This Easter Funfetti Cookie Cake is just LOADED with goodies!!
Easter Funfetti Cookie Cake
Cookie cakes are a sweet substitute for a traditional layered party cake (and a lot easier to make!)
We jazzed up this funfetti cookie cake with lots of special add-ins just for Easter: pastel M&Ms, Easter sprinkles, and Cadbury mini chocolate eggs (one of my favorite Easter treats).
So pretty!! (And I must say that it tastes just as fantastic as it looks!)
This colorful cookie cake is perfect for birthdays too — simply swap out the Cadbury eggs for your favorite candy.
I adore funfetti recipes (like this funfetti cheesecake we made a while back), and see no reason not to enjoy them year-round!
Hope you love it as much as I do!
–Stacey
Full printable recipe available at bottom of post.
Keep reading for supplies used and cooking tips or click here to jump to printable recipe.
Supplies Used to Make this Funfetti Cookie Cake recipe:
I’ve included shop-able ad links for your convenience in re-creating this recipe; read our full disclosure policy here.
- 9″ springform pan
- Plastic piping bag with star tip
- Stand mixer
- Non-slip mixing bowls
- Whisk
- Cooking spray
- Cadbury Candy Coated Chocolate Mini Eggs
Makes one 9-inch round cookie cake.
Grab a free printable copy of our Easter Egg Funfetti Cookie Cake:
This Easter Funfetti Cookie Cake is just LOADED with goodies!!
- 1/2 cup unsalted sweet cream butter softened
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cornstarch
- 1/2 cup M&Ms pastel or Easter colored
- 1/2 cup mini Cadbury candy covered chocolate eggs chopped
- 1/4 cup rainbow sprinkles
- 1/2 cup unsalted sweet cream butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2-4 tablespoons heavy whipping cream
- 1-2 tablespoons easter sprinkles
- Preheat oven to 350°F.
- Coat a springform pan with non-stick cooking spray and set aside.
- Using a standing mixer, cream together the butter and sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract and continue mixing until fully incorporated.
- In a separate mixing bowl, whisk together flour, salt, baking powder, baking soda and cornstarch.
- Gradually mix dry ingredients into bowl of wet ingredients. Continue mixing until you have a dough consistency.
- Stir in candy and sprinkles by hand.
- Using a rubber spatula, press the dough into the springform pan
- Bake ay 350°F for 20-25 minutes or until the cookie is light golden brown on top.
- Remove from oven and allow to cool completely before frosting.
- Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream. Mix the frosting until fully combined and stiff peaks form.
- Scoop frosting into a plastic piping bag fitted with a star tip.
- Carefully remove the cookie cake from the springform pan and place onto a serving plate.
- Pipe the frosting around the edge of the cookie cake and top with pastel sprinkles.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite Easter recipes with Cadbury Eggs:
<
p style=”text-align: center;”>Cadbury Creme Egg Dessert Lasagna
- Slow Cooker Bread with Rosemary - March 27, 2020
- Chocolate Brownie Popsicles - March 26, 2020
- Jello Edible Slime (Edible Silly Putty) - March 26, 2020
Last updated on July 29th, 2019 at 10:58 am
[…] PS- If you’re a funfetti fan too, be sure to check out our Funfetti Cookie Cake: […]