A sugar cookie cake with sprinkles, white chocolate chips, and topped with a homemade vanilla frosting. This Funfetti Sugar Cookie Cake is easy to make and a perfect dessert for any occasion!
I think that every Monday should start with a little something sweet. Specifically a soft, thick sugar cookie cake filled with white chocolate chips and sprinkles. Oh and topped with vanilla frosting and more sprinkles. Yep, Monday is definitely looking a little better right about now.
I actually made this birthday cookie cake for a potluck at work and loved how it turned out. So, I decided to make another one to photograph so I could share the recipe with you.
This cookie cake is so simple to make, and since it’s baked in a springform pan (or cake pan) there’s no dough chilling required. All you have to do is mix up the cookie dough, press it into the pan, and bake it.
This is also a fun dessert to make in place of a birthday cake and easier to make!
This homemade cookie cake recipe is made using classic sugar cookie ingredients, but there’s no dough chilling required! Here’s what you’ll need to make this recipe:
- All-purpose flour: Spoon and level the flour to measure it, otherwise you might measure out too much by accident.
- Baking powder: This is a sugar cookie cake, so it uses baking powder not baking soda. The two are not interchangeable, so just be sure to use the correct one.
- Salt: Is a must in any sugar cookie recipe. The salt balances out the sweetness in the dough and enhances the vanilla flavor.
- Butter: Always use unsalted butter in baked goods because the amount of salt in salted butters can vary between brands.
- Granulated sugar: Sweetens the dough but doesn’t add any flavor like brown sugar does.
- Eggs: You’ll need one whole egg and one egg yolk to make the recipe.
- Vanilla extract: Pure vanilla extract will give the best flavor.
- Sprinkles: You can use any kind that you prefer. I do suggest using the longer rainbow sprinkles (aka jimmies), not the round little balls of sprinkles (nonpareils) because they tend to bleed their color if you mix them too much.
- White chocolate chips: The first time I made this cookie cake I used a full cup of white chocolate chips and while it was delicious, it was a little too sweet. And trust me, that’s saying a lot coming from someone with a major sweet tooth. The second time around I only used half a cup of white chocolate chips and it made a huge difference, the sugar cookie cake really shines through and isn’t overly sweet!
How to Make a Sugar Cookie Cake
To make the cookie cake, you’ll start by whisking together the flour, baking powder, and salt.
For the wet ingredients, cream together the room temperature butter and granulated sugar. Then, you’ll mix in an egg, egg yolk, and some vanilla extract. Once everything is well combined you’ll mix in your dry ingredients along with some sprinkles and white chocolate chips.
Once you bake the cookie cake and it’s cooled, you’ll top it with some easy homemade buttercream frosting. You can find my full tutorial for how to make buttercream here along with a few other flavors that you can try on this cookie cake. The strawberry buttercream in that post would be wonderful in this recipe or even this cream cheese frosting!
- You can change the color of the sprinkles for different holidays (Halloween, Christmas, etc.) or use a different frosting.
- I know it’s tempting to frost the cookie cake while it’s still warm, but resist the urge! If you frost the cake while it’s warm, the frosting will melt.
- Once you add the sprinkles to the cookie dough, mix them in until just combined. You don’t want to crush them!
More Homemade Sugar Cookie Recipes to Make!
- Cut Out Sugar Cookies
- Soft & Chewy Sugar Cookies
- Sugar Cookies with Cream Cheese Frosting
- Cheesecake Sugar Cookie Cups
Funfetti Sugar Cookie Cake
For the sugar cookie cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (45 grams) sprinkles
- 1/2 cup (85 grams) white chocolate chips
For the vanilla frosting:
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180 grams) powdered sugar
- 1 tablespoon (15 ml) heavy whipping cream
- 1 teaspoon vanilla extract
To make the sugar cookie cake:
- Preheat oven to 350°F. Spray a 9 inch springform pan (or cake pan) with nonstick cookie spray and set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl using an electric mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until fully combined.
- Slowly mix in the dry ingredients until just combined, then gently mix in the sprinkles and white chocolate chips.
- Scoop the cookie dough into the prepared pan and press it down into one even layer. Bake at 350°F for 30-40 minutes or until the top of the cookie cake is set and the edges are lightly browned. Remove from the oven and transfer to a wire rack to cool completely.
To make the vanilla frosting:
- In a large mixing bowl using an electric mixer, beat the butter until smooth. Mix in the powdered sugar until the mixture starts to come together, then mix in the heavy whipping cream and vanilla extract until well combined and smooth.
- Once the cookie cake has cooled, carefully remove it from the springform pan. Pipe the frosting on the cooled cookie cake as desired.