Funfetti Layer Cake is moist layers of strawberry and white cake, topped with pink buttercream frosting and rainbow sprinkles. It's perfect for special occasions, birthdays, or just whenever you want to add a little color to your day.
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What makes this recipe irresistible
You don't have to be a fancy baker to make this adorable cake! It's a great way to take a boxed cake mix to the next level. Your friends and family will be amazed!
This cake is so easy to make that even beginners can make it. With this sweet treat, you don't have to worry about any difficult steps.
Ingredients you'll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Strawberry Funfetti Cake Mix
- White Funfetti Cake Mix
- eggs
- vegetable
- Buttercream Frosting - butter, powdered sugar, salt, vanilla and cream.
- pink food dye
- Light Pink Jimmies Sprinkles
- Girl's Night Sprinkle Mix
Creative variations to try
- Buttercream is one of my favorite frostings, but if you prefer a vanilla frosting or even cream cheese frosting, you could use that also. Pink Funfetti frosting would also work!
- When adding the sprinkles to the cake, get creative! Add as many or a few as you would like.
- Not a fan of strawberry cake? You can use all-white cake mixes and add some pink food coloring to half the layers if you want a little pop of color in your sprinkle cake.
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat oven to 350°F and prepare the cake pans.
- In the bowl of a stand mixer, add the strawberry cake mix, and prepare according to package instructions. Using a rubber spatula to scrape down the sides.
- Pour evenly into two prepared pans.
- Bake for 34-38 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 15 minutes before removing cake from pans onto a wire rack to cool completely.
- Repeat with the second cake mix. (Use only egg whites for the white confetti cake mix.)
- Allow all cake layers to cool completely before moving on to the next step.
- Mix the buttercream frosting and divide it in half. Mix pink food dye with the buttercream frosting until you reach the desired color.
- Spread a little frosting on the center of the cake plate, then place a pink cake layer on top.
- Top the cake with prepared buttercream frosting using an offset spatula, about ½" thick.
- Lay a white cake on top of the frosting. Repeat, alternating layers.
- Spread the frosting all over the top and outside of the cake, in a thin and even layer, using an offset spatula and refrigerate.
- Once that layer has set, remove from the refrigerator and frost again. Use a bench scraper or off-set spatula to create a nice even surface.
- Next it's the fun part! Spread the sprinkles onto the sides of the cake.
- Once the sides of the cake are completely covered in sprinkles, take the remaining buttercream frosting and add to a piping bag fitted with a large tip. Pipe around the bottom of the cake and some swirls on the top.
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Essential tools for this recipe
- 8-inch round cake pans
- stand mixer
- wire rack
- frosting spatula
- cake plate
- large bowl
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Frequently asked questions (FAQ's)
Funfetti or confetti cake has a unique flavor because it contains sprinkles. The sweet and colorful sprinkles give the cake an extra layer of sweetness and fun that other cakes don't have.
Yes, the original box cake mix was just white cake with sprinkles. But, now it comes in so many different flavors!!
Yes, absolutely! This recipe starts with two box mixes to save time, but you can definitely use a homemade funfetti cake mix instead if you prefer.
Top Tip
Allow all cake layers to cool completely before moving on to the next step. I usually bake the cakes the night before. Allow them to cool completely. Wrap them well in plastic wrap and freeze them overnight.
- If you don't have a stand mixer on hand, don't fret, you can also use a large mixing bowl and a hand mixer to make your cake batter.
- It never hurts to add additional sprinkles to your cake, there is no such thing as too many sprinkles! However, I recommend only using rainbow jimmies in the cake batter.
- Make sure that you use baking spray and not nonstick cooking spray. Baking spray includes flour and oil, to prevent baked goods from sticking.
- You can use parchment rounds on the bottom of your cake pans to guarantee that your cake doesn't stick to the pan. If you don't have premade ones, just trace around the cake pan and make your own out of parchment paper.
- Do not to overmix the cake batter. Mix it until just combined. Overmixing will result in a tough cake; no one likes tough cake.
How to store leftovers
Refrigerate - Store leftover cake in a cake plate or airtight container for up to three days.
Freezer - You can also freeze the entire cake or individual slices for up to three months. Just be sure to wrap it tightly in plastic wrap.
