I said on Wednesday that I hoped you liked Funfetti and I really do mean it. Because I have another Funfetti recipe! 🙂
(I should probably say that Pillsbury is NOT sponsoring these posts. They don’t know who I am and I just really love Funfetti.)
Today is cookie cake – FUNFETTI COOKIE CAKE. So it’s like regular cookie cake amped up 50%. This cake is chewy and moist and full of fun things like sprinkles and white chocolate chips. It’s also thick which is nice because cookie cakes that you get from the store are typically pretty thin and wimpy.
The original recipe calls for icing, but I felt like this was pretty sweet on its own, especially after Wednesday’s sweetness overload. 😉 But I think icing would be fabulous here, if you are so inclined. A good buttercream frosting piped along the edges would be super cute. You could use the Funfetti icing, but I would be sure to beat it with some powdered sugar so it would pipe correctly. This icing is designed for cookie cakes and appears to pipe beautifully. I was totally intending to trim my cake with icing, until I tasted the batter and decided there was enough sugar for everyone without it. But don’t think I don’t plan on smearing a little leftover frosting on a piece late at night when I need a little snack. 😀
Funfetti Cookie Cake
Print this recipe!
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup sugar
1/4 cup lightly packed brown sugar
1 eg
1 teaspoon vanilla
1 box Holiday Funfetti cake mix
2 teaspoons cornstarch
2-3 teaspoons holiday sprinkles
1 cup white chocolate chips
Frosting for piping or decorating, if desired
Beat softened butter and both sugars in a bowl until creamed, 3-5 minutes. Beat in egg, then vanilla. Add cake mix, cornstarch, and desired amount of sprinkles and mix well. The dough will be very thick. Stir white chocolate chips in by hand.
Wrap dough in plastic wrap and refrigerate at least 6 hours, but overnight is best.
Preheat oven to 350°. Spray a 9 inch cake pan or 9 inch spring-form pan with cooking spray. Cut out a circle of parchment and line the bottom of the pan. Spray again with non-stick spray.
Spoon and pat dough evenly into the prepared pan. Bake 20-25 minutes, until the edges are golden.* Cool completely in pan before turning out and frosting or decorating if desired.
*The original recipe author cautions that the cake will look very underdone and I agree. Think of it like regular cookies; they are considered “done” when the edges look done, not the middle. This cake is the same way. It will continue to bake and firm up while it’s cooling. So check the edges, not the middle of the cookie cake.
–Adapted from Life, Love, and Sugar
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