This Funfetti Icebox Cake is an easy, no-bake icebox cake loaded with that classic funfetti flavor. It’s colorful, sweet, and made with just a few simple, real ingredients. Layers of graham crackers are stacked between a creamy, sprinkle-filled filling that tastes just like birthday cake. Yum.
Real Ingredients, Real Funfetti Flavor
Both of my girls love sprinkles. And it’s not like we have sprinkled things on a regular basis, but when we do… It’s a pretty big thing. I’m sure it’s scientifically proven that sprinkles make people happy.
I love no-bake desserts in general. From my black forest icebox cake and fudgy mint chocolate cookies to my tart pineapple squares, they’re just hard to do wrong, you know? There’s no overbaking or underbaking, just a few simple ingredients that are thrown together in different ways with different flavor combinations.
When I set out to make this no-bake funfetti icebox cake, I wanted real ingredients… not cake mix. The two stars here are a good dose of vanilla, which bumps up the funfetti flavor, and just a touch of flour, which gives you that cake-batter taste while also helping thicken the whipped cream. If you find that weird, it’s easy to leave out, and it will be just as delicious without!
Ingredients for Funfetti Icebox Cake
- Graham crackers: Any brand will do, just make sure they’re the large, rectangular kind.
- Heavy whipping cream: You’ll need cold, full-fat heavy whipping cream for the best results.
- All-purpose flour: Make sure to use heat-treated flour. To do this, place it in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then heat again for another 15-20 seconds. This makes it safe to eat without baking.
- Powdered sugar: Also known as confectioners’ sugar.
- Vanilla: A good quality pure vanilla extract will give you the best flavor.
- Sprinkles: I like to use the classic rainbow jimmies for that true funfetti look!
Funfetti Icebox Cake: Tips & Tricks
Funfetti Icebox Cake: Tips & Tricks
- For an even quicker and firmer whip, try chilling your bowl and beaters before you start
- For a softer, more cake-like texture, let the cake chill in the fridge for at least 8 hours (or even overnight).
- Don’t be afraid to experiment with different extracts! Almond or cake batter flavoring can really boost that funfetti taste.
- Be careful not to overmix the whipped cream once it’s fluffy and holds its shape, otherwise it can get grainy.
How to Store Funfetti Icebox Cake
Store any leftover funfetti icebox cake in the fridge until ready to serve. It will keep for up to 3-4 days.
To freeze, wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It will keep for up to 2 months. Thaw overnight in the fridge before serving.
No-Bake Funfetti Icebox Cake
written by Ashley Fehr
Ingredients
- 10 Large graham crackers
- 2 cups heavy whipping cream
- 3 tablespoons all purpose flour, (*Heat treated)
- ½ cup powdered sugar
- 2 tablespoons vanilla
- ¼ cup sprinkles
Instructions
- Line an 8×8″ pan with half of the graham crackers, making one layer, not overlapping, breaking to fit if needed.
- In a large bowl, whip the cream until soft peaks form. Add the flour, sugar and vanilla and continue beating on high until stiff peaks form. Fold in sprinkles.
- Spread half of the whipped cream onto the graham crackers. Top with a second layer of graham crackers and spread with the remaining whipped cream.
- Cover with plastic wrap and refrigerate for 5-6 hours or overnight. Top with additional whipped cream and sprinkles if desired before serving.
- This cake can also be frozen completely and even served partly frozen!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Rachel Thorson-Schmied says
I haven’t tried the recipe but I have a question/comment. I love to read recipes and I have become the kind of person who is hesitant to try a recipe if it doesn’t ‘read right’.
I have whipped a lot of cream in my day but I have never read a recipe that called for
raw flour to be added to the cream. It doesn’t sound good to me at all. I am hoping you
can explain why this is necessary. Thank you so much.
Ashley Fehr says
Hi Rachel! You’re right, the flour should be heat-treated, but if you read the post then you know that the flour and other ingredients are to mimic homemade cake mix, which is why it’s there.
Joe says
Didn’re work for me. Turned to liquid. What do you mean by “stiff peaks” exactly? Mixture got quite thick but no stiff in the way I imagined. It might be useful if you list approximate times for how long you’re supposed to keep beating.
Ashley Fehr says
Hi Joe, I’m sorry you had problems! I’m not sure what you mean by “it turned to liquid”, since the cream is liquid when you start. You should continue beating until it looks like whipped cream — it should be fluffy and hold its shape when you scoop it.
Jennifer Lopez says
I had a grin ear to ear while reading this. Really looking forward to making this with the kiddos…thanks for sharing!
Ashley Fehr says
Thanks Jennifer!
Sarah @Whole and Heavenly Oven says
You make the BEST icebox cakes, Ashley! And I mean, who wouldn’t be in love with this beauty with all that funfetti fun?? Gotta try this NOW and I may or may not be sharing. 😉
Julianne @ Beyond Frosting says
You know I am a huge fan of this one!
Malinda @Countryside Cravings says
LOVE how fun and pretty this ice box cake looks!!! And your pictures are beautiful Ashley!!
Ashley Fehr says
Thank you so much Malinda!
Alice @ Hip Foodie Mom says
Girls and sprinkles just go together! 🙂 my girls would LOVE this icebox cake!!!!! yummm!
Ashley Fehr says
Haha! I think it must be! My oldest seems to think they’re the best things ever 🙂
Gayle @ Pumpkin 'N Spice says
What a gorgeous icebox cake, Ashley! I’m sure your girls LOVED this! I’ve never had a funfetti kind before, so I can only imagine how good this must taste. And I love how easy this is, too!
Ashley Fehr says
Thanks Gayle! Easy is the name of the game these days!