Confetti Cookie Cake

This Confetti Cookie Cake is the ultimate festive dessert, perfect for celebrations like New Year’s Eve or any special occasion! Baked to perfection in the Instant® Vortex® Air Fryer Plus, it’s soft, chewy, and packed with colorful sprinkles that bring the party to your plate. Topped with a creamy, buttery vanilla frosting and a touch of extra sprinkles, this cookie cake is as beautiful as it is delicious. Quick and easy to make, it’s a crowd-pleasing treat that’s sure to steal the show at your next gathering!

Course

Dessert

Difficulty

Easy

Duration

60 Minutes

Cooking Technique

Bake

Keywords

Emily Griffin, Entertaining, Influencer Recipes, Instant Pot Air Fryer Vortex Plus, Kid-Friendly

Prep Time

15 Minutes
20 Minutes (Chill Time)

Cook Time

25 Minutes

Ingredients

½ cup unsalted butter, melted
½ cup light brown sugar
¼ cup granulated sugar
1 egg
2 ½ tsp. vanilla extract, divided
1 tbsp. cornstarch
1 ½ cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
⅓ cup rainbow sprinkles
4 tbsp. unsalted butter, room temperature
1 ¼ cups powdered sugar
2 tbsp. heavy cream

Instructions

In a mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and combined. Add the egg and 2 teaspoons of vanilla extract, and mix until fully incorporated.
Stir in the cornstarch, 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 / 163°C for 25 minutes.
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.
While the cookie cake is baking, make the frosting. Beat the room temperature butter in a small bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in 1/2 teaspoon of vanilla extract and 1 tablespoon of heavy cream. Add more cream as needed to reach your desired consistency. Mix in a pinch of salt to balance the sweetness.
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.