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Funfetti Chocolate Chip Cookie Cake Recipe

This Funfetti Chocolate Chip Cookie Cake is soft in the center, chewy around the edges, and packed with chocolate chips and sprinkles. The decadent chocolate buttercream on top makes for the perfect cookie cake!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Calories 431kcal
Cost $5

Ingredients

  • cup all-purpose flour spooned and leveled
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoon unsalted butter at room temperature
  • cup light brown sugar packed
  • cup granulated sugar
  • 1 large egg + 1 egg yolk at room temperature
  • teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup sprinkles + more for topping

chocolate buttercream

  • 4 tablespoon unsalted butter at room temperature
  • cup powdered sugar
  • tablespoon unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • tablespoon heavy cream or milk

Instructions

  • Preheat the oven to 350° F. Grease a 9 inch round cake pan or pie dish and set aside.
  • In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream together the butter and sugars, about 2 minutes until smooth and fluffy. Add in the eggs and vanilla, and mix again for another minute until well combined. Slowly add the dry ingredients into this mixture and mix until there are no streaks of flour left. Mix in the chocolate chips and sprinkles.
  • Press the batter into the cake pan and spread it out until it's even. Bake for 25-30 minutes, until the center is just set. Depending on your oven, this time may vary. keep an eye on your cake and test it with a toothpick after 25 minutes!
    I put tinfoil on my cookie cake about 12-15 minutes into baking because the edges were starting to brown.
  • Once done, remove from the oven and let it cool completely before removing. To remove, run a butter knife around the edges of the pan to loosen my cake, and then flip upside down and it should come out.

Make the buttercream

  • While your cake is baking, make the buttercream by creaming the butter with an electric mixer for about a minute. Then add in your powdered sugar, cocoa powder, vanilla, and milk. Start your mixer slowly, gradually increasing speed as it combines. beat on medium-high for 1 minute. If your frosting seems too thick, add a teaspoon or 2 of milk. If it's too thin, add powdered sugar.

Notes

  • Make sure your butter is at room temperature when starting this recipe. It makes it easier to mix and the butter and sugar come together better when it's not cold. I like to leave my butter out for at least an hour before baking.
  • Use a good baking pan- Make sure you use a good quality baking pan or pie dish. I like using light-colored baking pans, I find that the darker the pan is, the darker your cookie cake will be. This 9-inch cake pan is my favorite!
  • Add extra chocolate chips to the top of your cake before baking for some extra chocolate goodness. And it's pretty!
  • Easy way to get icing into a piping/Ziploc bag- put your bag into a tall glass (I like to use a shaker cup) and turn the top of the bag inside out, so the top of the bag is outside the cup. Then scoop your frosting into the bag.
  • You can store it in an airtight container for up to 5 days. It can also be frozen for up to 2 months, and I recommend cutting it into slices before freezing for easy removal later.

Nutrition

Calories: 431kcal | Carbohydrates: 59g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 179mg | Potassium: 148mg | Fiber: 2g | Sugar: 41g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg