Funfetti Cake

Funfetti Cake bursts with colorful sprinkles and creamy frosting, making it perfect for any celebration. Easy to bake, this moist and fluffy cake delights both kids and adults.

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Whip up a colorful celebration with our Funfetti Cake recipe, bursting with vibrant sprinkles in every bite! This delightful cake is perfect for birthdays, parties, or any festive occasion. Enjoy moist, fluffy layers topped with creamy frosting that will have everyone asking for seconds.

This recipe is easy to make, and you can follow the guide below for perfect results. We include step-by-step photos and directions, along with pro tips and tricks. Find answers to frequently asked questions to ensure your cake turns out amazing!

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Bake our Funfetti Cake in just an hour and bring joy to any party, dinner, or special occasion! The colorful sprinkles inside every slice make this cake a showstopper. Our easy-to-follow recipe ensures you get moist, fluffy layers topped with delicious creamy frosting. You’ll love how simple and fun it is to create this delightful treat at home.

What you'll need to make this Funfetti Cake:

For The Cake Batter:

• 3½ cups of all-purpose flour, spooned, leveled, and sifted
• 1½ teaspoons of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 1 cup of salted butter, softened
• ½ cup of vegetable oil
• 1¾ cups of granulated sugar
• 2½ teaspoons of pure vanilla extract
• ½ teaspoon of pure almond extract
• 3 extra large egg whites, room temperature
• 2 extra large whole eggs, room temperature
• 1¼ cups of buttermilk
• 1 cup of rainbow sprinkles

For The Vanilla Buttercream Frosting:

• 2 cups of salted butter, softened
• 1½ teaspoons of clear vanilla flavoring
• ½ teaspoon of almond extract
• 8 cups of powdered sugar, sifted
• 3 tablespoons of heavy cream
• ½-⅔ cup of rainbow sprinkles, optional garnish

Follow along with our pictures, step-by-step instructions, and tips and tricks listed below. Let’s get started on your Funfetti Cake adventure! You’ll enjoy making this delightful and colorful treat.

FIRST STEP: Preheat the oven to 350°F. Line three 9-inch round cake pans with round parchment paper liners. Spray the cake pans with baker’s spray (Baker’s Joy or a generic version).

SECOND STEP: Add the flour, baking powder, baking soda, and salt to a medium bowl (2-3 quarts). Whisk to combine.

THIRD STEP: Using a stand mixer or a large mixing bowl (4-6 quarts) and a hand mixer on medium-high speed, beat the butter for about 1 minute until smooth. 

Add the vegetable oil and continue to mix for another 1-1½ minutes until smooth and completely incorporated.

FOURTH STEP: Add the sugar, vanilla, and almond extract. Continue mixing for 1½-2 minutes until the mixture is combined and smooth.

FIFTH STEP: Lower the mixer to medium-low speed. Add the eggs and egg whites, one at a time, until no yellow streaks remain and no streaks of the egg whites are visible.

SIXTH STEP: Add the flour mixture 1½ cups at a time, alternating with the buttermilk, mixing well after each addition just until well incorporated.

SEVENTH STEP: Fold in the rainbow sprinkles.

EIGHTH STEP: Divide the batter evenly between the three prepared cake pans. This measures out to about 3-3¼ cups per pan. 

Bake for 30-35 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely while you prepare the frosting.

NINTH STEP: Beat the softened butter for 1½-2 minutes or until smooth. Add the clear vanilla flavoring and almond extract. Mix just until incorporated.

Use either a stand mixer, or a large bowl and a handheld mixer, on medium-high speed to do this.

TEN STEP: Add the powdered sugar two cups at a time, alternating with the heavy cream, beating well after each addition until smooth. Be sure to scrape down the sides of the bowl. Measure out a generous ½ cup of frosting to pipe the rosettes (this is optional)

ELEVENTH STEP: Once the cakes have completely cooled, remove the first cake from the pan. Peel the parchment paper circle from the bottom of the cake. 

Place the first layer on a serving plate or a disposable cake circle.

TWELVTH STEP: Add 1½ cups of the frosting to the top of the cake. Use an offset spatula to smooth the frosting over the top of the cake. 

Repeat the steps for the remaining layers. For the top layer, you can add a bit of a thicker layer of frosting.

THIRTEENTH STEP: Smooth the remaining frosting over the sides of the cake. If there are quite a few cake crumbs, you can spread a very thin layer of frosting around the sides of the cake and then chill the cake in the refrigerator for 10-15 minutes. This is called a crumb coat. 

