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Perfect Funfetti Graduation Cookie Cake Recipe with Easy Whipped Buttercream

funfetti graduation cookie cake - featured image
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A colorful and festive funfetti cookie cake topped with light and pillowy whipped buttercream, perfect for celebrations like graduations and parties. This recipe is quick, easy, and uses simple pantry staples.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (165 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup rainbow jimmies or nonpareils sprinkles
  • 1 cup (227 grams) unsalted butter, softened (for whipped buttercream)
  • 3 cups (360 grams) powdered sugar, sifted
  • 2 to 3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon pure vanilla extract (for whipped buttercream)
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until smooth and shiny.
  5. Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
  6. Gently fold in sprinkles with a spatula to keep colors vibrant.
  7. Spread the cookie dough evenly into the prepared pan, smoothing the surface.
  8. Bake for 25-30 minutes until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Let the cookie cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. To make whipped buttercream, beat softened butter on medium speed until creamy.
  11. Gradually add sifted powdered sugar, mixing on low to avoid sugar clouds.
  12. Add 2 tablespoons heavy cream, vanilla extract, and a pinch of salt. Beat on high for 3-5 minutes until light and fluffy. Adjust cream to desired consistency.
  13. Spread whipped buttercream evenly over the cooled cookie cake using an offset spatula.
  14. Decorate with extra sprinkles on top.
  15. Optional: Chill the frosted cookie cake in the fridge for 15 minutes to set the buttercream before slicing.

Notes

Use real vanilla extract for best flavor. Use sprinkles that hold their shape during baking like rainbow jimmies. Do not frost warm cookie cake to avoid melting buttercream. Sift powdered sugar for smooth frosting. Adjust heavy cream in frosting for desired consistency. For dairy-free, substitute butter and cream with plant-based alternatives. For gluten-free, use gluten-free flour blends.

Nutrition

Keywords: funfetti cookie cake, graduation dessert, whipped buttercream, celebration cake, easy cookie cake, party dessert, colorful cookie cake

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