Pastel Funfetti Cookie Cake

Last Updated on April 8, 2025 by April

Hey, dessert lovers! If you’re looking for a fun, colorful treat that’s sure to brighten up any occasion, look no further than this pastel funfetti cookie cake. With a soft, chewy cookie base loaded with rainbow sprinkles and topped with a smooth and buttery pastel frosting, this cake is a total crowd-pleaser.

It’s the perfect mix of festive and delicious, bringing all the fun of a birthday cake without the hassle. Whether you’re celebrating a special event or just treating yourself, this pastel funfetti cookie cake will add a sweet pop of color to your day!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 22-25 minutes
• Total Time: ~45 minutes
• Servings: 10-12 slices

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Ingredients

For the Cookie Cake

• 226g unsalted butter, softened
• 150g granulated sugar
• 2 large eggs
• 2 teaspoons (10ml) vanilla extract
• 312g all-purpose flour
• 1 teaspoon (5g) baking soda
• 180g pastel M&M’s or candy-coated chocolates
• 90g mini chocolate chips
• 3 tbps sprinkles (optional) 

For Decoration (Pastel Whipped Cream)

• 1 cup heavy whipping cream
• 2 tbsp raspberry, blackberry, or strawberry jam
• Extra candy-coated chocolates
• Sprinkles (optional)

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Instructions

Step 1: Preheat & Prepare

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan or line it with parchment paper.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, cream together the softened butter, eggs, vanilla and sugar until light and fluffy (about 2 minutes).
2. In a the same bowl, add the flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
3. Fold in the mini chocolate chips, sprinkles and M&M’s, reserving a handful for topping.

Step 3: Bake the Cookie Cake

1. Press the cookie dough evenly into the prepared cake pan.
2. Bake for 22-25 minutes, or until the edges are golden brown and the center is set.
3. Allow to cool completely in the pan before decorating.

Step 4: Make the Pastel Whipped Cream

1. Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form.
2. Add the jam and continue whipping until stiff peaks form. The jam naturally tints the whipped cream a pastel color.

Step 5: Decorate & Serve

1. Transfer the whipped cream into a piping bag fitted with a star tip. Pipe swirls around the edges of the cooled cookie cake.
2. Sprinkle extra candy-coated chocolates and sprinkles on top for a festive touch.
3. Slice and enjoy!

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Tips & Tricks

✔ Don’t overbake! The center may look slightly underdone when you remove it from the oven, but it will firm up as it cools.
✔ Use room temperature ingredients for a smoother dough.
✔ Want a different pastel shade? Try blueberry or mango jam for a unique tint.
✔ Chill before serving for a firmer, cleaner slice.

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FAQs

1. Can I use different chocolates?

Yes! White chocolate chips, chopped chocolate bars, or even peanut butter chips would work well.

2. Can I make it ahead of time?

Absolutely! You can bake the cookie cake a day in advance and store it covered at room temperature. Decorate just before serving.

3. How do I store leftovers?

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

4. Can I freeze this cookie cake?

Yes! Wrap the undecorated cookie cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before decorating and serving.

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