This Funfetti Cake from Scratch is a celebration in every bite, bursting with vibrant sprinkles and pure joy. The moist, tender crumb is perfectly balanced with a rich, buttery flavor, making each slice irresistible. In just 1 hour and 30 minutes, you can create a dessert that’s as delightful to look at as it is to eat.
The colorful confetti throughout adds a playful texture, while the creamy frosting ties it all together with a sweet, velvety finish. It’s the ultimate treat for birthdays, unbirthdays, or any day that calls for a little extra happiness.
Every forkful of this cake is a sensory delight, from the soft, fluffy layers to the smooth, decadent frosting. The sprinkles add a subtle crunch, creating a delightful contrast that keeps you coming back for more. With 14 generous slices, it’s perfect for sharing with loved ones or savoring all to yourself.
Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. It’s not just a cake—it’s a moment of pure, unadulterated joy wrapped in a sprinkle-studded masterpiece.
Ingredients for Funfetti Cake from Scratch (& A Very Merry Unbirthday)
- 9 Tablespoons (127 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 1 cup (236 ml) neutral cooking oil (canola, vegetable, or avocado oil)
- 4 teaspoons vanilla extract
- 4 cups + 2 Tablespoons (516 g) all-purpose flour (plus extra for preparing cake pans)
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cups (355 ml) milk
- 9 egg whites (room temperature preferred)
- ½ cup (80 g) sprinkles*
Buttercream Frosting
- 1 lb (453 g) unsalted butter, softened to room temperature
- ¼ teaspoon salt
- 6 cups (750 g) powdered sugar
- 6 Tablespoons heavy cream
- 2 teaspoons LorAnn Princess emulsion or vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour 3 8-inch round cake pans, shaking out excess flour.
- In a stand mixer, beat butter on medium-low speed until creamy.
- Add sugar and oil, and beat until well-combined and creamy. Scrape down the sides and bottom of the bowl.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Measure out milk.
- With mixer on medium speed, gradually alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Stir until almost combined before adding the next. Scrape down the bowl occasionally.
- In another bowl, beat egg whites with a hand mixer on high speed until stiff peaks form.
- Gently fold egg whites and sprinkles into the batter using a spatula. Avoid over-mixing.
- Evenly divide batter into prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with few crumbs (not wet). Rotate pans halfway through for even baking. Cakes will be light golden brown when done.
- Remove cakes from oven and cool for 15 minutes. Run a butter knife around the inside rim of each pan and invert onto cooling racks. Cool completely before frosting.
Buttercream Frosting
- In a stand mixer, beat butter on medium speed until creamy.
- Add salt and beat for about 20 seconds.
- Gradually add powdered sugar, 1 cup at a time, mixing completely before adding the next.
- Add heavy cream, 1 Tablespoon at a time, on medium-high speed, mixing well after each addition.
- Add flavoring (vanilla extract or emulsion) and stir on medium-high for 30 seconds.
Assembling the Cake
- Place one cake layer on a serving platter. Frost the top. Add the next layer and frost the top. Repeat with the third layer.
- Apply a thin “crumb coating” around the entire cake. Freeze for 10-15 minutes.
- Remove from freezer and apply a clean, thick coat of frosting around the entire cake.
Storage and Reheating Tips for Your Funfetti Cake
To keep your Funfetti Cake fresh, store it in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate it for up to a week. Before serving, let it come to room temperature for the best flavor and texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Serving Suggestions to Make It Extra Special
Serve your Funfetti Cake with a side of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a festive touch, top with extra sprinkles or edible glitter. Pair with a glass of cold milk or a cup of coffee to balance the sweetness. This cake is perfect for birthdays, unbirthdays, or any celebration that calls for a bit of whimsy!
Time-Saving Tips for Busy Bakers
To save time, prepare your cake pans and measure out all your ingredients before starting. Use a pre-made frosting if you’re in a pinch, or make the frosting a day ahead and store it in the fridge. If you’re short on time, bake the cake layers in advance and freeze them; they’ll be ready to frost whenever you need them. These small steps can make the process smoother and stress-free!
Recipe Variations to Switch Things Up
For a fun twist, try using different colored sprinkles or themed sprinkles to match the occasion. You can also add a layer of fruit jam between the cake layers for a fruity surprise. If you’re feeling adventurous, swap the vanilla extract in the frosting for almond or lemon extract for a unique flavor. These simple changes can make the recipe feel brand new!
Equipment Guidance for Perfect Results
A stand mixer is ideal for this recipe, but a hand mixer works just as well for the cake batter and frosting. Ensure you have three 8-inch round cake pans for even baking and a cooling rack to prevent soggy bottoms. A spatula is essential for folding in the egg whites and sprinkles gently. Having the right tools makes the process easier and ensures a beautifully baked cake every time!
Funfetti Cake from Scratch (& A Very Merry Unbirthday)
Ingredients
Cake Batter
- 9 Tablespoons unsalted butter softened
- 3 cups granulated sugar
- 1 cup neutral cooking oil Use canola, vegetable, or avocado oil
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp all-purpose flour all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cup milk
- 9 egg whites room temperature preferred
- ½ cup sprinkles
Buttercream
- 1 lb unsalted butter softened to room temperature
- ¼ teaspoon salt
- 6 cups powdered sugar
- 6 Tbsp heavy cream
- 2 teaspoons LorAnn Princess emulsion or vanilla extract
Instructions
- Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
- In stand mixer, beat butter on medium-low speed until creamy.
- Add sugar and oil and beat until all ingredients are well-combined and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla.
- In separate bowl, whisk together your flour, baking powder, and salt.
- Measure out your milk.
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
- Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- Evenly divide cake batter into prepared pans.
- Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before frosting.
- Frosting
- I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
- In stand mixer, beat butter on medium-speed until creamy.
- Add salt and beat again for about 20 seconds.
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
- Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
- Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin “crumb coating” around the entire cake.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.