Easy Funfetti Birthday Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
60 g rainbow sprinkles (save some for topping)
02 -
432 g vanilla cake mix
→ Pudding Layer
03 -
625 ml whole milk
04 -
2 packs (96 g each) instant vanilla pudding
→ Topping
05 -
950 ml frozen whipped topping
# Instructions:
01 -
Cut into squares and hand it out chilled. Pop the rest in the fridge with a cover whenever you're done.
02 -
Toss some more sprinkles up top and pop it in the fridge for at least half an hour so the pudding finishes firming up.
03 -
Slather the creamy whipped mix across the cake. You can save a little for adding extra swirlies if you want.
04 -
Mix the second half of the pudding (96 g) with 250 ml milk just till it's thicker but still pretty soft. Fold in all the whipped topping until smooth.
05 -
Grab a spoon or piping tool and fill those poked holes with the pudding mixture. Smooth out leftover pudding on top of the cake.
06 -
Whip together 96 g pudding powder and 375 ml milk till just a little thick, but still good for pouring.
07 -
Once it's cool, take a chopstick or the end of a wooden spoon and poke big holes (about 1.25 cm wide) all over the top.
08 -
Pour the batter into your lined 33 x 23 cm cake tin. Bake it as described on the box. Let it chill and fully cool after baking.
09 -
Whip up the vanilla cake batter by following the pack. Gently mix in your sprinkles at the end.
10 -
Turn on your oven and set it according to what the cake mix box says.
# Notes:
01 -
A small piping bag or squeeze bottle makes packing pudding into every hole super easy.
02 -
Swap in any homemade white cake you love instead of cake mix if you want.
03 -
Change up pudding flavors for a whole new vibe.
04 -
Keep leftovers in the fridge up to five days. You can also freeze slices for three months.