Go Back
A sugar cookie cake decorated with pink frosting and sprinkles sitting on a pink tile table.
5 from 1 vote

Funfetti Sugar Cookie Cake

This easy gluten free sugar cookie cake is made all in one bowl and doesn't require a mixer. It's a tender, chewy giant sugar cookie filled with rainbow sprinkles for extra fun!
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 294 kcal

Ingredients

For the frosting:

  • 2 Cups (240 g) Powdered Sugar sifted
  • ⅓ Cup (75 g) Vegan Butter room temperature
  • 1 teaspoon Vanilla
  • 2 Tablespoons (24 g) Non Dairy Milk
  • 1 drop Gel Food Coloring optional

Instructions

  • Preheat the oven to 350 °F (177 °C). Line the bottom of a springform pan with parchment paper.
  • Combine the flour, baking powder, baking soda, and salt in a small bowl. Stir together to mix well.
    1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Salt
  • Add the sugar and melted butter to a large mixing bowl. Whisk together until it no longer looks grainy and begins to have a thicker paste-like consistency.
    ¾ Cup (150 g) Sugar, ½ Cup (113 g) Vegan Butter
  • Add the egg and vanilla extract. Whisk again until combined.
    1 large (50 g) Egg, 2 teaspoons Vanilla
  • Add the flour mixture to the bowl with the wet ingredients. Fold together with a spatula until nearly all of the flour is incorporated.
  • Add 5 tablespoons of sprinkles and fold a few times until they’re evenly distributed.
    6 Tablespoons (78 g) Rainbow Sprinkles
  • Spread the cookie cake batter into the prepared pan with an offset spatula. Let it rest for about 10 minutes before baking.
  • Bake in the preheated oven for 18-20 minutes. The center of the cookie will still seem quite soft when you remove it from the oven. Let the cookie cake cool in the pan for at least 30 minutes.
  • After 30 minutes of cooling, remove it from the pan and transfer it to a wire rack to cool completely.
  • Once the cake is cooled, prepare the frosting. Add the butter to the bowl of an electric mixer. Beat until smooth.
    ⅓ Cup (75 g) Vegan Butter
  • Slowly add in the powdered sugar stirring between additions. Once all of the sugar is incorporated, add the milk and vanilla. If you want to add food coloring, add it now as well.
    2 Cups (240 g) Powdered Sugar, 1 teaspoon Vanilla, 2 Tablespoons (24 g) Non Dairy Milk, 1 drop Gel Food Coloring
  • Beat the frosting on high speed for about 3-4 minutes until it’s light and fluffy.
  • Use a piping bag and a large star tip to decorate the cookie cake or spread the frosting over the whole cake with an offset spatula. Add the remaining sprinkles as decoration on the cake.

Notes

Not Dairy Free? Swap in unsalted butter and regular milk for the dairy free ingredients.  The measurements are the same. 
Note on Cooking Time - My oven takes about 19 minutes to bake this cookie cake.  The cake will seem underbaked and still quite soft in the center, that's okay.  It will continue to slowly bake as it cools in the pan.  DO NOT be tempted to bake it longer or your cake will turn out dry and crumbly. 
STORAGE: Store in an airtight container for up to 2 days.