As a teacher, I have always valued the simple lessons children can learn through baking. A recipe may look like a sweet treat on the surface, but it also offers a hands-on way to explore practical life skills, science, mathematics and creativity. Children can measure ingredients, observe how mixtures change, follow a sequence of steps and see how heat transforms dough and batter into something completely new. Just as importantly, baking gives families a chance to slow down, talk, laugh and work together in the kitchen.
Baking with children does not need to be complicated or perfect. In fact, the best part is often the process itself: pouring, mixing, folding, sprinkling and tasting along the way. A recipe that turns out beautifully is always a bonus, but the real reward is the shared experience. This child-friendly Funfetti Cookie Cake is ideal for an after-school activity, a weekend project or a school holiday bake with parents, grandparents, family members or friends.
This colourful Funfetti Cookie Cake is exactly the kind of dessert that brings excitement to the table. It starts with a chocolate chip cookie base, then adds a soft vanilla cake layer filled with bright sprinkles. Once cooled, the cake is finished with creamy vanilla buttercream and even more sprinkles for a cheerful party-style finish. It is fun to make, fun to decorate and even more fun to slice and share.
Although this recipe is especially enjoyable for children, adults should not feel left out. A soft cookie base, fluffy vanilla cake and smooth buttercream make a nostalgic and playful treat for any age. Whether you are baking for a celebration, a family afternoon in the kitchen or simply because you want something bright and sweet, this homemade Funfetti Cookie Cake is a joyful recipe to enjoy together.
Happy baking, and enjoy every colourful slice.
A colourful homemade Funfetti Cookie Cake with a chocolate chip cookie base, soft vanilla sprinkle cake and creamy vanilla buttercream.
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120g
Butter, room temperature -
30g
Caster sugar -
30g
Brown sugar -
1
teaspoon
Vanilla extract -
260g
Plain flour -
¼
teaspoon
Salt -
1
Egg -
60g
Chocolate chips
-
170g
Plain flour -
150g
Caster sugar -
2
teaspoons
Baking powder -
90g
Butter, room temperature -
60g
Sour cream -
60ml
Milk, room temperature -
30ml
Water -
3
Egg whites -
1
teaspoon
Vanilla extract -
3
tablespoons
Sprinkles
-
150g
Butter, room temperature -
340g
Icing sugar -
¼
teaspoon
Vanilla extract -
2
tablespoons
Milk
-
Preheat the oven to 180°C bake and line a 20cm square baking tin with baking paper.
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To make the cookie base, cream the butter, caster sugar and brown sugar together until pale and fluffy. You can use a stand mixer or a handheld electric beater.
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Beat in the egg and vanilla extract. Reduce the mixer speed to low, then add the flour and salt. Mix until the dough comes together.
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Fold through the chocolate chips, then press the dough firmly and evenly into the prepared baking tin.
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Bake the cookie base for 20 minutes. Remove it from the oven and set it aside while you prepare the cake mixture.
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For the cake layer, cream the butter and sugar together until pale, light and fluffy.
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Add the vanilla extract and sour cream, then beat until well combined.
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With the mixer on low speed, add the egg whites one at a time, mixing well after each addition until the batter looks smooth and silky.
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In a separate bowl, sift together the flour and baking powder. In a jug, measure out the milk and water.
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On low speed, alternate adding the flour mixture and the milk mixture in 3 to 4 additions, beating gently between each one. Once the batter is smooth, fold through the sprinkles with a spatula. Do not overmix, as this can cause the colours to bleed.
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Pour the cake batter over the warm cookie base. Return the tin to the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the centre comes out clean.
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Set the cake aside and allow it to cool completely before adding the buttercream.
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To make the buttercream, place the butter in a mixer and beat for about 5 minutes, until pale and creamy.
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Scrape down the sides of the bowl. Sift in half of the icing sugar and beat for 3 minutes. Add the remaining icing sugar and beat for another 3 minutes.
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Scrape down the sides again. Add the vanilla extract and milk on low speed, then increase the speed and beat for another minute until smooth and fluffy.
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Spread the buttercream over the cooled cake and finish with plenty of extra sprinkles. Slice into 12 pieces and serve.
Flashback!
The photos above were the first and only images taken of this recipe when it was originally shared in September 2016. The content was created in collaboration with Chelsea Sugar to encourage parents to bake with their children during the school holidays. Because this fun, colourful recipe was such a joy to make, it felt like the perfect time to refresh the post with updated writing, clearer recipe instructions and new photos. Happy baking!