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Funfetti Cookie Cake

5 from 1 vote
Time: 1 hour 10 minutes
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Deliciously stacked Funfetti Cookie Cake! It is 3 layers of chewy cookie filled with sprinkles and white chocolate chips, topped with a creamy vanilla buttercream. This cookie layer cake is the perfect dessert for all the cookie lovers in your life.

If you love sprinkles like I do, try my Edible Sugar Cookie Dough,

A tall 3 layer cookie cake topped with vanilla buttercream and sprinkles. Plates on the side with forks.

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?

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.

3 Layer Funfetti Cookie Cake Ingredients

12 ingredients

  • Flour: I use unbleached all-purpose. This recipe has not been tested with other types of flour so I cannot recommend.
  • Salt: Boosts flavors and balance sweetness, especially in the buttercream.
  • Baking Soda: A leavening agent for the perfect textured cookie cake. Make sure it is not expired!
  • Cornstarch: Used to add stability and a soft puffiness to the cookie layers.
  • Unsalted Butter: Melted and slightly cooled (it shouldn’t be hot or solidifying). If you use salted butter, omit the salt above.
  • Sugar: This recipe uses a balance of brown sugar and granulated sugar for the best flavor and texture cookie. We will also use powdered sugar for the vanilla buttercream.
  • Eggs: Uses a whole egg and just an egg yolk, brought to room temperature. Don’t skip on the egg yolk, it adds just the right amount of extra moisture and tenderness to the cookie layers.
  • Vanilla Extract: An essential flavoring used in both the cookie and buttercream. Make sure it is pure or homemade extract, imitation just isn’t the same.
  • White Chocolate Chips: Use your favorite brand. If you are able to find mini white chocolate chips, those work even better than standard sized chips.
  • Sprinkles: I recommend using jimmies or long cylinder shaped rainbow sprinkles. This type doesn’t bleed their color into the batter.

Baking Equipment You’ll Need

  • Three 6 inch, round cake pans. My favorite brand is Fat Daddio’s because
Pulling a slice of cake from the Funfetti Cookie Layer Cake.

How To Make A 3 Layer Funfetti Cookie Cake

Here’s a quick overview of the steps. The recipe card below will have complete details and instruction.

PREP FOR SUCCESS: Preheat your oven and line three 6 inch cake pans with parchment paper and a little bit of non-stick cooking spray.

WHIP TOGETHER THE FUNFETTI COOKIE DOUGH: Combine the dry ingredients and set aside. Whisk together the melted butter and sugars, then the eggs and vanilla. Fold in the dry ingredients and then the white chocolate chips and funfetti sprinkles.

BAKE THE 3 LAYERS OF FUNFETTI COOKIE: Divide the funfetti cookie dough into the 3 prepared pans. You will have to press the mixture so it becomes an even layer that reaches all the way to the edges of the pan. Bake until the edges and top are golden brown.

Layers of cookie cake on a cutting board, ready to stack and frost.

COOL THE FUNFETTI CAKE LAYERS: Once you remove them from the oven, let them cool for 10 minutes before running a butter knife around the edge of the pan (for easy removal later), and then allow them to rest in the pan until room temperature. Once your cookie layers are fully cool, remove them from the pans and set aside.

WHIP UP THE VANILLA BUTTERCREAM: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, vanilla extract, and salt until light and fluffy. Add the powdered sugar and beat until incorporated.

CONSTRUCT THE FUNFETTI COOKIE LAYER CAKE: 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.

A tall 3 layer cookie cake topped with vanilla buttercream and sprinkles.

Storing Information

# Tips for the BEST Funfetti Cookie Cake

1. 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.

2. 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.

3. I make parchment paper rounds by tracing my cake pans with an edible marker and then cutting them out with scissors. Perfect every time!

4. 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.

5. 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.

Cookie cake on a tall cake stand with a slice on a plate ready to eat.

Fun Substitutions and Variations

  • Try other types of sprinkles or jimmies. 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 in your cookie cake. You could also omit the sprinkles and replace them with more white chocolate chips.
  • Colors
  • Use other fun frostings.
Slice of Funfetti Cookie Cake with a fork and ready to eat.

More Cookie Recipes You Might Like:

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Enjoy Entirely, Elizabeth
Three layers of funfetti cookie cake layers sandwiched with buttercream and decorated with assorted color frostings.

Funfetti Cookie Layer Cake

Elizabeth Swoish
Deliciously stacked Funfetti Cookie Layer Cake! The cookie layers are chewy and filled with sprinkles and white chocolate chips. It is the perfect dessert for the cookie lovers in your life!
5 from 1 vote
Prep Time 30 minutes
Cook Time 25 minutes
Constructing 15 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Servings 8 servings
Calories 856 kcal


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
  • 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.



Storing information:
  • 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.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on August 4th, 2021
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

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