Ingredients: |
Ingredients: 1/2 c unsalted butter, room temperature
3/4 c sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 c all-purpose flour
1/4 t salt
1 t baking powder
1/2 t baking soda
1 1/2 t cornstarch
2/3 c white chocolate chips
1/2 cc rainbow sprinkles
Frosting:
1/2 c unsalted butter, room temperature
1 3/4 c powdered sugar
2 T heavy cream or half-and-half
1 t vanilla extract
1/4 t almond extract
salt, to taste
extra sprinkles for decorating on top
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Directions: |
Directions:Preheat oven to 350 degrees. Spray 9" pie dish or cake pan with nonstick spray. Set aside.
Cake:
In a large bowl using a hand-held mixer or stand mixer, cream softened butter for about 1 min on medium speed. Get it nice and smooth, then add sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk and vanilla. Scrape down sides as needed.
In medium bowl, whisk together flour, salt, baking powder, baking soda and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and 1/2 c sprinkles using a rubber spatula (or by mixing on low speed).
Press the cookie dough evenly into the prepared pan. Bake for 25-30 min or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink-that's normal.
Frosting:
With a handheld mixer or stand mixer, beat the butter on medium speed until creamy-about 2 min. Add powdered sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet (usually between 1/8-1/4 t).
Frost cake as desired. Using a very sharp knife, cut into slices and serve.
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5. |
This recipe for Funfetti Sugar Cookie Cake is from