Funfetti Sugar Cookie Cake Recipe

5 Min Read

Get ready to indulge in a delightful treat that combines the best of both worlds – sugar cookies and cake! This Funfetti Sugar Cookie Cake recipe is perfect for birthdays, celebrations, or any occasion that calls for a little sweetness.

With its soft, chewy texture and bursts of colorful sprinkles, this cookie cake is sure to bring joy to everyone who takes a bite.

So preheat your oven, gather your ingredients, and let’s get baking!


For the Sugar Cookie Cake:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup rainbow sprinkles

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • Additional rainbow sprinkles for decoration


Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan with butter or non-stick cooking spray.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Be careful not to overmix.

Fold in the rainbow sprinkles until evenly distributed throughout the cookie dough.

Press the cookie dough into the prepared cake pan, spreading it out evenly with a spatula.

Smooth the top with the back of a spoon or an offset spatula.

Place the cake pan in the preheated oven and bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.

Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack.

Preparing the Frosting:

While the cookie cake is cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, mixing until smooth and creamy.

Once the cookie cake has cooled, carefully remove it from the pan and transfer it to a serving platter or cake stand.

Spread the frosting evenly over the top of the cookie cake, using an offset spatula or the back of a spoon to create swirls or peaks.

Decorate the frosted cookie cake with additional rainbow sprinkles for a festive touch.

Nutritional Facts

(Per Serving – 1 slice)

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 70mg
  • Sodium: 200mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 1g
  • Sugars: 28g
  • Protein: 3g


1. Can I use salted butter instead of unsalted butter for the cookie cake?

Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe to balance the flavor.

2. Can I use a different size cake pan for this recipe?

Yes, you can use a different size cake pan, but keep in mind that the baking time may vary depending on the size and depth of the pan.

3. How should I store leftover cookie cake?

Store leftover cookie cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Bring to room temperature before serving.

4. Can I make this recipe ahead of time?

Yes, you can bake the cookie cake in advance and store it unfrosted. Frost the cake just before serving for the best texture and appearance.

5. Can I freeze the cookie cake?

Yes, you can freeze the unfrosted cookie cake for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

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