White Chocolate Sprinkles Cookie Cake

Happy June my friends!! Happy Pride month too!! How lovely would it be if we could all just love and respect each other for who we are as human beings, and practice kindness, empathy and compassion each and every single day? I try hard to live my life as a kind and giving soul who would do anything for anyone, and often wish life could be this simple…This has been such a trying year for so many of us, and I hope and pray things are going well for you and your families now.

Now, back to doing what I love most…besides being around animals 🙂 I’ve been dying to create a cookie cake that tastes as pretty as it looks. This scrumptious recipe is a mash up of many different ones I came across while doing research for this post. After several attempts, I created a sweet, chewy and absolutely delicious cookie cake with a lovely vanilla buttercream to make it look extra cute. Top it with more sprinkles and you’ve got the perfect celebration for anyone you love!! All you really need is a good quality spring form pan and whatever sprinkles you love, and this is the prettiest dessert!!

How pretty are these? They are called Unicorn sprinkles because of all of the cute colors!

Look how cute my spatula is!! It’s from Williams Sonoma and the proceeds go to a wonderful non profit called The Trevor Project.

The dough is soooo pretty!! I added some extra sprinkles and white chocolate chips on top of the batter before it baked!

How delicious does it look right out of the oven? 🙂

Leave it in the pan for 10 minutes before taking it out of the springform pan and placing it on a wire rack.

Make the buttercream while the cookie is cooling.

Make sure the cookie cake is completely cool before frosting it. Use a piping tip with a star tip for a pretty rosette around the cake!

Hello beautiful!!

Put it on a pretty cake stand and you have an instant party!! 🙂

This cake uses two kinds of my favorite sugar, Dixie Crystals!

How precious are these plates from Williams Sonoma?

Yes, I ate this whole piece 🙂

Cut it up, and you have an instant party 🙂


Hello beautiful!!

White Chocolate Sprinkles Cookie Cake

Makes: 1, 9 inch cookie cake Prep time: 35 minutes Bake time: 26 to 30 minutes


Cookie Cake

2 and 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

3/4 cup unsalted, softened butter

1 large egg and 1 egg yolk

1 and 1/4 cups Dixie Crystals granulated sugar

2 teaspoons Nielsen Massey pure vanilla extract

1 cup white chocolate chips, plus more for sprinkling on top

1/2 cup sprinkles, plus more for sprinkling on top


1/2 cup softened, unsalted butter

2 cups Dixie Crystals confectioners sugar

1/2 teaspoon vanilla extract

2-3 tablespoons heavy cream

pinch of salt


Preheat your oven to 350 degrees. Butter a 9 inch springform pan and line the bottom with parchment paper. Set aside.

In the bowl of your stand mixer, beat the butter and granulated sugar together until light and fluffy.

Add in the egg and egg yolk and beat until combined.

Add in the vanilla, salt and baking soda.

Slowly mix in the flour and beat until just combined.

Mix in the white chocolate chips until evenly distributed throughout the batter.

Mix the sprinkles in by hand.

Pat the batter into your prepared pan.

Dot the top with a few extra white chocolate chips and some sprinkles.

Bake the cookie cake for 26 to 30 minutes or until lightly golden brown on top.

Do not let the cake get too brown or it will be dry. It’s ok for it to be a little soft on top, as it continues to bake in the pan when you remove it from the oven.

Let it cool in the pan for 10 minutes, then remove carefully to a wire rack to cool.

Make the buttercream while the cake cools completely


Beat the softened butter, vanilla and cream together until light and fluffy.

Slowly mix in the confectioners sugar and beat until fully incorporated.

Add a pinch of salt to taste.

Place the buttercream in a piping bag with a star tip to make rosettes if you like.

Pipe them all around the border of the cooled cake.

If you have any leftover cake after a day, slice and wrap each piece individually and place in the freezer.

You can freeze this cake for up to 2 months if you wrap it properly.



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