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This Funfetti Cake starts with a box cake mix and gets doctored up to make it a soft and moist cake. It’s full of sprinkles making it the perfect treat for any kind of celebration!
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“Celebrate good times, come on!”
And I can’t think of a better way to celebrate than with a tall slice of funfetti cake! This one starts with a box mix, but is doctored up to make three perfectly moist layers. Then add the smooth homemade buttercream and extra sprinkles to make this cake one worthy of a big celebration!
Funfetti Cake Ingredients
- White Cake Mix – You can also use Funfetti or Confetti cake mix, yellow cake mix or vanilla cake mix.
- Flour
- Sugar
- Sour Cream – I recommend using a full fat sour cream (rather than a “light” version)
- Butter – You’ll need butter for the cake batter and the buttercream frosting. I prefer to use salted butter to balance out the sweetness from the cake.
- Milk – Any milk will work fine.
- Eggs – I always use “large” eggs when baking.
- Almond and Vanilla Extract – You can use either or both.
- Sprinkles – For the cake batter and for topping. I highly recommend using jimmies or quins (rather than other types of sprinkles) so they don’t bleed into the batter.
- Powdered Sugar
How do you make a doctored up Funfetti Cake?
When it comes to chocolate cake, I’m a huge fan of making a completely homemade cake. But when we’re talking about white or funfetti cake, I’m definitely one to start with a box!! (I’ve tried SO many homemade white cake recipes and just haven’t found any that are near as good as this doctored up cake!)
It’s important to line your baking pans with parchment paper, so I always do this first. Cut the parchment paper to fit the pan (or use these liners), then spray the entire pan with cooking spray. The paper will stick perfectly and make it super easy to remove the cakes when they’re baked.
Next, you’ll mix the doctored up cake mix. For this recipe, you’ll add extra flour and sugar, eggs, butter, sour cream, milk and almond (or vanilla) extract. Some call it a WASC cake! (White Almond Sour Cream).
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Divide it between the baking pans. If you have a kitchen scale, I find it the easiest way to ensure that all layers are the same height.
Use the back of a spoon or a rubber spatula to create a nice even layer of batter in the pans and bake!
What size cake pan should I use?
This recipe calls for three 8-9″ round cake pans. I realize that most of you don’t have three of these pans (neither do I). So, here’s what I recommend….
If you have one or two round pans – Bake one to two layers at a time. Once the first batch is done and the pan is empty, quickly wash the pan, line it with parchment and give it a spray before cooking the next layer(s).
If you don’t have any round pans – You can make this in a 9×13 pan, too. It will make a pretty thick cake and will take longer to bake. I’d start with 30 minutes and go from there. You probably won’t need all of the frosting for a 9×13 pan. (If you don’t want it super thick, you could do 8 cupcakes + a 9×13 pan with the rest of the batter)
If you want to make funfetti cupcakes – That works too! Just fill the cupcake liners ⅔ full of batter and bake. It won’t take as long as a large pan, so start with 12-15 minutes and go from there. This recipe will make at least 36 cupcakes.
How to assemble a layer cake
Does it look intimidating? Don’t let it scare you! It’s really quite simple and don’t require any fancy decorating tools….unless you call a butter knife “fancy.” 😉
First, choose the platter you want to use and place one cake layer in the center. Scoop some frosting over that layer and spread it out to an even layer. Repeat twice until you have all three layers stacked up.
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Next, frost the sides and top of the cake with a thin layer of buttercream. It’s fine if you have some crumbs mixed into the frosting at this point….that’s why it’s called the “crumb coat!” Place the cake in the freezer for 30 minutes to firm up the crumb coat.
Finally, frost the cake with the remainder of the buttercream, doing your best to create a smooth outside layer. Top with sprinkles, candles, candies or whatever your heart desires! Serve the cake at room temperature.
How to store leftover cake
This cake can set out at room temperature (covered well) for up to 3 days. You can also freeze leftover cake. To do so, I like to cut it into individual slices and wrap each really well with plastic wrap. Then, place the slices in a freezer bag and freeze for another time!
Other Cakes I Love
Berry Cheesecake Poke Cake
Matilda Chocolate Cake
Ice Cream Cone Cupcakes
Twinkie Cake
Moist Chocolate Bundt Cake
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