White Chocolate Funfetti Cake

White Chocolate Funfetti Cake
     This white chocolate funfetti cake branches off from my white chocolate brownies recipe. I kept most of the ingredients the same, except for a few minor adjustments that allowed the final product to rise more. My original plan was to make just a white chocolate cake, until I saw my three year old daughter eyeing the 26 oz. canister of sprinkles we bought last week. When I asked Julia if she would like to add some sprinkles to the cake batter, her eyes grew wide and she got a huge smile on her face. “Yes! Yes I do!” She exclaimed. With that settled, we added about 1/3 cup of rainbow sprinkles to the batter, and plenty more on top of the frosting when the cake was finished. (This does not include the unprecedented amount of sprinkles that she ate plain out of the canister).
     I got mixed results on this cake. Personally, I thought it was excellent. It had a very moist, almost fudgy brownie-like center and plenty of sprinkles to please my palate. Julia also thought it was wonderful, and she could not wait to get a second piece of cake today. My husband liked the cake but thought the white chocolate fudge frosting too sweet. My mom said that it was good, but she didn’t care for the fudgy center of the cake. So would I make this again? Absolutely, but probably when my daughter is a few years older and can help me finish off this cake a bit more! (Not that I mind having over half a cake left to myself)….
White Chocolate Funfetti Cake
Prep time
Cook time
Total time
Serves: 8
  • White Chocolate Funfetti Cake ingredients:
  • ⅓ cup butter
  • 1 cup high quality white chocolate chips
  • ½ cup whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla bean paste
  • 2 large eggs
  • ¾ cup white sugar
  • 1& ½ cups all-purpose flour
  • 1&1/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup rainbow sprinkles
  • White Chocolate Fudge Frosting Ingredients:
  • 3 Tablespoons whole milk
  • 3 Tablespoons butter
  • ¾ cups white sugar
  • ½ cup high quality white chocolate chips
  • ½ teaspoon almond extract
  1. Preheat the oven to 350 degrees. Melt white chocolate and butter in a medium saucepan over low heat, stirring constantly. Remove from heat.
  2. Stir in milk, extracts, eggs, and sugar. Mix very well.
  3. Stir in flour, baking powder, and salt until smooth.
  4. Add rainbow sprinkles and stir.
  5. Pour into a greased 9" round cake pan. Bake about 30-32 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool a few minutes and then frost.
  6. For the frosting, in a small saucepan bring milk, butter, and sugar to a rolling boil over medium heat. Boil for 1 minute and remove from heat. Immediately stir in chocolate chips and vanilla. Continue stirring until mixture is smooth. Pour over warm cake and let set. Top with additional sprinkles, if desired.
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  1. Hi,
    You have some great ideas and we would like for you to share with our readers too.  We are hosting our first link party tomorrow and we would like to invite you to link up with us.  We have a fun blog to co-host with us.  Hope to see you there.

    The Busy Bee’s,
    Myrna and Joye.


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