Funfetti Layer Cake

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. 

Why you'll love this recipe   

✔️You only need simple ingredients to help you make this delicious cake. 

✔️ It's a great way to take a boxed cake mix to the next level your friends and family will be amazed. 

✔️ It's so easy to make that even beginners can do it, you don't have to worry about difficult steps with this sweet treat. 

Ingredients

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

Instructions 

This is an overview of the instructions. For complete directions, scroll down to the bottom.

1. Preheat oven to 350°F and coat two 8-inch round cake pans with baking spray (oil and flour).
2. In the bowl of a stand mixer, add the strawberry cake mix, 1 Cup of water, ¼ Cup Oil, and four eggs and beat on medium speed with a wire whip attachment for 2 minutes.
3. Pour evenly into the two prepared pans.
4. Bake for 34-38 minutes. The cakes are finished cooking when a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool for 15 minutes before removing cake from pans onto a wire rack to cool completely.
6. Repeat with the second cake mix. Using only egg whites for the white funfetti cake mix.
7. Allow all cake layers to cool completely before moving on to the next step.

8. Spread a little frosting on the center of the cake plate, then lay a pink cake layer on top. (This will hold the cake in place).
9. Mix pink food dye with buttercream frosting until you reach desired color.
10. Top the cake with prepared buttercream frosting using an offset spatula, about ¼” thick.
11. Lay a white cake on top of the frosting.
12. Repeat, topping the white cake with frosting, etc, until you finish with the top white layer.

Equipment

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• 8-inch round cake pans
• stand mixer
• wire rack
• frosting spatula
• cake plate
• large bowl

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FAQ's

Deb's tips

• 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 extra 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. 
• Be careful not to overmix the cake batter you want to mix until just combined. Overmixing will result in a tough cake; no one likes tough cake. 

Variations

• 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! 
• 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.
• 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. 
• Prefer chocolate cake instead? Feel free to swap out the strawberry or vanilla cake for the chocolate mix.  

Storage

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.

Related recipes

• 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.

Serve with

• This Stuffed Pepper Casseorle is one of my favorite recipes to make when I know that I'm already going to have the oven on. Plus, you can prep it while your cake bakes and enjoy it while you want the cake to cool. 
• These 3 Ingredient Steamed Green Beans are my go-to side dish when I want something fresh and healthy but don't want to spend a lot of time in the kitchen. If you've never tried steaming green beans give this recipe a try! 
• My family says that bread goes with every meal, and these Easy Yeast Rolls are one of my favorite bread sides to make. They come together quickly and turn out soft and fluffy every time. 

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Funfetti Cake Recipe from a Box

The prettiest pink cake for a sweet 16 birthday, a baby shower or a Barbie party!

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time30 minutes mins

Refrigerate and decorate30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 16 servings

Calories: 338kcal

Author: Deb Clark

As an Amazon Associate I earn from qualifying purchases.

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

I earn a commission from Instacart from qualifying purchases.

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.

Nutrition

Calories: 338kcal | Carbohydrates: 63g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 380mg | Potassium: 30mg | Fiber: 1g | Sugar: 47g | Vitamin A: 119IU | Calcium: 34mg | Iron: 1mg

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