Deliciously stacked Funfetti Cookie Layer Cake! The cookie layers are chewy and filled with sprinkles and white chocolate chips. It is filled and topped with my Not So Sweet Vanilla Buttercream. It is the perfect dessert for the cookie lovers in your life!
Funfetti Cookie Layer Cake
This Funfetti Cookie Layer Cake is an occasion cake! Can’t you see it on a treat table at a party somewhere or candles stuck in it for a birthday?! It really is the perfect treat for cookie lovers, no offense cake. Me on the other hand, I did not need an occasion to make this for myself. I even ate it for breakfast a few times too! The way I look at it is every day should be a celebration. Don’t you agree?
- Funfetti Cookie Layers
There are 3, 6 inch round layers in this cake which can feed between 8 to 10 people. They have both sprinkles and white chocolate chips in them for a tasty surprise in every bite! These cookie layers are made similar to traditional cookies except this dough goes into a cake pan, is baked at a lower heat, and for longer.
TIP: Although it may be tempting to add more white chocolate chips and sprinkles, do not. Both are very high in sugar and you will end up with a super sweet, nearly inedible cookie layer.
- Not So Sweet Buttercream
It is exactly as it sounds, not so sweet. It is perfect for this Funfetti Cookie Layer Cake because the cookie layers are already sweet enough. How do I get it not so sweet? I use cream cheese and corn starch to give body and stability to the buttercream without having to add a whole bunch of powdered sugar.
TIP: Be sure to use a full-fat cream cheese. Don’t try to cut out calories now! Low fat cream cheese has less fat and calories but it also has more water. Water will make the frosting more liquid-ey and the reduced fat will decrease the stability.
Making the Cookie Layers
Melt your butter the microwave for 30 seconds to 1 minute. Once it is fully melted place it in the freezer to cool down while you do the next two steps. You do not want the butter warm when you mix it with the other ingredients.
Next, preheat your oven to 325° F (163° C) and center your oven rack. Prepare 3- 6 inch cake pans with parchment paper and cooking spray, we don’t want them to stick!
TIP: I make parchment paper rounds by tracing my cake pans with an edible marker and then cutting them out with scissors. Perfect every time!
In a medium sized bowl add the flour, baking soda, salt, and cornstarch. Whisk until incorporated.
In a separate large bowl add the cooled butter, brown sugar, and granular sugar. Whisk it until the mixture becomes a pale brown color. Add the whole egg, egg yolk, and vanilla and whisk until incorporated. Takes four to six minutes total.
Add your dry ingredients and using a spatula, fold until partially incorporated. Next, throw in your white chocolate chips and funfetti sprinkles. Continue to fold until incorporated.
TIP: Do not overmix your batter or your cookie layers will become tough and dry. It only takes a few minutes to come together. It will be just after all the flour disappears.
Next you will want to evenly divide the batter into your three cake pans. Press the mixture so it becomes an even layer that reaches all the way to the edges of the pan. I lightly flour my hands to keep them from getting overly sticky.
Baking the Cookie Layers
Bake the cookie layers for 20 to 28 minutes or until the edges and top are golden brown. Remove them from the oven and let them rest in the pan until they are room temperature. After ten minutes of cooling take a butter knife and run it around the edge of the pan (for easy removal later). Once your cookie layers are fully cooled, remove them from the pans and set aside.
Your cookie layers may have sunk a little bit in the middle but do not worry, it will still be super delicious! Just like a cake gets a domed top, cookie cakes get sunken in tops. If you want to make your layers even you can either use a sharp knife or a handheld cheese grater to take some cookie of the tops. I left my layers as they were.
Whipping up the Not So Sweet Buttercream
For the buttercream you will want to use either a stand mixer fit with the paddle attachment or a hand mixer fit with the double beaters. You could do this by hand but it is a lot of mixing and the frosting will not be as light and fluffy.
Place the butter and cream cheese into your bowl. Turn speed to medium and allow to beat until light, fluffy, and incorporated. This usually takes three to five minutes. I like to scrape down the bowl every one to two minutes, it helps the ingredients incorporate quicker. Add the vanilla extract and allow that to incorporate on medium speed. While the vanilla extract is mixing into your butter/cream cheese mixture, sift together the powdered sugar and corn starch in a separate bowl.
