There’s something about a Homemade Funfetti Cake that instantly makes any celebration feel more special. Soft vanilla cake, colorful sprinkles, and creamy buttercream come together in a dessert that feels nostalgic, cheerful, and completely homemade.
Why You’ll Love This Funfetti Cake
Funfetti cake is essentially a festive vanilla cake loaded with colorful sprinkles, but the result is much more exciting than an ordinary vanilla cake.
This homemade version has a soft, fluffy crumb with plenty of buttery vanilla flavor. The sprinkles add little pops of color throughout the cake, while the creamy frosting makes it perfect for birthdays and celebrations.
- Soft and fluffy texture
- Colorful sprinkles in every slice
- Made completely from scratch
- Rich vanilla flavor
- Easy homemade buttercream
- Perfect for birthdays
- Great for kids and adults
- Beautiful without complicated decorating
What Is Funfetti Cake?
Funfetti is basically a vanilla cake with colorful sprinkles mixed into the batter.
The sprinkles don’t dramatically change the flavor, but they completely transform the appearance. Cut into the cake and you’ll find colorful little bursts throughout every slice, making it especially fun for birthdays, showers, holidays, and celebrations.
Ingredients You’ll Need
For the Cake
- Unsalted butter
- Vegetable oil
- Granulated sugar
- Large eggs
- Vanilla extract
- Almond extract
- Cake flour
- Baking powder
- Salt
- Buttermilk
- Rainbow sprinkles
Using both butter and oil gives the cake a nice balance: butter provides rich flavor while oil helps keep the crumb moist. Buttermilk adds tenderness and a subtle tang that works beautifully with the sweet vanilla flavor.
For the Vanilla Buttercream
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Salt
- Whole milk
You’ll want the butter softened before making the frosting so it whips into a smooth, fluffy consistency.
How to Make Homemade Funfetti Cake
Prepare the Cake Pans
Preheat your oven to 350°F.
Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the sides as well.
The parchment makes removing the delicate cake layers much easier.
Cream the Butter and Oil
Add the softened butter and vegetable oil to a large mixing bowl.
Beat until smooth and well combined. Gradually add the granulated sugar and continue beating until the mixture becomes lighter and fluffy.
This step helps create a lighter cake texture.
Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and a small amount of almond extract. The almond extract is optional, but it gives the cake that familiar bakery-style birthday-cake flavor.
Combine the Dry Ingredients
In another bowl, whisk together the cake flour, baking powder, and salt.
Cake flour produces a particularly tender crumb, but all-purpose flour can also be used if that’s what you have available. The source recipe specifically notes an all-purpose flour substitution.
Alternate the Flour and Buttermilk
Add the dry ingredients and buttermilk to the butter mixture in alternating additions.
Start and finish with the dry ingredients, mixing gently between additions.
Don’t worry if the batter has a few small lumps. Overmixing at this point can make the cake heavier.
Fold in the Sprinkles
Add the rainbow sprinkles and gently fold them into the batter with a spatula.
Don’t mix aggressively because some sprinkles can release their color into the batter.
For the cleanest colorful spots, jimmies-style sprinkles generally work better than tiny nonpareils, which can bleed more easily.
Bake the Cake
Divide the batter evenly between the prepared pans.
Smooth the tops and bake for approximately 30–40 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
The exact baking time can vary depending on your oven and pan.
Cool Completely
Let the cakes cool in their pans briefly, then carefully remove them and transfer them to a cooling rack.
Allow the layers to cool completely before frosting.
This is important because frosting a warm cake can cause the buttercream to melt and slide.
How to Make Vanilla Buttercream
Add softened butter to a mixing bowl and beat until creamy and fluffy.
Gradually add powdered sugar while mixing on low speed. Once incorporated, add vanilla extract and salt.
Add whole milk a little at a time until the frosting reaches a smooth, spreadable consistency.
Increase the mixer speed and beat until the buttercream becomes light and fluffy.
If the frosting feels too thick, add a small splash of milk. If it’s too soft, add a little more powdered sugar.
How to Assemble the Funfetti Cake
Place one completely cooled cake layer on a cake stand or serving plate.
Spread a generous layer of vanilla buttercream over the top. Place the second cake layer on top and gently press it into place.
Cover the top and sides with the remaining frosting.
For an easy birthday finish, add extra rainbow sprinkles around the top edge or sprinkle them over the entire cake.
You don’t need perfect piping—the colorful sprinkles do most of the decorating for you.
Tips for the Best Funfetti Cake
Use Room-Temperature Ingredients
Room-temperature butter and eggs combine more evenly and help create a smoother batter.
Choose the Right Sprinkles
Use colorful jimmies for the best results. Tiny nonpareils can bleed their colors into the batter and create a less defined appearance.
