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!Jump to Recipe
“Celebrate good times, come on!”
Two years ago, I started Dance Around the Kitchen. I had little clue what I was doing, but I had big dreams, high hopes and loads of ambition! Thanks to you loyal followers, we’re still going strong and celebrating DATK’s 2 year anniversary!
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!
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!)
When making a doctored up cake, you’ll start with a box mix and add a few extra ingredients. 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)
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 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.” 😉
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.
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!
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Follow along on Pinterest, Instagram 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
- 1 15.25 oz pkg cake mix (white or Funfetti)*
- 1 c flour
- 1 c sugar
- 1 c sour cream
- 1/2 c butter melted and cooled
- 1 c milk
- 3 eggs
- 1 tsp almond extract (or vanilla if you prefer)
- 3 tbsp sprinkles** if using a white cake
- 1 1/2 c salted butter set out at room temperature for 30 minutes (slightly softened)
- 6 c powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp 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!