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!


Comments are closed.

  1. Sally,
    I just had to report back and tell you that each time I’ve made this recipe I get RAVE reviews, everyone loves it!!! So much that my co worker asked me to make 2 of them for a work meeting this week. So I think I will just double the recipe and bake in a 13×9 pan. Fingers crossed that it comes out the same!


  2. Hey Sally, I love your blog! I want to make my friend some cookies for her birthday this weekend, and I was wondering if I could make this cookie batter and just form it into dough balls instead? I saw your soft-baked funfetti sugar cookies, but I don’t really want to go through the trouble of using only one yolk so could I just do this instead? Thanks so much! You’re my fav food blogger 🙂 

    1. Hi Christina! You can use this dough to make cookies, yes. Enjoy!

  3. This looks yummy! My son is wanting me to make this for his birthday treat at school. He has 40 kids in his class! I’m wondering if I could make this in a pizza pan with sides of course? Probably use a 12 inch pan so it will turn out thinner like a cookie and less like cake. What are your thoughts on this? Trying to stretch the recipe I guess and use disposable pans as I will make 4 of these. Please let me know if you think this may or may not work?!? I will need to make these thur Feb 11. Thank you! 

    1. Monica, I’ve had readers successfully bake this on a 12-inch pizza pan without issue. I’m unsure of the bake time.

  4. Hi Sally I was wondering if I could bake this in a springform pan! I just wanted to make it easier for me to get the cookie out without breaking it. Is it better to bake in a pie or cake pan or springform? Thanks so much, Carly.

    1. Carly, yes absolutely! It would be easier to remove, for sure. Use a 9-inch springform pan. Same bake time.

      1. Thank you for the response! I can’t wait to make this Friday for Valentine’s Day!

  5. Hi Sally, could I prepare the dough on the previous day and bake the cookie the next morning? I’d like it to be a warm breakfast surprise. 😉 

    1. Did you ever get a reply? I  attempted this  last  Night and it was not very good. I’m thinking my dough was too warm. 

  6. I would like to make this recipe but I live at high altitude and my baked goods often fall flat in the middle. How could I modify this recipe to prevent that from happening? Thanks!

  7. This recipe is fabulous!  My kids LOVED it so much, that this is their #1 request for their birthday dessert at school and at their birthday parties!  I use ghirardhelli white chips, kerrygold butter, and a fresh scraped vanilla bean for an extra treat!  

    I triple the cookie recipe and double the icing recipe for a rectangular cookie cake (baked in an 11″ x 17″ jelly roll pan).  I line the pan with parchment paper for an easy transfer onto a cake board.  The cookie cake is very easy to ice, and every child loves it.  The teachers scramble for a leftover piece from my son’s classroom, any extras disappear quickly from the teacher’s lounge.  I have shared the recipe with a few every time I make it.  

    Thank you for the recipe, I will treasure the memories of my kids sharing it with their friends at their birthday parties!

    1. I have to try it sheet pan style! Thanks so much for sharing, Heather. So glad this cake is always a hit!

      1. Wish I could attach pictures…just made this twice in the past week to celebrate my son’s 16th birthday with two different groups of friends. I made this for the first time when he turned 10! About to make it for my younger son’s party this weekend. We still triple the recipe and make the large sheet pan cookie cake…my boys love it! Three more years and I will have to hand deliver the cookie cake to college for my oldest!

    2. Do you change cooking time or temp when you make this in the sheet pan? 

      Thank you!

      1. I am about to make this for the 20th time (over the last few years), and in my oven the cookie cake comes out perfectly after about 22 minutes at 350. I use a dark, non-stick jelly roll lined with parchment paper. We like our cookie cake slightly softer, not browned and crisp. For me, the parchment paper makes a world of difference in transferring it from the pan to the cake board.

  8. This was a complete disaster for me, I’ve no idea what went wrong, it was brown on top and wobbly to the touch after 30 mins. 🙁

  9. I made this a couple days ago and it was super easy and successful! The dough/batter came together quite quickly and I baked it in a round cake pan since my only pie plate was being used already. I did bake the cake for the full 30 minutes, but I wish I would have taken it out a bit earlier. I know Sally said you want the cookie to be a bit under done but I got nervous and left it in the full amount. Even with 30 minutes the cookie was still soft in the middle, but I think it would have been even better if the edges had been a little less baked. I don’t have a stand mixer, just a hand mixer and the frosting whipped up nice and fluffy, and not too sweet. I would make this dish again and it’s a quick crowd pleaser. 

