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

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

  • 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!


  1. Crystal | Apples & Sparkle says:

    This is a great dessert. My kids would think I was super awesome if I made this for them, and I’d have to count on that because if I was left with nobody to help me eat this, I think I’d be in trouble ; )

  2. I keep meaning to make one of these cookie cakes, I’m seeing them everywhere and they look so good. Only one problem, I eat cookies like their crackers so I think I’d be in danger of eating the entire thing!

    1. Haha yes, this cake could be a little dangerous!

  3. Jennie @themessybakerblog says:

    There’s no way I’d be able to keep my paws off this cake if it were sitting on my counter. Sprinkles are the best. This is gorgeous!

  4. This is so pretty, Sally! It would sure save tons of time on making a birthday cake and I’m sure kids and adults would both love it. Thanks for sharing!

  5. Stephanie Rock says:

    Oh Em Gee!!! I cannot wait to try this recipe! You’re incredibly awesome Sally! 🙂 <3

  6. Helen @ the crispy crouton says:

    Love the name of this cake! It fit’s so well with its colourful appearance – it certainly would grace any birthday party table!

  7. I’m a big fan of your funfetti cookies, and I love that you made one giant cookie cake out of the recipe! My kids would go crazy over this. 🙂

  8. Dorothy @ Crazy for Crust says:

    Oh my gosh Sally. I’m so in love with this I can’t stand it!

  9. Emily @ Life on Food says:

    Cookie cakes are fun to begin with but then you added frosting. Loving it and all the colorful sprinkles. Too cute!

  10. Anisa from The Macadames says:

    Looks amazing Sally – I love the cookie cakes going round at the moment!
    Thanks for sharing 🙂 Happy Early Birthday!
    Anisa from The Macadames. xx

  11. Kate @ Diethood says:

    Come on, Sally, it’s your birthday! Go, Sally, it’s your BIRTHDAY!
    YES, please to cookie cakes! With SPRINKLES!! I love this – I could eat the entire thing. Not to worry, I have a treadmill. 😉

    1. Woot woooooot! 😉

  12. This looks great! I think I’m going to make it for a birthday party at work! Do you have any tips for getting it out of the pie pan and onto a serving platter without any disasters? Thanks!

    1. Just run a knife around the edges and lift up as you go – the cookie cake comes out easily. Enjoy!

      1. Sounds easy enough–thank you!

  13. this looks so fun!

  14. Hi Sally,
    I love your website! Quick question, do you think this recipe would work properly if I doubled it and used a pizza pan? I want to repurpose for a birthday cake.

    1. No need to double the recipe for a pizza pan, unless yours in considerably larger than a standard 12 inch pan. And baking on a pizza pan should work – though I’ve never tried it before so I cannot say that with 100% certainty. Let me know if you try it.

  15. Okay,so I have sprinkles left from making your cake for my daughter’s 30th birthday tomorrow. I might as well make this too! Can’t waste the sprinkles. Of course, I know they won’t go bad.

    1. Might as well! 😉 One can never have too many sprinkle cakes… right?

  16. I made it yesterday and its just as good as it looks! Thanks so much sally! P.S. I can always tell when its your recipes on pinterest, always so bright/colorful. You have WONDERFUL photography skills! All of your recipes look so AMAZING! 🙂

  17. Sally,
    Can I say that I am addicted to your website…Why must you post such amazing recipes? Not so good for my waistline or budget! I love to bake and I love to try new recipes, however my daughter now has a milk protein allergy which means she cannot have ANYTHING made from milk including BUTTER 🙁 What types of recipes can I substitute butter flavored Crisco for?

    1. Hi Angeline! Thanks for the kind words. 🙂 Actually, butter flavored shortening would be fine here in this recipe. I typically don’t prefer it as a sub for butter but in this recipe, it works. Hope your daughter enjoys!

  18. Natalie Munroe says:

    Made this tonight (sans icing this time as my 6 year old doesn’t like icing–can you believe that?) to celebrate finishing the first draft of my novel and as a little “thank you” to my family for putting up with my single-minded focus this past week as I locked myself away revising.
    Both my daughters gobbled it up and had seconds and my husband turned to me and said, “I could honestly eat that entire thing. I mean it. Like, without breaking a sweat.” Ah, the sweet taste of success! Thanks for another great recipe!

