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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!
“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).
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 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!
Other Cakes I Love
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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
Funfetti Cake
Ingredients
Cake Layers
- 1 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
Instructions
- 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.1 15.25-ounce box cake mix (white or Funfetti)*, 1 cup flour, 1 cup sugar
- Add the sour cream, butter, milk, eggs, extract and sprinkles. Beat for 1 minute, scrapping the sides down half-way through.1 cup sour cream, 1/2 cup butter, 1 cup milk, 3 eggs, 1 teaspoon almond extract (or vanilla if you prefer), 3 tablespoon sprinkles**
- 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.
- To make the buttercream, place the butter in the bowl of a stand mixer and beat until smooth.1 1/2 cups salted butter
- Add powdered sugar, vanilla and 1 tbsp milk and mix slowly until combined.6 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk or heavy cream
- 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!sprinkles
Hi Kelsey! Thank you very much for this wonderful recipe! I doubled this recipe, and put it in a 15 x 10 inch glass baking dish.. (I had enough to make 6 chubby cupcakes (full to the top).. and it was great. Oven at 350.. I think since I used half and half, the batter was thicker.. so the cake took longer to bake. 1 hour and 15 minutes….it is beautiful. Now because the middle of the cake was the culprit that took half an hour longer than the rest of the cake, I made some simple syrup and brushed the sides around as well as the top when it came out.. just to be sure they would not be overdone.. they seem ok. I”m thrilled.. When it is cook , I am covering it with your frosting, and the confetti .. plus I have some sparkle sugar.. I’m sending it to a group of volunteers who I missed over the holiday… I’m writng Happy New Year 2025 , in bright yellow .. and since it happens to be Raphael’s birthday, one of the volunteers.. underneath I”ll have ‘And ..Happy Birthday Raphael” and candles all around 🤗 Thank you Kelsey!!! and Happy New Year !! .. Sincerely, Wendy
Thanks so much for sharing, Wendy! And I’m so glad you enjoyed the cake. Happy New Year to you & Happy Birthday to Raphael! 🙂 ~Kelsey
This recipe was easy to follow and the cake was delicious! My nephew feels it’s like eating a muffin. It’s a keeper.
I have made this cake so many times and it is the most delicious & moist cake ever! Everyone says this is the best cake they’ve ever had. The almond extract gives it that “cherry” hint and it so good!
Hi! Thank you for sharing! 🙂 Instead of a 8-9″ pan, could I possibly use a 10″? I haven’t baked a cake before and the only pan we have is a 10″. I’d attempt my first cake using that pan if it works.
Hi Christy! Yes, you can use a 10-inch pan….but it will take less time to bake, so keep a close eye on it! 🙂 ~Kelsey
Can I make this into cupcakes?
ASAP
Yes! Look about 1/2 way through the blog post under the “What size pan should I use?” heading. That will give more details! 🙂 ~Kelsey
Made this cake several times now. I cut sugar to 1/2 cup because this cake is plenty sweet especially with icing. I used white cake mix to make a 9×13 sheet cake + 6 cupcakes. Turned out beautifully. Thank you. 🙌
So glad you enjoy this recipe!! Thank you for the review! ~Kelsey
I’m a cake decorator and have been for 25 years… this is THE BEST tasting cake I have EVER made! It’s so moist and delicious 😋 I even messed up and added twice as much butter into the batter. Definitely recommend that mess up, its delicious 🤣 the frosting was also so good and easy to work with. I did add HWC instead of milk but I’m sure its excellent either way! Definitely recommend making this recipe. I will make it again for sure!
This made my day! I’m so glad you enjoyed it, Laura! ~Kelsey
Everyone loved this recipe! I made my first cake and this is the recipe I did. After researching for the best one, this is the best one I saw based on reviews and I am glad I gave it a try. I have shared this recipe and sent them the link to those who asked. Thank you so much!
This is my go to recipe for birthday cakes now. I get lots of compliments on it. Thanks for sharing!
So happy to hear, Cathy. Thanks for sharing! ~Kelsey
I’m making a 3 layer birthday cake for this weekend, and I see the ingredients call for white or funfetti mix. Which do you prefer for this recipe?
If I have funfetti, I typically use that, but either works great! ~Kelsey
Hi! If I use a bundt pan, about how long to bake?
Hi Linda – I’m not sure on a time as I haven’t tested it that way. ~Kelsey
This recipe is fantastic! The perfect combination of moisture, taste, fluffiness. Baked mine in 3, 9 inch pans for about 5 extra minutes but that could be my oven. Love it and will make again and again.
So happy to hear this, Conni!! We love it too! In fact, I plan to make it this week for my son’s birthday! 🙂 ~Kelsey
Hello, I’m making this cake today and I just wanted to know on the eggs if I use the white cake mix should I make with the egg whites or do I just use the whole egg? Thank you so much.
Hi there! For this recipe, you use 3 whole eggs. Hope you enjoy it!! ~Kelsey