Know what this cake needs?
More sprinkles.
I know, right?
Would you like to know how many jars of sprinkles are currently nested in my pantry? I’ll tell you: nine jars. It used to be eleven, but I emptied one whole jar into this cake and then managed to spill another on the floor after the cake went into the freezer.
Not my finest moment — though I may have picked up a few off the floor.
So what does that make me — a sprinkle hoarder? A nostalgic cliché? Someone who still doodles hearts in notebooks? Whatever the label, my collection includes nonpareils, chocolate jimmies, novelty shark sprinkles a cousin gifted me, and sparkling sugars in a dozen colors. Also: almost no money in my bank account. Typical.
After my friend Naomi posted her Snickers icebox cake, I’ve been eager to try an icebox cake of my own. I’m a big fan of taking shortcuts, so I decided to go all-in on sprinkles rather than working with candy bars. This funfetti version is bright, playful, and surprisingly comforting.
This was my first real experience with an icebox cake, and I wasn’t sure what to expect. Would the graham crackers soften? Would the layers hold together? The result completely surprised me: the crackers transform, becoming soft and cake-like between layers of homemade cake-batter pudding, freshly whipped cream, and a joyful excess of sprinkles. It’s indulgent, nostalgic, and texturally delightful — I half wanted to wear it like a hat.
Funfetti Icebox Cake
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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 salt
- 3 cups cold milk
- 1 tablespoon vanilla extract
Instructions
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Make the pudding: In a large heatproof bowl whisk together cornstarch, sugar, cake mix, salt, and milk until smooth. Set the bowl over a double boiler with simmering water and cook 30–35 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. Strain through a fine-mesh sieve to remove lumps and cool completely.
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Prepare the whipped cream: In a chilled bowl, beat the cold heavy cream on low to medium speed until stiff peaks form. Add the powdered sugar and vanilla and beat briefly to combine. Remove 1 1/2 cups of the whipped cream and set aside in a smaller bowl; chill both bowls until assembly.
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Assemble the cake: Line a 9×5 loaf pan (or a similarly sized dish) with plastic wrap that overhangs the edges for easy removal. Spread a thin layer (about 1/2 inch) of whipped cream along the bottom and sides. Arrange a single layer of graham crackers to fit the pan, spread with whipped cream, sprinkle with colored sprinkles, then add another graham layer. Spread about 1/2 inch of pudding over the grahams and repeat layers, pushing cream and pudding into the sides, until the pan is filled. Finish with a top layer of whipped cream. Freeze for at least 4–6 hours or overnight.
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Finish and serve: Remove from the freezer, lift the cake out using the overhanging plastic, and flip it onto a cutting board or tray. Spread the reserved whipped cream over the cake and press sprinkles onto the surface for decoration. Return to the freezer for at least 2 more hours. Slice and serve immediately, or scoop portions into bowls. Store kept frozen.
Notes
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Sprinkles. For. Life.