Funfetti Cookie Cake

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This Funfetti Cookie Cake is a tender, chewy cookie cake that’s made with actual Funfetti cake mix, chocolate chips, white chocolate chips, and sprinkles! It’s easy to make and is full of amazing cake flavor, but in cookie form! Perfect for a celebration!

Why You’ll Love This Funfetti Cookie Cake

If you love cookie cakes and regular cakes as much as I do, and often have a hard time deciding between the two, this cookie cake is for you. If you love cookie cakes, but are a little bored with regular chocolate chip cookie cakes, this cookie cake is for you. If you simple love cookies, this cookie cake is for you.

This is one of my all-time favorite cookie cake recipes. I love anything Funfetti flavored. And not just vanilla with sprinkles added, but actual Funfetti cake batter flavor. While I bake mostly from-scratch these days, I grew up on cake mix and there’s just something about that cakey flavor that gets me every time. So naturally, I needed a cookie cake that included that flavor. So this cookie cake was born. Aside from loving Funfetti and cake batter, here are a few more reasons to love this cookie cake.

• Texture. This cookie cake may have the flavor of a birthday cake, but it’s all cookie. It’s wonderfully chewy and moist. It’s not fluffy like a cake, but instead is dense like a cookie. Pure perfection.
• Flavor. As mentioned above, it’s like eating cake in cookie form. With some chocolate chips and white chocolate chips added in, it’s truly the best of two worlds coming together.
• Easy to make. This cookie cake is so easy! You’re basically making a super simple cookie dough with a cake mix (kind of like cake mix cookies), pressing it into a baking pan, and baking it. You don’t even need to form it into individual cookies!
• Celebratory. Made of colorful Funfetti cake mix with colorful sprinkles mixed in, this cookie cake screams “Let’s celebrate!”. It’s the perfect dessert for your next birthday, graduation, promotion, etc. You can even change up the colors for various celebrations.

Ingredients and Substitutions

Here what you’ll needed to make this cookie cake with cake mix. You’ll find precise measurements in the recipe card below.

• Unsalted butter – The butter for the cookie cake should be at room temperature. If it is too cold or melted, it won’t cream properly with the sugars.
• Light brown sugar and granulated sugar – The use of brown sugar instead of only using granulated sugar brings added moisture and depth of flavor.
• Egg – Be sure to use a large egg, not medium or extra large.
• Funfetti cake mix – I like the Funfetti cake mix, but feel free to switch it up. If you’d like to add your own color sprinkles for a particular celebration, use a vanilla cake mix and add whatever color sprinkles you like.
• All-purpose flour – A 1:1 gluten-free flour would also work.
• Salt – The salt helps deepen the flavors of the cookie cake.
• Sprinkles – For a little added color.
• White chocolate chips and chocolate chips – I used both but you could use all white chocolate chips or all chocolate chips.
• Powdered sugar – Powdered sugar adds volume to your buttercream. You can certainly reduce the amount, but you won’t have as much buttercream and it may not pipe as well.
• Heavy cream – Gives a creaminess to the buttercream and can be used to thin it out, if needed. Feel free to use regular milk or water, as well.
• Gel icing color – The gel icing color is optional. Use whatever color you’d like! I tend to use Americolor gels because I love the little squeeze bottles, but when it comes to purple, I prefer the color of the Wilton gel.

Do I have to use cake mix?

In this cookie cake recipe, you do need a cake mix. But if you’d prefer to avoid using cake mix, feel free to check out my sugar cookie cake! It won’t have the cake batter flavor, but it’s a delicious soft and chewy cookie cake with tasty vanilla flavor that you can easily add sprinkles to.

How to Make Funfetti Cookie Cake with Cake Mix

Ready to get baking? Here’s a quick look at how to make this Funfetti cookie cake. Be sure to scroll to the recipe card below for more detailed instructions.

To make the cookie cake

• Prep. Preheat oven to 350°F, line the bottom of a 9-inch cake pan with parchment paper, and grease the sides.
• Combine the wet ingredients. Cream the butter and sugars together on medium speed until light in color and fluffy. Mix in the egg and vanilla.
• Add the dry ingredients. Mix the cake mix, flour, and salt into the dough is just well combined. Pull the dough together into a cohesive ball.
• Add the mix-ins. Fold in the sprinkles, white chocolate chips, and chocolate chips.

• Bake. Press the cookie dough into the cake pan. Press a few more white chocolate and chocolate chips into the top of the cake, if desired. Bake for 18-23 minutes.
• Cool. Allow the cookie cake to cool in the pan before transferring it to a serving plate.

For the vanilla buttercream

• Make the buttercream. But the butter until smooth. Mix in half of the powdered sugar followed by the vanilla and one tablespoon of cream. Mix in the remaining powdered sugar. Add more cream, if needed, to get the right consistency. Color buttercream, if desired.
• Decorate. Pipe swirls of frosting around the outer edge of the cake and add some more sprinkles.

Tips for Success

• Don’t skimp on creaming time. When creaming together the butter and sugars, do so until the mixture has significantly lightened in color and has become fluffy. This process incorporates air into the dough, helping to ensure that the cookie cake doesn’t come out too dense.
• Don’t over-mix. When adding the dry ingredients to the dough, and then again when folding in the mix-ins, do not over-mix. This can cause the glutens in the flour and cake mix to overdevelop, giving you a tough, overly dense dessert.
• Don’t over-bake. Bake just until the cookie cake isn’t shiny on top anymore. Remember that it will continue to cook a bit as it cools in the pan (see my next point) and that baking it past this point will give you a dry cookie cake.
• Cool in the pan. You want to allow the dessert to cool completely in the pan. It will continue to bake and set a bit more during this time. The dessert will fall apart if you attempt to remove it from the pan before it is completely cool.
• Get the consistency right. When making the buttercream, feel free to add a bit more heavy cream to the frosting to ensure the right texture. Check out my post on how to get the right frosting consistency for more information.

Fun Variations

There’s lots of room to experiment with this recipe to make it your own. Here are a few fun ideas for you.

• Try a different cake mix. Funfetti cake mix is so celebratory and colorful but you could really use any cake mix here. Try chocolate cake mix, red velvet, or just plain vanilla!
• Play with mix-ins. I went with sprinkles, chocolate chips, and white chocolate chips but you could go with any mix-in/s you’d like. M&Ms would be fun. So would your favorite chopped candy bar.
• Consider a different frosting. I love the vanilla buttercream here but you could totally go with a Chocolate Buttercream or even a Cream Cheese Frosting instead.
• To color or not to color. I went ahead and colored my buttercream purple but use any gel icing color you’d like (or no color at all).

Proper Storage

Seal the cookie cake in an airtight container (slice it first if necessary). You can store it at room temperature for about 24 hours, in the fridge for up to 5 days, or in the freezer for up to 3 months. If you leave the buttercream off, you can store the dessert at room temperature for up to 5 days.

This cookie cake is best at room temperature, so let it sit on the counter for a bit before serving. If you freeze the cookie cake, allow it to thaw in the fridge first.

More Funfetti Desserts To Try

• Funfetti Cake
• Funfetti Millionaire Cake
• Homemade Funfetti Cupcakes
• No-Bake Funfetti Oreo Birthday Cake Cheesecake
• Funfetti Cheesecake with Cake Bottom
• Funfetti Bundt Cake

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