Funfetti Cookie Cake with Vanilla Buttercream Icing Swirls

If you are a fan of Funfetti cake then you will love this Funfetti Cookie Cake with Vanilla Buttercream Icing Swirls! It is the perfect dessert for children’s birthday or school parties. It is kid friendly because slices of the cookie cake can be eaten without utensils. The top of the cake decorated with icing swirls, rainbow sprinkles and chocolate chips just screams party!

Funfetti Cookie Cake with Vanilla Buttercream Icing Swirls

¾ cup softened unsalted butter
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract.
½ cup all-purpose flour
1 box Funfetti cake mix
3 teaspoons rainbow sprinkles
¾ cup semi-sweet chocolate chips
¾ cup white chocolate chips
Vanilla Buttercream Icing (recipe follows)
Decorations: Additional rainbow sprinkles

Preheat oven to 350º F. Line bottom of a 9-inch round cake pan with parchment paper. Spray bottom and sides of pan with non-stick spray. Set aside.

Place butter and sugar in a mixing bowl. Cream 3-4 minutes with a mixer until mixture changes color to pale yellow. Add egg and vanilla. Add flour and half of cake mix to butter mixture. Mix to combine. Add remaining cake mix. Scrape sides of bowl with a spatula and mix again. Add sprinkles, chocolate and vanilla chips. Mix until chocolate chips are evenly distributed.

Press dough in an even layer in prepared pan. (I use a spatula sprayed with non-stick spray so it does not stick to the dough.)

Bake 25-35 minutes or until a toothpick inserted in middle of cookie cake comes out clean and top is golden brown. Cake will solidify as it cools. Cool completely in pan. Remove from pan and decorate with Buttercream Icing Swirls and rainbow sprinkles.

Vanilla Buttercream Icing
Enough icing to decorate a one layer, 9-inch cookie cake.

½ cup unsalted butter
¼ cup shortening
⅛teaspoon iodized salt
2 cups powdered sugar
¾ teaspoon pure vanilla extract
½ tablespoon water
Multi-colored rainbow sprinkles

With a mixer, cream butter, shortening, and salt until combined. Gradually add powdered sugar. Add vanilla and water. Beat 2-3 minutes or until light and fluffy. (Make sure to add the water- it makes the icing fluffy and easier to pipe swirls.)

I used a Wilton 1M or Ateco 844 closed star tip to make miniature cupcake swirls. (For directions go to and look up, “how to make a cupcake swirl” under the “Learn”/ “piping techniques” tabs. Sprinkle swirls with rainbow sprinkles as soon as they are piped so sprinkles will stick to icing and not fall off. Sprinkle additional sprinkles on top of cake.

Published in The News and Neighbor on August 22, 2018.

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