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🌟✨Funfetti Sugar Cookie Cake Recipe✨🌟

posted in Food & Drink > Recipes
06/04/2014
  • Ingredients:

    1/2 cup (115g) unsalted butter, softened to room temperature
    3/4 cup (150g) granulated sugar
    1 large egg + 1 egg yolk*
    2 teaspoons vanilla extract
    1 and 1/2 cups (190g) spoon & leveled Gold Medal all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 and 1/2 teaspoons cornstarch
    2/3 cup (120g) white chocolate chips
    1/2 cup (80g) rainbow sprinkles (not nonpareils)*

  • VANILLA ALMOND FROSTING

    1/2 cup (115g) unsalted butter, softened to room temperature
    1 and 3/4 cups (150g) confectioners' sugar
    2 Tablespoons (30ml) heavy cream or half-and-half*
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract*
    salt, to taste
    extra sprinkles for decorating on top

  • ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).

    Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal.

  • For the frosting:

    With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 - 1/4 teaspoon of salt.

  • Frost the cake as desired, I used a Wilton 1M piping tip to decorate the edges. Using a very sharp knife, cut into slices and serve. This cake goes wonderfully with vanilla ice cream! Store cake in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

  • *Room temperature egg and egg yolk preferred. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready. Or just set out when you set out the butter to soften 1 hour ahead of time.

    *Please use regular sprinkles (aka "jimmies") in the cookie cake base. Nonpareils (the little balls) will bleed their color and turn the sugar cookie dough green/purple/brown. I order my sprinkles in bulk here. Feel free to decorate the top of the cake/frosting with nonpareils, though.

  • *Cream or half-and-half is preferred for creamiest, fluffiest frosting. Keeping that in mind, milk would be an OK substitute if you do not have either on hand.

    *The almond extract is optional but highly encouraged; I simply loved its flavor combined with the vanilla frosting and buttery sugar cookie cake.

  • Please like👍share 💞save💾 & follow👥for more great tips😉...thanks in advance ! 😘

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