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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!
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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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Annie N

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!