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Funfetti Sugar Cookie Dough Cake

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Cool/Chill 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 12 people
This Funfetti Sugar Cookie Dough Cake is an over the top cake made with two layers of white almond cake loaded with sprinkles and a layer of edible sugar cookie dough, then topped with classic vanilla buttercream!

This Funfetti Sugar Cookie Dough Cake is an over the top cake made with two layers of white almond cake loaded with sprinkles and a layer of edible sugar cookie dough, then topped with classic vanilla buttercream!



  • 1 cup whole milk, room temperature
  • 6 large egg whites, room temperature
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 1/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1/2 cup rainbow sprinkles
  • 2 tablespoons all-purpose flour

Cookie Dough


  • 1 1/2 cups unsalted butter room temperature
  • 6 cups powdered sugar
  • 6 tablespoons heavy cream
  • 1 1/2 tablespoon vanilla extract
  • pinch kosher salt


  • 10-12 Birthday Cake Cookies, optional topping




  • Preheat oven to 350 degrees F.
  • Spray 9-inch pans for a double layer) with cooking spray, cut out parchment paper for lining the bottoms of the pans.
  • Combine milk, egg whites, and extracts in a small bowl and whisk together.
  • In a large bowl or stand mixer fitted with a whisk attachment, add the cake flour, sugar, baking powder, and salt and mix on low speed for 30 seconds.
  • Cut the butter into small cubes and add to the dry ingredients. Mix on low speed until mixture resembles moist crumbs, about 3 to 4 minutes.
  • Add half of the milk and egg mixture to the dry ingredients and beat on medium speed for 90 seconds, scrape down the sides of the bowl and then add the remaining milk and egg mixture and beat until fully incorporated.
  • Add rainbow sprinkles and all-purpose flour together in a small bowl and toss to coat, then add to the batter and mix for about 15 seconds until incorporated.
  • Evenly divide the batter between 2 9-inch pans.
  • Bake for 30 to 40 minutes depending on size until toothpick comes clean from center of cakes. Remove from oven, run a knife around the edge of the pan and then flip onto a cooling rack to cool completely.

Cookie Dough

  • Prepare the cookie dough according to the recipe directions. Lightly spray a clean 9-inch cake pan with cooking spray and press the cookie dough into the pan to shape it. Set aside.


  • Once cakes have cooled, in a large bowl or stand mixer fitted with a paddle attachment, cream butter on low speed until pale and creamy.
  • Slowly add in powdered sugar and heavy cream a little at a time, alternating between each, while mixing on low over the course of about 3 minutes.
  • If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add more heavy cream.
  • Add in the vanilla and salt and beat on medium-high for about 2-3 minutes until frosting is light and fluffy.


  • Place the bottom cake layer on a plate or cake stand and add strips of wax paper under it on each side about a 1/2 inch in under the cake, this will allow you to pull it away later and have a clean stand/plate when you're done frosting the cake.
  • Add the layer of cookie dough on top of the bottom cake layer by gently flipping it out of the pan you used to shape it, then add the second layer of cake on top of the cookie dough layer. You can put frosting between the layers if desired.
  • Use the frosting spatula to add a thin crumb coat around the edge of the cake and chill for 30 minutes. 
  • Then work from the top down the sides of the cake to do the final frosting layer. The sides don't have to be perfect because we'll be covering it up with sprinkles.
  • Add sprinkles to the sides of the cake by holding sprinkles in your palm and gently pressing them against the side as seen in this video.
  • Add some of the frosting to a piping bag with a large French star tip and pipe along the top of the cake. I like to make bigger piped peaks around the outer edge of the cake to rest the cookies on and then smaller ones in the center, but you can decorate the cake however you desire with piping, cookies, and sprinkles.
  • Gently pull the strips of wax paper out from under the cake.
  • Serve as soon as possible or store in the fridge for up to two days.


Easy Option:
  • Use a box Funfetti Cake mix and bake in 9-inch pans according to box directions. 
  • Use a storebought frosting - I like to get mine from the deli counter since it tastes better than the stuff on the shelves and you get more for less money.
  • You do not have to bake cookies, you can leave them off or use storebought cookies or cookie crumbles.


Calories: 1197kcal | Carbohydrates: 127g | Protein: 5g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 106mg | Sodium: 239mg | Potassium: 258mg | Sugar: 107g | Vitamin A: 1240IU | Calcium: 116mg | Iron: 0.4mg

Find it online: www.sugarandsoul.co/sugar-cookie-dough-cake/