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.
Preheat oven to 350 degrees F (177 degrees C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
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.
- Calories: 623.51kcal
- Fat: 29.77g
- Saturated Fat: 18.42g
- Trans Fat: 0.93g
- Monounsaturated Fat: 7.90g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 86.33g
- Fiber: 0.67g
- Sugar: 67.28g
- Protein: 4.36g
- Cholesterol: 92.37mg
- Sodium: 321.36mg
- Calcium: 87.69mg
- Potassium: 87.63mg
- Iron: 1.34mg
- Vitamin A: 220.77µg
- Vitamin C: 0.09mg
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