Know what this cake needs?

Funfetti Icebox Cake I howsweeteats.com

More sprinkles.

Funfetti Icebox Cake I howsweeteats.com

I KNOW RIGHT?

Would you like to know how many containers of sprinkles are holed up in my make-shift pantry? I’m going to tell you anyway. Nine. Nine whole jars of assorted sprinkles. It used to be 11, but I used one whole jar in this cake, and then spilled another whole jar on the kitchen floor after the cake went into the freezer.

That was awesome.

Not. I definitely maybe ate a few sprinkles off the floor.

Funfetti Icebox Cake I howsweeteats.com

So what does this classify me as? A sprinkles hoarder? An immature cliche? White trash? The girl who still doodles hearts on her notebooks? Either way, I have quite the selection of nonpareils, chocolate sprinkles, the cah-yutest ever shark sprinkles that my cousin bought me, sparkling sugar in a bunch of different colors and barely any money in my bank account.

Typical.

Funfetti Icebox Cake I howsweeteats.com

Ever since my friend Naomi made this snickers icebox cake, I’ve been dying to make one of my own.  I’ve actually been dying to make that one too, since Snickers bars are my life, but I thought I’d take the easy way out and start with more sprinkles than anyone on Earth could handle.

[P.S. I should have paid Naomi to take these pictures for me, because she is an amazing photography freak of nature. Two words: In. Credible.]

This was my first time shoveling an icebox cake into my mouth, and while I was wary (I mean I think we all know my stance on s’mores, but regular graham crackers can go take a hike) and couldn’t understand just HOW it worked, I was a giant, giant fan. I loved this so much more than I thought that I would. The grahams really do get cakey and soft between the layers of homemade cake batter pudding, fresh whipped cream, and eight billion sprinkles. I wish I could wear this as a hat.

Funfetti Icebox Cake I howsweeteats.com

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Funfetti Icebox Cake

Yield: makes one 9x5 loaf cake

Total Time: 8 hours

Ingredients:

1 quart heavy cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 14-ounce box of graham crackers
3/4 cup colored sprinkles
1 batch cake batter pudding

cake batter pudding
1/3 cup cornstarch
1/4 cup granulated sugar
1/4 cup yellow cake mix
pinch of salt
3 cups cold milk (I used vanilla almond milk)
1 tablespoon vanilla extract

Directions:

To make pudding: In a large heat-safe bowl, whisk together corn starch, sugar, cake mix, salt and milk until combined. Place bowl over a double boiler with water simmering below, and cook for 30-35 minutes, stirring occasionally, until thickened and can coat the back of spoon and drizzle ribbons. Pour through a fine mesh strainer to remove any lumps. Let cool completely.

For cake: Begin by making the cake batter pudding so it has ample time to cool. It’s great if you can make it ahead of time.

Line a 9×5 loaf [you can actually use any other pan that works for you] pan with plastic wrap that overlaps the edges and is long enough to help lift the cake from the pan.

In the bowl of your electric mixer, add cold heavy cream and beat on low speed until stiff peaks form. This will take a while! Add in sugar and vanilla and beat until just combined. Remove 1 1/2 cups whipped cream from the large bowl and place in a smaller bowl. Place both bowls in the fridge until everything is ready to be assembled.

Spread a layer (about 1/2 inch thick) of whipped cream all along the bottom and sides of the pan. Place a layer of graham crackers on top (as many as you can fit), spread with whipped cream, top with sprinkles, then place another layer of grahams. Spread a layer (again, about 1/2 inch thick) of pudding over the grahams, then place another layer of grahams. Repeat until you reach the top, making sure to push whipped cream and pudding down the open sides, then end with a layer of whipped cream. Place in the freezer, freezing at least 4-6 hours, or overnight. Place remaining whipped cream in the freezer.

Remove from freezer and lift the cake out, flipping over onto a small pan or cutting board that will fit in the freezer. Spread whipped cream all over cake for a finishing presentation, then cover in sprinkles. Freeze for at least another 2 hours, or as long as needed. When ready, cut and serve immediately. Additionally you can just scoop it out of the pan and serve it in bowls. Keep in the freezer.

[pudding adapted from bakers royale]

Funfetti Icebox Cake I howsweeteats.com

Sprinkles.for.life.

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99 Responses to “Funfetti Icebox Cake.”

  1. #
    51
    Karly — July 31, 2012 @ 1:31 pm

    You are the sprinkle queen. No, make that Sprinkle Queen. With capitals.

    Reply

  2. #
    52
    Mommyof2Girlz/StephD — July 31, 2012 @ 1:55 pm

    This looks amazing and so creative..must try!!

    Reply

  3. #
    53
    Moni Meals — July 31, 2012 @ 2:21 pm

    Ooooooh man, does this look fun. I agree… Sprinkles for life! Yes. :)

    Reply

  4. #
    54
    Katriel — July 31, 2012 @ 2:34 pm

    One of my favorite snacks as a kid was graham crackers with frosting on them. Never thought to build it into a cake!

    Reply

    • Katriel — July 31st, 2012 @ 5:26 pm

      Also, yesterday my best friend’s mom was asking me what kind of cake I wanted for my bridal shower, and I told her my favorite was “sprinkles” cause I’m also grown up. have to point her to this one, it looks SOOOOO good!

      Reply

  5. #
    55
    Mindy @FSLblog — July 31, 2012 @ 2:37 pm

    Pregnant women of my kind should be banned from your blog. I now have tunnel vision and can only see sprinkles and cake batter pudding.

    Reply

  6. #
    56
    lauren — July 31, 2012 @ 2:53 pm

    my cat is named sprinkles. read this post again, but imagine sprinkles as a cat, not a food item. comedy!

