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 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.
You can even change the color of the sprinkles for different holidays (Halloween, Christmas, etc.) or use a different frosting. This is also a fun dessert to make in place of a birthday cake and easier to make!
For this cookie cake, I worked off of my lemon berry sugar cookie cup recipe. Since I wanted more cookie dough, I scaled the recipe up for a thicker cookie cake.
To make the cookie cake you’ll start with some of your usual sugar cookie ingredients like flour, baking powder, and salt. One thing to note is that 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.
For the wet ingredients you’ll start by creaming together some 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.
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!
As for the 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.
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!
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.
Love cookie cakes?
Try my Peanut Butter Cup Cookie Cake next!