Next, add one cup of the powdered sugar mixture to the butter cream cheese mixture at a time. Mix on low to medium speed and be sure to scrape down your bowl before adding another cup of the powdered sugar mixture. Once you have fully incorporated the powdered sugar mixture to the butter cream cheese mixture, turn the mixer to medium- high and beat for 30 seconds.
TIP: If your buttercream seems a little loose, place it in the refrigerator to firm up for ten minutes or so before constructing the cookie cake.
Putting It All Together
This is the fun part! All you do is place the bottom cookie layer on your cake plate or serving dish. Top it with an even layer of buttercream, about ¾ cup of the buttercream. You can spread it out with a spatula or whatever you have. Continue with the other two layers and decorate how you would like. And even top it with more sprinkles! Here’s a video of how I constructed mine for reference.
I Don’t Have Funfetti Sprinkles
Not a problem! You can use any color of sprinkles or jimmies you do have, or can find. Just do not use sanding or crystal sugar, it will melt in your batter as it bakes. And definitely do not use non-pareils, they will be like hard little river rocks. Another option is omitting the sprinkles all together. You could replace the volume with another quarter cup of white chocolate chips.
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Funfetti Cookie Layer Cake
Funfetti Cookie Layers
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons cornstarch
- 12 tablespoons unsalted butter; melted and cooled
- ¾ cup brown sugar
- ½ cup granular sugar
- eggs; 1 whole, 1 yolk
- 1½ teaspoons vanilla extract
- ¾ cup white chocolate chips
- ¾ cup funfetti sprinkles
Not So Sweet Buttercream
- 12 tablespoons unsalted butter
- ½ block cream cheese; full fat
- 3 – 4 cups powdered sugar
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
Funfetti Cookie Layers
- Melt butter in the microwave for 30 seconds to 1 minute. Once fully melted place it in the freezer to cool down while you do the next two steps.
- Preheat your oven to 325° F (163° C) and center your oven rack.
- Prepare 3- 6 inch cake pans with parchment paper and cooking spray. Set aside.
- In a medium sized bowl add the flour, baking soda, salt, and cornstarch. Whisk until incorporated.
- In a large bowl add the cooled butter, brown sugar, and granular sugar. Whisk until the mixture becomes a pale brown color. Takes two to three minutes.
- Add the whole egg, egg yolk, and vanilla. Whisk until incorporated. Takes two to three minutes.
- Add the dry ingredients. Using a spatula, fold until partially incorporated. Takes one to two minutes.
- Add the white chocolate chips and funfetti sprinkles. Continue to fold until incorporated, one to two minutes. Do not overmix your batter or your cookie layers will become tough and dry.
- Evenly divide the batter into your three cake pans. Lightly flour your hands and press the mixture so it becomes an even layer that reaches all the way to the edges of the pan.
- Bake for 20 to 28 minutes or until the edges and top are golden brown. Toothpick test to make sure your layers are done, there should be next to no batter come off on it.
- Remove from the oven and let them rest in the pan until they are room temperature. After ten minutes of cooling take a butter knife and run it around the edge of the pan (for easy removal later).
- Once your cookie layers are fully cooled, remove them from the pans and set aside.
Not So Sweet Buttercream
- On medium speed, beat together the butter and cream cheese until smooth, fluffy, and fully incorporated. Takes about 3 to 5 minutes.
- Add the vanilla extract, beat until incorporated. Takes about 1 minute.
- In a separate bowl sift together the powdered sugar, and corn starch.
- On low to medium speed, add 1 cup of the powdered sugar mixture to the cream cheese mixture at a time, scraping down the bowl between each cup.
- Once all the powdered sugar mixture is incorporated, turn mixer to medium high and beat for 30 seconds.
Constructing the Cookie Cake
- Place the bottom cookie layer on your cake plate or serving dish
- Top with about ¾ cup of the buttercream. Evenly spread it out with a spatula.
- Continue with the other two layer. Top with more sprinkles.
- Place in the refrigerator for 15 minutes so the frosting hardens. Then take plastic wrap and tightly wrap the cookie cake and put back in the refrigerator. *The plastic wrap keeps it from drying out.
If you make my Funfetti Cookie Layer Cake, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!