Best Funfetti Cake Recipes

THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY

Steps:

• In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
• In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
• Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
• With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
• Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
• Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
• Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
• Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
• Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
• Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
• Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
• Chill the cake in the refrigerator for 20 minutes.
• Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
• Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
• Enjoy!

FUNFETTI® CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are golden, 6 to 8 minutes.

FUNFETTI® CAKE BATTER RICE KRISPIES® TREATS

Steps:

• Line a 9x13-inch cake pan with parchment paper.
• Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
• Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

CHEX FUNFETTI CAKE BATTER BUDDIES

Steps:

• Melt Almond Bark according to package directions, adding vegetable shortening to thin it out.
• Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal.
• Mix gently with a large spoon or spatula. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.
• Enjoy!

FUNFETTI CAKE

Steps:

• Preheat the oven to 180C/160C fan/gas 4 and grease and line 4 x 20cm cake tins. If you don't have 4, halve the sponge recipe and bake in 2 batches.
• Put the sugar, butter and vanilla paste in a large bowl and beat with an electric whisk (or in a table top mixer) until pale and fluffy. Add the eggs gradually, beating between each addition until fully incorporated. Add a tbsp or 2 of flour if the mixture looks like it's curdling.
• Sift in the flour and baking powder with a tsp of salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter before dividing between each cake tin. Bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins around in the oven after 15 mins to ensure they cook evenly. Cool on wire racks completely before icing.
• Meanwhile, make the icing by beating the butter with half of the icing sugar until combined and fluffy. Add the cream cheese and the rest of the icing sugar, beating again until fully combined. Drizzle over the vanilla paste and beat until incorporated. Put a large round nozzle into a piping bag and spoon in the icing.
• When the cakes have cooled put a blob of icing onto a cake board and sit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices.

CHAMPAGNE FUNFETTI® ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
• Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
• Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
• Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
• Cut each cake in half horizontally, creating 10 rounds.
• Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
• Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
• Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
• Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

SKINNY FUNFETTI CAKE BATTER DIP RECIPE

Steps:

• Mix all ingredients together in a bowl until smooth. Keep refrigerated until serving. Serve with graham crackers or Nilla wafers.

FUNFETTI MUG CAKE RECIPE BY TASTY

Steps:

• Grease a 6-8-ounce mug with nonstick spray.
• Add the flour, sugar, and baking powder to the mug and stir with a fork to combine.
• Add the coconut oil, nondairy milk, and Kroger Pure Vanilla Extract, and stir vigorously with the fork until the batter is smooth.
• Fold in the Simple Truth Rainbow Sprinkles, then use a paper towel to wipe any excess batter from the edges of the mug.
• Microwave on high for 2½-3 minutes, or until the mug cake has risen above the rim of the mug and is cooked through.
• Let cool for 3-4 minutes before serving.
• Enjoy!

FUNFETTI® CAKE BATTER ICE CREAM

Steps:

• Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

CHEX FUNFETTI CAKE BATTER BUDDIES

Steps:

• 1. Melt almond bark (or white chocolate) and add shortening. I melt mine in a saucepan on low, I always ruin things in the microwave.
• 2. Pour the cereal into a large bowl and spoon in melted almond bark.
• 3. Add cake mix and powdered sugar, mix gently and enjoy!

COCONUT-FUNFETTI ICE CREAM CAKE

Steps:

• Preheat the oven to 350F and grease a 9x5" loaf pan.
• Beat the ice cream, egg and extracts until very creamy and soft.
• Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
• Fold in the nonpareils.
• Spread in the pan and smooth the top.
• Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
• Cool completely in the pan before turning out.

MILKY MOIST FUNFETTI CAKE - TOO EASY

Steps:

• Bake the cake mix by following the instructions on the box. If you use half a box, use 2 eggs. If you use 1 box, separate the batter into 2 cake pans. (Shallow cakes will absorb the milk better, later on.).
• Stir together the milk and condensed milk while the cake is baking, and refrigerate the mixture.
• When the cake is ready, take it out of the oven and poke holes all over it using a fork, or the dull end of a bamboo skewer.
• Slowly pour the milk mixture evenly all over the cake, and let the cake absorb the milk (mmmmmm.).
• Refrigerate the cake for at least a couple hours.
• Top with Cool Whip, and serve!
• P.S. Serving size is according to 1 cake mix box.

