Why This Funfetti Cookie Cake is a Must-Try

This funfetti cookie cake isn’t just another dessert; it’s a celebration in itself, crafted to be truly unforgettable. Here’s why we’re absolutely obsessed with this particular recipe, and why we think you will be too:

1. Unrivaled Chewy Texture: The secret to this funfetti cake’s exceptional chewiness lies in the perfect blend of ingredients and baking technique. By using melted butter and being careful not to overbake, we achieve a soft, pliable, and perfectly chewy cookie that holds its shape beautifully while melting in your mouth. It’s the ideal contrast to a traditional cake, offering a dense yet tender bite that cookie lovers crave.
2. Iconic Buttery Funfetti Flavor: If you’re a fan of treats like cake batter ice cream or those delightful Crumbl birthday cake cookies, you’ll adore the sweet and salty flavor profile of this cookie cake. It’s a delightful combination that hits all the right notes. We don’t just add sprinkles for looks; by mixing in generous amounts of rainbow jimmies and high-quality white chocolate chips, you get that iconic funfetti visual appeal alongside a rich, vanilla-infused flavor that truly mimics the joy of birthday cake.
3. Effortless No-Mixer Recipe: Forget about hauling out your stand mixer or hand mixer! This recipe is specifically designed to be mixed by hand. Because we utilize melted butter, all you need is a bowl and a spatula or wooden spoon. This simplifies the baking process immensely, making it a quick and easy option for busy days or impromptu celebrations. Hand-mixing also helps prevent over-developing the gluten, which is key to maintaining that signature chewy texture rather than a cake-like crumb.

Tip! Craving a thicker, more substantial treat? My Thick & Chewy Funfetti Blondies recipe uses a similar base but is designed for a 9×13 pan, yielding a thicker, slightly more cakey bar that’s equally delicious and festive!

Key Tips for Baking the Perfect Funfetti Cookie Cake

Achieving that perfect, irresistibly chewy funfetti cookie cake is all about a few key techniques and ingredient choices. Follow these tips to ensure your homemade cookie cake turns out spectacular every time:

• Use High-Quality White Chocolate Chips: While it’s tempting to use generic brands for everyday baking, white chocolate chips are one ingredient where quality truly makes a difference. Lesser quality chips often contain waxes and artificial flavors that can impart a waxy, unpleasant taste to your entire cookie cake. Trust us, we’ve tested it, and the difference is significant! We highly recommend using Ghirardelli white chocolate chips, which are rich, creamy, and well worth the slightly extra cost for their superior flavor.
• Do Not Overbake: This is perhaps the most crucial tip for achieving that signature soft and super chewy texture. The trick is to remove the cookie cake from the oven when its edges are just very lightly golden brown. The center might still appear slightly underbaked or a bit “wet” at around 16 minutes, but this is perfectly normal and desired. The residual heat from the hot pan will continue to cook the cookie as it cools (this is called “carryover baking”), ensuring it reaches perfect doneness without drying out. Overbaking will result in a firmer, drier, and less chewy cookie cake.
• Mix by Hand for Ideal Texture: Because this funfetti cookie cake recipe calls for melted butter, there’s no need for a powerful electric mixer. In fact, mixing by hand is preferred! The key to a wonderfully chewy texture is to incorporate the ingredients just until they are combined. Overmixing the dough, especially with a high-speed mixer, can develop the gluten too much, leading to a tougher, more cake-like texture rather than the desired chewiness. A wooden spoon or sturdy spatula works perfectly for this task.
• Choose the Right Sprinkles: Not all sprinkles are created equal when it comes to baking into a cookie. For the best results in your funfetti cookie cake, opt for “jimmies” style rainbow sprinkles. These hold their shape and color well during baking and have a pleasant, soft texture. Avoid anything with hard candy pearls or nonpareils, as they can melt, bleed their colors, and become unpleasantly crunchy. Additionally, always taste your sprinkles beforehand! Some cheaper brands can have an artificial or waxy flavor that will compromise the delicious taste of your cookie cake.

Ingredients for Your Homemade Funfetti Cookie Cake

Crafting this chewy funfetti cookie cake from scratch requires a simple list of common baking ingredients, all playing a crucial role in its irresistible flavor and texture. Here’s what you’ll need:

• Unsalted Butter: Melted butter is essential for that rich flavor and incredible chewiness.
• Brown Sugar & Granulated Sugar: The combination provides depth of flavor and contributes to both chewiness (brown sugar) and crisp edges (granulated sugar).
• Large Egg: Acts as a binder and adds moisture.
• Vanilla Extract: A generous amount enhances the classic cookie flavor, mimicking “cake batter” notes.
• Salt: Crucial for balancing the sweetness and enhancing all the other flavors.
• All-Purpose Flour: The structure of the cookie.
• Baking Powder: Provides a slight lift, contributing to a tender crumb.
• Cornstarch: A secret ingredient for extra softness and chewiness, preventing the cookie from becoming tough.
• Rainbow Jimmies Sprinkles: The star of funfetti! Ensure they are good quality for taste and to prevent bleeding.
• White Chocolate Chips: For the best flavor and creamy texture, use a higher quality chip (we swear by Ghirardelli).
• 11″ Round Cookie Cake Pan or DIY Cookie Cake Pan: Essential for the classic cookie cake shape.

