Strawberry Funfetti Cake

Strawberry Funfetti Cake | Revamperate Strawberry Funfetti Cake | RevamperateIn my effort to work on more layer cakes, I was really excited to try a new take on a funfetti cake by turning it into a strawberry funfetti cake! Although lighter on the strawberry flavor (since I wanted to use real strawberries, not extracts or Jello mix) the cake is very moist and perfectly sweet and tart. With layers of strawberry funfetti cake filled with strawberry French buttercream and covered in classic vanilla buttercream, this was a really fun cake to make. 

I learned to make the French buttercream in my online class by Erica Obrien. It’s actually very easy, and more foolproof than meringue buttercream. French buttercream makes a very good cake filling because it’s thinner and custard-like, but it’s not ideal for icing a cake (unlike an American buttercream or meringue buttercream). Basically, don’t be intimidated because it’s easier than you think. Personally, any dessert with French in the title intimidates me…is that weird? 

Make sure you use very fresh strawberries if possible because I find that they just taste better. If you must use frozen, you’ll still have to defrost the berries before you can puree them. Now, let’s make a cake! 

Strawberry Funfetti Cake | RevamperateFor the strawberry funfetti cake:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup strawberry puree
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 eggs  
  • 1/2 cup rainbow sprinkles 

Preheat the oven to 350 degrees and grease two 6-inch cake pans with cooking spray. Set aside. 

In the bowl of your mixer fitted with  whisk attachment, whisk together the sugar, flour, baking powder and salt. Turn the speed to low and mix in the vegetable oil, strawberry puree, vanilla and lemon juice until just combined. Add each egg and mix. Stir in the sprinkles until just combined. 

Divide the batter among the greased pans and bake for about 25 minutes until an inserted toothpick comes out clean. Let cool completely in the pans before removing.

For the French buttercream filling:

  • 3 egg yolks
  • 1/2 cup granulated sugar + 1 tbsp
  • 1/4 cup water
  • 1 cup butter, room temperature
  • 10 strawberries, purred and reduced
  • Dash of lemon juice 

First, puree approximately 10 strawberries and pour into a small saucepan. Add 1 tbsp of sugar and a dash of lemon juice. Simmer on low heat, stirring occasionally until the strawberries thicken. Reducing it helps remove access water and make the flavor more concentrated, which is ideal for mixing with frostings and fillings. Let cool once reduced and it appears syrupy. 

Beat the egg yolk in your mixing bowl with a paddle attachment on high speed until they’re lighter in color and resemble a pastry cream (they should no longer look like yolks). 

In a small saucepan on the stove, combine the water and sugar and bring to a boil. Reduce heat to low-medium until it reaches about 238 degrees F on a candy thermometer, stirring occasionally. It should form a syrup.  

Add a little of the sugar syrup to the egg yolks, avoiding the sides of the bowl or the paddle. Beat on high speed for several seconds, stop and add more syrup. Mix again on high speed until the bowl feels cool to the touch. Add the butter in batches while mixing on high speed until it forms a smooth but very soft filling. Pour in the cooled strawberry puree and mix to combine. If desired, you can add red or pink food coloring. 

For the icing, I used one large batch of my vanilla buttercream recipe. Then I dyed the frosting light pink and added about 1/2 cup rainbow sprinkles. 

Strawberry Funfetti Cake | RevamperateTo assemble the cake, level the 6-inch layers and fill each layer with the strawberry French buttercream. Frost the outsides of the cake with the vanilla buttercream and top with swirls of buttercream and strawberries! Cut into it or move to the fridge until ready to serve (remove from the fridge at least 30 minutes-1 hour before serving so that it has time to soften. 

I will say that the one thing I wish I did differently was dye to cake. Looking at it, it’s not obvious that it’s strawberry, so when I make this again, I will definitely color the cake with some pink food coloring before baking so it looks even better when you cut into it! 


Chocolate Funfetti Cupcakes

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateGoing into this recipe, I was a little iffy. Not about the cupcakes, but about the sprinkles. Whenever I’m planning a new recipe, I usually do searches on Google and Pinterest to see if anyone else has done it before and learn a little from their posts. Well, I was really surprised when I searched “chocolate funfetti” that I didn’t see a ton of chocolate funfetti cakes. Everyone always used vanilla, which of course made me wonder why no one else had tried it. It’s very difficult to be original anymore. Anytime I have an idea, I search it online and am instantly disappointed that I’m not the first to try it, but that’s just how it goes. Instead, I learn from other people and find a way to tweak an idea or put my own spin on it. 

