Funfetti Cake Recipe from a Box

Pink and white funfetti layer cake with a slice being removed from the cake.

Funfetti Cake Recipe from a Box

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

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Refrigerate and decorate 30

Total Time 1 15

Servings servings

Calories 338kcal

Author Deb Clark

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.

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