• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
    • Little Explorer Birthday Inspiration
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Funfetti Cookie Cake

September 27, 2016 By Dane McGregor Leave a Comment

Being a teacher myself, I know the importance and rewards that come from baking with children. Along with developing practical life skills, baking introduces the science of ingredients, where you can learn about and observe the chemistry of their reactions. Mathematical concepts are another huge element of baking too, for example exploring time, measurement and the ability to follow the steps of a recipe. Baking is also a great bonding activity with children within the kitchen, so I bake (and eat) with my daughter every chance I get.

Recipes and baking don’t have to be complicated either, because after all, it’s about the process and fun you have while doing it. It’s just a bonus when it bakes as it should and tastes amazing too. So here I’ve put together an exciting child friendly recipe that parents, family or friends can work on together with young ones after school, on the weekends or during school holidays.

This Funfetti Cookie Cake brings the party to the table, it’s colourful and even has the word ‘Fun’ in it! With a chocolate chip cookie base, it is then topped with a delicious vanilla cake full of colourful speckles of excitement before being smothered with a vanilla buttercream and more sprinkles! After making this, everyone deserves a slice. I won’t even hold it against any adults who find enjoyment in this fun and colourful guilty pleasure too!

Enjoy.

Print
Funfetti Cookie Cake
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 
Serves: 12 Slices
Ingredients
Cookie Base
  • 120g Butter – Room Temperature
  • 30g Caster Sugar
  • 30g Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 260g Plain Flour
  • ¼ Teaspoon Salt
  • 1 Egg
  • 60g Chocolate Chips
Cake
  • 170g Plain Flour
  • 150g Caster Sugar
  • 2 Teaspoons Baking Powder
  • 90g Butter – Room Temperature
  • 60g Sour Cream
  • 60ml Milk – Room Temperature
  • 30ml Water
  • 3 Egg Whites
  • 1 Teaspoon Vanilla Extract
  • 3 Tablespoons Sprinkles
Buttercream
  • 150g Butter – Room Temperature
  • 340g Icing Sugar
  • ¼ Teaspoon Vanilla Extract
  • 2 Tablespoons Milk
Instructions
  1. To start, flick the oven onto 180°C bake and line a 20cm square baking tin with baking paper.

  2. Making the cookie base first, cream together the butter and sugars until pale and fluffy using either a free-standing mixer or  a hand-held beater.

  3. Beat in the egg and vanilla, then on a low speed, mix in the flour and salt until the dough comes together.

  4. Fold through the chocolate chips, then firmly press dough into the prepared baking tin.

  5. Bake the base for 20 minutes, then remove from the oven and set aside. However while the base is baking in the oven, start on the cake mixture.

  6. To make the cake, again cream butter and sugar until pale and fluffy.

  7. Add vanilla and sour cream and beat until incorporated.

  8. On a low speed, add one egg white at a time until all egg whites have been added and mixture is nice and silky.

  9. In a separate bowl, sift in the flour and baking powder and set aside. Also measure out milk and water in a jug and set aside.

  10. On a low speed, alternate with adding the flour and milk over 3-4 additions, beating between each. Once all of the flour and milk has been incorporated and mixture is smooth, gently fold through the sprinkles with a spatula. Make sure not to over mix.

  11. Pour the cake mixture over top of the cookie base (the base should still be hot) and return to the oven and bake for another 40-45 minutes or until the toothpick comes out clean.

  12. Set the cake aside and allow to cool completely before icing.

  13. To make the buttercream, add butter to a mixer and beat for 5 minutes until pale.

  14. Scrape down the sides and sift in half the measure of icing sugar and beat for another 3 minutes. Add final measure for icing sugar and beat for another 3 minutes.

  15. Scrape down the sides once more and on a slow speed add the milk. Turn the speed back up and blast for another minute or so.

  16. Smoother buttercream over top of cake and then cover with plenty more sprinkles. Slice and serve!

Flashback!

Above were the first and only photos taken of this recipe when it was shared back in September 2016. This content was created in collaboration with Chelsea Sugar to encourage parents to bake with their children during school holidays. Since I really enjoyed creating this fun and colourful recipe, I really wanted to tidy this content up with some new photos and updated copy/recipe. Happy baking!


Other Posts you may like

Tea and Honey Cake
Piña Colada Cake
Peanut Butter and Jelly Cake
Apple Crumble Cake
Tweet
Pin2
Share115
117 Shares

Filed Under: Cakes

Previous Post: « Cookie Dough Tiffin
Next Post: Salted Vanilla Cheesecake Cookie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
Happy Easter. Who else is eating their weight in h Happy Easter. Who else is eating their weight in hot cross buns?
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2022 · Baker Gatherer