Ah, cookies… Those buttery, dense, morsels of awesomeness. But they’re so tiny! What about super-sizing these delicious flavor-bombs? Wouldn’t that be even more awesome?! I think so, and of course, you should think so as well. That’s why I have created a Funfetti Sugar Cookie Cake, packed with sprinkles, white chocolate, and vanilla (not to mention the fluffy and creamy vanilla buttercream on top)! This is perfect for any occasion, any season, but especially perfect for someone’s birthday! And what’s more, it is ridiculously easy to make! So let’s get baking!
To be honest, I’m more of a chocolate gal than a vanilla gal. To me, chocolate has so much more complexity than vanilla. It’s sweet, yet bitter and acidic. I love rich, decadent, chocolate desserts, but sometimes you just feel like a change. So that’s why I have decided to create this sweet, vanilla-y, giant cookie. The sprinkles make it so beautiful and vibrant, and the buttercream rosettes add to its charm and appeal. It is so simple and quick to make, so if your in a time crunch, I would definitely recommend bringing this dessert to your next gathering.
Oh, and don’t skip this frosting. It is insanely creamy and packed with vanilla flavor. If you don’t want white frosting, add a drop of red food coloring to make it a pretty pale pink, or any other food coloring desired. Since I don’t own any piping bags or tips, I like to use Ziplock bags. Instead of cutting the tip off to create a plain circular tip, I reinforced it with some tape and cut an X into it. It works just as well as a piping bag and saves money. Yum!
Funfetti Sugar Cookie Cake
Adapted from POPSUGAR Food
For the cookie:
- Butter, to grease the pan
- 1/2 c. unsalted butter, softened
- 3/4 c. granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 c. all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/4 c. white chocolate chips
- 1/2 c. rainbow sprinkles, plus more for topping
For the buttercream:
- 1/2 c. unsalted butter
- 1 1/2 c. sifted powdered sugar
- 12 tsp vanilla extract
- 1 Tbsp heavy whipping cream
- To make cookie cake: Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan w/ butter. Set aside.
- In a large bowl using a stand mixer fitted w/ a paddle attachment, cream the softened butter for ~1 minute on med. speed. Get it nice and smooth, then add the sugar on med. speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
- In a med. bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. W/ the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and sprinkles using a rubber spatula.
- Press the cookie dough evenly into the prepared pan. at this point you may sprinkle additional sprinkles on the top of the cake. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, os be careful not to over bake.
- Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink. Run a knife around the edge to help loosen. Carefully tip over the cake pan, and the cake should come out easily.
- To make buttercream: In a stand mixer on med.-high w/ the paddle attachment or with a hand mixer on med.-high w/ the beater attachment, cream butter until fluffy. Turn speed to low and gradually add sugar. Once combined, turn back up to med.-hight until light and fluffy. add vanilla, and then add cream. Fill pastry bag w/ piping tip or reinforce corner of ziplock bag with tape and cut a small X into the tip.
- Frost completely cooked cookie w/ buttercream, and garnish w/ even more sprinkles.