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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!


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Easy last minute Mother's Day baking idea! Fruity Easy last minute Mother's Day baking idea!

Fruity Melting Moments

220g Butter - Room Temperature
220g Plain Flour
80g Icing Sugar
80g Cornflour
10g Freeze Dried Fruit Powder

Filling
80g Butter - Room Temperature
150g Icing Sugar
30g Freeze Dried Fruit Powder
2 Tablespoon Milk

Method

1. To start, preheat oven to 180°c fan bake, then line 2 oven trays with baking paper and set aside.
2. Cream butter with a hand-held beater for a few minutes before folding through the dry ingredients.
3. Roll into tablespoon sized balls and place on prepared oven trays (Roughly 20-24 balls).
4. Flatten slightly with a fork and then fan bake for 10-12 minutes, or until lightly coloured.
5. For the filling, again cream the butter with a hand-held beater until light and fluffy. Slowly beat in the icing sugar and freeze dried fruit powder until well incorporated. Finally beat in the milk until a smooth and spreadable texture. Pipe or spread a layer of filling onto the underside of half of the cooled biscuits. Sandwich together and enjoy.
Cookies or ice cream? OR cookies AND ice cream san Cookies or ice cream? OR cookies AND ice cream sandwiched together!
What a Fabulicious way to celebrate the new additi What a Fabulicious way to celebrate the new additions to the @rjsnewzealand family, then to enjoy a sample assortment and a cake full of Gummy Rings.

Fabulicious continue to bring us mouth-watering lollies perfect for any occasion, and whatever your choice, it’s sure to be Fabulicious!

New to the range is the Fabulicious Mixed Sherbert Fizz, squishy Gummy Ring in both sweet and sour variations, and lastly but certainly not the least, classic Two Headed Snakes. Now what’s sweeter than cake and lollies, enjoying them together!

What will you be reaching for?

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Dreaming of somewhere warmer, and drier. Come to Dreaming of somewhere warmer, and drier. 

Come to think of it, I forgot to mention that I’ve already organised a little getaway to Hawaii in September. Never been, thought I’d give it a whirl. 

See, warmer and drier. Aloha!
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