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!
3/4cup(170 grams) unsalted butter, softened to room temperature
1cup(200 grams) granulated sugar
1large eggroom temperature
1large egg yolkroom temperature
1teaspoonvanilla extract
1/4cup(45 grams) sprinkles
1/2cup(85 grams) white chocolate chips
For the vanilla frosting:
1/2cup(115 grams) unsalted butter, softened to room temperature
1and 1/2 cups (180 grams) powdered sugar
1tablespoon(15 ml) heavy whipping cream
1teaspoonvanilla extract
Instructions
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.
Notes
Prep time does not include cooling time for the cookie cake.