Last Updated on January 30, 2022
When it comes to birthday cakes, Funfetti reigns superior. It is festive and delicious, making it the perfect cake for celebrations. This sensational Funfetti cake recipe from a box is an easy and tasty dessert the whole family will love.
The great thing about this cake is that not only does it look great and taste great, but it is also beginner-friendly, so no need to worry if you have no prior experience. It is the perfect recipe to use for birthday celebrations, whether for kids or adults. The addition of sprinkles makes it bright and colorful.
What Is Funfetti Cake?
Funfetti cake, which is also called confetti cake or simply just birthday cake, is a popular type of cake in America. It consists of fluffy, buttery white cake that has rainbow sprinkles mixed into the batter. Once baked, it looks like the cake has confetti all throughout it.
Generally, funfetti cake has vanilla buttercream frosting on top. However, in some cases, it may have cream cheese frosting or whipped cream topping on top. Oftentimes, the frosting is also topped with rainbow sprinkles as well.
Funfetti cake was invented in the late 1980s by Pillsbury. Funfetti comes from combining the two words fun and confetti. It quickly grew in popularity all over and has become one of the most popular cakes to serve at birthday parties. There are also other funfetti cake mix recipes that use this colorful cake to make other desserts including cookies, pancakes, cupcakes, and blondies.
What You Need To Make This Funfetti Cake Box Recipe
Ingredients
To make this funfetti box cake recipe by Betty Crocker, you will need:
- 6 eggs
- 1 box funfetti cake mix
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/4 cup powdered sugar
For the frosting:
- 3 cups powdered sugar
- 1/3 cup butter, room temperature
- 1 1/2 teaspoons vanilla
- 1-2 tablespoons milk
- Rainbow sprinkles
Equipment
- 15x10x1-inch pan
- Cooking spray
- Large mixing bowl
- Cupcake liners
- Cupcake tin
- Parchment paper
- Tea towel
- Plastic wrap
- Wire rack
Step By Step Instructions
Step one: preheat the oven and prepare cake pan and cupcake tin
Preheat your oven to 350 degrees Fahrenheit, line your 15x10x1-inch pan with parchment paper and spray with cooking spray and place six cupcake liners in the cupcake tin.
Step two: beat the eggs
In a large bowl with an electric mixer, beat all six eggs on high speed for approximately six minutes. After six minutes, the eggs should be thick and lemon in color.
Step two: add cake mix, water, and oil
With the mixer now at low speed, add your cake mix, water, and oil. Beat the mixture together at low speed for 30 seconds and then at medium speed for one minute.
Step three: divide up the batter and bake
Pour three and a half cups of batter into your 15x10x1-inch pan and pour the remaining batter into the six cupcake liners. Bake the cake and cupcakes for 14-16 minutes or until they spring back when touched.
Step four: roll the cake
After removing the cake from the oven, immediately turn it over onto a clean tea towel that is sprinkled with powdered sugar and remove the parchment paper. While it is still hot, carefully roll the cake with the tea towel from the narrow end.
Cool the rolled-up cake for 10 minutes at room temperature before transferring it to the fridge for one hour. Allow the six cupcakes to cool on a wire rack.
Step five: prepare the buttercream
In a large bowl with an electric mixer, beat together the butter and powdered sugar at low speed. Next, beat in the vanilla and one tablespoon of milk until smooth and creamy. If needed, add one more tablespoon of milk if it is too thick or one tablespoon of powdered sugar if the frosting is too thin.
Step six: frost and form the cake
After an hour, remove the cake from the fridge and carefully unroll it. Then, spread a layer of buttercream frosting and carefully roll the cake back up, and cover it with plastic wrap. Return the cake to the fridge for 30 minutes and add a layer of frosting to the cupcakes and top with rainbow sprinkles.
Step eight: decorate the cake
After 30 minutes, remove the cake from the fridge and cover it with the remaining frosting. Next cover the entire outside of the roll cake with rainbow sprinkles. Serve both the roll cakes and cupcakes.
