If you have a sweet tooth and love the idea of combining the best of cake and cookie worlds, then you are going to fall head over heels for this Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe. It’s the ultimate crowd-pleaser, with a soft, chewy cookie base packed with rich chocolate chips and topped off with a burst of colorful rainbow sprinkles and silky cocoa frosting. Whether you’re celebrating a birthday, craving a fun dessert, or just want a comforting treat to brighten your day, this recipe brings joy in every bite.
Ingredients You’ll Need
Getting started with this Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe is a breeze because the ingredients are straightforward and each plays a crucial role to create that perfect harmony of flavor, texture, and fun. You’ll love how the ease of these pantry staples turns into something truly special.
- Yellow cake mix (1 box, 15.25 oz): The foundation of the cookie cake, providing a tender and moist crumb with classic cake flavor.
- Unsalted butter (1/2 cup melted + 1/2 cup for frosting): Adds richness and helps achieve a soft, melt-in-your-mouth texture.
- Large eggs (2): Bind everything together and add structure to the cookie dough.
- Vanilla extract (1 teaspoon + 1/2 teaspoon for frosting): Enhances the flavor with its warm and sweet aroma.
- Semi-sweet chocolate chips (1 cup): For those irresistible pockets of melty chocolate throughout the cake.
- Rainbow sprinkles (1/4 cup + extra for topping): Adds a playful pop of color and a little crunch on the cookie surface.
- Milk (1 to 2 tablespoons for dough and frosting): Used to adjust dough consistency and make the frosting creamy and spreadable.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting for that perfect finish.
- Cocoa powder (1/4 cup): Brings a rich chocolate flavor to the frosting, balancing sweetness with deep cocoa notes.
How to Make Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper to prevent sticking, and lightly grease the sides so your cookie cake slides out easily once baked. This prep ensures a smooth baking experience and a pretty presentation.
Step 2: Mix the Cookie Dough
In a large mixing bowl, combine the yellow cake mix, melted butter, eggs, and vanilla extract. Stir gently until just combined — you want the dough moist but not overly wet. If it feels too dry, add milk a tablespoon at a time to get that perfect dough consistency. This step is where the magic starts to take form as the cake mix transforms into a cookie dough.
Step 3: Fold in Treats
Now, fold the semi-sweet chocolate chips and rainbow sprinkles into the dough using a spatula. This mix-in step is crucial because it spreads those melty chocolate gems and festive sprinkles throughout, making every bite exciting and full of texture.
Step 4: Shape and Bake
Press the dough evenly into your prepared cake pan, smoothing out the surface with your spatula or fingers. Bake for 20 to 25 minutes until the edges turn golden brown and the center is just set. Baking until the center is slightly soft ensures a chewy and tender cookie cake that’s not dry or crumbly.
Step 5: Cool and Frost
Allow the cookie cake to cool completely in the pan — this patience pays off as it’s easier to frost when fully set. Meanwhile, beat the 1/2 cup of butter until fluffy, then gradually add powdered sugar, cocoa powder, milk, and vanilla extract. Beat until the frosting is smooth and creamy. Once cooled, pipe the frosting around the edges and sprinkle with even more rainbow sprinkles for that extra pop of fun.
Step 6: Slice and Enjoy
Finally, slice into generous wedges and serve this delightful Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe warm or at room temperature. Watching faces light up with each bite is the best part of making this treat!
How to Serve Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe
Garnishes
While the cookie cake looks stunning with a simple frosting border and sprinkles, you can add a few extra touches if you want to impress. Try topping slices with a dollop of whipped cream, a fresh strawberry, or even a drizzle of melted white or dark chocolate for a decadent flair. These simple garnishes elevate the dessert without stealing the spotlight from the cookie cake’s charm.
Side Dishes
This cookie cake pairs beautifully with a scoop of vanilla ice cream or a small cup of rich hot cocoa. The cool creaminess of the ice cream contrasts perfectly with the warm, chewy texture of the cookie cake. For a lighter touch, fresh fruit like raspberries or sliced bananas add brightness and balance sweetness.