FUNFETTI CAKE BATTER COOKIE DOUGH BROWNIE LAYER CAKE

Steps:

• Line the bottoms of 3 8 inch cake pans with parchment paper & grease the sides. Preheat oven to 350. Mix together the oil, sugar & vanilla. Add eggs, mix until well combined. Combine flour, cocoa, baking powder & salt. Slowly add dry ingredients to the egg mixture until well combined. Pour the batter evenly into the 3 pans. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. Allow to cool for 10 minutes in the pan, then remove to cool on wire rack. To make the cookie dough: Cream butter and sugars together until light and fluffy, about 3-4 minutes. Mix in vanilla. With the mixer on low speed, add 1 entire box of dry cake mix, plus 1 1/2 cups from a second box of cake mix and mix until combined. Add 1 cup flour and mix until combined. Add milk and up to an additional 1/3 cup of flour to preferred thickness. Stir in sprinkles and chocolate chips. Dough will be thick. Set aside. Once the brownies are cool, put the layers together. Place half of chocolate chips in a metal bowl. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk chocolate and cream until smooth. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan. Place the first brownie into the bottom of the pan. Add about 3 tbsp of ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie. Put half of the cookie dough into the pan and spread evenly on top of the brownie. Remove the first 2 layers from the cake pan and place on it's serving dish. Repeat steps 5-8 with the second brownie and remaining cookie dough. Then remove from pan. Put another 3 tbsp of ganache on top of the cookie dough layer from the first section of cake and spread thinly.

FUNFETTI CAKE BATTER DIP

Steps:

• In a small bowl mix together the cake mix and yogurt until smooth.
• Gently fold in the whipped cream until combined.
• Serve with fruit, graham crackers, or animal crackers to dip.

FUNFETTI CAKE CHEESE BALL RECIPE - (4.4/5)

Steps:

• In a large bowl, beat the cream cheese and butter together until combined. Then add in the Funfetti cake mix, sugar, and powdered sugar and beat until combined. Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape. Place the rainbow jimmies on a flat plate and roll the unwrapped cheese ball in the jimmies. Make sure to press the jimmies into the cheese ball until it is fully covered. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20 to 30 minutes before serving.

FUNFETTI GOOEY CAKE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9x9" pan with foil and spray liberally with cooking spray.
• Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until incorporated.
• Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
• Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut. Optional: eat straight from pan with a fork.

FUNFETTI MUG CAKE

Steps:

• Add all ingredients except the sprinkles and frosting into a microwave safe mug. Stir with a fork vigorously until batter is smooth and there are no lumps.
• Stir in 1 tablespoon of the sprinkles.
• Microwave for 90 seconds to 2 minutes. Cake will rise and top will be firm to the touch. Let cool 2 minutes.
• Spread frosting on top, sprinkle with more sprinkles and serve.

CHEX FUNFETTI CAKE BATTER BUDDIES

Steps:

• Melt Almond Bark according to the package directions, adding vegetable shortening to thin (I heard that you can make it without the shortening, but it worked great for me to use it).
• Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix gently with a large spoon or spatula.
• Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.
• Enjoy!! It's so good! :)

FUNFETTI CAKE CHEESE BALL

Steps:

• In a large bowl, beat the cream cheese and butter together until combined. Then add in the Funfetti cake mix, sugar, and powdered sugar and beat until combined.
• Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.
• Place the rainbow jimmies on a flat plate and roll the unwrapped cheese ball in the jimmies. Make sure to press the jimmies into the cheese ball until it is fully covered.
• Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with Vanilla Wafers, graham crackers, fruit, or other cookies.

FUNFETTI CAKE BALLS RECIPE - (4.2/5)

Steps:

• Crumble cake (or cupcakes) into a large bowl, working it into small crumbs. Add frosting and mix until well combined. Mix in rainbow sprinkles until the batter looks like confetti. Shape into approximately 1" balls, using about 1 tablespoon of the cake mixture per ball. Set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour, or place in freezer for about 15 minutes. In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between). Use a fork to dip each cake ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper. Immediately sprinkle with a few large disc/confetti sprinkles (or additional rainbow sprinkles).