Is there a rehab for funfetti cake batter addicts? Because if there is, I need to go. I can’t seem to get enough. This cookie cake is the latest way that my obsession love of Funfetti has manifested itself. And boy is it tasty. Everything you’d expect. Funfetti in the moistest and chewiest cookie cake form. With icing. Yes, please!
I’ve made it a few times now and it is always a hit. And it’s not hard to make.
The recipe uses an entire box of Funfetti cake mix. I was kind of stubborn about that. I have a number of partially used boxes of cake mix in my pantry and I was determined to not make this another instance where I’d use part of a box. Not that there aren’t plenty of things I could make with it, I just didn’t want to. So there. 🙂
However my stubbornness led to one flaw (if you can really call it that) with this cookie cake. It has what I like to call a lip, or a hump, around the edge. It’s covered with icing because I like icing on my cookie cake, but if you look at the side you can see it there. I call your attention to it because I don’t want you to make this and then freak out about it. Just cover it up. Because you need to make this. This thing is pure Funfetti gold. If gold was edible of course.
The directions are pretty straight forward and while I mention this in them, I want to make a point of it here. Most cookie recipes say it’s best to refrigerate cookie dough for a while, even overnight, before baking. Not everyone does – it’s a preference as well as a time thing. But I have baked this both after leaving it overnight and after leaving it for just a few hours and I really see a difference (for the better) in the texture of the cookie when it’s left in the fridge overnight. People still loved it the other way too, but I really noticed it. The flavors and textures come together so much more. I really recommend refrigerating it overnight.
With that said, you can’t really go wrong. This is the cookie cake that dreams are made of. So go and make it my friends! You won’t regret it!
Funfetti White Chocolate Chip Cookie Cake
Makes one 9 inch cookie cake
3/4 cup butter
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 box funfetti dry cake mix
2 tsp cornstarch
2-3 tsp sprinkles
1 cup white chocolate chips
1. With a mixer, cream butter and sugars together until light and fluffy.
2. Add egg and vanilla extract. Mix well.
3. Add dry cake mix, cornstarch and sprinkles. Mix well. Dough will be thick and sticky.
4. Stir in white chocolate chips.
5. Place dough in clear wrap and refrigerate overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment circle the size of your cake pan in bottom of pan and grease the sides. This will help you remove the cookie cake from the pan after it’s baked.
8. Spread dough evenly in cake pan.
9. Bake for 20-25 minutes or until done. The edges should be golden. The center may not seem totally done, but it will firm and cook a little more as it cools. You could cook it for longer, but I like my cookie cake super soft and chewy.
10. Allow cookie cake to cool completely in pan before removing. As it cools, it will firm up and you should be able to remove it from the pan without the center breaking (like I said, super moist!). Certainly if you have a spring form pan, that makes it even easier.
Enjoy!
This post linked to Buns In My Oven, Lady Behind The Curtain, Lil’ Luna, Pint Sized Baker, Inside BruCrew Life, Chef In Training, Love Bakes Good Cakes, Ashley’s Dandelion Wishes, Mandy’s Recipe Box and Shaken Together
Obsessed with Funfetti Cake Batter as much as I am? Check out these other recipes:
Funfetti Cake Batter Pancakes
Perfect for a birthday breakfast, or any time really!
Funfetti Cake Batter Ice Cream Pie
Quick and easy to throw together – and SKINNY! Well, kind of. And no ice cream machine needed!
Overnight Funfetti Cake Batter French Toast Casserole
Want to make a special birthday breakfast, but not have to get up early to do it? This overnight french toast casserole is perfect and SO good!
Funfetti Cake Batter Rice Krispie Treats with Rainbow Chip Icing
Because rice krispie treats are totally healthy right? I mean it’s pretty much just breakfast cereal…
Funfetti Cake Batter Ice Cream Cake
Ice cream cakes are totally the best of two worlds. And there’s no machine needed for this ice cream.
Funfetti Cake Batter Cinnamon Roll Casserole {with Rainbow Chip Icing}
Cake Batter cinnamon rolls without all the fuss or yeast.
Funfetti Cake Batter Blondies with Rainbow Chip Icing
Easy and so stinkin’ good.
Copycat Birthday Cake Remix Ice Cream
If you’ve had this ice cream from Cold Stone you know how exciting this is. And you don’t need an ice cream machine!
Have I lost you yet? No? Good. Because there’s more cookie cakes where this one came from:
Chocolate Chip Cookie Cake
The best! Better than you’d buy at the store!
Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing
The cinnamon and maple in this baby make it hard to resist.
Hi, my name is Lindsay. I'm a wife and puppy mom. This blog is a place to share my love of sweets and life.
lifeloveandsugar.wordpress.com 
oh my my… i will definitely be trying this as soon as possible!!
Thanks Carrie! 🙂
You are the cake batter queen! I’m blown away by this cookie cake. It looks amazing. I love the combination of white chocolate + cake batter. 🙂 Your other cookie cakes look just as wonderful, too!
Thanks Sally!
You can never have too much funfetti! This cake is gorgeous!! They are totally perfect!
Thanks Dorothy!
I found it really hard to spread the batter after it sitting all night in the fridge. Maybe I did something wrong? I broke it in pieces, and arranged it in my spring form pan. I threw it in at 350 for 4 min and pressed it in my pan. It looks good still, its cooling now. Were you suppose to press it in the pan before you put it in the fridge all night? B.c mine was rock hard like break and bake cookies.
Hi Emily! The dough definitely gets pretty firm. I also just break it apart and spread it in the pan. You could also leave the dough on the counter to soften a bit before you put it into the pan. Either way, it sounds like it has turned out well! 🙂
Thank you I just tried it (the kids are napping) It was great! I run a daycare and all their little heads were popping up by the oven saying, “can we have some!!?” “Yes after nap”, so that way you can go home with a sugar rush! Hah Happy Mother’s Day! 😉
Also, we could have easily ate all the batter last night … It was sooo good! Thanks for a great recipe.
Thanks Emily! I’m so glad you all liked it 🙂
Can I use my own white cake recipe & add confetti candies myself?
Hi Mandy, I’m not sure if it would work. It depends whether or not your mix is the same ratio of ingredients as a box mix. It took a little experimenting to get this one right.
Hi Linsday! Is the frosting\icing recipe for this the same as you posted in the chocolate chip cookie cake?
Hi Sarah! Yes it is. 🙂
I made this last night. I am very amazed that I ended up with any dough to refrigerate!! I used a 8in pan and it was very thick. Either need to make two pans of it or invest in a 9in! Topped with the buttercream you posted and OHEMGEE! A sliver slice was all I could stand its so rich and fabulous!
Thank you for sharing!!!! ❤
I didn’t realize you had to refrigerate overnight! How long would you say the minimum hours in the fridge would be?
Hi Lindsay! I’ve baked it after refrigerating for about 3 hrs before and while it was fine, the texture and flavors didn’t come together quite as well. I’d say 6-8 hours is best.
Thanks for such a quick reply, I will try to be patient 🙂
The waiting is the hardest part 😉
Stores in our vicinity don’t sell “white chocolate chips”. Will the Nestlé’s Premier white chips work as well.
Definitely!
Look’s good and will be making this. Thank’s for sharing.
I love funfetti and I love the colour if your icing, it’s so bright and vibrant. I came across your blog on Dandelion Wishes.
Thanks Laura! Glad you stopped by! 🙂