Creative Ways to Present
Present your Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe as a centerpiece dessert for birthdays or celebrations by baking it right in a fun-shaped pan, like a heart or star. You can also create mini versions by baking portions in muffin tins for individual servings — perfect for parties or lunchbox treats. Drizzling contrasting chocolate or swirling additional frosting designs adds a custom look that’s sure to dazzle.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookie cake covered tightly in an airtight container at room temperature for up to three days. This will preserve its soft texture and keep the frosting fresh. If your kitchen is warm, storing it in the refrigerator is fine but allow it to come to room temperature before serving for the best flavor and softness.
Freezing
Want to save some for later? Wrap the cookie cake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature while still wrapped before serving to retain moisture and softness.
Reheating
If you prefer your cookie cake slightly warm, reheat slices gently in the microwave for 10 to 15 seconds or until just warmed through. Avoid overheating as it can dry out the cake. Warming it brings back those melty chocolate chip moments and the cozy cookie vibe we all love.
FAQs
Can I use a different cake mix flavor?
Absolutely! While yellow cake mix is classic and complements chocolate chips beautifully, feel free to experiment with funfetti, chocolate, or even spice cake to switch up the flavor profile and keep things exciting.
What if I don’t have rainbow sprinkles?
No worries! You can substitute with any kind of sprinkles, mini chocolate chips, chopped nuts, or leave them out entirely. The cookie cake will still be delicious and chocolate-chip-packed.
Is this recipe suitable for baking in different shaped pans?
Definitely. You can bake this cookie cake in any round, square, or novelty-shaped pan approximately 9 inches in size. Just adjust the baking time slightly and keep an eye on the edges to avoid overbaking.
Can this cookie cake be made gluten-free?
For a gluten-free version, choose a gluten-free yellow cake mix and confirm that your sprinkles and chocolate chips are gluten-free as well. This way, everyone can enjoy the fun treat without worries.
How do I make frosting less sweet?
If you find the frosting too sweet, you can cut back a little on the powdered sugar or add a pinch of salt to balance the flavors. Adjusting cocoa powder levels can also add a richer, less sweet chocolate taste.
Final Thoughts
This Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe is pure comfort food joy wrapped in one colorful, chocolate-studded package. It’s easy to make, looks festive, and tastes absolutely divine. I can’t wait for you to try it and share the smiles it brings with friends and family. Get ready to make many sweet memories with this delightful dessert!
Print
Cake Mix Cookie Cake with Chocolate Chips and Rainbow Sprinkles Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cake Mix Cookie Cake is a quick and delightful dessert that combines the ease of using a boxed cake mix with the chewy texture and rich flavor of a cookie. Topped with a creamy cocoa buttercream frosting and colorful sprinkles, it’s perfect for celebrations or a fun family treat.
Ingredients
Cookie Cake Dough
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/4 cup rainbow sprinkles
- 1 to 2 tablespoons milk (if needed)
Cocoa Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper. Lightly grease the sides to ensure easy removal of the cookie cake.
- Mix Dough: In a large mixing bowl, combine the yellow cake mix, melted butter, eggs, and vanilla extract. Mix these ingredients just until they come together. If the dough feels too dry, gradually add 1 to 2 tablespoons of milk, one tablespoon at a time, until it reaches a dough-like consistency.
- Add Chocolate Chips and Sprinkles: Gently fold the semi-sweet chocolate chips and rainbow sprinkles into the dough using a spatula, ensuring even distribution without overmixing.
- Press Dough Into Pan: Transfer the dough into the prepared cake pan and press it down evenly. Smooth the surface to create an even layer for baking.
- Bake: Bake the cookie cake in the preheated oven for 20 to 25 minutes. The edges should turn golden brown, and the center should be just set when done.
- Cool: Allow the cookie cake to cool completely in the pan to set properly before frosting.
- Prepare Frosting: While the cookie cake cools, beat the softened butter until fluffy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, beating continuously until the frosting is smooth and creamy.
- Frost Cookie Cake: Once the cookie cake has cooled, pipe or spread the cocoa buttercream frosting around the edges of the cake. Decorate with extra rainbow sprinkles for a festive look.
- Slice and Serve: Slice the cookie cake into 12 servings and enjoy!
Notes
- If the dough is too sticky, chilling it for 15 minutes before pressing into the pan can help.
- You can substitute semi-sweet chocolate chips with white chocolate or peanut butter chips for variety.
- Use parchment paper for easy removal and cleaner edges.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days.