Tips And Tricks
When turning the cake out onto the tea towel, it must be done right out of the oven for best results. By rolling the cake while it is still hot will help prevent any cracks from forming. Be sure to also sprinkle powdered sugar on the tea towel to prevent it from sticking.
By beating the eggs for a whole six minutes, you can help ensure the cake will have a spongy texture. Not only will the spongy texture taste delicious, but it will also make it easier to roll the cake.
Store the roll cake and cupcakes in an airtight container at room temperature for up the two to three days. In addition, the cake and cupcakes can last for up to one week in the fridge in an airtight container.
Read more about How To Put Sprinkles On The Side Of A Cake; 3 Easy Ways.
Servings And Preparation Time
|
Bake Time |
Preparation Time | Servings |
| 14-16 minutes | 30 minutes (plus one hour 30 minutes refrigeration) |
14 |
Fun And Delicious Funfetti Cake Recipe From Box
Funfetti cake is great for all occasions, especially birthday parties. This recipe takes the boxed cake to a whole new level making it extra fun and even more delicious. Though roll cakes can be intimidating, it is a beginner-friendly recipe that is great to make even if you don’t have a lot of baking experience.
Your friends and family will love this fun, colorful confetti cake no matter their age. The addition of rainbow sprinkles to the outside makes it bright and colorful, perfect for parties.
Did you enjoy this tutorial on how to make a funfetti cake recipe from a box? If so, please share this recipe with your friends and family who are also lovers of funfetti cake as well.
Read more about How To Improve Boxed Red Velvet Cake Mix.
Sensational Funfetti Cake Recipe From Box
Equipment
- 15x10x1-inch pan
- Cooking spray
- Large mixing bowl
- Cupcake liners
- Cupcake tin
- Parchment paper
- Tea towel
- Plastic wrap
- Wire rack
Ingredients
For the cake
- 1 box funfetti cake mix
- 6 eggs
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/4 cup powdered sugar
For the frosting
- 3 cups powdered sugar
- 1/3 cup butter room temperature
- 1 1/2 tsp vanilla
- 1-2 tbsp milk
- Rainbow sprinkles
Instructions
- Preheat your oven to 350 degrees Fahrenheit, line your 15x10x1-inch pan with parchment paper and spray with cooking spray and place six cupcake liners in the cupcake tin.
- In a large bowl with an electric mixer, beat all six eggs on high speed for approximately six minutes. After six minutes, the eggs should be thick and lemon in color.
- With the mixer now at low speed, add your cake mix, water, and oil. Beat the mixture together at low speed for 30 seconds and then at medium speed for one minute.
- Pour three and a half cups of batter into your 15x10x1-inch pan and pour the remaining batter into the six cupcake liners. Bake the cake and cupcakes for 14-16 minutes or until they spring back when touched.
- After removing the cake from the oven, immediately turn it over onto a clean tea towel that is sprinkled with powdered sugar and remove the parchment paper. While it is still hot, carefully roll the cake with the tea towel from the narrow end. Cool the rolled-up cake for 10 minutes at room temperature before transferring it to the fridge for one hour. Allow the six cupcakes to cool on a wire rack.
- In a large bowl with an electric mixer, beat together the butter and powdered sugar at low speed. Next, beat in the vanilla and one tablespoon of milk until smooth and creamy. If needed, add one more tablespoon of milk if it is too thick or one tablespoon of powdered sugar if the frosting is too thin.
- After an hour, remove the cake from the fridge and carefully unroll it. Then, spread a layer of buttercream frosting and carefully roll the cake back up, and cover it with plastic wrap. Return the cake to the fridge for 30 minutes and add a layer of frosting to the cupcakes and top with rainbow sprinkles.
- After 30 minutes, remove the cake from the fridge and cover it with the remaining frosting. Next cover the entire outside of the roll cake with rainbow sprinkles. Serve both the roll cakes and cupcakes.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.