So I set out to make chocolate funfetti cupcakes with the expectation that they probably wouldn’t turn out properly since, from what I could see, no one else had shared it. Would you be able to see the sprinkles through the chocolate? Would they taste good? Sorry, I get super dramatic about cake, ha. You get the point. Luckily, yes, they did turn out! Thus, I hope chocolate funfetti cake becomes a thing because it combines two favorites: chocolate and sprinkles. I made these for my coworker’s birthday and everyone seemed quite pleased with them. My coworkers are my taste testers, so if they approve, I usually know it’s a good recipe! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateIngredients (makes 24-26 cupcakes):

  • 2 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 3 eggs 
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 
  • 1/2 cup or more of colored sprinkles

Preheat the oven to 350 degrees. Line 2 cupcake pans with liners. 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed, and add the remaining water as it mixes. Mix in the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes until the batter is smooth. Stir in the sprinkles with a spatula. 

Distribute the batter between the cupcake cavities, filling about 1/2 full. The batter is fairly thick and bakes tall, so you don’t want the cupcakes to spill over. Bake for 18-20 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack. 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateChocolate buttercream: 

  • 1 1/2 cups butter, room temperature 
  • 4 cups powdered sugar
  • 1/2 cup unsweetened natural cocoa powder, sifted
  • 2 tsp vanilla extract 
  • 2 tsp heavy cream (optional)
  • Sprinkles, topping (optional)

Cream the butter for about 5 minutes until smooth and fluffy, and add the sifted cocoa powder. Then add the powdered sugar a little at a time, mixing until well-combined. Add the vanilla and mix until smooth. If too thick, add a little cream to smooth it out. 

Pipe the frosting onto cooled cupcakes and garnish with MORE SPRINKLES! I hope you love these as much as I do! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | Revamperate

Confetti Cookies

Confetti Cookies | Revamperate
I can’t believe it’s May already! It’s true what people say – time flies by as you get older. And I’m not even that old. It’s funny how when you’re a kid, time seems to drag on forever. I suppose that’s good though. I mean, you only get to be a real kid for about 10 years, versus the 60+ years you’re stuck as an adult, so maybe it’s good time went by slower. I also find that the repetition of an office job makes the time go back faster, which is really too bad. It’s feeling more and more like spring now, which makes me want not only spend more time outside but make everything colorful, including my baking.

Today I’m sharing how to make these colorful confetti cookies covered in sprinkles because everyone loves sprinkles, right? I made a sprinkle layer cake once. That’s how serious I get about sprinkles. These sprinkle covered confetti cookies taste a lot like a cake batter cookie but also like a sugar cookie. They bake soft and crumbly and, of course, colorful. They might even turn your tongue a different color if you eat enough of them.

Confetti Cookies | Revamperate
Ingredients (makes 16-20 confetti cookies):

  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup of colorful sprinkles

First, whisk together the flour, baking soda, cream of tartar, baking powder and salt in a bowl and set aside. Beat together the butter and sugar until creamy. Add the egg and vanilla, beating well. Slowly add in the dry ingredients until the batter is thick but still shows some white. You don’t want to overmix the cookies.

Confetti Cookies | Revamperate Confetti Cookies | Revamperate
Pour the sprinkles into a shallow bowl. Roll the cookie dough into 1 inch balls and roll them in the sprinkles, pressing down lightly to completely coat them in colorful sprinkles. Place on a cookie sheet and press down on them to flatten them out a tiny bit, and bake on 350 degrees for 8-10 minutes. Check them often to see if the edges have formed as it will be difficult to see browning. If you think they’re done, they’re done. If you let them bake too long, you’ll have hard cookies on your hands. Let them cool completely on a cooling rack.

Now you’re ready to celebrate anything and everything because nothing says celebrate like confetti (ahem, sprinkles). Try making these even MORE colorful by tinting the dough a certain color with food coloring and adding sprinkles! Make them crazy colorful or all one color with one color of sprinkle on top. Endless possibilities, people!

Are you a sprinkle fanatic too?

Homemade Circus Animal Cookies

Homemade Circus Animal Cookies | Revamperate Homemade Circus Animal Cookies | Revamperate
We’ve got some celebrating to do! You know why? Tomorrow is National Animal Cracker Day! Plus it’s the weekend. That’s also a pretty big reason to celebrate.

Maybe that’s not your standard holiday, but it’s still worth celebrating, especially when you have these homemade circus animal cookies. You know the ones – Mother’s Circus Animals. This recipe may not be 100% homemade, but they seriously taste like Mother’s Cookies. I’m stunned actually. I’m going to eat the entire batch in one sitting, but that’s OK because they were really easy to make!


  • Generic animal crackers (about 30 of them)
  • Bag of white chocolate chips
  • 1 tablespoon vegetable oil
  • Pink food coloring
  • Rainbow nonpareils sprinkles

I used Target-branded animal crackers, and I think it’s important that you use animal crackers, not cookies, to achieve the right taste. Even the sprinkles are super important to really make them taste like circus animal cookies.Homemade Circus Animal Cookies | Revamperate
This is probably the easiest recipe tutorial ever, so let’s do this!

First, microwave the white chocolate on a defrost setting for about 45 seconds, stir and replace. Continue this routine in 20 second intervals until the white chocolate is completely melted. Stir in the vegetable oil to thin out the chocolate and use a fork (or a dipping tool like this one) to dip the animal crackers.

