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This Homemade Funffetti Poke Cake takes your favorite childhood cake to the next level! This homemade vanilla cake is soaked in pudding and topped with cake batter whipped cream.
TABLE OF CONTENTS
Easy Funfetti Cake
Is there anything better than sinking your teeth into a slice of cake? The answer is no, especially if it’s funfetti cake. How many funfetti cakes did you eat as a child? As much as I love the classic, these days I much prefer my homemade version instead.
This easy funfetti cake is ultra moist thanks to sour cream and buttermilk, packed with colorful sprinkles, filled with vanilla pudding, and topped off with cake batter whipped cream! If you’ve never had cake batter whipped cream before, you’re in for a real treat.
This is the perfect cake for birthdays, BBQs or even a mellow Saturday night at home.
What is the Difference Between Funfetti and Confetti Cake?
There is none! Funfetti cake and confetti cake are just two ways of referring to the same type of cake: vanilla cake with sprinkles in the batter!
What You’ll Need
For the Cake
- Granulated Sugar
- Vegetable Oil
- Vanilla Extract
- Sour Cream – keeps the cake ultra moist. You can lighten it up by swapping the sour cream for plain Greek yogurt if preferred.
- All-Purpose Flour – spooned and leveled for the best results!
- Baking Powder
- Buttermilk – if you don’t have buttermilk, you can make a buttermilk substitute using regular milk and white vinegar or lemon juice.
- Rainbow Sprinkles– I recommed using jimmies instead of nonpareils (the tiny round colored balls), which tend to run when they come in contact with liquid.
For the Filling
- Instant Vanilla Pudding
For the Topping
- Heavy Whipping Cream
- Yellow Cake Mix– from the box, you’ll use the powdered mix.
- Rainbow Sprinkles
What Can I substitute for Cake Mix?
If you’d prefer not to buy a box of cake mix just for the topping, you could swap it out for powdered sugar. You could not get the cake batter taste and effect, and instead it would just be regular whipped cream.
Let’s Make Homemade Funfetti Poke Cake
There’s three layers in this cake. First up is the the cake.
Make the Cake
- Prep: Preheat the oven to 350ºF.
- Beat the wet ingredients: Combine sugar, oil, eggs, and vanilla in a mixing bowl until well incorporated. Mix in the sour cream,
- Combine and add the dry ingredients: Combine all remaining dry ingredients and add half to the batter along with the milk, beating until combined then all the reamining ingredients and beat until fully combined.
- Stir in the sprinkles: Once the batter is finished, stir the sprinkles in with a spatula.
- Bake: Transfer the batter to a 9×13″ baking dish and bake at 350ºF for 28-30 minutes.
- Heat-treat the cake mix: While the oven is still warm, you an heat-treat the yellow cake mix for the topping if desired. See below notes.
Add the Filling
- Poke the cake: You can do this is the cake is warm or cold, but I find it easier to do whiel it’s still warm. Use the handle end of a wooden spoon or another similar object to poke holes all over the top of the cake, then allow it to cool completely.
- Add the filling: In a bowl, combine the vanilla pudding and milk, whisking until the pudding is dissolved. Before the pudding sets, pour it over the cooled cake. Spread with a spatula to fill the holes.
- Chill: Chill the cake in the refridgerator for 10 minutes unil the pudding sets.
Prepare the Topping
- Chill the mixing bowl: Place a clean mixing bowl into the freezer for 10 minutes.
- Beat the cream: In the chilled bowl, beat the heavy whipping cream and use an electric mixer until soft peaks form.
- Add the dry ingredients: Slowly add in the yellow cake mix and beat until stiff peaks form. Stir in sprinkles with a spatula.
- Decorate & Chill: Spread the prepared whipped cream over the cake and store in the fridge until ready to serve.
Do I Need to Heat-treat the Cake Mix for the Topping?
This is completely up to your own discretion and what you feel is safe for you. Recent recommendations suggest that any raw flour should be not be consumed unless it’s been heated to kill any bacteria. I’ve explained my method for heat-treating flour that I use for my edible cookie dough.
Preheat the oven to 350°F. Bake the cake mix on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F. You’ll need to sift it with a fine-mesh sieve for best results and smoothest frostings.
Can I Make this Ahead of Time?
Absolutely! Poke cakes get even better as they sit, so they’re the perfect make-ahead dessert. The filled and frosted cake can be stored in the fridge for up to 3 days before serving.
I do feel the whipped cream topping is best served within 24 hours. So my recommendation is to bake the cake up to 2 days in advance and store it at room temperature or in the fridge until you’re ready to add the filling and toppings.
How to Store Finished Poke Cake
Once you’ve added the filling and topping, the homemade funfetti cake should be stored in the fridge. It will last for up to 3 days.Print
This Homemade Funfetti Poke Cake is a moist vanilla cake loaded with sprinkles. It has a vanilla pudding filling and is topped off with cake batter whipped cream!
For the cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8 ml) pure vanilla extract
- ½ cup(118 ml) sour cream
- 2 ½ cups (350 g) all-purpose flour
- 2 1/2 teaspoons (9.3g) baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) buttermilk (or milk)
- ½ cup sprinkles
For the filling:
- 1 package (3.4oz) instant vanilla pudding
- 1 ¾ (414ml) cup milk
For the topping:
- 1 ¾ cup (414ml) heavy whipping cream
- ¾ cup yellow cake mix (dry)
- 2 tablespoons rainbow sprinkles
For the Cake
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- Combine the dry ingredients in a separate bowl. Add half the dry ingredients, and half the milk, beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Use a spatula to stir in the sprinkles.
- Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool for 30 minutes.
- Heat-treated flour: While the oven is still warm, heat-treat the cake mix for the topping if desired. See notes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Cool completely.
For the filling:
- In a small mixing bowl, combine the vanilla pudding and the milk and whisk until the pudding mix is dissolved. Before the pudding sets (do not refrigerate), pour it over top of the cake, and spread with a spatula to fill in all the holes. Chill for at least 10 minutes until the filling has been set.
For the topping:
- Chill the mixing bowl and beaters in the freezer or refrigerator for 10 minutes. Once chilled, beat the heavy cream on medium-high speed until stiff peaks form. Add the cake mix and continue beating on high speed until stiff peaks form. Stir in sprinkles then decorate the cake.
- Ingredient Substitutes:
- Sour cream: can be substituted with plain or Greek yogurt
- Buttermilk: can be substituted with regular milk or you can make a homemade substitute
- Heat-treated cake mix: If you would prefer to heat-treat the cake mix. preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F. Cool and sift through a fine-mesh sieve before adding to the whipped cream.
- Storage instructions: The cake can be stored at room temperature until you add the filling and topping. Once you’ve added the filling, it must be stored in the refrigerator in an airtight container.
- Make-ahead instructions: The baked caked can be stored at room temperature up to 2 days in advance. I recommend adding the filling and topping before serving.
- Category: Cake
- Method: Oven
- Cuisine: American
Keywords: Poke Cake Recipe, Easy Cake recipe, Birthday Cake Recipe