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Homemade Funfetti Poke Cake

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This homemade Funfetti poke cake takes a favorite childhood birthday cake to the next level! This moist vanilla cake recipe is soaked in pudding and topped with fluffy cake batter whipped cream.

Check out my 15 Irresistible Poke Cakes for even more delicious poke cake inspiration.

Side view of a slice of funfetti cake on two stacked white plates.

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 poke cake is ultra moist thanks to sour cream and buttermilk. It’s 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.

A slice of homemade funfetti poke cake on two stacked white plates.

What You’ll Need

  • Granulated Sugar
  • Vegetable Oil
  • Eggs
  • 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
  • Salt
  • Buttermilk – if you don’t have buttermilk, you can make a homemade buttermilk substitute using regular milk and white vinegar or lemon juice.
  • Rainbow Sprinkles I recommend 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
  • Milk

For the Topping

  1. Heavy Whipping Cream
  2. Yellow Cake Mix – from the box, you’ll use the powdered mix.
  3. 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 just won’t have the “cake batter” flavor. Instead, it would just be regular whipped cream.

A slice of funfetti poke cake on a plate with a jar of milk in the background.

Let’s Make Homemade Funfetti Poke Cake

There are three layers in this cake. First up is 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 remaining 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 can heat-treat the yellow cake mix for the topping if desired. See below for details.

Add the Filling

  • Poke the cake: It’s best to do this while the cake is 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 refrigerator for 10 minutes, until 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 Cake Mix for the Frosting?

This is completely up to your own discretion and what you feel is safe for you. Recent recommendations suggest that any raw flour should not be consumed unless it’s been heated to kill any bacteria. I recommend the method for heat-treating flour that I use in my edible cookie dough.

Preheat the oven to 350°F. Spread the cake mix out on a baking sheet lined with parchment paper, and bake 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 the best results and the smoothest frosting.

A slice of funfetti poke cake on a plate with a forkful missing.

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.

More Easy Poke Cake Recipes

A closeup of a slice of funfetti poke cake with sprinkles on two stacked white plates.

Funfetti Poke Cake

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 15 slices


This homemade Funfetti poke cake is a moist vanilla cake recipe loaded with sprinkles, filled with vanilla pudding, and topped with creamy 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

  1. Preheat the oven to 350°F. 
  2. 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.
  3. Combine the dry ingredients in a separate bowl. Add half the dry ingredients, and half the milk, and 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. 
  4. Pour the batter into 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.
  5. Heat-treated flour: While the oven is still warm, heat-treat the cake mix for the topping if desired. See notes. 
  6. 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:

  1. 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:

  1. 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 beat at 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 cake can be stored at room temperature up to 2 days in advance. I recommend adding the filling and topping before serving. 
Nutrition Information:
1 Slice
41.4 g
327.9 mg
22.6 g
60.9 g
0.6 g
6.4 g
74.1 mg
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Keywords: funfetti poke cake, funfetti cake recipe

Leave a Comment

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55 Responses
  1. Jenny S

    Hello, will round cake pans work for this cake? We did make it last night in a 9 x 13 and it was delicious. My son wants a dinosaur cake for his birthday, which will be easier to do with round cake pans (if possible). Thanks!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Jenny. Yes you can do round pans, but just take into account that the liquid filling will make the cake much less stable (for stacking) and may leak out the sides before it sets. If the pan is tall enough, maybe you can assemble both the cake layers and pudding in the pan, then remove it to frost.

  2. Niki N

    Is the cake mix required for the topping supposed to be yellow or white? It says yellow, but I’m just dbl checking bc I figured it would give the cake topping a yellow tint

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Alissa- are you referring to the pudding filling? It’s just instant pudding mix and milk, and once you refrigerate the pudding should set, just as if you made it in a bowl. Was your pudding instant pudding or cook and serve? It needs to be instant.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      I have not tried is that way, but I would recommend making trying it before you frost the whole cake with it. Maybe grab an extra container of Cool Whip to have just in case you don’t like it. Or just skip the cake mix altogether.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yes, but you’d want to make sure the plate you put it on has a rim because I’d expect some of the liquid ingredients to seep out

  3. Annamarie

    Hi! I was just wondering how sweet this entire cake is? I have tried a couple of funfetti cakes with different frostings and they were absolutely sick-sweet. Your recipe looks great and I’d love to try it! Thanks!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Annamarie! Personally I wouldn’t call this sick-sweet, but I know what you mean when you say that! I think this is a nice balance myself, but that being said I still wouldn’t be able to finish a giant slice

  4. Sherry

    Do you use yellow cake mix or vanilla for the topping? The recipe says yellow and the directions say white. Or can you use either one? Thank you!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Sherry, this is for a homemade vanilla cake. If you want to make this cake with a cake mix, you can either use vanilla or yellow.

