This White Chocolate Funfetti Cookie Cake is a spin on the classic cookie cake – a buttery cookie filled with white chocolate chunks and loads of sprinkles!
Just looking at this cake and I am instantly taken back to my 10th birthday at a gymnastics park, filled with girlfriends, pink decor everywhere and a huge cookie cake!
A little girls dream of all things girly, sprinkles and pink. So to celebrate today, you guessed it, its mah birthdayyyyyy. And my 30th birthday to make it even better!
I feel old.
I don’t feel 30. For the longest time, I envisioned 30 to be filled with family time, my kids running around and running off to a corporate job. One out of three ain’t too shabby.
And I definitely don’t think I act like I am 30. But let’s be real (because when are we not here?), what is in age? Nothing but a number. Luckily, I have been told that I don’t look anywhere near 30, rather mid 20’s. I’ll take it. Thank you, Mama for good genes!
Everyone usually toots the horn about this year being the best yet, I have to agree. This next year will be completely different than any years before. Not because of some achievement that I hope to cross off my list. Rather, I am settling into my skin. Accepting God’s path he has laid out. Realizing what is truly important in life. Family life. Seems appropriate as I hope to be snuggling with our little guy within a month.
While I love this blog that I have spent many hours building, I want to be a mom first. Be there for my children to see every first. His first smile, crawl, step and words. The last thing I want my children to remember is Mom always on her phone to check social media. I want to be in the moment. It’s hard in this social media age, but this year has been much more about being in moment when with family and friends. And let me tell you, it’s been freeing.
To wish my 20’s good bye, and welcome my 30’s, I couldn’t think of a better way than with a trip down memory lane. Cookie cakes!
This cookie cake is tender, super chewy with crispy edges, filled with white chocolate and loads of sprinkles! How else should birthdays be celebrated, really? To up the funfetti and birthday cake flavor, I add vanilla and butter extracts. And the white chocolate chunks pair perfectly with the buttery flavor of this cookie cake. White chocolate is smooth and so sweet. So naturally I love it.
While I made life easier and made this into a cookie cake, you can roll them into cookies. Then simply frost!
And the pink frosting? While pink is not necessary, it sorta is. I mean. We are celebrating a birthday so fun and in your face frosting is a must! Celebrating a guys birthday, blue frosting it is!
And pink frosting is already making my 30th birthday so much better.
This White Chocolate Funfetti Cookie Cake is a spin on the classic cookie cake - a buttery cookie filled with white chocolate chunks and loads of sprinkles!
10 minPrep Time
28 minCook Time
38 minTotal Time
- Cookie Cake:
- 2 cups all purpose flour (measured by the spoon and scoop method), sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/4 teaspoon sea salt
- 1 1/3 cup sugar
- 2 egg whites
- 1/4 cup melted butter
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 cup white chocolate chips
- 3 tablespoons jimmies (Sprinkles)
- 1/2 cup unsalted butter, room temperature
- 1 3/4 cups powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon butter extract
- Hot Pink Food Dye, if desired
- 1/4 teaspoon sea salt, to taste
- Extra sprinkles, for garnish
- b]Cookie Cake:[/b] Preheat oven to 350 degrees F. Lightly spray a [9 inch round spring form pan or pie pan with non-stick baking pan. I lined the bottom of the spring form pan with foil to make it easy to remove the cake.
- In a stand mixer or large bowl, add the sugar, butter, egg whites, applesauce, vanilla extract and butter extract. Whisk on high for 4 minutes, or until creamy, light and appears slightly fluffy.
- Add the flour, baking soda, cornstarch and salt. Mix until the batter is just combined.
- Fold in white chocolate chips and sprinkles. Add the batter to the prepared baking pan. You may need to smooth out the batter to make it even.
- Bake 28-30 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake the cake as you want them chewy! Remove from the oven and let cool completely in the pan.
- Frosting: With a stand mixer or a handheld mixer, fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, 2 minutes. Put the mixer on low and slowly add the powdered sugar, milk, vanilla extract, butter extract and a pinch of salt. Once the powdered sugar has incorporated a bit, increase the speed to high and beat for 3 minutes until fluffy. If the frosting is too thin, add more powdered sugar. If it is too thick, add a bit more milk.
- Using a piping bag, if desired, pipe the frosting onto the cake. Cut, serve and enjoy!
*While you can use any sprinkles, jimmies do not bleed when mixed and baked.
Looking for more fun desserts?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!4