Funfetti Sugar Cookie Cake

Butter: Unsalted and softened, it provides the rich, creamy base for the cookie cake.

Granulated sugar: Adds sweetness and helps to create a tender texture.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the flavor with a warm, sweet aroma.

All-purpose flour: The main structure of the cake, giving it body and texture.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the baking powder to provide lift and lightness.

Salt: Balances the sweetness and enhances the overall flavor.

Rainbow sprinkles: Adds a fun, colorful element to the cake, making it visually appealing and festive.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it will incorporate air properly, resulting in a lighter and fluffier cookie cake. If the butter is too cold, it won't mix well, and if it's too warm, it will be too soft and won't hold the air needed for a good texture.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, making it a good alternative for baking.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the taste of the cookie cake.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients together.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can add a unique twist to the cookie cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the texture slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but be aware it may slightly alter the taste and texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content, which can subtly enhance the flavor.

• rainbow sprinkles - Substitute with chocolate chips: Chocolate chips add a different texture and flavor, making the cookie cake more indulgent.

• To keep your Funfetti Sugar Cookie Cake fresh and delightful, store it in an airtight container at room temperature. This will maintain its soft and chewy texture for up to 3 days.

• If you want to extend the shelf life, refrigerate the cake. Place it in an airtight container or wrap it tightly with plastic wrap. This method will keep your dessert fresh for up to a week.

• For longer storage, freezing is an excellent option. First, allow the cookie cake to cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves the cake's flavor.

• When you're ready to enjoy your frozen Funfetti Sugar Cookie Cake, thaw it at room temperature for a few hours. If you're in a hurry, you can also microwave individual slices for about 10-15 seconds.

• For added convenience, consider slicing the cake before freezing. This way, you can easily grab a piece whenever you crave a sweet treat without having to thaw the entire dessert.

• If you plan to serve the cake at a party or gathering, you can prepare it a day in advance and store it in the refrigerator. Just remember to bring it to room temperature before serving to ensure the best texture and flavor.

• To add a touch of freshness, you can top the cookie cake with a dollop of whipped cream or a scoop of ice cream just before serving. This will enhance the overall experience and make your dessert even more irresistible.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover Funfetti Sugar Cookie Cake on a baking sheet. If the cake is already sliced, arrange the slices with a bit of space between them.
  3. Cover the cake or slices with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes. Check for warmth by gently touching the top of the cake.
  5. Remove from the oven and let it sit for a minute before serving.

• Microwave Method:

  1. Place a slice of Funfetti Sugar Cookie Cake on a microwave-safe plate.
  2. Cover the slice with a damp paper towel. This helps to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check the warmth and continue heating in 10-second intervals if needed.
  4. Let it sit for a few seconds before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the Funfetti Sugar Cookie Cake on a toaster oven tray. If the cake is sliced, arrange the slices with a bit of space between them.
  3. Cover the cake or slices with aluminum foil.
  4. Heat for about 10 minutes, checking for warmth.
  5. Remove and let it cool slightly before serving.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place a slice of Funfetti Sugar Cookie Cake in the skillet.
  3. Cover the skillet with a lid to trap the heat and moisture.
  4. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
  5. Remove from the skillet and let it cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the Funfetti Sugar Cookie Cake in the air fryer basket. If the cake is sliced, arrange the slices with a bit of space between them.
  3. Heat for about 3-5 minutes, checking for warmth.
  4. Remove from the air fryer and let it cool slightly before serving.

• Oven: Used to bake the cookie cake at the specified temperature.

• Baking pan: Greased to prevent the cookie cake from sticking and to shape the cake.

• Mixing bowl: Used to combine the butter and sugar, and later to mix the wet and dry ingredients.

• Hand mixer: Helps to cream the butter and sugar together until light and fluffy.

• Whisk: Used to combine the dry ingredients evenly.

• Spatula: Useful for folding in the sprinkles and spreading the dough evenly in the baking pan.

• Measuring cups: Ensures accurate measurement of the flour, sugar, and butter.

• Measuring spoons: Ensures accurate measurement of the baking powder, baking soda, salt, and vanilla extract.

• Toothpick: Used to check if the cookie cake is done by inserting it into the center.

• Cooling rack: Allows the cookie cake to cool evenly after baking.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a stand mixer: A stand mixer can save time when creaming butter and sugar and mixing dough.

Line the pan: Use parchment paper to line the baking pan for easy removal and cleanup.

Batch tasks: Combine similar steps, like whisking dry ingredients together, to save time.

Cool quickly: Place the cookie cake on a wire rack to cool faster.