Funfetti Cake Batter Cookie Cake

This Funfetti Cake Batter Cookie Cake is so chewy, flavorful and delicious. It’s made with funfetti cake batter and white chocolate cookie dough, then topped with sweet buttercream frosting. Simply irresistable!

Funfetti Cake Batter White Chocolate Chip Cookie Cake

Funfetti Cake Batter Cookie Cake

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 Funfetti recipes I could make with it, I just didn’t want to. So there. πŸ™‚

Funfetti Cake Batter White Chocolate Chip Cookie Cake

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.

Funfetti Cake Batter White Chocolate Chip Cookie Cake

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.

Funfetti Cake Batter White Chocolate Chip Cookie Cake

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 Cake Batter White Chocolate Chip Cookie Cake

 

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Funfetti Cake Batter Cookie Cake slice
Recipe

Funfetti Cake Batter Cookie Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 10-12 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Funfetti Cake Batter Cookie Cake is so soft, festive and delicious! It’s made with a funfetti cake mix and white chocolate chips, then topped with buttercream frosting! To die for!


Scale

Ingredients

COOKIE

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 box funfetti dry cake mix
  • 2 tsp cornstarch
  • 23 tsp sprinkles
  • 1 cup white chocolate chips

BUTTERCREAM

  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 23 tbsp water
  • icing color of your choice

Instructions

COOKIE:

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.

BUTTERCREAM:

1. Beat the shortening and butter until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract and 1 tbsp water.
4. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
5. Add desired icing color.

Keywords: cookie cake recipe, chocolate chip cookie cake, chocolate chip cookie cake recipe, white chocolate chip cookies, white chocolate chip cookie recipe, how to make a cookie cake

Enjoy!

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Recipe rating

68 Comments
  1. Mary Ann

    Read the comments about difficulty with hard dough. I wrapped flattened ball to refrigerate. When I took it out of the fridge, IΒ used a rolling pin to flatten it more while it was still in the plastic wrap. I used a pretty pie plate, so it was easy to serve. So rich you only need a sliver…delicious.Β 

  2. Ellen Gehrke

    Do you think this could be made as regular cookies? I was thinking of making double doozies with it for my son’s class. Just don’t want to waste time making a big disaster if you don’t think they would hold up well. I have made it as a cookie cake and it was fabulous!

  3. Dena

    Made 4 of your cookie cakes last night to bring in for my birthday treat at work. I’ll comment on each, but this was the first I tried. Very sweet. I’m not a huge white chocolate chip fan so maybe that put it over the edge. I forgot I had to refrigerate overnight so I just put in the freezer for a little over an hour and it was very firm when pressing in the pan.

  4. Cookie addict

    I baked this for a friends birthday, everyone loved it! This was the first recipe I ever tried of your website but it definitely won’t be the last :))

  5. Amie

    Has anyone tried doubling the recipe and baking it in jellyroll pan? I’d like a bigger one for a birthday party.

    1. lifeloveandsugar@gmail.com

      I don’t know of anyone that has, but I’d think it’d be ok. It might need a different baking time though, depending on how thick it is.

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  8. Dawn

    Hi there! I have just made 2 chocolate chip cookies and they look wonderful! I have a question when making the buttercream icing, does the butter need to be softened or cold? I wasn’t sure if it would make a difference….thanks!

  9. Amy

    I’d love to make this for my son’s birthday party this weekend, but the recipe seems to have gone missing from your original post. Could you please include it?

    1. lifeloveandsugar@gmail.com

      You should be able to see it now. I’m sorry about that, not sure what happened, but it’s fixed.

  10. Erin

    I know it’s been a year since you posted this but I’m looking for the recipe for this and can’t seem to find the link…?

    1. lifeloveandsugar@gmail.com

      You should be able to see it now. I’m sorry about that, not sure what happened, but it’s fixed.

