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Perfect Class of 2026 Funfetti Cookie Cake Recipe with Easy Buttercream Diploma Tutorial

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A festive and fun funfetti cookie cake topped with a creamy buttercream diploma, perfect for graduation celebrations or any joyful occasion. Soft, chewy, and colorful with easy-to-follow steps.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (150g) rainbow sprinkles (use quality non-bleeding sprinkles like Wilton)
  • For the Buttercream Diploma:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons whole milk or cream (adjust for desired consistency)
  • Food coloring gel (optional, for diploma outlines)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
  2. In a large bowl, cream together 1 cup softened butter, granulated sugar, and brown sugar using a mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mix to the wet batter on low speed, mixing just until combined.
  5. Gently fold in 1 cup of rainbow sprinkles with a spatula, being careful not to overmix.
  6. Spread the cookie dough evenly in the prepared pan, smoothing the top with an offset spatula.
  7. Bake for 25-30 minutes, or until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs. The center should look slightly soft but not raw.
  8. Let the cookie cake cool in the pan on a wire rack for at least 20 minutes, then transfer to the rack to cool completely.
  9. While the cookie cools, beat 1 cup softened butter on medium speed until creamy (~2 minutes). Gradually add powdered sugar, 1 cup at a time, mixing well between additions.
  10. Add vanilla and 2 tablespoons milk, beating until light and fluffy. Adjust milk to reach piping consistency.
  11. Fill a piping bag fitted with a small round tip with buttercream. Pipe a rectangle diploma shape and add details like lines or ‘Class of 2026’ text on the cooled cookie cake. Use colored gel if desired.

Notes

Do not overbake to keep the cookie soft in the center. Use room temperature butter and eggs for better texture. Fold sprinkles gently to prevent color bleeding. Practice piping on parchment paper if new to decorating. Store leftovers covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze wrapped for up to 3 months.

Nutrition

Keywords: funfetti cookie cake, graduation dessert, buttercream diploma, easy cookie cake, celebration cake, colorful sprinkles, soft cookie cake

Find it online: https://coracooks.com/perfect-class-of-2026-funfetti-cookie-cake-recipe-with-easy-buttercream-diploma-tutorial/