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+ servings
Servings: 16

Pink Funfetti Cake For Valentine's Day

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Birthday / Valentine's Day Funfetti Cake With Pink Frosting
5 from 5 votes
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For the cake:

  • 1 box Funfetti cake mix — ( I used Pillsbury) and all ingredients needed for it (eggs, oil, water)
  • 1 cup water
  • 1/3 cup oil
  • 3 eggs

For the cake filling:

  • 5 large strawberries — , sliced
  • 3/4 cup cold heavy cream
  • 1-2 tbsp powdered sugar

For the pink buttercream:

  • 1/2 cup softened butter
  • 1/2 cup vegetable shortening
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 1 tbsp heavy cream or milk
  • 2-3 drops pink food coloring

For decoration:

  • sprinkles



  1. Combine cake mix, water, eggs and oil and beat with a mixer for 2 minutes.
  2. Spray two 8" cake pans with cooking spray. Divide better between both pans.
  3. Bake cake layers for the time suggested on the box 34-38 minutes, until toothpick inserted comes out clean. Let them cool completely.

Cake filling:

  1. Beat heavy cream with an electric mixer on medium for 1 minute. Add powder sugar and beat on high until stiff peaks form.

Butter Cream Frosting:

  1. In the bowl of a stand mixer, fitted with paddle attachment beat butter and shortening together for 4-5 minutes until pale and fluffy.
  2. Reduce speed to slow and gradually add powdered sugar, beat until incorporated. Scrape the sides of the bowl if required. Add vanilla extract.
  3. Add heavy cream and beat until fluffy. Add in food coloring and mix until evenly distributed.

To assemble the cake:

  1. Spread whipped cream over the bottom layer of the cake. Add the sliced strawberries. Top with the second cake layer.
  2. Cover cake completely with buttercream frosting. Top with sprinkles. (I used pink, white and red Valentine's Day sprinkles).
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 320, Fat: 21g, Saturated Fat: 8g, Cholesterol: 61mg, Sodium: 69mg, Potassium: 25mg, Carbohydrates: 31g, Sugar: 30g, Protein: 1g, Vitamin A: 385%, Vitamin C: 2.3%, Calcium: 15%, Iron: 0.2%