Birthday Cake Funfetti Cookie Cake
A super soft, chewy, and thick sugar cookie cake - sweet, buttery, and rich, with a whole big mess of colorful, happy sprinkles, and a layer of creamy birthday cake-flavored buttercream frosting, as thick as the cookie itself! My Birthday Cake Funfetti Sugar Cookie Cake doesn't have to be for birthdays alone, it hits the spot anytime you need an infusion of joy, brightness, and a lil' something sweet.
Servings 8
Ingredients
For cookie cake:
- 3/4 cup butter softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large whole egg + 1 egg yolk at room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup sprinkles jimmies are preferred, but nonpareils (round balls) will work
For birthday cake frosting:
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp. vanilla extract
- 1/2 - 3/4 cup white, yellow, or funfetti cake mix I used white
- 1/2 cup sprinkles jimmies are preferred, but nonpareils (round balls) will work
Instructions
For cookie cake:
- In a large mixing bowl, beat butter, brown sugar, and sugar until creamy.
- Add egg, egg yolk, and vanilla extract, beating until combined.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the mixing bowl, and beat until combined.
- Beat in sprinkles, only just til combined, a few turns of the beater. Do not overmix or sprinkles will bleed coloring the dough. Also, they'll get ripped apart by the mixer.
- Spray an 8-inch springform pan with non-stick spray.
- Spread and press dough evenly into the bottom of the springform.
- Bake at 350 degrees for 30-35 minutes, or until the edges and top are golden, and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool completely.
- Once cool, run a knife around the edge to loosen the cookie. Release the springform pan, and transfer the cookie to a serving plate.
- Prepare frosting.
For birthday cake frosting:
- In a large mixing bowl, beat butter til creamy.
- Add powdered sugar, heavy cream, and vanilla, beating until smooth and creamy.
- Add 1/2 cup dry cake mix, beating until smooth. Frosting will be slightly sticky in consistency, and will otherwise be thick, creamy, and a bit pasty. It should be easily spreadable, but hold shape. Add up to 1/4 cup dry cake mix, if needed, to achieve desired consistency.
- In 3-4 strokes, quickly fold in sprinkles. Do not overmix or sprinkles will bleed coloring and frosting will look muddy.
- Spread frosting over the cookie cake.
- Chill in the refrigerator for 20-30 minutes to help frosting set. Additional chilling is not necessary, unless desired.
- Cut and serve.
- Store in a cake or pie carrier, or in any airtight container in a cool, dry place.
Notes
- Why does the recipe call for room temperature eggs? It's not absolutely required, but I do recommend it. It allows the eggs to incorporate and distribute more easily, and reduces the need to do as much mixing, thus preventing baked goods from getting overmixed and "tough."
- Are there substitutions for heavy cream in the frosting? Yes, you can use any % milk, half-and-half, evaporated milk, or even water in a bind. I greatly prefer heavy cream because it produces a much fluffier frosting. I have played with this a lot, and it gives more lift and fluffiness than any other alternative, but you can substitute if necessary.
- What about the unbaked cake mix? I have a few recipes that call for dry cake mix or flour and they are no-bake recipes (like edible cookie dough, for example). I have had comment recently that a person is not supposed to eat raw, unbaked cake mix or flour. This is new information to me. I am personally comfortable with a small amount in recipes, but if you are not, then you should not make this recipe.
- Additional storage tips: Both the cookie and the frosting can be stored separately or assembled for up to 3 months. Wrap well or use very airtight containers.