This thick and chewy cookie is filled with funfetti and milk chocolate chips and then baked in a cake pan to create a twist on traditional birthday cake! Decorated with buttercream and funfetti, it’s a fantastic alternative to a bog standard cake!
IT‘S MY BIRTHDAY!
I am 27 years young today. Getting nearer to 30. Next year I’ll be closer to 30 than I am 25 and that’s a little scary. Sometimes I wish I didn’t have to adult and could just spend all day in bed playing The Sims.
Well, I mean I can still technically do that, but most days I have to make adult decisions and go to work.
This year, I didn’t fancy a traditional birthday cake, but a birthday cookie cake instead! This recipe is very simple to make and decorate and everyone will love this chewy, chocolate and funfetti filled beauty!
This year, my birthday is also tinged with a little sadness. It’s my first birthday since we lost Poppy and not going to lie, it’s been tough these past few weeks. My health hasn’t been great, I’ve been diagnosed with arthritis of the spine, I’ve been stressed about getting back to work and the one year anniversary of losing her is looming.
I am trying to look at the positives as well; this year I am happily married and I also cut all the negative draining people out of my life last year, so I don’t have to worry about them playing games and trying to buy me.
They are still playing games and trying to regain control, but I removed myself from the situation and have never felt better. It’s a weight off your shoulders when you know you are surrounded by positive people who don’t have an ulterior motive.
I’ve been accused of changing recently by someone who only knows a very biased one side of the story. It made Mum and I laugh though. I am the same person, I just realised last year that I can stand up for myself and what I believe in and I don’t have to tolerate people’s bull anymore. I don’t do mind games and I don’t tolerate manipulators and liars. If that’s all I’m guilty of, then I can live with that. Just because I won’t be anyone’s doormat doesn’t mean I’m a bad person.
This definitely comes with age I have decided. Years ago I would just nod politely and be very quiet and take everything. That doesn’t get you anywhere, people will continue to treat you like crap if you let them.
On the positivity thing… I know that I am very lucky; I have two jobs I love, have had the most magical wedding, have friends, family and a husband who love and support me through anything, have a roof over my head and anything and everything I could ever want or need.
But I still want with all my heart to have Poppy back. Even just to hug her one more time would be enough. It’s still hard to come to terms with the fact one moment someone is there and the next they’re not.
Grief sure is a funny old beast.
Let’s switch to a lighter subject; sprinkle filled, gooey and chewy cookie cakes.
This might be the most simple birthday cake I’ve ever made. But it tastes phenomenal, so I don’t mind one bit. You just make a standard cookie dough, fill it with funfetti and milk chocolate chips and then spread it into a 9 inch cake pan.
I then baked it for 25-30 minutes until it was golden all over and slightly soft in the middle. You know by now what I think of melted chocolate, so I would just grab a spoon and dig in straight away, but since it’s my birthday, I was patient and waited for it to cool so I could decorate it.
I piped vanilla buttercream around the edge, sprinkled MORE funfetti on it and then devoured a slice warmed in the microwave and with vanilla ice cream.
I don’t know about you, but that is one seriously good way to celebrate being a year older! 😉
Funfetti Birthday Cookie Cake
This thick and chewy cookie is filled with funfetti and milk chocolate chips and then baked in a cake pan to create a twist on traditional birthday cake! Decorated with buttercream and funfetti, it's a fantastic alternative to a bog standard cake!
Ingredients
- For the cookie cake:
- 1/2 cup (90g) funfetti/rainbow sprinkles
- 1 cup (175g) milk chocolate chips
- 2 cups (280g) plain/all-purpose flour
- 2 tsp cornflour/cornstarch
- 1 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 1/2 sticks (170g) unsalted butter, at room temperature
- 3/4 cup (150g) caster/white sugar
- 2 large eggs
- 2 tsp vanilla extract
- For the frosting:
- 1 stick (113g) unsalted butter, at room temperature
- 1 1/2 cups (180g) icing/powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp milk
- Extra funfetti to decorate
Instructions
Preheat the oven to 180C/350F and spray a 9 inch spring form cake pan with cookie spray. I use Wilton Bake Easy.
Place the funfetti, chocolate chips, flour, cornflour, bicarb and salt into a medium sized bowl and stir to coat all the chocolate chips in flour. Leave to one side.
Place the butter and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium high until light and fluffy; 2-3 minutes.
Add in the eggs and vanilla, scraping down the sides as necessary, and mix on medium speed until well incorporated, around 1 minute.
Tip in your flour mixture and the mix on low until a soft dough forms.
Tip the dough into your prepared cake pan and smooth into an even layer with a spatula. Dough will be sticky.
Place in the oven for 25-30 minutes (mine took 27) until golden all over and an inserted skewer into the centre comes out with a few crumbs on it. If you poke the edge, the skewer should come out clean.
Leave to cool completely before transferring to a plate/cake stand.
To decorate: Place the butter and icing sugar into a large bowl and mix with a hand mixer on low until the mixture starts to come together and create small lumps, then add in the vanilla and 1/2tbsp milk.
Continue to mix, increasing the speed to medium-high until the mixture comes together into one ball and then becomes light and fluffy. At this stage add more milk, 1/2tbsp at a time, until you have a smooth, fluffy frosting which holds its shape, but is able to be piped.
Fit a piping bag with an open star nozzle and then fill with the frosting. I held the bag straight above the edge of the cookie cake (not at an angle) and then piped pulling my bag straight up to create little stars.
Sprinkle the frosting with more funfetti and then serve! Funfetti Birthday Cookie Cake will keep covered, at room temperature for 4 days.
This cookie cake is also delicious warm - place a slice in the microwave for 30-40 seconds and then dig in - you can also add ice cream!
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Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
