Funfetti Cookie Dough Cake
Cakes
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January 19, 2023

Funfetti Cookie Dough Cake

Dairy-Free
Egg-Free

This dairy and egg-free funfetti cookie dough cake combines heavenly moist funfetti cake layers with rich, indulgent cookie dough. Imagine layers of fluffy vanilla sponge, paired with the sweet and satisfying taste of cookie dough, and covered in a sweet and smooth buttercream frosting. Perfect for birthdays, parties, or any occasion, this cake is sure to please everyone, even those with dietary restrictions! Treat yourself to a slice of this heavenly delight.

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Funfetti Cookie Dough Cake

Looking for a fun and delicious dessert that's sure to impress? Look no further than this recipe for Funfetti Cookie Dough Cake!

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This recipe combines two of your favorite treats – funfetti cake and edible cookie dough – into one amazing dessert. The funfetti cake layers are made with a combination of cake flour, baking powder, salt, granulated sugar, and dairy-free butter, and are infused with a rainbow of sprinkles for a pop of color and a party-worthy vibe.

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The edible cookie dough is also made with a blend of cake flour and dairy-free butter, as well as brown and granulated sugars, vanilla pudding mix, and vanilla and imitation butter extracts. Chocolate chips and additional sprinkles are added for extra texture and flavor.

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Heat-Treat the Flour

  1. Oven Method: preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Spread your flour across the pan and add an extra half cup of flour in case some sticks to the pan. Bake for 5 to 10 minutes, then remove from oven and allow to cool completely. 
  2. Microwave Method: measure out your flour and place it in a microwave-safe bowl. Heat in 30-second intervals for 2 minutes, mixing at each interval. Allow cooling completely before adding to the cookie dough mixture. 

**If you have a thermometer, use it to test the flour. It needs to reach 160 degrees F to be safe to use. **

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To assemble the cake, simply layer the funfetti cake and cookie dough, spreading a layer of buttercream in between each layer. The buttercream is made with dairy-free butter, powdered sugar, and vanilla extract, and is the perfect complement to the sweet and festive flavors of the cake and cookie dough.

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So why wait? Gather your ingredients, preheat your oven, and get ready to bake up a storm with this recipe for Funfetti Cookie Dough Cake! Your taste buds will thank you.

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More Cake Recipes to Try:

Funfetti Cake

Cotton Candy Cake

Coca-Cola Bundt Cake

Butterbeer Bundt Cake

Funfetti Cookie Dough Cake

Funfetti Cookie Dough Cake

This dairy and egg-free funfetti cookie dough cake combines heavenly moist funfetti cake layers with rich, indulgent cookie dough. Imagine layers of fluffy vanilla sponge, paired with the sweet and satisfying taste of cookie dough, and covered in a sweet and smooth buttercream frosting. Perfect for birthdays, parties, or any occasion, this cake is sure to please everyone, even those with dietary restrictions! Treat yourself to a slice of this heavenly delight.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
1 hr 15 mins
Yield:
16-20 servings
Author:
Paige Musser
Print recipe

Ingredients

Funfetti Cake Layers:

  • 2 1/4 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup dairy-free butter, room temperature
  • 1/3 cup aquafaba, measured then whipped
  • 1 tsp vanilla extract
  • 1 tsp imitation butter extract
  • 1 cup dairy-free milk
  • 1 tbsp vinegar
  • 1/4 cup dairy-free sour cream
  • 3/4 cup rainbow sprinkles

Edible Cookie Dough:

  • 2 cups cake flour, heat treated
  • 1 cup dairy-free butter
  • 3/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 pkg vanilla pudding mix
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp imitation butter extract
  • 2-4 tbsp dairy-free milk, if needed for moisture
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup rainbow sprinkles

Buttercream:

  • 2 cups dairy-free butter, softened
  • 6 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

Funfetti Cake Layers:

  1. Preheat oven to 325°F. Grease and flour three 6-inch round cake pans.
  2. In a medium bowl, whisk together 2 1/4 cups cake flour, 2 tsp baking powder, and 1/2 tsp salt.
  3. In a large mixing bowl, cream together 1 cup granulated sugar and 1/2 cup dairy-free butter until light and fluffy.
  4. Add 1/3 cup aquafaba (measured then whipped) and mix until well combined. Stir in 1 tsp vanilla extract and 1 tsp imitation butter extract.
  5. In a small bowl, mix together 1 cup dairy-free milk and 1 tbsp vinegar.
  6. Alternate adding the dry ingredients and the milk mixture to the butter mixture, mixing after each addition.
  7. Stir in 1/4 cup dairy-free sour cream and 3/4 cup rainbow sprinkles.
  8. Divide batter evenly between the prepared pans.
  9. Bake for 38-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.

Edible Cookie Dough:

  1. Heat treat 2 cups cake flour by baking it in a 350°F oven for 10 minutes. Allow to cool before using.
  2. In a large mixing bowl, cream together 1 cup dairy-free butter, 3/4 cup brown sugar, and 1/3 cup granulated sugar until light and fluffy.
  3. Stir in 1 pkg vanilla pudding mix, 1 1/2 tsp vanilla extract, and 1/2 tsp imitation butter extract.
  4. Mix in 2-4 tbsp dairy-free milk, if needed for moisture.
  5. Stir in 1/2 cup semi-sweet chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup rainbow sprinkles.
  6. Place in fridge until ready to use.

Buttercream:

  1. In a large mixing bowl, cream together 2 cups dairy-free butter until light and fluffy.
  2. Gradually add in 6 cups powdered sugar and 2 tsp vanilla extract, mixing until smooth.

Assembly:

  1. Once the cakes and cookie dough are cooled, use a serrated knife to level the tops of the cakes.
  2. Place one cake layer on a cake plate or serving platter.
  3. Spread a layer of buttercream on top of the cake.
  4. Place a layer of cookie dough on top of the buttercream.
  5. Repeat steps 2-4 with the remaining cake layer and buttercream.
  6. Cover the cake with the remaining buttercream, and use an offset spatula to smooth the sides and top of the cake.
  7. Decorate the cake with additional rainbow sprinkles, if desired.
  8. Refrigerate the cake until ready to serve. Enjoy!

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Recipe Notes

Please note that this recipe uses Aquafaba as an egg replacement and it is whipped aquafaba that is used as an egg white replacement.

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