    1. Congrats on completing the first draft of your novel Natalie!! You certainly deserve a huge sprinkle-filled cake to celebrate. That’s incredible. I don’t blame your husband. This cake is so good, it’s scary. I easily polished off two servings the 2nd time I made it and then went into a sugar coma haha.

  19. Sally!! This was so birthday-liciously perfect! We share the same birthday month and I went to the in-laws for crabs last night and brought this beauty along. I’ve figured out a few things after licking my plate clean. 1) You are one heck of a baker. 2) Baking for my own birthday is my new favorite thing 3) Nothing makes me happier than dumping all those sprinkles into batter. Keep up your fabulous work. You’re 4 for 4 so far for the recipes I’ve tried.


    1. YES! I bake for my own birthday too. Who cares! So happy you enjoyed this cake. I agree, pouring sprinkles into batter is pure happiness. Happy early birthday!

  20. hi!
    so in a couple of weeks is my niece’s birthday and i wanted to make one of these. But I decided to try it out today so big question. Can i skip the part where you use chocolate chips? and if I don’t have baking soda, can I just use mor baking powder?

    1. You may leave out the white chocolate chips, but not the baking soda.

  21. I made this yesterday and it was truly amazing!! I piped cream cheese icing on top and used the Springtime edition Nestle chocolate chips(i didn’t have sprinkles but these were just as colorful!). It was great! However, I partly melted the butter like you explained in your post about how to make chewy chocolate chip cookies to make it no-mixer and it turned out chewy even though I didn’t cream the butter…

  22. I made this funfetti sugar cookie cake today and it was amazing! I took it to a friend’s house for a BBQ and everyone liked it. It was very easy to make and since I bake often, I already had most of the ingredients. I’ve made many recipes from this site and all have turned out really great, but this is my favorite so far. Eventually, I’ll get my hands on a copy of the cookbook and bake my way through it! Whenever I’m looking for a new recipe, this site is always my first (and usually only) stop! I’m addicted to Sally’s Baking Addiction 🙂

  23. Hi Sally! I could use this frosting recipe to decorate regular sugar cookies, right? I’m making a huge batch for a graduation party and need yellow and blue frosting… I trust your recipes the most! 🙂

  24. Hey Sally! I can use this frosting recipe to decorate regular sugar cookies, right? I am making tons of sugar cookies for a graduation party and I want to frost them with yellow and blue frosting (high school colors). I trust your recipes the most!! 🙂

  25. Liz Bernard says:

    We should become best friends immediately! Any person who can use sprinkles and cookie cake in such a FABULOUS way deserves a Nobel Peace Prize.

    My bday is coming up and I’ve decided this will be my cake. Haven’t decided if I’ll share it though…. 😉

    1. Happy early birthday! Enjoy, Liz.

  26. Just made this doubling the recipe and using a disposable cookie sheet and it turned out beautiful! Great directions thank you!

  27. Rachewbacca says:

    Sally, made this today for a friend’s birthday and turned out GREAT!

  28. Very rarely do my attempts at a recipe come out like the lovely pictures I see online, but this one was a bullseye! My boyfriend is already asking me to make it again. 🙂

  29. I finally got around to making this — it was for my grandmother’s 90th! And everyone was impressed by not only how good the cake tasted, but how pretty it was! I piped my frosting into the cake like you did in the pictures, with a little dollop of it in the middle of the cake too. It was fantastic! My mom kept taking photos to post on Facebook but my grandmother just wanted to “eat the darn thing already!” 😉

  30. Kristin Joyner says:

    Can you recommend a gluten free flour I can use in this recipe?

    1. I have no idea – I don’t bake with gluten free flours. Here are my naturally gluten free recipes if you are interested:

1 2 3 4 5 6

Leave a Reply

Your email address will not be published.

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.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

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

View More

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

View More

My Cookbooks

Sally's Cookbooks

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