guests and then whipping the plates back before their first bite….like guys, you’re not gonna really eat that are you?! Too pretty to eat.

    1. Haha Laura, you’re too funny. Luckily this recipe is so easy even if you do not bake on the regular. I agree, it’s too pretty to eat… almost!

  10. Holy Happiness on a Plate, Sally! I want to look at that confection EVERY Monday morning! 🙂

    We’re gluten-free thanks to my little one with Celiac, but if I can find the right GF flour for the job, I would make this in a heartbeat! Just seeing it makes me smile.

    Keep doing what you do!

    1. Hey Allyson! Let me know if you test it out with any GF flours, I’m sure a few of my readers will be curious about your results.

    2. Hi Allyson! I too bake gluten free, as my teacher has Celiacs. So far, the best gluten free flour I have used has been the King Arthur gluten-free all-purpose flour. It’s amazing! You should really try it! All I do is add 1/2 teaspoon of xanthan gum per cup of flour, and they taste just as good as the gluten-filled treats you’re used to! Hope that helps.

  11. Sally, I love this funfetti sugar cookie cake!! My birthday is not until September 19th but I already know this years cake will be this delicious cookie cake! OH and I will be asking for that awesome funfetti nail polish too! 🙂 Pinned!

    1. Too funny, Jenn – that is my sister’s birthday! The funfetti nail polish is awesome. Definitely pick some up for yourself.

  12. Okay, so I’ve lost count how many times I’ve made your chocolate chip cookie cake. I can’t wait to try this one now.
    Last night I made your peanute butter brownie recipe that you just posted. My co-workers and I will be trying that at lunch today!!

  13. This looks so good! I love sprinkles, and this looks totally birthday-ish!
    Happy birthday(if I don;t get the chance to tell you later!) I hope your day is filled with wonderful and many happy surprises! Have fun! And eat a slice of cake for me! 😉

  14. My first thought when I saw the pictures — it’s so pretty! And it really, really is. ABSOLUTELY gorgeous 🙂

  15. Once again, another AMAZING XXL Sprinkled cookie! I love these extra large cookie recipes for when family comes over, or we have a holiday get together. I can’t wait to try this recipe out!

  16. MMMM…. This looks amazing Sally! And so colourful! I would love to see a Sally’s Baking Addiction app so people can access your recipes easily on their phones/ipads etc. while they’re in the kitchen:)

  17. SPRINKLES!!! I love this and need it right now! lol This just makes me so happy. So perfect for a Monday morning recipe! Have you ever used butter extract in any of your “testing” recipes? I know it’s supposed to give things the authentic “funfetti” taste so I was wondering if you ever gave it a whirl?!

  18. Sally does it again!

    If you’re ever in Minneapolis, I would suggest to you to visit the Mill City Museum! And I think you would enjoy reading the book Finding Betty Crocker by Susan Marks. (I just thought of this when you said that you use Gold Medal Flour) (:

1 2 3 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks


This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on

About Sally

Welcome to my Kitchen!

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