Desserts

Funfetti Sugar Cookie Cake

Chef Olivia

January 15, 2026
3 min read

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Why Make This Recipe

Funfetti Sugar Cookie Cake is a delightful twist on the classic sugar cookie, perfect for birthdays, celebrations, or just any day that needs a little sweetness. It’s soft, chewy, and packed with colorful sprinkles that bring joy to any occasion. The addition of white chocolate chips makes it extra special, and the vanilla almond buttercream adds a luxurious touch. This cake is simple to make and will impress both kids and adults alike!

How to Make Funfetti Sugar Cookie Cake

Ingredients:

2 and ¼ cups (270g) all-purpose flour
2 teaspoons (5g) cornstarch
1 teaspoon baking soda
¾ teaspoon salt
¾ cup (170g) unsalted butter (melted)
1 and ¼ cup (250g) granulated sugar
1 large egg + 1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup (170g) white chocolate chips
⅓ cup (67g) sprinkles (not nonpareils)
2 Tablespoons (28g) unsalted butter (softened to room temperature)
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
½ Tablespoon (8mL) milk or cream
1 cup (120g) powdered sugar
Pinch of salt

Funfetti Sugar Cookie Cake

Directions:

Preheat your oven to 350°F (175°C) and grease a round cake pan.
In a bowl, mix the all-purpose flour, cornstarch, baking soda, and salt. Set this mixture aside.
In another bowl, combine the melted butter and granulated sugar. Mix well until smooth.
Add the egg, egg yolk, almond extract, and vanilla extract to the butter mixture. Stir until combined.
Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Fold in the white chocolate chips and sprinkles.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan.

Vanilla Almond Buttercream:

In a bowl, beat the softened unsalted butter until creamy.
Add the powdered sugar, vanilla extract, almond extract, milk or cream, and a pinch of salt. Beat until fluffy.
Once the cake is cool, spread the buttercream on top.

How to Serve Funfetti Sugar Cookie Cake

Slice the cake into pieces and serve it as is or with some ice cream on the side for an extra treat. It’s great for gatherings, parties, or just a cozy dessert at home. Enjoy it with friends and family!

How to Store Funfetti Sugar Cookie Cake

Store the cake in an airtight container at room temperature for up to three days. If you keep it longer, it’s best to refrigerate it for up to a week. Just make sure to bring it to room temperature before serving!

Tips to Make Funfetti Sugar Cookie Cake

For a chewier texture, avoid overmixing the batter.
Use room temperature ingredients to help the batter mix evenly.
Feel free to switch out white chocolate chips for other types like milk chocolate or dark chocolate.
Ensure that your butter is melted but not hot for the best texture.

Variation

You can easily make this cake gluten-free by substituting all-purpose flour with a gluten-free blend. Just make sure your sprinkles are also gluten-free.

FAQs

1. Can I use different types of sprinkles?
Yes, you can use any type of sprinkles you like, but avoid nonpareils as they can bleed color into the cake.

2. Can I freeze this cake?
Yes, you can freeze the cake once it is fully cooled. Wrap it tightly in plastic wrap and store it in the freezer for up to three months.

3. What can I substitute for eggs in this recipe?
You can use applesauce or a flaxseed mixture as an egg substitute. For each egg, use ¼ cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.

Funfetti Sugar Cookie Cake

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Author: desserts
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful twist on classic sugar cookies, this Funfetti Sugar Cookie Cake is soft, chewy, and packed with colorful sprinkles and white chocolate chips.

Instructions

Preheat your oven to 350°F (175°C) and grease a round cake pan.
In a bowl, mix the all-purpose flour, cornstarch, baking soda, and salt. Set this mixture aside.
In another bowl, combine the melted butter and granulated sugar. Mix well until smooth.
Add the egg, egg yolk, almond extract, and vanilla extract to the butter mixture. Stir until combined.
Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Fold in the white chocolate chips and sprinkles.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan.
To make the buttercream, beat the softened unsalted butter until creamy.
Add the powdered sugar, vanilla extract, almond extract, milk or cream, and a pinch of salt. Beat until fluffy.
Once the cake is cool, spread the buttercream on top.