Don’t Overmix
Once you start adding flour, mix only until the ingredients come together. Overmixing can make your cake dense instead of soft and fluffy.
Cool Before Frosting
Make sure the cake layers are completely cool before applying buttercream.
Don’t Overbake
Start checking the cake toward the lower end of the baking range. A cake that’s baked too long can lose some of its moisture.
Can I Use All-Purpose Flour?
Yes.
If you don’t have cake flour, you can use approximately 2⅔ cups all-purpose flour in its place for this style of cake.
Cake flour generally produces a more delicate crumb, while all-purpose flour gives the cake a slightly sturdier texture.
Can I Make This Cake Ahead?
Absolutely.
Bake the cake layers a day ahead, allow them to cool completely, and wrap them tightly. Store them at room temperature if assembling the next day.
You can also prepare the buttercream ahead and refrigerate it. Bring it back toward room temperature and beat it again until smooth before frosting.
How to Store Funfetti Cake
A fully frosted cake can be kept in an airtight container at room temperature for about 2–3 days, depending on the conditions in your kitchen.
For longer storage, refrigerate it for up to 5 days. Let the cake sit at room temperature before serving so the frosting and cake soften.
The inspiration recipe also recommends freezing unfrosted cake layers for longer storage.
Can I Freeze Funfetti Cake?
Yes. For the best results, freeze the unfrosted cake layers.
Wrap each cooled layer tightly in plastic wrap, followed by a freezer-safe bag or container. Freeze for up to 2 months.
Thaw at room temperature before frosting and decorating.
Funfetti Cake Variations
Chocolate Funfetti
Add chocolate chips to the batter and use chocolate buttercream for a fun birthday twist.
Strawberry Funfetti
Add a little strawberry extract to the frosting and decorate with pink and white sprinkles.
Lemon Funfetti
Add fresh lemon zest to the cake batter and use a simple lemon buttercream.
Cupcake Version
Divide the batter among cupcake liners and adjust the baking time. This makes an easy party-friendly version that’s perfect for kids’ birthdays.
Extra Sprinkle Cake
Add sprinkles to the batter and use them generously on top of the finished frosting for an extra colorful celebration cake.
Frequently Asked Questions
Why did my sprinkles bleed?
Some types of sprinkles release their color quickly when mixed into wet batter. Jimmies tend to hold their color better than tiny nonpareils.
Can I leave out the almond extract?
Yes. The cake will still have plenty of vanilla flavor. If you don’t like almond extract, simply omit it.
Can I make this cake in one pan?
You can, but the baking time and pan size will need to be adjusted. Two round pans make it easier to create a classic layered birthday cake.
Why is my cake dense?
Overmixing the batter, using cold ingredients, or overbaking can all contribute to a denser cake. Mix gently and remove the cake as soon as it’s baked through.
What to Serve With Funfetti Cake
This cake is already a celebration on its own, but it’s especially good with:
- Vanilla ice cream
- Fresh berries
- Whipped cream
- Cold milk
- Hot coffee
- Vanilla latte
- Strawberry milk
Homemade Funfetti Cake | Soft & Fluffy Birthday Cake
Ingredients
Method
- Preheat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Beat the softened butter and vegetable oil together until smooth.
- Gradually add the granulated sugar and beat until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Add the dry ingredients and buttermilk to the wet mixture in alternating additions, beginning and ending with the dry ingredients. Mix only until combined.
- Gently fold the rainbow sprinkles into the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30–40 minutes, or until the cakes spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans briefly, then transfer them to a cooling rack and cool completely.
- To make the frosting, beat the softened butter until creamy and fluffy.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add vanilla and salt. Add milk, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Beat the frosting for another 2–3 minutes until light and fluffy.
- Place one cooled cake layer on a cake stand. Spread about one-third of the frosting over the top.
- Add the second cake layer and cover the top and sides with the remaining frosting.
- Decorate with additional rainbow sprinkles if desired.
- Slice and serve.
Notes
Bring eggs and butter to room temperature before mixing.
Don’t overmix once the flour is added.
Cool the cake completely before frosting.
For a stronger birthday-cake flavor, keep the small amount of almond extract.
If the buttercream is too thick, add milk gradually. If it’s too loose, add a little more powdered sugar.
Nutrition Information
Estimated per serving, based on 12 servings:
- Calories: 620 kcal
- Protein: 7 g
- Carbohydrates: 82 g
- Fat: 30 g
- Saturated Fat: 16 g
- Fiber: 1 g
- Sugar: 59 g
- Sodium: 350 mg
Nutrition information is an estimate and will vary depending on ingredients and serving size.
