Funfetti Sugar Cookie Cake

My husband was at the Minnesota Vikings playoff game last night… it was -25 with windchill and he was out there for 4+ hours, only to see their kicker miss an easy 27-yard field goal attempt to win the game. I knew he was going to be cold and hangry (hungry and angry) when he got home, so I whipped up one of these Funfetti sugar cookie cakes to cheer him up. It doesn’t matter how old you are, we all still secretly adore anything Funfetti. This sugar cookie cake, inspired by Fresh April Flour’s recipe, is easy to make and it’s a great pick-me-up!

FullSizeRender (18).jpg

FullSizeRender (17).jpg

Funfetti sugar cookie cake

Serves approximately 8 // Total time: 50 minutes plus cooling

1/2 cup (1 stick) salted butter, softened
1/2 cup sugar
1/3 cup powdered sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 & 1/2 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 & 1/2 tsp cornstarch
3/4 cup white chocolate chips
1/2 cup rainbow sprinkles

Frosting:
1/2 cup (1 stick) salted butter, softened
2 to 2 & 1/2 cups powdered sugar
2 Tbsp milk
1 tsp vanilla extract
Dash of almond extract

Preheat oven to 350 degrees and grease a 9 inch pie or cake pan. In a large bowl, cream the softened butter until smooth with a mixer. Beat in the sugar, powdered sugar, vanilla and eggs on medium speed until smooth and creamy. Mix in the remaining dry ingredients on medium speed–dough will be thick. Once combined, fold in sprinkles and chocolate chips with a spatula. Press the cookie dough into your prepared pan and bake 20-25 minutes or lightly brown on top. Allow cake to cool completely on a wire rack before frosting.

To frost:
With a handheld or stand mixer, beat the butter on medium speed until creamy. Add powdered sugar, milk, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more milk if frosting is too thick.

Frost the cake as desired, I use a Wilton 1M piping tip to decorate the edges. Store cake in an airtight container at room temperature for up to 3 days or in the refrigerator up to 6.

Advertisements

4 Comments Add yours

  1. jxxrose says:

    Yum!! Is this pretty rich?

    Like

    1. I don’t think it’s too rich! The buttercream frosting adds a bit of rich sweetness to the cookie, so it kind of depends on how much frosting you chose to put on top!

      Liked by 1 person

      1. jxxrose says:

        I’m adding this to my list of recipes to try!!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s