Funfetti Cake Batter Cookie Cake

This post may contain affiliate sales links. Please read my disclosure policy.

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


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Funfetti Cake Batter Cookie Cake slice

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


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!




  • 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


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



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.


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


Other Recipes You’ll Love

Chocolate Chip Cookie Cake
Ultimate Chocolate Chip Cookie Layer Cake
Triple Chocolate Cookie Cake
Funfetti Millionaire Cake
Funfetti Cheesecake
Funfetti Cookie Fudge Bars

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Jane Barr

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

  2. 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.

  3. 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.

  4. 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!

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