Hey y’all! This Wednesday I bring to you a funfetti confetti cookie cake! Oh my goodness. This dessert makes any celebration 1000 times better. Birthdays are not complete without it, heck, no celebration is complete without it. I decided to make this cookie cake to celebrate the Lilly Pulitzer After Party Sale!
For anyone who doesn’t know me, I am obsessed with Lilly Pulitzer. They have the cutest printed dresses and clothing that are filled with bright colors. This is a major event since there are only two sales a year. What better way to celebrate than with a soft, chewy, colorful funfetti cookie cake? This cake is loaded with rainbow sprinkles, white chocolate chips, and a buttercream icing that is to die for.
Don’t mind the crack! #bakingproblems
I made this cookie cake using a springform pan (like you use for cheesecakes). This cookie cake rises a lot so a springform pan is needed so the cookie dough doesn’t rise over your usual shallow cake pans. I always spray my pans with Pam Baking Spray (the blue can). It works better than anything else, trust me.
This cookie cake is made with your typical cookie ingredients. An extra egg yolk makes the cookie cake more moist. Corn starch makes it have that extra chewiness/thickness factor. I would not recommend making this cookie cake without it!
Funfetti Confetti Cookie Cake Dough
This funfetti confetti cookie cake is perfect for any type of celebration. And every day is a celebration, right?! Get your apron on and start baking!
- 3/4 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1 Large Egg
- 1 Egg Yolk
- 2 cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Corn Starch
- 1/4 tsp Salt (I used sea salt)
- 1 cup White Chocolate Chips
- 1/2 cup Sprinkles (do not use nonpareils (tiny balls) in the dough - they will bleed
- 1/2 cup Unsalted Butter, softened
- 3 cups Confectioner's Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Half and Half
- Preheat oven to 350°F. Spray a 9 inch springform pan with baking spray. Set aside.
- In a medium bowl, mix flour, baking powder, baking soda, corn starch, and salt. Set aside.
- With a hand mixer or with a stand mixer fitted with a paddle attachment, cream butter and sugar until smooth and creamy, about 2 minutes.
- Add whole egg and egg yolk one at a time. Add vanilla extract.
- Slowly add the dry ingredients to the wet until combined in the bowl of your stand mixer.
- With a rubber spatula, fold in sprinkles and white chocolate chips.
- Spread cookie dough onto 9 inch pan. Bake in oven for 25-30 minutes, or until golden brown.
- Cool on a wire rack.
- With a hand mixer or stand mixer fitted with a paddle attachment, cream butter until smooth.
- Add 1 cup of confectioner's sugar, then add 1 tbsp of half and half. Alternate adding sugar and half and half until desired consistency. (I used a total of 3 cups of confectioner's sugar and 2 tbsp of half and half.)
- Add vanilla extract and food color, if desired.
- Pipe frosting on cooled cookie cake and serve!
Adapted from Sally's Baking Addiction
Hi! I’m Michelle and I just started a blog recently as well… I found your blog via Sally’s post and just wanted to say that this is adorable! That shot of the cookie dough looks incredible… I wouldn’t blame you if you “sampled” some before baking this cake. 😉
Hi Michelle! Thanks for stopping by! And I may or may not have licked dough right off the spoon!
What a fun and festive cookie cake! Just gotta add some ice cream and warm brownies. :p
That sounds so good! Ice cream makes any dessert 100x better! 🙂