This Confetti Cookie Cake is soft, chewy, and packed with colorful sprinkles—a simple yet festive dessert perfect for New Year’s Eve or any celebration. It’s easy to make, and the result is a show-stopping treat that’s sure to impress. Whether you bake it in an air fryer or the oven, this recipe guarantees a deliciously chewy and fun cookie cake that everyone will love. See below for recipe tips & tricks, as well as a way to make this in the oven if you don’t have an air fryer!
Recipe Tips
- Sprinkle Selection: For this recipe I used confetti quins (flat, round sprinkles & I love the pastel colors) but you can also use traditional sprinkles for the best results. Avoid nonpareils, as they may bleed color into the dough.
- Don’t Overmix: Mix the dough just until combined to ensure a soft and chewy texture.
- Even Baking: Make sure the cookie dough is evenly pressed into the pan to prevent uneven baking.
- Check for Doneness: The edges should be lightly golden, and the center should look just set. The cookie cake will continue to firm up as it cools.
- Custom Decorations: Add a touch of food coloring to the frosting to match your celebration’s theme or add extra sprinkles for a festive touch.
- Air Fryer Advantage: Baking this cookie cake in the Instant® Vortex® Chef Series ClearCook™ 5QT Air Fryer ensures even cooking and a soft, chewy texture in less time compared to a traditional oven.
Baking in the Oven
Don’t have an air fryer? No problem! This Confetti Cookie Cake can also be baked in the oven.
Instructions for Oven Baking:
- Preheat your oven to 325°F.
- Prepare the dough as directed and press it into a lightly greased 6–8 inch cake pan.
- Bake in the oven for 25 minutes, or until the edges are lightly golden and the center is just set.
- Let the cookie cake cool in the pan for 10–15 minutes before removing.
Tip: Keep an eye on the cake as oven baking times may vary slightly. The texture should remain soft and chewy.
This Confetti Cookie Cake is the perfect dessert for any festive occasion. Whether you make it in the air fryer or the oven, it’s guaranteed to impress! Let me know how yours turns out, and don’t forget to share your creations!
Confetti Cookie Cake
Ingredients
For the cookie cake:
- ½ cup unsalted butter melted
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 tbsp corn starch
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ⅓ cup rainbow sprinkles
For the buttercream
- 4 tbsp unsalted butter room temperature
- 1 ¼ cups powdered sugar
- ½ tsp vanilla extract
- 2 tbsp heavy cream room temperature
Instructions
For the cookie cake:
- In a mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and combined. Add the egg and vanilla extract, and mix until fully incorporated.
- Stir in the corn starch, flour, baking soda, and salt until just combined. Be careful not to overmix. Gently fold in the rainbow sprinkles. Preheat the air fryer to bake at 325°F or alternatively preheat the oven to 325°.
- Lightly grease an 8 inch springform pan or cake pan that fits inside your air fryer basket. Press the cookie dough evenly into the prepared pan.
- Once preheated, bake for 25 minutes or until the edges are lightly golden and the center is just set. Allow the cookie cake to cool in the pan for 10–15 minutes before removing.
For the frosting:
- In a small bowl, beat the salted butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and 1 tbsp of heavy cream. Add more cream as needed to reach your desired consistency. Mix in a pinch of salt to balance the sweetness.
For assembly:
- Transfer the frosting to a piping bag fitted with a star tip or any preferred tip. Pipe a decorative border around the cooled cookie cake. Add extra sprinkles on top if desired for a festive touch. Slice into wedges and serve! Perfect for celebrations like New Year’s Eve or any fun occasion.