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This easy funfetti cake starts with a boxed mix, but you’d never know it! This moist, tender cake is perfect for birthday celebrations, backyard cookouts, or just because you’re craving something sweet. Use this recipe to make a 9-inch layer cake or a 9×13-inch sheet cake.
My favorite easy funfetti cake recipe
If you’ve been around here for a while, you know how much I love my doctored cake mix recipe.
Sure, I love making cake recipes from scratch too, but sometimes you just need a super easy cake. And I’m never too good to take a little shortcut now and then!
My newest favorite variation of that doctored cake mix is this easy funfetti cake recipe. When I have time, I make homemade funfetti cupcakes. But when I’m short on time? This shortcut recipe is where it’s at.
This recipe starts with a funfetti cake mix, but I promise that your friends and family will never guess it. I add a few simple ingredients — including a few extra sprinkles — to make it taste like you spent hours baking.
Pair it with your favorite frosting and you’ve got a cake that’s perfect for birthdays, summer cookouts, graduations, or just because you are craving some cake.
What is a funfetti cake?
The word “funfetti” is a word that was created by Pillsbury and is a portmanteau of “fun” and “confetti.” Confetti cakes — aka funfetti cakes — are typically vanilla cake with colorful sprinkles mixed into the batter.
Most of the time funfetti cake has a yellow cake or white cake base. You can find funfetti cake mixes that use a strawberry cake or chocolate cake base, too, though.
You will sometimes see confetti cakes referred to as birthday cakes. This is where we get other recipes like birthday cake cookies or birthday cake pancakes that incorporate sprinkles and lots of vanilla flavor.
How to make this easy funfetti cake
This is such an easy recipe. It’s perfect for beginner bakers and kids or anyone who needs a quick cake they can throw together at the last minute!
Ingredients you’ll need
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Funfetti cake mix: This is the base of the recipe. Make sure you buy a 15.25-ounce cake mix for this recipe to work correctly!
- Instant vanilla pudding mix: This adds extra flavor to the cake and helps keep it moist. I like to use French vanilla pudding mix, but you can use regular vanilla, too.
- Sour cream: Similar to adding buttermilk to baked goods, the sour cream creates a tender cake crumb and also adds moisture. You can use plain yogurt in place of the sour cream, or try using vanilla yogurt for more vanilla flavor.
- Vegetable oil: Or your preferred neutral-flavored oil.
- Large eggs
- Pure vanilla extract
- Warm water
- Rainbow sprinkles: I like to add extra sprinkles to my easy funfetti cake to give it even more of a homemade feel. Rainbow jimmies are my go-to. Nonpareils tend to dissolve a bit too quickly in the cake batter, so I prefer to save those for the outside of funfetti cookies.
Making this recipe
This easy funfetti cake recipe makes either a 9-inch double-layer cake or a 9×13-inch sheet cake.
To make the batter, use a mixer to beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water until well combined. Scrape down the sides of the bowl as needed. Fold in the extra sprinkles until well distributed.
Divide the batter between two greased 9-inch cake pans or spread into one greased 9×13-inch pan.
For 9-inch cakes, bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean. For a 9×13-inch cake, increase the baking time to 35-40 minutes.
Let the cakes cool completely before filling and frosting as desired.
Frosting suggestions
You can top this easy funfetti cake with any of your favorite frostings. Since the cake itself is so quick and easy to make, I like to make one of my homemade frosting recipes to go with it.
Pairing funfetti cake with vanilla buttercream frosting or chocolate buttercream frosting is always a classic.
But I also like to go with less traditional flavors! Strawberry frosting is always a hit, and I love cream cheese frosting for the sweet tanginess it adds. For a lighter option, you could use whipped cream frosting. And don’t forget about marshmallow frosting!
Storage tips
Unfrosted funfetti cakes can be stored, well wrapped, at room temperature for up to a day before frosting them.
Once you frost the cake, storage will depend on the style of frosting used. If using buttercream, you can store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If using cream cheese frosting, whipped cream frosting, or marshmallow frosting, store the cake in the refrigerator instead of at room temperature.
For longer-term storage, consider freezing the cakes either before or after decorating. Check out my post on how to freeze cake for detailed directions.
FAQs
Yes! Divide the batter between 24 standard-size cupcake wells lined with grease-proof liners. Bake at 350°F for 18-22 minutes.
Easy Funfetti Cake
Equipment
Ingredients
- 1 (15.25-ounce) box Funfetti cake mix
- 1 (3.4-ounce) box instant French vanilla pudding mix
- ¾ cup sour cream or plain yogurt
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 1 tablespoon rainbow sprinkles optional
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water. Beat for about 2 minutes on medium speed until well combined. Add the sprinkles and mix until well distributed.1 (15.25-ounce) box Funfetti cake mix, 1 (3.4-ounce) box instant French vanilla pudding mix, ¾ cup sour cream, ¾ cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract, ½ cup warm water, 1 tablespoon rainbow sprinkles
For a 9-inch layer cake:
- Grease (2) 9-inch cake pans. Divide batter evenly between the two pans, spreading to the edges with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 15 minutes in the pans before turning the cakes out onto a wire rack to cool completely.
- Fill and frost cooled cakes with your favorite frosting, such as homemade buttercream frosting.
For a 9×13-inch sheet cake:
- Grease (1) 9×13-inch cake pan and/or line with parchment paper. Pour batter into the pan and spread to the edges with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let cake cool completely on a wire rack before topping with your favorite frosting.
Notes
- Additional sprinkles are optional but help add to the homemade feel of this doctored cake mix recipe.
- If you want to make cupcakes with this recipe, divide the batter between 24 lined or greased standard cupcake wells (about 3 tablespoons of batter per well). Bake at 350°F for 18-22 minutes. Cool completely before frosting.
- Top the cake with your favorite frosting, such as homemade vanilla buttercream frosting, chocolate buttercream, strawberry frosting, or cream cheese frosting.
- Cake can be frozen before or after frosting, either whole or in slices. Check out my post on how to freeze cake for more details.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
