Fun With Funfetti: 6 Homemade Desserts Inspired By the Cake Mix

Funfetti mixes from a box are the desserts we all can’t help but love. Homemade sweet treats typically trump the pre-made mixes, but we have to admit funfetti puts up a good fight. The combination of sprinkles and unadulterated sweetness is almost impossible to resist, but wait — we have even more bad news. It turns out we can actually have the best of both worlds, because we can also make the decadent, indulgent desserts at home, and not even suffer the pre-made mix guilt. Gulp. Check out these 6 homemade funfetti recipes that will keep you from the grocery store mixes, but won’t keep you away from the sprinkles.

Source: iStock

Source: iStock

1. Funfetti Sugar Cookie Cake

The first colorful recipe we’re highlighting today comes from Sally’s Baking AddictionAll we have to say is pull out your stretchy pants — this dessert is worth it. Follow Sally’s direction and take one homemade funfetti sugar cookie, enlarge it, and make a cake. It’s up to you whether you want to share. The 9-inch cookie cake will come together dangerously fast — just don’t forget your sprinkles.

Ingredients:

  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1½ cups (spooned and leveled) Gold Medal all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons cornstarch
  • ⅔ cup white chocolate chips
  • ½ cup rainbow sprinkles (not nonpareils)

Frosting

  • ½ cup unsalted butter, softened to room temperature
  • 1¾ cups confectioners’ sugar
  • 2 tablespoons heavy cream or half-and-half
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Salt, to taste
  • Extra sprinkles for decorating on top

Directions: Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside. In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and ½ cup sprinkles using a rubber spatula (or by mixing on low speed).

Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink. That’s normal.

For the frosting, with a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy — about 2 minutes. Add confectioners’ sugar, cream, vanilla, and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Source: iStock

Source: iStock

2. Homemade Funfetti Cupcakes

Next up, if you’d rather make your funfetti in cupcake form, try this recipe for Homemade Funfetti Cupcakes from Brown Eyed BakerThese, too, will convince you never to buy the boxed mix again. As long as you have your baking staples, along with sprinkles and cake flour, you’re more than equipped to perfect this ridiculously decadent recipe, and once your 20 minutes of baking time are up, it’s every cupcake for himself.

Ingredients:

  • 1¾ cups cake flour
  • 1¼ cups all-purpose flour
  • 1¾ cups granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
  • 4 eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • ½ cup rainbow sprinkles

Vanilla Buttercream Frosting

  • 2 cups unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 2 tablespoons vanilla extract
  • Rainbow sprinkles, for decorating

Directions: For the cupcakes, preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners; set aside. In the bowl of a stand mixer, add the flours, sugar, baking powder, and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.

Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.

Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

To make the frosting, using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

Frost the cupcakes as desired and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Source: iStock

Source: iStock

3. Soft Batch Funfetti Sugar Cookies

Cookies are next, and these come from Averie CooksYou’re going to want to leave room for these. Averie promises her homemade sugar cookies are “soft, and not at all cakey, with just hints of chewiness around the edges.” Her secret weapon is cornstarch, and that ingredient is almost as essential as the sprinkles. Pull out your stand mixer and give these colorful cookies a try. Homemade funfetti fun is something we should all be indulging in.

Ingredients:

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1½ teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
  • 1½ teaspoons almond extract
  • 1½ cups all-purpose flour
  • 2 teaspoons corn starch
  • ¾ teaspoon baking soda
  • Pinch salt, optional and to taste
  • ¾ cup sprinkles (jimmies)

Directions: Into the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350 degrees Fahrenheit, line two baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart. Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Source: iStock

Source: iStock

4. Funfetti Cake Batter Fudge 

Funfetti Cake Batter from Pursuit of Hippieness is next. Your after-dinner dessert just got a lot sweeter. Don’t be fooled by the misconception that homemade fudge is hard to make. It’s actually quite easy, and only requires 5 ingredients: condensed milk, white chocolate chips, vanilla extract, almond extract, and sprinkles. What’s more, there’s no need to turn on your oven. Put down the boxed mix and pick up the ingredients for this fudge.

