Recipe

Funfetti Cake

A soft, sprinkle-packed vanilla layer cake with fluffy buttercream that tastes like a birthday party, even when it is just Tuesday.

By Matt Campbell

•

4.8

A frosted homemade funfetti layer cake on a white cake stand with a slice cut out, rainbow sprinkles visible in the crumb, warm kitchen table setting

Jump to Recipe

Funfetti cake is pure joy: buttery vanilla layers, rainbow sprinkles in every bite, and a frosting situation that makes you want to swipe the bowl with a spoon. This is the homemade version that stays soft and fluffy (not dry and sad), with a simple trick that helps the sprinkles keep their color instead of bleeding into pastel mush.

Measured baking ingredients for funfetti cake on a tidy kitchen counter, including flour, sugar, eggs, butter, milk, vanilla, baking powder, and rainbow jimmies

If you can cream butter and sugar and you can resist eating all the frosting before it hits the cake (no promises), you can make this.

Why It Works

Tender, bakery-style crumb: Cake flour plus room-temperature ingredients keep the texture light and plush.
Bright sprinkle confetti: Jimmies hold color better than nonpareils, and a quick toss in flour helps them stay suspended.
Big vanilla flavor: Butter, vanilla, and a pinch of salt make it taste like more than “sweet.”
Frosting that behaves: A classic buttercream that spreads smoothly, pipes well, and does not turn gritty.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool, you can keep the frosted cake covered for up to 2 days. (Use a cake dome or an inverted bowl to protect the frosting.)

Refrigerator: For longer storage, refrigerate covered for up to 5 days. Let slices sit at room temp for 30 to 60 minutes before eating so the crumb softens and the frosting turns creamy again.

Freezer: Freeze unfrosted layers wrapped tightly for up to 2 months. Thaw wrapped at room temp. You can also freeze frosted slices: freeze on a tray until firm, then wrap and store up to 1 month.

Common Questions

What sprinkles work best for Funfetti cake?

Use rainbow jimmies. They are sturdier and usually do not bleed as much as nonpareils. Nonpareils can streak the batter and give you a tie-dye effect.

Can I use all-purpose flour instead of cake flour?

Yes. Substitute 2 3/4 cups (330 g) all-purpose flour for the cake flour. The cake will be slightly less delicate but still delicious.

Why does my Funfetti cake come out dry?

Most of the time it is one of these: overbaking, overmixing once the flour goes in, or measuring too much flour. Use a scale if you can, and pull the cakes when a toothpick comes out with a few moist crumbs.

Can I make this as cupcakes?

Yes. Fill liners about 2/3 full and bake at 350°F for 16 to 20 minutes. This recipe makes about 24 cupcakes.

Can I make it ahead?

Absolutely. Bake the layers a day ahead, wrap well, and keep at room temp. Frost the next day. The flavor actually gets even better after it rests a bit.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 8-inch round cake pans (or three 6-inch pans)
Parchment paper
Stand mixer or hand mixer
Mixing bowls
Fine-mesh sieve (optional but nice for cake flour)
Rubber spatula
Wire rack
Offset spatula or butter knife for frosting

I love “serious” cooking, but Funfetti is the reminder that food can just be fun. It is the cake I make when someone says, “No big celebration,” which is basically an invitation to do the opposite. Also, it is hard to stay stressed when you are folding rainbow sprinkles into batter. It is like edible optimism.

Funfetti Cake

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 28 minutes

Total Time 1 hour 20 minutes

Servings 12

Ingredients

Funfetti Cake

2 3/4 cups (330 g) cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine salt
3/4 cup (170 g) unsalted butter, room temperature
1 3/4 cups (350 g) granulated sugar
3 large eggs, room temperature
1 large egg white, room temperature
2 tsp vanilla extract
1/2 tsp almond extract (optional, but very classic “birthday cake” flavor)
1 1/4 cups (300 ml) buttermilk, room temperature
1/3 cup (80 ml) neutral oil (canola, vegetable, or avocado)
3/4 cup (120 g) rainbow jimmies sprinkles, plus more for decorating
1 tbsp cake flour (from the measured flour) for tossing sprinkles