More recipes you'll love
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- If you are a fan of Funfetti cake then you don't want to miss these Strawberry Funfetti Cake Mix Cookies they are so easy to make, and turn out perfectly chewy every time that you make them. I always recommend this recipe to my friends who are novice bakers because it's simple.
- Next time you are craving something with sweet strawberry flavor this Strawberry Crunch Cake Recipe is for you. It tastes just like the classic ice cream that we all grew up eating. This cake is always great for potlucks and parties because guests love it.
- Are you a chocolate lover? If so you will want to make this Chocolate Chip Bundt Cake. It turns out moist and soft every time and tastes just like it's a restaurant favorite.
If you're having a grown-up party, the Barbie Cocktail is a must-serve! It will add a dash of fun and a sprinkle of sparkle to every get-together!
Gorgeous, huh?!! This cake is SO FUN!! Did you make it for your party? Awesome! Love to see a picture or hear your comment. Just leave it below!
Funfetti Cake Recipe from a Box
Ingredients
- 15.25 ounce box Funfetti Strawberry Cake Mix
- 15.25 ounce box Funfetti White Cake Mix
- 8 eggs divided
- 2-¼ cups water divided
- ¾ cup vegetable oil divided
- 1 cup butter softened
- 2 pounds powdered sugar
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons cream or whole milk
- ¼ teaspoon salt
- pink food dye
- 4 oz "Light Pink Jimmies Sprinkles" by sweet tooth fairy Michaels
- 8 oz "Girl's Night Sprinkle Mix" by sweet tooth fairy Michaels
Instructions
- Preheat oven to 350°F and coat two 8 inch round cake pans with baking spray (oil and flour).
- In the bowl of stand mixer, add the strawberry cake mix, 1 Cup of water, ¼ Cup Oil and 4 eggs and beat on medium speed with wire whip attachment, for 2 minutes.
- Pour evenly into the two prepared pans.
- Bake for 34-38 minutes. The cakes are finished cooking when a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 15 minutes before removing cake from pans onto a wire rack to cool completely.
- While those cakes are baking you could work on preparing the second cake. Again, coat two more 8 inch round pans with baking spray.
- Combine 4 egg whites, 1-¼ Cups water, ½ cup vegetable oil and cake mix in bowl of stand mixer.
- Beat with wire whip on medium speed for 2 minutes.
- Pour batter evenly into the two prepared cake pans, then bake for 34-38 minutes.
- Again, allow the cakes to cool for 15 minutes before turning them out onto a wire rack.
- Allow all cake layers to cool completely before moving on to the next step. I usually bake the cakes the night before. Allow them to cool completely. Wrap well in plastic wrap and freeze them overnight.
- Buttercream Frosting Instructions - Start by adding the butter to the blender. Turn the mixer on medium speed and cream for two minutes, scraping down the sides a couple of times while mixing.
- Add powdered sugar, salt, and vanilla, and begin mixing slowly. If you're using food dye, add it with the cream and continue to mix until the frosting is the correct consistency.
- Spread a little frosting on the center of the cake plate, then lay a pink cake layer on top. (The frosting helps hold the cake in place).
- Mix pink food dye with buttercream frosting until you reach desired color.
- Top the cake with prepared buttercream frosting using an offset spatula, about ¼" thick.
- Lay a white cake on top of the frosting.
- Repeat, topping the white cake with frosting, etc, until you finish with the top white layer.
- Spread the frosting all over the top and outside of the cake, in a thin and even layer, using an offset spatula. Refrigerate for 20 minutes (this is the crumb layer).
- Once that layer has set/hardened frost again and using a bench scraper, scrape along the sides of the cake, and the top, to create a nice even surface.
- Before this frosting hardens, mix the two types of sprinkles together, and carefully spread the sprinkles onto the sides of the cake, using your hands at an angle, close to the cake. (If you have a cake turntable, this comes in handy here - and for frosting the cake.)
- Once the sides of the cake are completely covered in sprinkles, take the remaining buttercream frosting, and add to a piping bag fitted with a large tip. I used a number 1 tip to make the rosettes on the top of the cake and a 2F for the frills around the bottom of the cake. Decorate with the remaining frosting.
Lois says
Doesn’t this cake look like a special treat. Love it.
Patricia Cook says
Happy Birthday. Good luck with your move. Wishing you all the best
Bowl Me Over says
Thank you so much Patricia, I appreciate it! Thank you for your support of the blog!!!