This will firm up the thin layer of frosting. You can then have a firmer base to spread the remaining frosting. 

FOURTEENTH STEP: Add the rainbow sprinkles to the bottom half of the cake. 

FIFTEENTH STEP: Add the reserved frosting to a disposable piping bag fitted with a star-shaped decorator’s tip (I used Wilton 1M). 

Using even steady pressure, hold the tip ½ inch above the surface edge of the cake to form the rosettes. Sprinkle with the rainbow sprinkles once all rosettes are made. Slice and serve.

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Funfetti Cake

Funfetti Cake bursts with colorful sprinkles and creamy frosting, making it perfect for any celebration. Easy to bake, this moist and fluffy cake delights both kids and adults.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Refrigeration 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 1.085 kcal

Ingredients

  

1x2x3x

• 3 ½ cups all-purpose flour ((spooned, leveled, and sifted))
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salf
• 1 cup salted butter (softened)
• ½ cup vegetable oil
• 1 ¾ cups granulated sugar
• 2 ½ teaspoons pure vanilla extract
• ½ teaspoon pure almond extract
• 3 extra large egg whites (room temperature)
• 2 extra large whole eggs (room temperature)
• 1 ¼ cups buttermilk
• 1 cup rainbow sprinkles

Frosting

• 2 cups salted butter (softened)
• 1 ½ teaspoons clear vanilla flavoring
• ½ teaspoon almond extract
• 8 cups powdered sugar (sifted)
• 3 tablespoons heavy cream
• ½ to ⅔ cup rainbow sprinkles (optional garnish)

DIRECTIONS

 

• Preheat the oven to 350°F. Line three 9-inch round cake pans with round parchment paper liners. Spray the cake pans with baker’s spray (Baker’s Joy or a generic version).
• Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.
• Using a stand mixer or a large mixing bowl (4-6 quarts) and a handheld mixer on medium-high speed, beat the butter for about 1 minute until smooth. Add the vegetable oil and continue to mix for another 1-1½ minutes until smooth and completely incorporated.
• Add the sugar, vanilla, and almond extract. Continue mixing for 1½-2 minutes until the mixture is combined and smooth.
• Lower the mixer speed to medium-low. Add the eggs and egg whites, one at a time, until no yellow streaks remain and no streaks of the egg whites are visible.
• Add the flour mixture 1½ cups at a time, alternating with the buttermilk, mixing well after each addition just until well incorporated.
• Fold in the rainbow sprinkles.
• Divide the batter evenly between the 3 prepared cake pans. This measures out to about 3-3¼ cups per pan. Bake for 30-35 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely while you prepare the frosting.
• Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1½-2 minutes or until smooth. Add the clear vanilla flavoring and almond extract. Mix just until incorporated.
• Add the powdered sugar 2 cups at a time, alternating with the heavy cream, beating well after each addition until smooth. Be sure to scrape down the sides of the bowl. Measure out a generous ½ cup of frosting to pipe the rosettes (this is optional).
• Once the cakes have completely cooled, remove the first cake from the pan. Peel the parchment paper circle from the bottom of the cake. Place the first layer on a serving plate or a disposable cake circle.
• Add 1½ cups of the frosting to the top of the cake. Use an offset spatula to smooth the frosting over the top of the cake. Repeat the steps for the remaining layers. For the top layer, you can add a bit of a thicker layer of frosting.
• Smooth the remaining frosting over the sides of the cake. If there are quite few cake crumbs, you can spread a very thin layer of frosting around the sides of the cake and then chill the cake in the refrigerator for 10-15 minutes. This is called a crumb coat. This will firm up the thin layer of frosting. You can then have a firmer base to spread the remaining frosting.
• Add the rainbow sprinkles to the bottom half of the cake.
• Add the reserved frosting to a disposable piping bag fitted with a star-shaped decorator’s tip (I used Wilton 1M). Using even steady pressure, hold the tip ½ inch above the surface edge of the cake to form the rosettes. Sprinkle with the rainbow sprinkles once all rosettes are made. Slice and serve.

Notes

• If you do not have any premade parchment circles, you can make your own. Simply trace the bottom of the cake pan onto regular parchment paper and cut it out.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• If your kitchen is warm and humid, you will probably need to sift your powdered sugar mixture into the butter.

Nutrition

Calories: 1.085kcal | Carbohydrates: 157g | Protein: 6g | Fat: 50g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 499mg | Potassium: 157mg | Fiber: 1g | Sugar: 127g | Vitamin A: 1.515IU | Vitamin C: 0.02mg | Calcium: 74mg | Iron: 2mg

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