Funfetti Cake

5 from 17 votes

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!

Prep Time45

Cook Time25

Cool Time1 30

Total Time2 40

Course: Dessert

Keyword: funfetti, layer cake

Servings: slices

Calories: 405kcal

Author: Kelsey Byrnes

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

Notes

*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.

Nutrition