  5. Becky

    The original recipe is a coworkers favorite and I have missed placed mine. Any chance you can email it to me. I’d like to make it again for her birthday. It’s a tradition

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Becky, thanks for your email. I need to find the original recipe, I threw out my old copy when I updated it. I know the topping is the same, and I used a vanilla cake mix. Instead of a pudding filing, I used a can of sweetened condensed milk. And I crushed Golden Oreos on top.

      1. Meaghan

        I would also love a copy of the original! My husband and coworkers rave about it and are demanding a repeat!!!!

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Meaghan- make a vanilla cake mix, and pour a 140z can of sweetened condensed milk over top of the baked cake (don’t forget to poke the holes). Use the same whipped cream topping as listed in this recipe and top with Golden Oreos.

  6. Becky F

    This is not your original recipe. I loved that but misplaced it. Can you please repost that or email it to me. Wanting to make it again for a special birthday.

  7. Corinne

    is this cake really sweet? My daughter loves the funfetti from the box, but I thought this would be better. Is it just about as sweet?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Sylvia, I apologize, I do not know if this product is available in Florida, but I do know it is quite common. Check your local grocery stores or Target type stores. If not, you can substitute with a Golden Oreo.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Teagon. I have never used it, but the purpose is that the pudding should be mixed and then poured over the cake and then it sets in the fridge.

      1. Teagon

        Oh, I see. Your directions say to put the dry mix in with the cake mix and buttermilk and all. It says to pour the sweetened condensed milk over the top but not to make the pudding separate. I’ve made poke cakes before, and I was actually looking for one where you’d pour the pudding on top-I think it would be delicious!! Thank you for the quick response!!!

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Sorry Teagon! You are right, I am not sure what I was thinking! I do add the extra vanilla pudding mix to the batter, even if the mix has pudding in it. You could also use actually mixed pudding on top instead of sweetened condensed milk.

  8. Derek

    I have to thank you for sharing this recipe. I made it for a friend’s birthday this weekend, and it gets everything right. I used Betty Crocker’s French Vanilla cake mix, plus the other ingredients you listed, and it made my kitchen smell like Heaven. After I made the whipped cream (which was much easier than I expected) and spread a little more than half on the cake (which was more than enough), I dipped the leftover Oreos in the leftover whipped topping and enjoyed a delicious little snack. When it was time to eat the cake, everyone raved at how good it was, and boy was it good! This is one of my new favorite recipes, so thank you for bringing something so wonderful into my life.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thank you Derek! I am so glad you came back to let me know. I love when readers share their experience with me, good and bad. Of course the good ones are the best 🙂 Have a great day!

  9. Kristin

    I was wondering if you could use white cake mix for the Cake Batter Whipped Cream? Or any other cake mix flavors? Can’t wait to make this! Thanks in advance!

  10. Kristin

    I was wondering if you could use white cake mix to make the Cake Batter Whipped Cream? Or any of the other cake mix flavors? This cake looks so fun and yummy at the same time! Can’t wait to make it!

  11. Kylie

    I am currently making this for my roommates 21st birthday celebration tomorrow and it makes my apartment smell wonderful! Thanks for the recipe!

  12. Lauren Madsen

    This cake was soooooo good! I made it for my mother-in-law’s birthday because she loves funfetti cakes and she loved it. Thanks :).

  13. Amanda

    Is the amount of whipping cream in the recipe correct? I just made this and had twice as much cake batter whipped cream as was needed. Any suggestions for using the remainder of the whipped cream?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yes the amounts are correct! You might have some left over, but it is meant to be a healthy serving of the whipped cream on this cake! I eat it straight with a spoon 🙂 or maybe with some fruit so you feel less guilty after you piece of cake.

  14. sally @ sallys baking addiction

    Oh my goodness! I must have missed this. 🙂 I love funfetti anything. The cake looks perfect! It’s so colorful and fun. 🙂

  15. Lindsay @ Life, Love and Sugar

    I am such a funfetti addict so of course I love this cake! Those oreos are freaking awesome too! Awesome recipe!

      1. Jess

        Bought the ingredients to do this cake for my son this weekend. Couldn’t find the Golden Birthday Cake Oreos, so settled for the Chocolate, but at least they are the bday cake ones! Excited to try this…wonder if it could be done using round pans and layering? Would look so good!

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Jess! Actually, another reader asked me about this on a different poke cake. If you have a spring form pan, I think it will be fine. The cake gets very “wet” after you pour the sweetened condensed milk over it. I would be too afraid of it falling apart!

  16. The Pescetarian and the Pig

    WHEW! That’s a whole lotta cake batter! The frosting looks amazing (I’ve gotta find some of those oreos!)

  17. Debra Dellicious

    That funfetti poke cake is one yummy fun looking treat! It just looks like it’s shouting, “hello, yipppppeeee, enjoy me, you deserve it!”

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