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Fudgy Funfetti Cake with Cream Cheese Swirl

A boxed funfetti cake mix gets a tangy cream cheese swirl and a glossy fudge frosting for an easy, decadent dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert, funfetti cake mix recipes
Cuisine American
Servings 9 servings
Calories 420 kcal

Ingredients
  

  • 1 box 15.25 oz funfetti cake mix
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1/2 cup whole milk
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream

Instructions
 

  • Preheat oven to 350°F (175°C). Grease an 8x8-inch metal baking pan and line with parchment paper.
  • In a large bowl, whisk together the cake mix, egg, oil, and milk until just combined. Do not overmix. Fold in the sprinkles from the box if included.
  • In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
  • Pour the cake batter into the prepared pan. Drop spoonfuls of the cream cheese mixture on top. Use a butter knife to swirl gently in a figure-eight pattern.
  • Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
  • For the frosting: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour cream over chocolate, let sit for 2 minutes, then stir until smooth.
  • Pour the fudge frosting over the cooled cake and spread evenly. Refrigerate for at least 20 minutes to set the frosting. Slice and serve.

Notes

1. For a dairy-free version, use plant-based cream cheese, coconut oil, and dairy-free milk.
2. Use dairy-free chocolate chips and coconut cream for the frosting.
3. Store leftovers in an airtight container in the refrigerator for up to 5 days.
4. To freeze, wrap the unfrosted cake tightly in plastic wrap and foil.
5. Freeze for up to 3 months.
6. Thaw in the fridge before frosting.