Funfetti Sugar Cookie Cake: Soft and buttery in the center, crunchy around the edges, and filled with plenty of white chocolate chips and sprinkles to celebrate any occasion. Topped with a creamy and buttery almond vanilla buttercream.
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Funfetti Sugar Cookie Cake

Soft and buttery in the center, crunchy around the edges, and filled with plenty of white chocolate chips and sprinkles to celebrate any occasion. Topped with a creamy and buttery almond vanilla buttercream.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 10 slices

Ingredients

COOKIE CAKE

  • 2 and 1/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (1 and ½ sticks) unsalted butter melted
  • 1 and 1/4 cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1/3 cup sprinkles not nonpareils

VANILLA ALMOND BUTTERCREAM

  • 1 Tablespoon unsalted butter softened to room temperature
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 Tablespoon milk or cream
  • 1 and 1/2 cups powdered sugar
  • pinch of salt

Instructions

SUGAR COOKIE CAKE

  • Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray*. Set aside.
  • In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
  • In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the egg, egg yolk, and extracts until completely combined.
  • Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the white chocolate chips and sprinkles. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.

VANILLA ALMOND BUTTERCREAM

  • In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, both extracts extract, and milk or cream. Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
  • Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.

Notes

*Alternatively, you may use a 9" pie plate or a 8" or 9" round or square baking pan.