Funfetti Cookie Dough Cake

This Funfetti Cookie Dough Cake will take your celebration up a notch with three layers of fluffy, buttery funfetti cake, a rich funfetti cookie dough filling, and a perfectly smooth and creamy buttercream frosting!

There is a lot to celebrate over here!!  One of my besties got married last weekend (congrats Fran!) and it is OFFICIALLY SUMMER!  I start summer hours at work this week (PRAISE) and I’m really looking forward to a fun but relaxing June.

And what better way to celebrate than with a FUNFETTI COOKIE DOUGH CAKE?!

With three layers of fluffy, buttery funfetti cake and the Dough Dough “Birthday Cake” Cookie Dough as the filling, it is topped off with my favorite buttercream frosting… This is truly a celebratory cake!  I mean really, how can you not have fun with FUNfetti cake and cookie dough? 🙂  

For the Funfetti Cake, I made some adjustments to my Prosecco Cake, removing the Prosecco and using buttermilk to get a moist, rich, and tender cake.  The egg whites in this recipe also create an incredibly airy, soft cake texture.  A note on the sprinkles- be sure to use rainbow jimmies or confetti quins.  Do NOT use nonpareils, as the colors will bleed together instead of giving you that beautiful funfetti look.

Moving on to the filling… I have a slight obsession with the Dough Dough.  They sell safe-to-eat, raw cookie dough (they use pasteurized egg whites and heat treated flour to kill any bacteria) and ALL of their flavors are amazing.  If you missed my Chocolate Cookie Dough Cake, you can check it out here!  If you aren’t #blessed enough to live by the Dough Dough (they just started shipping nationwide!), you can absolutely make your own edible Funfetti Cookie Dough.  Chelsweets has a delicious recipe which you can find here!

Also, be sure to check out my tips for getting the perfect buttercream frosting for this recipe.

I hope you make this cake for your next celebration!!

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Funfetti Cookie Dough Cake

This Funfetti Cookie Dough Cake will take your celebration up a notch with three layers of fluffy, buttery funfetti cake, a rich funfetti cookie dough filling, and a perfectly smooth and creamy buttercream frosting!

Course Dessert

Cuisine American

Keyword cookie dough cake, Funfetti cake

Servings 1 8-inch 3-layer cake

Ingredients

For the Cake:

• 3 cups cake flour
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 eggs, room temperature
• 1 cup buttermilk, room temperature
• 4 egg whites, room temperature
• 2 teaspoons vanilla extract
• ½ to ¾ cup rainbow sprinkles (jimmies)

For cookie dough filling:

• 4 8- ounce containers of The Dough Dough Birthday Cake Dough or any recipe for edible cookie dough and add sprinkles

For the frosting:

• 1.5 cups 3 sticks unsalted butter, softened
• 1 cup shortening
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 6-8 cups powdered sugar, depending on preference
• 2 tablespoons hot water

Instructions

For the Cake & Cookie Dough Filling:

1. Preheat oven to 350ºF. Lightly grease and flour 3 8-inch round cake pans lined with parchment paper (you can also use 2 9-inch but will want to bake longer).
2. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. With your mixer (I use the paddle attachment), cream together the butter and sugar on medium-high speed until very light and fluffy (3-5 minutes).
4. Add the two eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and beat well to combine.
6. Starting and ending with flour, with your mixer on LOW speed, alternately add flour mixture and buttermilk until just combined.
7. In a large clean bowl, (I transfer the batter to a bowl and clean my mixing bowl thoroughly to use here with my wire attachment) beat the egg whites until stiff peaks form.
8. Gently fold 1/3 of the whites into batter, followed by another 1/3 of the egg whites, and then the remaining whites.
9. Gently fold the sprinkles into the batter.
10. Divide evenly into prepared pans.
11. Bake at 350ºF for 18 to 20 minutes, or until the cake slightly pulls away from the sides or until a toothpick inserted into the center of the cake comes out clean.
12. Let cool in pans 10 minutes and then remove to a wire rack to cool completely.
13. Once cake layers are cooled, clean an 8-inch cake pan and line with saran wrap or foil. Place a layer of cake in prepared pan, then gently spread 2 8-ounce containers of cookie dough on top to cover completely. Gently pull out layer using saran wrap/foil and place on cake platter or stand. Repeat with a second layer and place on top of the first, then add third cake layer to the top.

For the Frosting:

1. With your mixer on medium speed (I use the paddle attachment), beat the butter and shortening until smooth, 1 to 2 minutes.
2. Add salt and powdered sugar, and beat on low speed until combined. Once combined, add hot water and vanilla, and beat on medium speed for 5 minutes.

To Decorate:

1. Frost sides and top of cake with buttercream frosting, reserving 1/2 - 3/4 cup for buttercream swirls. Add sprinkles to the bottom edge of the cake. Add reserved buttercream to a pastry bag fitted with tip #1M, and pipe swirls around the top of the cake. Add sprinkles to buttercream swirls.

Recipe Notes

Store covered at room temperature for up to two days.