Funfetti Sugar Cookie Cake

Growing up, all five members of my family had birthdays in November (crazy, right?!). So it was totally fitting when my son was born just a couple days before my husband's birthday! Since we have two celebrations so close together, it's nice that this cookie cake (and the one I made for son) is on the smaller side to recognize the birthday boy with his own special treat without going overboard and eating cake for days on end. (I can't believe I just said that...)

Funfetti Sugar Cookie Cake
Yield: 9" springform pan

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cornstarch
• 2/3 cup white chocolate chips
• 1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Directions

1. Preheat oven to 350°F. Grease 9" springform pan with nonstick cooking spray.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add eggs and vanilla; mix until completely combined.
3. Pour in flour, salt, baking powder, baking soda, and cornstarch; stir just until incorporated (don't overmix!).
4. Once combined, gently fold in white chocolate chips and sprinkles.
5. Press dough evenly into prepared pan. Bake 18-24 minutes, or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to overbake.
6. Allow cookie cake to cool completely in pan on wire rack before removing sides of pan. (The center will slightly sink - that's normal!) Frost and decorate, if desired, then cut into slices and enjoy!

Recipe adapted from Sally's Baking Addiction.

The Best Chocolate Chip Cookie Cake

This recipe has become somewhat of a tradition at our house because my son is not a big fan of classic birthday cake (blasphemy, I know!). If it weren't for our uncanny resemblance to each other, I might question whether or not, in fact, he is actually related to me because cake is my favorite food! But he is the birthday boy this weekend, and I am happy to make whichever sweet treat is requested. :)

For decoration, I like to make my buttercream frosting (cut the recipe in half and make it on the stiff side) and pipe it around the edges with a star tip. Then top the cake with additional mini M&M's or sprinkles to make it even more colorful! I haven't frosted the cake above quite yet (my son's birthday is on Sunday), but here is the cake I made for him two years ago:

The Best Chocolate Chip Cookie Cake
Yield: 9" springform pan

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1/8 tsp salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1 (3.4 oz) box instant vanilla pudding mix
2 eggs, room temperature
1 Tbsp vanilla
1 cup + 2 Tbsp M&M’S Minis milk chocolate baking bits, divided

Directions
1. Preheat oven to 350°F. Grease 9" springform pan with nonstick cooking spray.
2. In large bowl, cream softened butter and brown sugar until fluffy. Add eggs and vanilla; stir until completely combined.
3. Pour in flour, pudding mix, baking soda, and salt; stir just until incorporated (don't overmix!).
4. Fold in 1 cup mini baking bits by hand until evenly distributed.
5. Press dough into prepared pan until even and level. Sprinkle reserved 2 Tbsp mini baking bits on top of cookie cake and press down lightly with hand. Bake 16-20 minutes, or until top/center just starts to golden slightly. Cookie cake may look underdone in middle, but it will set up as it cools and stay extra soft.
6. Allow cookie cake to cool completely in pan on wire rack before removing sides of pan. Frost and decorate, if desired, then enjoy!

Recipe adapted from Sprinkle Some Sugar.