Personally, I find dipping things in chocolate very difficult, but these are really easy because they’re flat. I placed the animal crackers in the chocolate facedown and used the fork or dipping tool to flip it over and pick it up. Then carefully tap the fork against the side of the bowl to let excess chocolate drip off and place the dipped crackers on a cooling rack or sheet of wax paper to dry.

I tried both ways and preferred the wax paper in the end. It keeps the back solid, whereas the cooling rack leaves lines, but the chocolate has a tendency to spread when on the wax paper, changing the shape a bit so you just need to be carefully when laying out the chocolate covered crackers.

Homemade Circus Animal Cookies | Revamperate Homemade Circus Animal Cookies | Revamperate
While the chocolate is still fresh and melted, add the small rainbow sprinkles on top and let the cookies dry completely. I started with the white cookies before making the pink chocolate. Honestly, I just wanted to do less dishes…but it worked out. After dipping half of the crackers, mix a few drops of pink food coloring into the white chocolate until you achieve a dark pink color. Then dip and sprinkle the rest of the cookies and let them sit out to harden.

Now take a bite and tell me they don’t taste like Mother’s circus animal cookies! BRB, eating them all. Have a happy weekend!

Purple Ombre Layered Sprinkle Cake to Celebrate 100 Posts

Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateI’m happy to be celebrating a big milestone today! This marks my 100th post on Revamperate, so it’s only appropriate that I celebrate with a cake. A very special one.

In a way, Revamperate is my baby, so I’m very proud to have made it so far with this blog. This milestone comes at a very good time for me because I’m currently stuck working from home due to a pretty bad fall that has left me with consistent lower back pain. My clumsiness really got the best of me this time, and it’s tough to not be able to do what I love – bake and craft (and move in general).

While I maintain a full-time job as a marketing coordinator, I treat Revamperate like my second job. When I come home at night, I spend hours working on projects or planning what to do next. My weekends are occupied with work for the blog, but I love every minute of it. So, here’s to 100 more posts! Thank you all so much for reading, and I hope to continue to share my projects with you.

Without further ado, here’s the cake, as promised. I’m not going to lie to you; this sprinkle cake is WORK. As you probably could have guessed, sprinkles are kind of tough to work with. I used special cake pans to make a thinner but slightly taller cake, which means I only needed one box of cake mix. For a larger cake, you will definitely need more mix.Purple Ombre Layered Sprinkle Cake | RevamperateTo make the ombre part of the cake, all you’ll need is a box of vanilla cake mix (or more) and its mixing ingredients, gel food coloring, rainbow nonpareils sprinkles, and these Wilton cake pans,* which will allow you to easily make five small layers.

First, mix the cake and separate the batter in five small bowls. Drop in a very small amount of gel coloring into one bowl. When I say small, I mean a freckle of color. It goes a long way! Continue to add a little more color for each bowl, mixing well with a spoon. You should be able to see a clear difference in color between each bowl, but you should also note that the color will change slightly after it’s been baked.

If you do use the smaller pans, bake for about 20-24 minutes, checking often and removing when an inserted toothpick comes out clean. Let them cool on a cooling rack and begin making the frosting.

You can see my recipe for vanilla buttercream here. I wanted to add a little frosting so there was more for the sprinkles to stick to, so I added another half of this recipe to create the appropriate amount.

If needed, cut the tops off of the cakes and layer them with frosting in between, starting with the darkest layer on the bottom (or vie versa if you prefer). Leave a crumb layer on the cake and chill in the fridge for about 10 minutes. Set aside about 1/2 cup of frosting to use as decoration on the top of the cake, and use the rest to frost the rest of the cake. Let sit in the fridge for just a few minutes. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateNow, there are a couple different ways you can sprinkle a cake. One way is to pour the sprinkles into a deep baking sheet, only frost the sides of the cake, place cardboard circles on the top and bottom of the cake, and carefully roll the chilled cake in the sprinkles until it is entirely covered. Then you frost the top and continue covering with sprinkles.

I’m clumsy, as you know, so I didn’t want to do it that way. Instead, I put the cake inside of a deep pan and used my hands to press handfuls of sprinkles onto the sides of the cake. Is this the harder way? Probably. But it defeats the risk of ruining the sides of the cake with the rolling technique. Weigh the pros and cons and decide what works best for you. This way just happened to work best for me, but it does take some time. One way to make it a little easier is to make the palm of your hands sticky with a little frosting so that the sprinkles stick to hands before transferring to the cake. It sounds weird, but it totally works. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateOnce done with the sprinkles, add color to the frosting you set aside and move it to a piping bag or tool. Pipe small tufts of frosting around the rim of the top of the cake, and your cake is ready to be cut!

It can be quite a bit of work, but sprinkle cakes are really fun for parties and birthdays, and the ombre cake makes for a fun surprise when cut. Go ahead, cut it. It’s pretty awesome! Now, excuse me while I do my little happy dance for making it this far in my blogging journey. Thanks again for reading. Enjoy!

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