Mini Funfetti Cookie Cake
Yield: one 9 inch cake
  • CAKE
  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla
  • 1.5 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1.5 teaspoons cornstarch
  • ⅔ cup white chocolate chips
  • ½ cup rainbow sprinkles (not nonpareils)*
  • ½ cup butter, softened
  • 1 and ¾ cups powdered sugar
  • 2 tablespoons heavy cream or half-and-half
  • 1 teaspoon vanilla
  • salt, to taste
  • extra sprinkles for decorating on top
  1. Preheat oven to 350F degrees. Spray a 9-inch pie dish or cake pan with nonstick spray and set aside.
  2. Using an electric mixer, cream the softened butter until smooth. Add the sugar and continue mixing on medium speed until fluffy. Then beat in the egg, egg yolk, and vanilla.
  3. In a medium bowl, combine the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients a little at a time. The dough will be quite thick. That’s ok! Once combined, gently fold in the white chocolate chips and ½ cup sprinkles using a rubber spatula.
  4. Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. Avoid overbaking to be sure the cookie center is extra soft. Allow the cake to cool completely before frosting. The center will slightly sink - that's normal. Don’t worry, the frosting will be so beautiful, you won’t even notice!
  5. For the frosting: Using an electric mixer, beat the butter on medium speed until creamy. Add powdered sugar, cream, and vanilla with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt to cut the sweetness if you prefer your frosting a little less sweet.
  6. Then decorate the cake with the frosting and extra sprinkles. I used a Wilton star tip to decorate the edges and then sprinkled the nonpareil sprinkles on top of my frosting for a lighter, finishing touch.
  7. Make sure you use a sharp knife to cut your pieces. And do everyone a favor and serve this with vanilla ice cream! They are a perfect pair!
Recipe by Oakhurst Kitchen at