Funfetti cakes are a staple at any sort of birthday party. I’m not sure where or when this delicious flavor of cake originated, but ask any kid what cake they want for their birthday party and they’ll all have the same answer — funfetti.
Nothing beats its delicious combination of yellow cake, sprinkles and sweet vanilla frosting. I can never have just one piece! When this tasty dessert is around I always go back for seconds!
This classic birthday cake has evolved throughout the years and now comes in many different shapes and sizes. You can have funfetti cakes, cupcakes, cookies, ice cream and more!
But just because funfetti is synonymous with birthdays doesn’t mean you can’t enjoy this sweet treat all year long! Especially when this Funfetti Sugar Cookie Cake recipe from Sally’s Baking Addiction exists!
Sally’s Baking Addiction is one of our favorite bakers and bloggers and she shows us how to turn our favorite sprinkled-flavor treat into a giant sugar cookie cake! For this recipe you’re going to need:
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) spoon & leveled Gold Medal all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 2/3 cup (120g) white chocolate chips
- 1/2 cup (80g) rainbow sprinkles (not nonpareils)*
And for the vanilla almond frosting:
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (150g) confectioners’ sugar
- 2 Tablespoons (30ml) heavy cream or half-and-half*
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract*
- salt, to taste
- extra sprinkles for decorating on top
She starts by measuring out the flour, stressing the importance of getting the exact right amount. Baking is a science, not an art. Then, she gets the dough ready by softening the butter and slowly adding in the sugar, eggs and vanilla. In a separate bowl she whisks together the dry ingredients, then combines the wet and dry ingredients.
Once the dough is all ready to go, she presses it into a pie dish or cake pan and bakes for about 25-30 minutes! The secret here is to slightly under bake the cookie cake so that the center stays nice and ooey-gooey and the edges don’t get too crispy.
Once the cake has cooled, it’s ready to be frosted! Instead of using just plain ole vanilla frosting, Sally added a little almond extract to give it a little something extra.
And there ya have it — a DELICIOUS funfetti sugar cookie cake! I don’t know about you, but I can NOT wait to make this!
I wish we could take all the credit, but unfortunately we’re not that crafty in the kitchen. For the FULL RECIPE from Sally’s Baking Addiction, click here.
Don’t hog this drool-worthy recipe all for yourself, SHARE the love and pass it on!