Ingredients:

  • 1 (14 ounce) can sweetened condensed milk
  • 3½ cups white chocolate chips
  • 3 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • Rainbow sprinkles

Directions: Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. Stir until completely blended, melted, and smooth. Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt. Transfer to an aluminum-foil lined 8×8-inch baking pan for very thick fudge, or a 11 x 7-inch pan. Let set at room temperature or in the refrigerator.

Once set, cut into cubes, peeling off the foil. Store leftovers in an airtight container in a cool place.

Source: iStock

Source: iStock

5. Vanilla Funfetti Cake Roll

If you didn’t think things could get any more decadent, think again. Enter: Vanilla Funfetti Cake Roll from Shugary Sweets. Sprinkles never tasted so good. Get ambitious in the kitchen and make this cake roll filled with funfetti filling. Cake rolls are actually easier than most bakers recognize, and while many are intimidated by the rolling step, if you make this cake, you’ll find that it’s really not so bad. Plus, this cake is so sweet that we can promise that your eaters will be too distracted by its taste to even notice if it’s not exactly aesthetically pleasing.

Ingredients:

  • 3 eggs
  • 1 cup granulated sugar
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup powdered sugar (for dusting towel)

Filling

  • 1½ cup heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sprinkles (jimmies)

Directions: Preheat oven to 375 degrees Fahrenheit. Line a 15 x 10 x 1-inch baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.

In a large mixing bowl, beat eggs for 2-3 minutes. Add sugar, water, and vanilla and beat an additional minute until fully incorporated. Beat in flour, baking powder, and salt. Pour into prepared baking sheet. Bake for 11-13 minutes.

Remove from oven and immediately flip cake onto powdered sugar towel. Peel off parchment paper. Place a clean sheet of parchment paper over back of cake and roll cake up in towel carefully (from short end to short end). Cool for one hour.

To make filling, beat heavy cream for several minutes until soft peaks form. Add in granulated sugar and vanilla and continue beating until desired consistency. Very gently, fold in sprinkles. Try not to over stir the sprinkles or the colors will start to bleed.

When cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Re-roll the cake without the towel. Sprinkle with extra powdered sugar or sprinkles, if desired. Refrigerate cake on a plate with plastic wrap over the top. Serve and enjoy! This cake is best served within 1-2 days.

Source: iStock

Source: iStock

6. White Chocolate Funfetti Blondies

Last but not least: White Chocolate Funfetti Blondies from Love and Olive Oil, because of course funfetti performs well in blondies, too. These colorful sweet treats will take away any post-summertime sadness and cheer you up for fall. Serve them at football tailgates, autumn get-togethers, or family potlucks. You’ll become everyone’s new favorite person once they have one bite of your homemade funfetti blondies, and no one will believe a boxed mix isn’t responsible for this magic.

Directions:

  • ½ cup unsalted butter
  • 5 ounces good quality white chocolate, shaved or finely chopped
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ⅓ cup confetti sprinkles

Ingredients: Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8-inch baking pan with parchment paper; lightly butter parchment. Melt butter in a large, microwave-safe bowl. Add white chocolate; the residual heat from the melted butter should be enough to melt the chocolate. If necessary, microwave on medium power in 10 second intervals, stirring until completely melted and smooth.

Stir in sugar and brown sugar. The mixture may appear to separate a bit at this point which is normal. Whisk in eggs and vanilla until smooth. Fold in flour, baking powder, and salt until almost incorporated, then fold in sprinkles. Pour into prepared pan.

Bake for about 30 minutes or until top is set and lightly crackled and edges are golden brown. A toothpick inserted near the center should come out cleanly with only a few moist crumbs attached. Place pan on a wire rack and let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight. Lift out blondies using edges of parchment paper as handles and cut into 16 even squares. Blondies will keep in an airtight container for up to 3 days, or refrigerated for up to a week.

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