Funfetti Cookie Cake
I made this cake to celebrate my own birthday the night before. I spent my actual birthday giving my 251 research talk in front of my area's department, which is sort of like our version of a master's thesis defense. And it was the last day of the quarter for the year. Needless to say I was a little preoccupied and wanted an easy, homemade dessert as a treat for afterwards.
I've always heard butter extract is the key to "cake batter" flavor without using cake mix, so I when I saw a bottle at Ralph's, I snapped it up for this purpose. You could totally decorate it with frosting, but like I said I was busy. Even without any frosting, it was super delicious and the perfect way to end my birthday (and a long quarter)!
Funfetti Cookie Cake
yields 1 9" cookie cake
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- Preheat the oven to 350º. Grease a 9" pie pan with butter and dust with flour.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the egg and and yolk, followed by the vanilla and butter extract, mixing after each addition.
- In a medium bowl, whisk together the flour, baking powder, salt, and cornstarch.
- Slowly add the dry mixture to the wet mixture, mixing until just combined.
- Stir in the white chocolate chips.
- Pour the mixture into the pie pan.
- Top with sprinkles.
- Bake for about 25 minutes until edges are browned, but the center is soft.
- Allow to cool completely before slicing.