  10. I’m a chocolate fan-but this. Was. AWESOME. I ended up making three in one week…and it was the first this to disappear from all three dessert tables. Husband says this is the best dessert I’ve ever made, and I’ve been baking nearly every weekend for the past 6 years. Without a doubt, I’ve had more success with the recipes on this site than any other.

  11. I’d like to layer this by making 3 cookie cakes and frosting in between,any suggestions? Would it be sweetness overload? Any recommendations to make it less sweet? Ie does almond extract help?

    1. OMG that sounds amazing! I just made a 9×13 but if I had enough ingredients left I’d sooooo make one of those too!

    2. Curious if you did this? I was considering a double layer with icing in the middle

      1. I did use this recipe to make smaller 8×8 round cookies then put ice cream in the middle (per my daughters request) instead of icing but the cookie part was too hard to eat frozen… Icing should work better but I do recall the sugar cookie was pretty sweet…sorry it was so long ago, and I’m not sure on other recommendations..let me know if you try it and how it turns out!

  12. Doubled the recipe and used a 9×13 pan; baked for 25 minutes and it’s PERFECT! My niece turns seven tomorrow and doesn’t like cake, so this is getting some fun people frosting and lots of sprinkles to celebrate her big day. Got it pinned because I have a feeling it’s going to be requested again!

  13. Can I make the frosting while the cake is baking and then refrigerate the frosting and wait to frost the cake until the next day?

    1. Definitely! That’s a great way to save time the day of.

  14. I made this and it was super runny in the middle. I followed it step-by-step with my 5 year  old and 3 year old.  TOTAL disappointment for them and me.  

  15. On your official Pinterest it says 1 cup of butter but on here it says 1/2 of butter which one should I do?

  16. Can I double this and make it 12 inch round pan with a lip? I need something that will feed my son’s class for his birthday.

  17. Hi Sally!

    Do you think I could sub gluten free all purpose flour in this recipe? It worked perfectly fine for the frosted sugar cookie bars.

  18. Hannah Meyerdirk says:

    Hi Sally,

    Can i make this a couple days ahead you think? 

  19. This is seriously the BEST cake ever! I’d totally recommend it to a friend!

  20. I made this for Easter and baked it for 25 minutes. It was a little underdone but it was devoured anyway! Next time I will bake it for 30 minutes.

  21.  I made this for my son’s 18th birthday and it was delicious! I’m not a fan of white chocolate but this was amazing! 

  22. LOVE funfetti!!!! Just saw this recipe and would love to make it today for a picnic we are going to. Unfortunately, I do not have white chocolate chips. Do I need to put them in or can I substitute something else? 🙂

    1. You can simply leave them out if you don’t have any!

  23. I’m need to bake a giant sugar cookie cake that’s about 12-14″ big and I’ll also need to cut it into a simple shape. Do you think this is doable with this recipe if I double or tripe the recipe and use a large sheet pan to bake it in? Thanks! – Emily

  24. I just made this recipe for a baby shower I am going to tomorrow. I can’t wait to try it! I really was craving golden Oreos so I took the idea of the Oreo funfetti cookies you make and crushed up Oreos in this cookie cake This buttercream is amazing by the way. It’s my new go to! I dyed it light blue for the Abby boy shower. I wish you could see it. It’s a beautiful cookie cake! It made more frosting than I needed, but I don’t want to waste it. Does this frosting freeze well? 

    Thanks for another tasty recipe! Excuse me while I go run this off. Haha 

    1. I’m glad you are happy with the way it turned out! Feel free to email me a picture or upload it to the Facebook page so I can see it!

  25. I’ve made this several times and it’s always a win. I cook it in a pizza pan for 20 minutes, though. I usually add food coloring to the frosting, too! Thanks so much for this fun recipe!

  26. 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

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

      1. Thank’s alot for the fast replay!

      2. I LOVE this recipe so.much! I love white chocolate and I LOVE sprinkles, I dump them in my mouth ..but in the pic it IS nonpareils on top.. kind of misleading to some people who aren’t sprinkle connoisseurs such as myself ‍♀️

    2. I know this is an old comment, but I just made it on Tuesday, covered it and put it in the fridge until Thursday and then left it out overnight on the counter. I served it on Friday and it was still soft and perfect.

  27. 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.

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

  28. 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?

    1. 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.

  29. About how many people does this cookie/cake feed?

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

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

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

      1. Can I freeze the dough or should I bake it first and then freeze? I’ve made this many times but I’m wanting to prep for my daughters birthday as we will be on vacation. I’d rather make it ahead of tine if possible. Thoughts?

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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