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Festive Star-Spangled Funfetti Cookie Cake with Cream Cheese Frosting

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A quick and easy funfetti cookie cake topped with tangy cream cheese frosting and festive star-shaped sprinkles, perfect for holidays and celebrations.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (110 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120 ml) sour cream
  • ¾ cup (about 100 grams) rainbow star-shaped sprinkles
  • 8 ounces (227 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened (for frosting)
  • 3 cups (360 grams) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1–2 tablespoons (15–30 ml) milk or cream (optional, for frosting consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly with butter or non-stick spray, then lightly dust with flour. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
  5. Fold in the sour cream gently to keep the batter tender and moist.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing.
  7. Fold in the rainbow star-shaped sprinkles carefully to avoid color bleeding.
  8. Spread the batter evenly in the prepared cake pan and smooth the top with a spatula.
  9. Bake for 30-35 minutes, checking at 30 minutes with a toothpick. It should come out with a few moist crumbs but no raw batter. The edges will be golden.
  10. Allow the cookie cake to cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely before frosting.
  11. To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add milk or cream if needed to reach desired consistency.
  12. Spread the frosting evenly over the cooled cookie cake. Optionally, sprinkle a few more star-shaped sprinkles on top.
  13. If frosting is too soft, chill the cake in the fridge for 15 minutes before slicing.
  14. Slice into wedges and serve.

Notes

[‘Use room temperature butter and cream cheese for smooth frosting and tender batter.’, ‘Fold sprinkles gently to avoid color bleeding.’, ‘Cool cake completely before frosting to prevent melting.’, ‘If frosting is too soft, chill cake before slicing.’, ‘Store leftover cake in an airtight container in the fridge for up to 4 days or freeze slices for up to 2 months.’, ‘Letting the frosted cake sit overnight enhances flavor and texture.’, ‘Substitute sour cream with plain Greek yogurt if needed.’, ‘For gluten-free, use a 1-to-1 gluten-free baking flour blend.’, ‘For dairy-free, use vegan butter, cream cheese alternatives, and non-dairy milk.’]

Nutrition

Keywords: funfetti cookie cake, cream cheese frosting, star-shaped sprinkles, festive dessert, Fourth of July dessert, easy cookie cake, celebration cake

Find it online: https://coracooks.com/festive-star-spangled-funfetti-cookie-cake-recipe-with-cream-cheese-frosting-easy-and-delicious/