Is there anything more joyful than a slice of Funfetti cake? My homemade version is soft, fluffy, and absolutely packed with rainbow sprinkles! After years of testing different crumb textures and sprinkle types, I’ve perfected this from-scratch Funfetti cake recipe to be sturdy enough for stacking while maintaining those vibrant pops of color. It’s my go-to, fail-proof recipe for birthdays and celebrations!
Moist Funfetti Cake with Sprinkles and Homemade Buttercream
While I’m a big fan of kitchen shortcuts, making this Funfetti cake from scratch is the only way to do it up right, and it’s totally worth it! By using salted butter and a heavy hand with the vanilla, I create a deeper, more nostalgic flavor than any box mix can offer. I alternate mixing wet and dry ingredients in the batter to make the crumb insanely light and tender, yet it’s still sturdy enough to hold up to generous swirls of homemade buttercream. Paired together, this easy recipe is pure celebration in every slice!
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Homemade Funfetti Cake Recipe
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 cup salted butter room temperature (2 sticks)
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ cups milk room temperature
- ¾ cup rainbow sprinkles plus more, for decorating*
For the Frosting:
- 1 cup salted butter room temperature (2 sticks)
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons milk or heavy cream
- Food coloring optional, for decorating
Instructions
For the Cake:
- Preheat oven to 350°F. Spray two 8-inch round baking pans with a nonstick baking spray. Set aside.
- In a large bowl, with a hand or stand mixer, cream together the sugar and butter until well combined and fluffy, about 3-5 minutes. Mix in the eggs, one at a time, mixing well between each addition. Mix in the vanilla, turn the mixer on high, and continue mixing until fluffy and creamy, about 2-3 minutes. Set aside.2 cups granulated sugar, 1 cup salted butter, 4 large eggs, 1 tablespoon pure vanilla extract
- In a small bowl, sift together the flour, baking powder, and baking soda. Turn on the mixer to low speed and pour ⅓ of the flour mixture into the batter, mixing well. Add ⅓ of the milk into the batter, mixing well. Keep alternating between the flour and milk until all is mixed in. Gently fold in the sprinkles. The batter will be creamy and smooth.3 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1¼ cups milk, ¾ cup rainbow sprinkles
- Divide the cakes evenly between the prepared baking pans (about 822 grams per pan). Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before inverting the pan and removing the cake to a cooling rack. Cool completely before frosting.
For the Frosting:
- In a large bowl, cream the butter until smooth. Add in ⅓ of the powdered sugar and beat until mixed in. Slowly add in the remaining powdered sugar and continue mixing until a stiff frosting has formed. Add in the vanilla extract and half of the cream. Mix well. Continue adding the cream and mixing continuously until the desired consistency has been reached. If a color is desired, add the food coloring and mix until the color is evenly distributed.1 cup salted butter, 4 cups powdered sugar, 3 tablespoons milk or heavy cream, Food coloring, 2 teaspoons pure vanilla extract
- Spread the frosting on the bottom cake layer, add the top cake layer, and spread the remaining frosting around the cake. Top with some sprinkles or decorate as you would like.
Notes
- Use room-temperature ingredients for fluffier cakes and frosting.
- For a richer birthday cake flavor, add 1 tsp of almond or butter extract to the batter.
- Fold in the sprinkles gently to avoid a dense, chewy cake.
- Divide the batter evenly for uniform layers.
- Level the baked cake layers with a serrated knife for easier stacking.
- Crumb-coat the stacked cake with frosting for a cleaner finish.
- Chill for 20 minutes before adding the final layer of frosting for a smoother finish.
- Nutritional information does not include optional ingredients.
Choosing the Right Kind of Sprinkles
To get those iconic pops of color without turning your batter gray or muddy, the type of sprinkle you choose is everything. Here’s what you need to know:
- Jimmies: Classic, long, rod-shaped sprinkles. They are sturdier and hold their shape and color beautifully during the bake. This is what I always use!
- Confetti Quins (Sequins): If you want those perfectly round, flat polka dots inside your cake, these are what you want. They are thin sugar discs that melt slightly into the batter, leaving behind bright, distinct circles of color.
- Nonpareils: Avoid these tiny, round balls! They bleed their dye almost instantly upon contact with moisture, which will make your batter dull and muddy. If they’re all you have on hand, toss them in a tablespoon of flour, and fold them in with only one or two gentle strokes to slow down the bleeding.
How to Make Funfetti Cake Step-by-Step
Prep the Wet and Dry: Preheat your oven to 350°F, spray 2 (8-inch) round baking pans with a nonstick baking spray, and set aside. In a large bowl, with a hand or stand mixer, cream together the 2 cups of granulated sugar and 1 cup of room-temperature salted butter until well combined and fluffy, about 3-5 minutes. Mix in 4 large, room-temperature eggs, one at a time, mixing well between each addition. Mix in 1 tablespoon of vanilla extract. Turn the mixer on high and continue mixing until fluffy and creamy, about 2-3 minutes. Set aside.
Alternate Milk and Flour: In a small bowl, sift together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of baking soda. Turn on the mixer to low speed and pour ⅓ of the flour mixture into the batter, mixing well. Add about a third of the 1¼ cups of milk into the batter, mix well. Keep alternating between the flour and milk until all is mixed in. Gently fold in ¾ cup of rainbow sprinkles (make sure to use jimmies, not nonpareils!) The batter should be creamy and smooth.
Bake the Cakes: Divide the batter evenly between the prepared cake pans (about 822 grams per pan). Bake in the preheated oven 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Cool your Funfetti cakes for 10 minutes before inverting the pans and removing the cakes to a cooling rack. Let them cool completely before frosting. Once cooled, use a serrated knife to remove any domed tops so your cakes are level for stacking.
Make the Frosting: In a large bowl, cream 1 cup of room-temperature salted butter until smooth. Add in a third of the 4 cups of powdered sugar and beat until mixed in. Slowly add in the remaining powdered sugar and continue mixing until a stiff frosting has formed. Add in 2 teaspoons of vanilla extract and half of 3 tablespoons of cream. Mix well. Continue adding the cream and mixing continuously until the desired consistency has been reached. If a color is desired, add in the food coloring and mix until the color is evenly distributed.
Frost the Cake: Spread about a third of the frosting on top of the bottom cake layer, add the top cake layer, and spread another third of the frosting around the cake (this is called a crumb coat). Chill the cake for 20 minutes, then frost with the remaining frosting in a smooth, even layer. Top with some sprinkles or decorate as you would like. I dyed my leftover frosting green and piped swirls on top with a Wilton 1M tip.
How to Store and Freeze
Store leftover stacked and frosted Funfetti cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. To freeze individual slices, wrap them tightly in plastic wrap and then a layer of foil. This makes it easy to grab a single treat whenever the craving strikes! Let thaw overnight in the refrigerator before enjoying.
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