      1. Erin

        Yay! Thanks so much! I am making this and sending half to my friend for her half-birthday. I’ll let you know how well it ships πŸ™‚

      2. lifeloveandsugar@gmail.com

        Awesome! You’ll probably want to wrap it carefully. It’s a very moist cookie cake – so it should stay good for the trip! πŸ™‚

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  12. Allison

    Hi, I’ve got my dough sitting in the fridge right now, it smells ahhmazing! Any chance you’ve tried this in a square/rectangle pan? I’m thinking of trying either an 8×8 or 9×13 and then slicing into squares. Just wondering your thoughts and if that might affect baking time. Thanks!

    1. lifeloveandsugar@gmail.com

      Hi Allison! I think that would work fine. An 8×8 pan would probably be best. You might need more dough for a 9×13. And I don’t think it will change the baking time. Enjoy them! πŸ™‚

  13. Karla

    Can this be made using a pizza pan? I want to decorate it to look like a pizza. If so what size do u suggest for a not too thin cookie cake?

    1. lifeloveandsugar@gmail.com

      Hi Karla! It’s hard for me to say, I’ve never tried that. Certainly it will bake, but it might spread a fair amount. I’d say whatever size you use, give yourself a good 3-4 inches at least around the edges to allow it to spread.

  14. Sabrina

    Can this recepie be done with normal cake mix? I cant seem to fund the funfetti cake mix in any shops around, and when I do eventually find it, its very expensive.
    It looks amazing!
    Thank you

  15. yvette

    hi there, i was just wondering if i could substitute the rainbow chip cake mix? and if you think it would come out good if i poured this recipe into cupcake liners and frosted , for my daughters wedding???? this is your funfetti cake batter white chocolate chip cake!!

    1. lifeloveandsugar@gmail.com

      Yes, any cake mix should work. And I think it’d be great as cupcakes – with or without liners. For an event, they might be cute without liners. Just grease the pan well. πŸ™‚

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  17. Allyssa

    Hi! I just checked out both of your cookie cake recipes (funfetti and chic. Chip) I really want to make make one for my birthday and I really want your opinion on which one is best! Please please choose one….. even though you might love them both! Thank you!

    1. lifeloveandsugar@gmail.com

      Hi Allyssa! Have you seen the Triple Chocolate Cookie Cake and Oatmeal Raisin one? Just to make your decision harder. πŸ˜‰ Of course I love them all and which one I choose usually depends on my mood or the flavor preference of those I’ll be with. But if I had to choose for a birthday, I probably say the Funfetti one. Not only do I seriously love Funfetti, but it’s so festive for a birthday! πŸ™‚ Happy Birthday!

  18. Lea Gantt

    I have the dough in the refrigerator right now just waiting for me to bake it!! This looks delicious and my funfetti cake obsessed husband is thrilled I’m making this for him

  19. Lindsey

    Does your recipe call for the box that is 15.25 oz? I know they recently changed the box size and a lot of the recipes I used to use no longer work due to the smaller box size. Thanks!

    1. lifeloveandsugar@gmail.com

      Great question Lindsey! I can’t say I’m entirely sure. I think I made this recently enough that it was the 15.25 oz box, but now I think I’ll have to go make it so I can say for sure. I’ll be sure to update the recipe when I’ve re-made it so that there’s no confusion. Thanks for bringing it to my attention!

  20. Laura@Baking In Pyjamas

    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.

  21. Jane Barr

    Stores in our vicinity don’t sell “white chocolate chips”. Will the NestlΓ©’s Premier white chips work as well.

  22. Lindsay

    I didn’t realize you had to refrigerate overnight! How long would you say the minimum hours in the fridge would be?

    1. Life, Love and Sugar

      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.

      1. Sarah A

        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!!!! <3

    1. Life, Love and Sugar

      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.

  23. Emily

    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.

    1. Life, Love and Sugar

      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! πŸ™‚

      1. Emily

        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! πŸ˜‰
        Also, we could have easily ate all the batter last night … It was sooo good! Thanks for a great recipe.

  24. Sally

    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. πŸ™‚ Your other cookie cakes look just as wonderful, too!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12