Description
An easy and delicious pastel funfetti cookie cake featuring pastel whipped cream, berry jam, chocolate candies, and funetti.
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)
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
- In a large mixing bowl, cream together the softened butter, eggs, vanilla and sugar until light and fluffy (about 2 minutes).
- In a the same bowl, add the flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips, sprinkles and M&M’s, reserving a handful for topping
Step 3: Bake the Cookie Cake
- Press the cookie dough evenly into the prepared cake pan.
- Bake for 22-25 minutes, or until the edges are golden brown and the center is set.
- Allow to cool completely in the pan before decorating.
Step 4: Make the Pastel Whipped Cream
- Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form.
- Add the jam and continue whipping until stiff peaks form. The jam naturally tints the whipped cream a pastel color.
Step 5: Decorate & Serve
- Transfer the whipped cream into a piping bag fitted with a star tip. Pipe swirls around the edges of the cooled cookie cake.
- Sprinkle extra candy-coated chocolates and sprinkles on top for a festive touch.
- Slice and enjoy!
Notes
✔ 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.
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.
