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. 🙂

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

Funfetti Cake Batter Cookie Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 10-12 Slices
  • 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.


  • Serving Size: 1 Large Slice
  • Calories: 1308
  • Sugar: 137.3 g
  • Sodium: 530.5 mg
  • Fat: 71.7 g
  • Carbohydrates: 166.9 g
  • Protein: 5.9 g
  • Cholesterol: 138.6 mg

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

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Recipe rating

  1. Amie

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


      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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  4. 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!

  5. 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?


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

  6. 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…?


      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 🙂


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

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