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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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Layered funfetti cake with a candle lit on top

“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!

Ingredients needed to make confetti cake on a white background.

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
Slice of layered funfetti cake on a plate

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!)

A round cake pan with a round parchment paper in it.

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.

A one cup measuring cup pouring batter into a prepared pan.

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).

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.

Two cake pans with confetti batter in them.

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 2/3 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.” 😉

Three layers of confetti cake stacked with frosting between each layer.

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.

Funfetti cake with a crumb coat around it.

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.

Round three-layer white cake with vanilla buttercream.

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!

Funfetti Cake with sprinkles on top

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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Follow along on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

Funfetti Cake
5 from 6 votes

Funfetti Cake

Author: Kelsey
Prep Time 45 minutes
Cook Time 25 minutes
Cool Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
24 slices
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!


Cake Layers

  • One 15.25 ounce box cake mix (white or Funfetti)*
  • 1 cup flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 cup butter melted and cooled
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon almond extract (or vanilla if you prefer)
  • 3 tablespoon sprinkles** if using a white cake

Buttercream Frosting

  • 1 1/2 cups salted butter set out at room temperature for 30 minutes (slightly softened)
  • 6 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or heavy cream
  • sprinkles for decorating


  • Preheat oven to 325°F and line 3 round cake pans (8 or 9") with parchment paper rounds. Spray the edges of the pan with cooking spray.
  • In the bowl of a stand mixer, add the cake mix, flour and sugar and mix.
  • Add the sour cream, butter, milk, eggs, extract and sprinkles. Beat for 1 minute, scrapping the sides down half-way through.
  • Divide the batter evenly between the three prepared pans (about 2 cups of batter each).***
  • Bake for 20-25 minutes or until a toothpick poked into the middle of the cake comes out clean.
  • Let the cakes cool for a few minutes, then go around the edges with a butter knife to help release the cake. Then, flip the pans over to release the cake onto a cooling rack. Remove the parchment paper and let cool completely.
  • When the cakes are cool, it's time to make the buttercream and assemble. To make the buttercream, place the butter in the bowl of a stand mixer and beat until smooth.
  • Add powdered sugar, vanilla and 1 tbsp milk and mix slowly until combined.
  • Add additional milk if needed, mixing well between each addition.
  • Place one cake layer on the bottom of a platter. Spread frosting over the cake in a smooth, even layer.
  • Repeat until you have all three layers stacked.
  • Frost the edges and top of the cake, making a thin layer of frosting called the crumb coat (don't worry if there are some crumbs in there – it'll be covered later). Place in the freezer for 30 minutes.
  • Once the crumb coat is firm, you'll put the final coat of buttercream on!
  • Top with sprinkles, slice and enjoy!


*JUST the cake mix, not all the extra ingredients on the back of the box.
**What type of sprinkles?  Quins (the flat round sprinkles) or jimmies will work best.  Sanding sugar and non-pareils won’t work as well as the colors will “melt” into the batter.
***Cake Pans – See notes above in the blog post about different options if you don’t have three round cake pans.


Calories: 405kcal | Carbohydrates: 59g | Protein: 2g | Fat: 18.5g | Saturated Fat: 11g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 250mg | Potassium: 46mg | Fiber: 0.6g | Sugar: 47g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.2mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. All purpose or self rising flour?

  2. Thanks – the recipe worked as stated in a 9×13 pan at 350-degrees for about 44 minutes in a Bosch electric oven. Instead of sprinkles, I added probably 3/4c of rainbow-colored mini baking chips with no issues.

  3. 5 stars
    10/10 – cakes turned out very yummy with no surprises.i did measure the buttercream jngredients with my heart and added soke salt because i use unsalted butter. But seriously thank you, this was very yummy.

  4. 5 stars
    Kelsey, I used your recipe today & it was the best cake I’ve ever made. The recipe made 36 delicious cupcakes. Rich, flavorful cake with perfect fluffy buttercream frosting. Highly recommend.

    1. Thanks so much for the great review!!! These messages and great ratings help my little business more than you know! 🙂 ~Kelsey

    2. Amy Reardon says:

      How long did you bake the cupcakes? Thanks!

  5. 5 stars
    Kelsey – I’ve been baking for 50 years. This is the BEST cake I’ve ever made. Thank you for this recipe!

  6. Wondering why you put sour cream? Also did the sprinkle distribute evenly or did they sink in the batter?

  7. 5 stars
    Loved this cake… can I substitute different box cake flavors and use the same recipe?

    1. It works great with white, yellow and confetti. I don’t love it with chocolate cake mix as much! 🙂

  8. Hi! Can I frost the cake the night before and leave it at room temperature or do I need to put it in the fridge?
    I’m baking the cake for work and I need to do it the night before.
    Thank you!

  9. Do you have a good chocolate cake recipe?

  10. 5 stars
    I made this for my 3-year grandson’s birthday. It was delicious. It was so moist and flavorful. I definitely will be making this again as funfetti and white cake are my family’s favorites.

  11. Bake cupcakes at 325 or 350 and for how long?

    1. Bake at 325F. I’d start with 15 minutes and add more time if needed! 🙂

  12. This funfetti cake has skyrocketed to my top requested flavor…its delicious! Recently though the boxed cake mixes have dropped from 15.25oz to 13.25oz. Would that affect the outcome?

    1. Hi Rizi – I haven’t seen any brands that have gone that small! If you can’t find one that is 15.25, I do think a 13.25 will still work just fine.

  13. 5 stars
    Wow, delicious! I cut the sugar to 1/2 cup because frosting is plenty sweet. I used 9×13 pan + 8 cupcakes as suggested. Thank you! Cupcakes took 20-22 minutes. (They were filled 3/4 way). Cake took 25-27 min. Turned out perfect. Haven’t made my frosting yet but I am so excited about the cake and wanted to leave my review. Can’t wait for the finished product. Thank you for the delicious and super simple recipe! This is a keeper.

    1. I’m SO happy to hear this!!! Thank you for sharing! ~Kelsey

  14. Sarah Ramon says:

    Hi there! Do you think one batch of batter would be enough for one 8 inch and one 12 inch round?

    1. Yes! That should be just about the perfect amount of batter for those two pans! 🙂