Funfetti Cookie Cake Recipe
There’s nothing more festive than a funfetti cookie cake recipe! Add in sprinkles, layers of homemade frosting, and the confetti cake party only gets better. Especially when this cake doubles as a cookie cake too!
While you can never go wrong with a staple chocolate cake, sometimes something a little less traditional is called for. That’s when this Funfetti Cake recipe hits the spot!
A perk to making this cake? This Funfetti Cake is less fussy than your typical layer vanilla cake because it’s actually a sugar cookie layer cake. Cookies tend to be a lot sturdier and easier to work with so this is why I, Rebecca love this recipe!
Plus, there’s a lot less frosting to do! Just spread a good layer between each of the cookie cakes. Then, pipe the rosettes on top for a little decoration, and you’re done!
No matter the occasion (a birthday party, shower, or cookout), this Funfetti Cake recipe is sure to be the perfect dessert!
What is Funfetti Cake?
Chances are you’ve had many version of a funfetti cake in your party lifetime! “Funfetti” is basically a term for a cake that has colorful sprinkles scattered throughout the cake layers and icing.
It’s a super popular boxed cake mix option and the kids ALWAYS love it. Of course, who doesn’t love a good rainbow cake though?!?
While our cookie cake version is slightly different, a traditional confetti cake and icing is usually made from flour, baking powder, egg whites, heavy cream, and sometimes even sour cream as an alternative.
Prefer cheesecake? Check out our funfetti birthday cheesecake.
What Cake Pans Will I Need for a Layered Cake?
Don’t have six inch cake pans for a three layer cake? Then, you can absolutely make a two eight-inch layer cake instead. And if you only have one cake pan, baking one layer at a time works great too.
There’s really no right or wrong way to go about making this funfetti cake recipe. You can even do a single sheet cookie cake version if you don’t want the extra fuss of making a full layered cake.
If you do decide to go the layered cake route, make sure to refrigerate the remaining cake batter while the cake layers are baking to keep all of the food safety rules and optimal baking results.
Can I Substitute the Vanilla Extract?
If you’re after the traditional box mix funfetti cake flavor, give clear imitation vanilla extract a try. You can find imitation vanilla at any store that has a cake department.
Imitation vanilla really does deliver the flavor that you get from a cake mix box. Plus, it’ll also keep your frosting whiter if you choose to use it for that too!
However, I personally prefer a more homemade and subtle vanilla taste so opted for vanilla extract in this recipe. The natural extract will still give you that traditional birthday cake feel and it tastes amazing.
What Type of Sprinkles Can You Use for Funfetti Cake?
Now let’s talk about the fun part — the sprinkles! In this instance, you’ll want to use the long skinny sprinkles called jimmies.
Avoid nonpareils (they’re the round balls) or colored sugars, which will just dissolve and disappear into your cookie cake. Jimmies give a more distinct and bold coloring to the cake and nice crunch, too.
Plus, you can purchase them in any color or mix to perfectly fit your occasion. Just make sure to purchase enough to add to the cake and for decorating the top with a few extra dashes.
How to Store the Funfetti Cake
The best way to store this funfetti cake is in a domed cake plate or airtight container. This way, the beautiful rosette frosting toppings stay intact and you’ll keep the fresh taste longer.
You can also keep it on the counter at room temperature for 2-3 days, if you prefer cake at room temperature. If you’re not storing it in an airtight container or sealed cake dome, be sure to wrap it with plastic wrap to preserve it.
To freeze and serve later, wrap the cake well in plastic wrap and then foil on top of that for up to two weeks.
How to Reheat the Funfetti Cake
To thaw, place the cake on a wire rack until it comes to room temperature. Be sure to keep it in its plastic and foil wrapping when thawing so that it doesn’t dry out.
It should thaw in about 2 to 4 hours, depending on how much you cake you have leftover. In my case, it’s usually not much, haha!
Of course, I’ve been known to warm a good slice of cake in the microwave when I don’t have the patience to let it sit and cool completely on it’s own.
More Fun Cake Recipes
I hope you love this twist on the classic funfetti cake! I mean, does it get any better than combining cookies AND cake into one?!
In case you’re looking for more easy cake recipe ideas, here are a few of my favorites from the archives —
- An easy Monkey Bread recipe
- DIY Balloon Garland Cake Topper
- Frosted Animal Cracker Cake
- Simple Chai Crepe Cake recipe
- Bailey’s Tiramisu Crepe Cake recipe
- Unicorn Strawberry Cake recipe
Sugar Cookie Funfetti Cake Recipe
Equipment
- Mixer
- Mixing bowl
- Baking pan
- Pipping bag
- Medium bowl
Ingredients
For the cookie cake:
- 3/4 cup unsalted butter softened to room temperature
- 1 cup white granulated sugar
- 2 tbsp white granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract see notes
- 2 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 cup white chocolate chips
- 3/4 cup jimmy sprinkles and extra for decorating
For the frosting:
- 3/4 cup unsalted butter (12 tbsp)
- 3 cup powdered sugar
- 1-2 tbsp whipping cream or heavy cream
- 1 tsp vanilla extract
Nutrition
Notes
Instructions
For the cookie cake:
- Preheat the oven to 325 degrees F.
- Grease 3 round 6” pans or 2 round 8”-pans.
- In a medium mixing bowl, cream the softened butter and sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Add in the eggs and mix until just combined.
- In a separate bowl, combine all of the dry ingredients and stir them into the wet ingredients. Then fold in the white chocolate chips and sprinkles.
- Divide the cookie dough between the baking pans and place on a rack in the middle of the oven.
- Bake for 20-30 minutes, depending on the size of pan you use. The middle should still look slightly doughy when you remove it, but be a deep golden brown around the edges. A toothpick inserted should let you know when the cookie is done.
- After the cookies have cooled in the pans for about 5 minutes, then turn out on a cooling rack until completely cool.
For the frosting:
- Beat together the butter and powdered sugar and vanilla extract together until fluffy and smooth, about 5 minutes. Add the whipping cream until the frosting is a spreadable consistency.
- Use a sharp knife to trim the tops of the cookies to make them even. Stack them together, spreading a generous layer of frosting between each. You can also pipe rosettes on top.
- Generously add sprinkles to the top.
Don’t forget to share your funfetti cookie cake creation with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
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