    Reply

  7. #
    57
    Megan {Country Cleaver} — July 31, 2012 @ 3:13 pm

    Life is not worth living if it doesn’t contain sprinkles. That is all.

    And cake batter pudding. That, too.

    Reply

  8. #
    58
    Rachel @ Baked by Rachel — July 31, 2012 @ 3:46 pm

    sprinkles make life better

    Reply

  9. #
    59
    Erin — July 31, 2012 @ 3:56 pm

    “Nine whole jars of assorted sprinkles. It used to be 11, but I used one whole jar in this cake, and then spilled another whole jar on the kitchen floor after the cake went into the freezer.”

    Wait… is this not normal? I might be in trouble…

    Reply

  10. #
    60
    Katie — July 31, 2012 @ 4:09 pm

    AND cake for life. You’re officially my best friend, now. Well…you were anyway, but you know.

    Reply

  11. #
    61
    Alfie — July 31, 2012 @ 4:21 pm

    Yes! 50 recipe books and much deliberation later, and this post has just helped me decide on my friend’s birthday cake. Thank you!

    Reply

  12. #
    62
    Katrina @ Warm Vanilla Sugar — July 31, 2012 @ 4:45 pm

    This cake is soooo fun! And totally needs more sprinkles…next time.

    Reply

  13. #
    63
    Caralyn @ glutenfreehappytummy — July 31, 2012 @ 4:47 pm

    OH MY GOSH! I think i need this in my life right about now! it looks so incredible! yummers!

    Reply

  14. #
    64
    Ashley — July 31, 2012 @ 5:15 pm

    You had me at sprinkles. :)

    Reply

  15. #
    65
    Averie @ Averie Cooks — July 31, 2012 @ 7:55 pm

    This looks amazing! The last thing I made before I left San Diego was a sprinkle-fest but I think you have me beat – I love this one!!!

    Reply

  16. #
    66
    Jae — July 31, 2012 @ 8:45 pm

    your recipes make me cry
    they look so good on the screen that
    every morning when i wake up to your post, i’m just like WHY CANT I HAVE THIS IN MY MOUTH LIKE NOW? :)
    thanks for the great recipes. i love your blog (oh, btw first time delurker :))

    Reply

  17. #
    67
    Adrienne — August 1, 2012 @ 8:55 am

    I have a few friends staying at my house this weekend and it’d be terribly rude not to have some sort of treat waiting for them, right?
    Definitely. I’d be a terrible person NOT to make this. I should probably make one today so I can taste test it to make sure it’s good enough for them, then I’ll make another one for when they come over. I’m selfless like that.

    Reply

  18. #
    68
    Jenny @ BAKE — August 1, 2012 @ 11:22 am

    this looks incredible! I’m a sprinkles-a-holic too! your photos are fanstastic!

    Reply

    • Jessica — August 1st, 2012 @ 11:51 am

      Thank you Jenny!

      Reply

  19. #
    69
    sarah — August 1, 2012 @ 1:38 pm

    I think you should wear it as a hat. I might follow you on instagram just in case that picture ever becomes a reality.

    Reply

  20. #
    70
    Beatrijs — August 2, 2012 @ 9:17 am

    This is funny, in the Netherlands where I live, we have sprinkles in all kinds on our bread, like daily…

    Reply

  21. #
    71
    question — August 2, 2012 @ 12:46 pm

    I’ve never frozen whipped cream before, but will it still be spreadable for the final frosting step if it’s frozen? Should I let it thaw a bit before trying to frost the cake?

    Reply

  22. #
    72
    ursula — August 3, 2012 @ 4:41 am

    I just stumbled upon your site. Holy wow! And your writing is the best.

    Reply

  23. #
    73
    Michelle @ Brown Eyed Baker — August 3, 2012 @ 4:04 pm

    I looooooove sprinkles! My grandma always made icebox cake when we were kids, but just with regular graham crackers and vanilla pudding. I can’t wait to try this, maybe for a family dinner.

    Reply

  24. #
    74
    Jenn Beck — August 4, 2012 @ 11:21 am

    This post is adorable. I just counted my sprinkle total, thinking I might come close to approaching 11, but my number was 17 (21 if you count those dragee things.) And I’ve totally been thinking I need more.

    Reply

  25. #
    75
    Jacquelyn {The 20 Something Society} — August 5, 2012 @ 10:37 pm

    You are amazing!

    Reply

  26. #
    76
    Megan — August 21, 2012 @ 3:29 pm

    This recipe is amazing! I too am obsessed with sprinkles (my dog is named Sprinkles)!

    I made it this morning and I found that aluminum foil is a lot easier to keep in the pan than plastic wrap.

    I love your recipes!

    Reply

  27. #
    77
    The Kook @ The Kitchen Kook — February 1, 2013 @ 9:40 pm

    I love this idea. It’s so fun and cute!

    Reply

  28. #
    78
    Andrea @ Mrs Webb in the Kitchen — July 5, 2013 @ 7:59 pm

    Hi Jessica! I have this cake chillin’ in my freezer for my baby (not really baby) brother’s bday tomorrow! It seemed rather hard when I poked it… wondering, do I let this sit out for a bit before I serve it?

    Reply

    • Andrea — July 7th, 2013 @ 6:34 pm

      Hey again! Just thought i would let you know- I ended up serving this cake frozen, but I tried it again the next day completely thawed in the fridge and thought it was 100x better like that. BUT now I know how to make an icebox cake look pretty! Freeze, finish decorating the outside, and let thaw for a day. Icebox cake was a new concept to me, but I had to try it since I’m a sucker for funfetti! :)

      Reply

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