A glass mixing bowl of pale vanilla cake batter on a kitchen counter with rainbow jimmies being folded in using a rubber spatula

Vanilla Buttercream

1 cup (226 g) unsalted butter, room temperature
4 cups (480 g) powdered sugar, sifted if lumpy
2 tsp vanilla extract
1/4 tsp fine salt
3 to 5 tbsp heavy cream or whole milk, as needed for texture

Instructions

Bake the cakes

Prep your pans and oven. Heat oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment, then grease the parchment. (This is your no-stress unmolding insurance.)
Mix dry ingredients. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
Cream butter and sugar. In a large bowl, beat butter and granulated sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the bowl.
Add eggs and flavor. Beat in the eggs and egg white one at a time, mixing well after each. Beat in vanilla and almond extract (if using). Scrape down again.
Finish the batter. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions. Mix just until you no longer see dry flour. Then drizzle in the oil and mix on low until incorporated.
Fold in sprinkles. Toss the sprinkles with 1 tablespoon flour (helps prevent sinking), then fold them in gently with a spatula.
Bake. Divide batter evenly between pans and smooth the tops. Bake 26 to 30 minutes, or until the centers spring back and a toothpick comes out with a few moist crumbs.
Cool. Cool in pans for 10 minutes, then turn out onto a rack, peel off parchment, and cool completely before frosting.

Two baked funfetti cake layers cooling on wire racks on a kitchen counter, with rainbow sprinkles visible across the cut edges

Make the buttercream

Beat the butter. In a large bowl, beat butter on medium-high until smooth and creamy, about 1 minute.
Add sugar gradually. Add powdered sugar in 2 to 3 additions, mixing on low at first so you do not create a sugar blizzard. Scrape the bowl.
Flavor and adjust. Beat in vanilla and salt. Add cream or milk 1 tablespoon at a time until the frosting is fluffy and spreadable. Beat on medium-high for 1 to 2 minutes to lighten it up.

A mixing bowl filled with fluffy vanilla buttercream with a hand mixer resting beside it on a clean kitchen counter

Assemble

Level if needed. If the cakes domed, level the tops with a serrated knife. (Snack on the scraps. This is chef tax.)
Frost the middle. Place one layer on a cake stand or plate. Spread on a generous layer of buttercream.
Top and crumb coat. Add the second layer. Apply a thin crumb coat all over and chill 15 minutes if you want super clean sides.
Finish frosting. Spread the remaining buttercream over the top and sides. Decorate with extra sprinkles.
Slice and serve. For the cleanest slices, wipe your knife between cuts. Then enjoy the confetti moment.

Hands using an offset spatula to spread vanilla buttercream over a funfetti layer cake on a rotating cake stand

A finished funfetti cake with rainbow sprinkles on top, set on a dining table with plates and forks ready for serving

Tips and Variations

Room temp ingredients matter: Cold eggs and buttermilk can make the batter look curdled, which can bake up uneven. Let everything sit out for 30 to 45 minutes.
Do not overmix: Once flour goes in, mix gently. Overmixing makes cakes tough. Funfetti should be soft, not chewy.
Sprinkle choice: Stick with jimmies for the best color. If yours bleed a little, the cake still tastes great. It just looks like it had a very fun night.
Sheet cake option: Bake in a greased and parchment-lined 9 x 13-inch pan for 30 to 35 minutes.
Chocolate twist: Add 1/2 cup mini chocolate chips (tossed with a little flour) along with the sprinkles.
Strawberry Funfetti: Replace 2 tablespoons of buttermilk with 2 tablespoons strawberry puree and add 1/2 teaspoon strawberry extract for a subtle fruity vibe.

Nutrition information is estimated.

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Funfetti Cake

Why It Works

Pairs Well With

Recommended

Buttercream Icing

Weeknight Buttercream Icing

Cream Cheese Icing

Fondant

Storage Tips

Common Questions

What sprinkles work best for Funfetti cake?

Can I use all-purpose flour instead of cake flour?

Why does my Funfetti cake come out dry?

Can I make this as cupcakes?

Can I make it ahead?

Funfetti Cake

Ingredients

Funfetti Cake

Vanilla Buttercream

Instructions

Bake the cakes

Make the buttercream

Assemble

Tips and Variations