Tip: For the ultimate funfetti experience, “jimmies” style sprinkles are your best bet. Avoid anything with hard candy pearls or nonpareils, as they tend to bleed color and can become unpleasantly crunchy during baking. Also, a quick taste test of your sprinkles before mixing them in is always a good idea. Some brands have a waxy or artificial flavor that can detract from the deliciousness of your cookie cake.

Step 1: Melt Butter & Mix Dough

Begin by preheating your oven to 350ºF (175ºC). While it preheats, warm the unsalted butter in a microwave-safe bowl or a small saucepan until it’s just melted. You don’t want it to be sizzling hot, just fully liquid. In a large mixing bowl, combine this melted butter with the brown sugar and granulated sugar. Use a wooden spoon or sturdy spatula to stir them together until the mixture is smooth and well-incorporated. Next, stir in the large egg and vanilla extract until fully blended. Then, add the baking powder and salt, mixing well. Finally, incorporate the cornstarch and all-purpose flour, mixing just until no streaks of flour remain. Fold in the white chocolate chips and rainbow sprinkles until they are evenly distributed throughout the dough. Avoid overmixing once the flour is added; this helps maintain the chewy texture.

Tip: Mixing the dough by hand is highly recommended. It prevents overworking the gluten, which is essential for achieving that delightful, chewy texture rather than a tough or cake-like result.

Step 2: Press Into Pan

Chewier cookies, by nature, have a tendency to stick more during baking. To prevent this, you’ll need to generously grease your 11-inch round cookie cake pan, making sure to coat all the edges thoroughly. If you plan on inverting the cake onto a serving platter after baking, we highly recommend lining the bottom of the pan with a circle of parchment paper. This crucial step will ensure your funfetti cookie cake releases easily and beautifully from the pan. Once greased, spread the prepared cookie dough evenly into the pan, pressing it gently to form a uniform layer.

Tip: If you don’t have a specific round cookie cake pan, you have options! You can snag one on Amazon, follow our instructions to make a DIY foil cookie cake pan, or bake the dough in a 9×13 inch rectangular pan. If using a 9×13 pan, your cookie cake will be a bit thinner, so you might need to reduce the baking time by a few minutes.

Step 3: Bake to Perfection

Carefully place your pan with the cookie dough into your preheated 350ºF (175ºC) oven. Bake for approximately 16 to 18 minutes. The key here is to watch for visual cues: the edges of the cookie cake should be just slightly golden brown. It’s perfectly normal, and actually desired, if the center still looks a little underbaked or soft when you pull it out. Remember our golden rule: do not overbake! The residual heat held within the pan will continue to gently cook the cookie cake even after it’s removed from the oven, resulting in that perfect soft and chewy center.

Step 4: Cool Completely Before Handling

Patience is a virtue, especially when it comes to cookie cakes! For the best results, particularly if you plan to invert and remove your funfetti cookie cake from the pan, it absolutely needs to be cooled completely. Attempting to remove it while still warm can cause it to break or crumble due to its soft, chewy nature. For serving, we often prefer to keep this softer cookie cake right in its pan. While your delicious creation is cooling, you can use this time efficiently to prepare a batch of our creamy vanilla buttercream frosting to top it off!

Step 5: Decorate (Optional, but Highly Recommended!)

This funfetti cookie cake is so inherently delicious that it truly shines even without frosting. However, for that extra celebratory touch, decorating it with our homemade vanilla buttercream is a fantastic idea! If you opt for frosting, transfer your buttercream to a piping bag fitted with a large star tip. Create a beautiful, simple border around the edges of the cooled cookie cake. Immediately after piping, generously top with extra sprinkles to make it pop with color and festivity!

Tip: To personalize your sugar cookie cake even further, consider using our number stencils. These are perfect for piping a large birthday number right in the center, making it an unforgettable centerpiece for any birthday celebration!

Step 6: Cut and Serve

Once decorated and fully set (especially if frosted), your funfetti cookie cake is ready to be enjoyed! For clean slices, use a sharp chef’s knife. You can cut it into traditional wedges for individual servings or, if you’re serving a larger crowd, slice it into smaller squares. If you find the cookie cake is too soft to hold a sturdy slice immediately after cutting, simply refrigerate it for about an hour. Chilling will firm it up slightly, allowing for neater, easier portions. Get ready for smiles and compliments!

Storing & Freezing Your Funfetti Cookie Cake

To keep your delicious funfetti cookie cake fresh and maintain its amazing texture, proper storage is key:

Storing: For the absolute chewiest and softest texture, this funfetti cookie cake is best enjoyed within 2 days. If unfrosted, store it tightly covered at room temperature on the counter. However, once you’ve added the creamy vanilla buttercream frosting (which contains milk), the cookie cake will need to be refrigerated after about a day. Personally, we love it chilled because it makes it even chewier! If you plan to make your cookie cake in advance for an event, we recommend baking the cake first and then frosting it on the day you intend to serve it for optimal freshness and presentation.

Freezing: This recipe is also great for making ahead! If you wish to freeze your cookie cake, ensure it is completely unfrosted. Wrap the cooled cookie cake tightly in plastic wrap, then place it in an airtight freezer-safe container or a heavy-duty freezer bag. It can be frozen for up to 1 month. When you’re ready to serve, transfer the frozen cookie cake to the refrigerator to thaw overnight, or leave it at room temperature for a few hours. Once completely thawed, you can then proceed with frosting and decorating as desired.

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Frequently Asked Questions (FAQ) about Funfetti Cookie Cakes: