This funfetti cookie cake is super chewy, buttery, and delightfully festive. No mixer required — you can have this birthday-style cookie cake ready in under an hour. Serve it plain or top it with the optional vanilla buttercream; both are delicious.
No round cookie cake pan? You can improvise a pan using heavy-duty foil to make a DIY cookie cake pan, or bake the dough in a 9×13 pan for a slightly thinner result.
Of all the giant cookie cakes I’ve made, this funfetti sugar cookie cake is my favorite. It’s chewy with a lovely buttery, sweet-and-salty balance. If you like cake-batter flavors, this hits the mark — thanks to the combination of rainbow jimmies and white chocolate chips, it has the classic funfetti look and taste without being cakey. This is an easy, from-scratch recipe (no boxed cake mix) that tastes far better than any convenience mix.
Why I’m Obsessed with This Funfetti Cookie Cake
- Super chewy: Using melted butter and removing the cake from the oven while the center still looks slightly underbaked delivers that chewy texture.
- Buttery, funfetti flavor: White chocolate chips and rainbow jimmies create that sweet, nostalgic cake-batter profile while adding texture and color.
- No mixer required: The dough comes together easily by hand with a wooden spoon or spatula — avoid overmixing to prevent a cakier result.
Tip: If you want a thicker bar-style treat, make a thicker version in a smaller pan and bake a bit longer; recipes for thick funfetti blondies are great adaptations of this dough.
Tips for Success
- Use quality white chocolate chips: Higher-quality chips (for example, Ghirardelli or similar) melt and taste better than cheaper, waxy chips.
- Don’t overbake: Bake until the edges are just lightly golden. The center can look a bit underdone at 16 minutes — it will finish as it cools.
- Mix by hand: Mixing by hand after melting the butter reduces the risk of overworking the dough and keeps the texture tender and chewy.
Ingredients for Funfetti Cookie Cake
- ½ cup unsalted butter (melted)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon cornstarch
- 1 ¼ cups all-purpose flour
- ½ cup white chocolate chips (plus more for topping)
- ¼ cup rainbow jimmies sprinkles (plus more for topping)
Tip: Use jimmies or long-rod sprinkles rather than pearl or nonpareil types — pearls can bleed color and add an unwanted crunch. Taste your sprinkles if possible; some have a noticeable artificial flavor.
How to Make Chewy Funfetti Cookie Cake
Step 1: Melt Butter & Mix Dough
Warm the butter in a microwave-safe bowl or on the stove just until melted. In a mixing bowl, combine the melted butter with the brown sugar and granulated sugar. Stir until evenly moistened.
Add the egg and vanilla, then stir in the baking powder and salt. Fold in the cornstarch and flour until the dough comes together, then gently mix in the white chocolate chips and sprinkles.
Tip: Mixing by hand helps maintain a dense, chewy texture.
Step 2: Press Into Pan
Grease an 11″ round cookie cake pan well, getting into all corners. If you plan to remove the cookie cake from the pan, line the bottom with parchment paper so it inverts cleanly. Press the dough into an even layer in the pan; sprinkle a few extra chips and sprinkles on top for a pretty finish.
Step 3: Bake
Preheat the oven to 350°F. Bake the cookie cake 16–18 minutes, until the edges are just starting to turn golden and the top no longer looks wet. The center may still seem slightly underbaked — that’s perfect. Residual heat will finish the bake as it cools.
Step 4: Cool Completely
If you want to remove the cookie cake from the pan, cool it completely first. A cool cake will release more cleanly. If serving directly from the pan, you can cool just until warm, then decorate. While it cools you can prepare the optional buttercream.
Step 5: Decorate
This cookie cake is delicious plain, but a simple vanilla buttercream border looks festive. Use a piping bag with a large star tip and pipe a border, then immediately scatter extra sprinkles so they stick to the frosting.
Tip: For a birthday look, pipe a number or message in the center using the same buttercream.
Step 6: Cut and Serve
Slice the cookie cake into wedges with a sharp chef’s knife. If the cake is too soft to hold clean slices, chill it in the refrigerator for an hour, then cut. Serve at room temperature or slightly chilled depending on your preference.
Storing & Freezing
Storing: Store the unfrosted cookie cake at room temperature in an airtight container for up to 2 days for best chewiness. If frosted, refrigerate after one day because the buttercream contains milk; chilling also improves the chew.
Freezing: To make ahead, wrap the unfrosted cookie cake tightly in plastic wrap, then place in an airtight container and freeze for up to 1 month. Thaw completely before frosting and serving.
Frequently Asked Questions
An 11″ cookie cake pan is ideal, but a 9×13 metal pan will work for a rectangular cookie cake; it will be thinner and bake a little faster. You can also create a DIY foil pan or bake in an 8″ or 9″ round pan for a thicker result (extend baking time).
Once the cake is cool to the touch, run a knife around the edges to loosen it. Place a flat cutting board or platter on top of the pan, flip quickly to release the cookie cake, then transfer to your serving plate. Lining the pan bottom with parchment before baking makes removal much easier.
High-quality white chocolate chips give a cleaner, creamier flavor. Cheaper chips can taste waxy, which affects the cookie’s flavor. A better-quality chip is worth the small extra cost.
Most grocery and baking supply stores sell tubs of rainbow jimmies. Choose jimmies rather than pearls to avoid color bleed and extra crunch. Try a small amount first to make sure you like the flavor of the sprinkles you choose.
Chewy Funfetti Cookie Cake
Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- 1 teaspoon salt (if using unsalted butter, don’t skip)
- 1 tablespoon cornstarch
- 1 ¼ cups all-purpose flour
- ½ cup white chocolate chips (plus extra for topping)
- ¼ cup rainbow sprinkles (plus extra for topping)
Vanilla Buttercream Frosting (optional)
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 ½ cups powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350°F.
- Melt ½ cup unsalted butter. In a large bowl, combine the melted butter with the brown and granulated sugars and stir until combined.
- Stir in the egg and vanilla, then add the baking powder and salt. Mix in cornstarch and flour until incorporated.
- Fold in white chocolate chips and sprinkles, mixing until evenly distributed.
- Grease an 11″ cookie cake pan and press the dough into an even layer. Add a few extra chips and sprinkles on top if desired.
- Bake 16–18 minutes, until edges are slightly golden. The center may appear slightly underbaked — this is fine.
- Cool completely before removing from the pan if inverting. Otherwise, cool and frost as desired.
- To decorate, pipe a border of vanilla buttercream and immediately top with sprinkles.
- Slice and serve. Chill briefly if you need cleaner slices.
To Make Frosting
- Beat softened butter, vanilla, and a pinch of salt until smooth. On low speed, gradually add powdered sugar. Add milk one tablespoon at a time until you reach a pipeable consistency. Beat on high for 2–3 minutes for a light, creamy frosting.
Notes
Cookie pan: If you don’t have an 11″ pan, a 9×13 pan works for a rectangular cake but will be thinner; bake a bit less. For a thicker cake, use a smaller round pan and increase the bake time.
Removing from the pan: When cool, run a knife around the edges, flip using a flat platter, then flip again onto your serving plate. Lining the pan with parchment simplifies this process.
White chocolate chips: Use a higher-quality chip for the best flavor; inferior chips can taste waxy.
Sprinkles: Jimmies are recommended to avoid color bleed and excessive crunch from pearls or nonpareil varieties.
Nutrition
Per serving (approx.): Calories: 415 kcal; Carbohydrates: 61 g; Protein: 2 g; Fat: 18 g; Sugar: 49 g. Values are estimates.
If you make this funfetti cookie cake, please leave a comment and share a photo — I love seeing your versions!