Two delicious desserts collide in this sweet, colorful Sugar Cookie Confetti Cake!
This yummy dessert recipe combines two fan favorites into one: cookies and cake. You get the chewy texture of a cookie in a larger cake form. Plus, the sprinkles make it extra festive for any occasion!
My family loves this dessert. We’ve made it for our daughter’s birthday, for family gatherings, and for fun brunches.
I first developed this Sugar Cookie Confetti Cake recipe decades ago, but really perfected it in 2021 for my second cookbook, The Super Easy Teen Baking Cookbook. That cookbook was published on August 31, 2021. Five years ago today!
Table of Contents
The Super Easy Teen Baking Cookbook turns 5!
To celebrate the 5th anniversary of The Super Easy Teen Baking Cookbook, I’ve decided to share one of my family’s favorite recipes from this cookbook. You can only see this recipe with the secret password!
If you’re new to Urban Bliss Life, welcome! I’ve been blogging here since 2004, and now it’s grown to a family biz. Here we share our family recipes, recipes I’ve developed inspired by our travels around the world, our wine pairing guides (I’m WSET 2 certification and Alain has a CSW certification), and our foodie travel guides.
If you’ve been with us for a while, welcome back and thank you. Thank you for your support of this passion project of ours over the years. Every recipe here is developed with love, every travel tip shared with our passion for this amazing word, and every winery feature and wine pairing guide is shared with our respect for the centuries old farming practices and the amazing people behind each bottle.
Why you’ll love this family favorite recipe!
- So easy to make!
- You can whip this up with two bowls, a whisk, and spatula. No fancy equipment required.
- The best of both worlds. Why choose between a cookie and a cake when you can have two in one!
- Absolutely delicious. It’s sweet, chewy, and flavorful.
- Customize it: switch out dark chocolate chips or semi-sweet chocolate chips for the white chocolate chips. Use your favorite sprinkles.
Ingredient notes
A few notes about what you’ll need to make this funfetti cookie cake:
- Dry ingredients: a basic batter mix of all-purpose flour, baking powder, baking soda, and salt. Plus: we add cream of tartar to make the texture more chewy.
- Wet ingredients: you’ll need butter softened to room temperature, one egg at room temperature, granulated sugar, and vanilla extract.
- Mix-ins: we use white chocolate chips and colorful sprinkles.
Step-by-step instructions
You’ll find full measurements and detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and a quick overview of how to make this recipe.
First, preheat your oven to 350°F. Line a 9-inch pie dish with parchment paper.
- Mix together the butter and sugar until well creamed.
- Add the egg and vanilla and cream together.
- In a separate bowl, whisk together the dry ingredients.
- Gradually fold in the dry ingredients to the wet ingredients just until combined. Don’t overmix.
- Using a spatula or wooden spoon, gently mix in the white chocolate chips and sprinkles. Again, don’t overmix!
- Gently press the dough into the prepared pie pan.
- Bake at 350°F for 25-30 minutes. Rest at room temperature for at least 10 minutes before slicing and serving.
Marlynn’s Tip
Recipe Tip
Take the cookie cake out of the oven when the edges are slightly golden brown and the center no longer jiggles. The center may appear not as done, but it will continue to finish baking after you take it out of the oven. If you wait to take it out of the oven until the center is solid, you will likely over-bake the cookie cake.
Recipe FAQs
You can freeze this dessert, however in my experience, there’s never enough leftover to freeze! If you do have some to freeze, wrap tightly with plastic wrap, then place in an airtight freezer-friendly container in the freezer for up to 1 month. Thaw completely before enjoying.
Store leftovers in an airtight container at room temperature for up to 3-4 days.
Serving suggestions
We love enjoying this sugar cookie confetti cake on its own for birthday celebrations and whenever we have guests over. It always goes quickly!
It’s great when topped with a scoop of dairy-free chocolate chip ice cream or colorful ube ice cream.
You can also pipe some cream cheese frosting or vanilla buttercream frosting on top for added decoration.
Want more easy, delicious recipes? Buy my baking cookbook!
If you’re looking for more easy baking recipes, I’ve got you covered in this cookbook!
My second cookbook, The Super Easy Teen Baking Cookbook, features
- 60 easy-to-follow, sweet and savory baking recipes
- Kitchen safety tips for teens
- Glossary of baking terms
- Fun substitution and serving ideas
More funfetti sprinkle recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Sugar Cookie Confetti Cake
Equipment
- 1 9" pie dish
Ingredients
- ½ cup 1 stick unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1-½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup white chocolate chips
- ¼ cup rainbow sprinkles
Instructions
- Preheat oven to 350°F. Line a 9-inch pie dish with parchment paper.
- Mix the wet ingredients. In a large bowl using a hand mixer on medium speed, cream the butter and sugar until light and fluffy, about 1 minute. Beat in the egg and vanilla.
- Mix the dry ingredients. In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
- Combine the ingredients. Slowly add the dry ingredients to the wet ingredients, stirring to combine using a rubber spatula. The dough will be thick, like cookie dough. Use the spatula to gently fold in the white chocolate chips and sprinkles.
- Bake the cookie cake. Press the cookie dough evenly into the prepared pan. Bake for 25 to 30 minutes. The center will still be slightly soft when done, but the edges and top will turn a light golden brown. Do not wait until the center is firm, or you will overbake the cookie cake. Lift the cake out of the pie dish by gripping the parchment paper, then transfer to a cooling rack. Allow the cake to cool completely before slicing into it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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