This funfetti cookie cake is a large, chewy cookie loaded with white chocolate chips and plenty of sprinkles. Topped with vanilla frosting, it’s an ideal dessert for anyone who loves colorful sprinkles. 
One Big, Chewy Funfetti Cookie Cake
I adore this funfetti cookie cake for its buttery vanilla flavor, satisfyingly chewy texture, and pockets of sweet white chocolate. The sprinkles and smooth vanilla frosting make it a festive choice for birthdays and celebrations, and the method is simpler than baking a multi-layer funfetti cake. This is the perfect treat if you prefer cookies to cake.
It’s rich, buttery, and irresistibly chewy.
The method follows familiar cookie techniques: cream the butter with granulated and brown sugar, add the egg, extra yolk and vanilla, then mix in the dry ingredients. Finally fold in the sprinkles and white chocolate chips.
The cookie cake bakes in a 9-inch springform pan or a 9-inch pie plate. I prefer a springform pan because it helps the cake bake flatter without a raised rim, but either pan works fine.
Baking Tips & Tricks
- Measure flour accurately – whisk the flour first, then spoon or scoop into a dry measuring cup and level it off. For best results use a scale and weigh in grams. Too much flour will make the cookie cake dry.
- The recipe uses 1 large egg plus 1 egg yolk (discard the extra white). The additional yolk adds tenderness and chewiness—avoid using two whole eggs.
- Choose jimmies for sprinkles (the cylindrical kind) rather than nonpareils (tiny round balls). Jimmies are less likely to bleed color into the batter.
- Bake times vary depending on pan type, oven differences, and how gooey you prefer the center. Expect about 30–35 minutes, or bake until the top looks set and a toothpick comes out without wet batter—some crumbs are fine.
- Cool completely before frosting. If you frost a warm cookie cake the frosting will soften and slide.
Soft and chewy, this funfetti cookie cake offers buttery flavor studded with white chocolate chips and sprinkles. It’s an easy, crowd-pleasing recipe for birthdays and celebrations. If you enjoy sprinkles, other similar treats to try include funfetti cookies, sprinkle chocolate chip cookies, and funfetti cupcakes.
Funfetti Cookie Cake
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Equipment
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9-inch springform pan or 9-inch pie plate
Ingredients
Cookie Cake
- 1 3/4 cup all-purpose flour (219 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 grams), softened but not melting
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams)
- 1 large egg
- 1 large egg yolk
- 3/4 cup white chocolate chips (135 grams), or your favorite variety
- 1/4 cup sprinkles
Vanilla Frosting
- 1/3 cup unsalted butter (75 grams), softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-2 cups powdered sugar (110-220 grams), sifted
- 1-2 tablespoons whipping cream, or milk
- food coloring, optional
- sprinkles
Instructions
Cookie Cake
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Preheat oven to 350°F (180°C). Lightly grease the pan on the bottom and sides. If using a springform pan, wrap the outside with foil if the seal might leak.
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In a medium bowl whisk together the flour, baking soda and salt.
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In a large bowl, beat the butter, granulated sugar and brown sugar until fluffy.
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Beat in the egg, egg yolk and vanilla until combined.
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Turn the mixer off and scrape the bowl. With the mixer on low, slowly beat the flour mixture into the butter mixture until just combined.
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Turn off the mixer and stir in the white chocolate chips and sprinkles.
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Spoon the dough into the prepared pan and smooth into an even layer. The dough will be sticky; use wax paper to press it down if needed, removing the wax paper before baking.
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Bake in the center of the oven for 30–35 minutes, or until the top looks set and a toothpick inserted comes out without wet batter. A few crumbs are fine.
Frosting
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Allow the cookie cake to cool completely. In a large bowl beat the butter until soft.
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Turn the mixer off and add 1 cup powdered sugar, the salt and vanilla. Start beating on low to combine.
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Add the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of whipping cream, until you reach your desired sweetness and consistency.
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If desired, beat in a few drops of food coloring.
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Transfer the frosting to a piping bag and pipe rosettes or another decorative border around the cooled cookie cake. Finish with extra sprinkles.
Notes
- Room temperature ingredients: For best texture, bring the butter, egg and extra yolk to room temperature before starting.
- Make ahead: The cookie cake can be baked a day ahead. Cool fully and store covered at room temperature overnight, then frost and decorate on the day you serve.
- Storage: Fresh is best. Keep the frosted cake covered at room temperature up to 24 hours, or refrigerate for up to 4 days.
- Nutrition: Nutrition details are estimates per slice, assuming the cake is cut into 10 equal pieces with frosting.
Nutrition
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