Name: Funfetti Sugar Cookie Cake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: 8
Cuisine: American
Ingredients: ½ cup (115 grams), softened to room temperature unsalted butter; ¾ cup (150 grams) granulated sugar; 1 (plus 1 egg yolk) large egg; 2 tsp pure vanilla extract; 1½ cups (190 grams), spoon & leveled all purpose flour; ¼ tsp salt; 1 tsp baking powder; ½ tsp Baking Soda; 1½ tsp cornstarch; ⅔ cup (120 grams) white chocolate chips; ½ cup (80 grams), not nonpareils Rainbow sprinkles; For the Vanilla Almond Frosting:; ½ cup (115 grams), softened to room temperature unsalted butter; 1¾ cups (150 grams) confectioner's sugar; 2 tbsp (30 milliliter), or half and half heavy cream; 1 tsp pure vanilla extract; ¼ tsp Almond Extract; to taste salt; for decorating on top, optional extra sprinkles

How To Make Funfetti Sugar Cookie Cake

This sugar cookie cake has a soft-baked center made from the same classic ingredients loaded with rainbow sprinkles and white chocolate chips.

Preparation: 25 minutes

Cooking: 25 minutes

Refrigerate Time: 1 hour

Total: 1 hour 50 minutes

Serves:

Ingredients

½cupunsalted butter,(115 grams), softened to room temperature
¾cupgranulated sugar,(150 grams)
1large egg,(plus 1 egg yolk)
2tsppure vanilla extract
1½cupsall purpose flour,(190 grams), spoon & leveled
¼tspsalt
1tspbaking powder
½tspbaking soda
1½tspcornstarch
⅔cupwhite chocolate chips,(120 grams)
½cuprainbow sprinkles,(80 grams), not nonpareils

For the Vanilla Almond Frosting:

½cupunsalted butter,(115 grams), softened to room temperature
1¾cupsconfectioner’s sugar,(150 grams)
2tbspheavy cream,(30 milliliter), or half and half
1tsppure vanilla extract
¼tspalmond extract
salt,to taste
extra sprinkles,for decorating on top, optional

Instructions

Preheat oven to 350 degrees F (177 degrees C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.

Cake:

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running at low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
Once combined, gently fold in the white chocolate chips and ½ cup of sprinkles using a rubber spatula.
Press the cookie dough evenly into the prepared pan. Bake for 25 to 30 minutes or until very lightly browned on top.
Allow the cake to cool completely on a wire rack at room temperature before frosting.

Vanilla Almond Frosting:

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add confectioners’ sugar, cream, vanilla, and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if the frosting is too sweet.
Frost the cake as desired. Using a very sharp knife, cut into slices and serve.