The joy of baking is sometimes less about precision and more about celebration, and Funfetti Cake is truly a festival in dessert form! Flecked with vibrant rainbow sprinkles throughout soft, tender vanilla layers and crowned with a cloud of irresistible buttercream, this cake manages to taste just as happy as it looks. Whether you’re toasting a birthday, graduation, or simply making an ordinary day special, Funfetti Cake is that guaranteed bring-a-smile treat everyone needs in their life. Homemade Funfetti Cake bursts with nostalgia but comes together easily at home—each bite is a confetti-packed memory waiting to happen.

Ingredients You’ll Need

Ingredients You’ll Need

No complicated shopping lists here—each ingredient for Funfetti Cake is a pantry staple or an easy grab from your grocery store. Together they guarantee a moist crumb, lovely vanilla flavor, and that classic explosion of cheerful color from the sprinkles. Here’s why every element matters:

All-purpose flour: The sturdy yet tender backbone of the cake; it ensures great structure with a soft bite.
Baking powder: Provides lift and fluffiness, so each layer comes out perfectly airy and light.
Salt: A pinch balances the sweetness and amplifies the vanilla and buttery flavors.
Unsalted butter (for both cake and frosting): Adds richness and keeps both cake layers and frosting melt-in-your-mouth delicious.
Granulated sugar: Sweetens the batter just right, while helping the cake achieve its tender crumb.
Egg whites: Offer lift and light texture but keep the color of your Funfetti Cake snowy and vibrant.
Vanilla extract: The essential flavor note; use pure vanilla for the very best classic birthday cake vibe.
Whole milk: Infuses moisture and creates a richer, more flavorful cake compared to lower-fat options.
Sour cream: Secret ingredient alert! This guarantees tang, moisture, and even more tenderness.
Rainbow sprinkles (jimmies-style): These are the magic—be sure to use “jimmies” so the colors won’t bleed into the batter.
Powdered sugar (for frosting): The base for that velvety, fluffy buttercream everyone loves.
Heavy cream or milk (for frosting): Lets you adjust the frosting to creamy, swoopable perfection.
Pinch of salt (for frosting): Balances the sweetness out so your frosting tastes indulgent, not cloying.
Extra rainbow sprinkles: The literal finishing touch; don’t be shy—pile them on for maximum festive impact!

How to Make Funfetti Cake

Step 1: Prepare the Pans and Oven

First up is prepping your workspace for Funfetti Cake success. Preheat your oven to 350°F (175°C), then grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal. A little extra prep here means your cake turns out cleanly and beautifully every time.

Step 2: Mix Dry Ingredients

In a medium bowl, sift or whisk together the all-purpose flour, baking powder, and salt. This creates a dry mix that will blend easily into your batter, helping your cake rise evenly for that classic, birthday-cake shape.

Step 3: Cream Butter and Sugar

Place softened unsalted butter and granulated sugar in a large mixing bowl. Using a hand mixer or stand mixer, cream them on medium-high speed until the mixture is pale, fluffy, and doubled in volume (about 3 minutes). This step is what gives Funfetti Cake its irresistible lightness!

Step 4: Add Egg Whites and Vanilla

Beat in the egg whites, one at a time, making sure each is incorporated before adding the next. Add the vanilla extract and mix just until combined—don’t rush here; you want everything smooth and well blended but not overbeaten.

Step 5: Combine Milk and Sour Cream

In a separate bowl, whisk together the whole milk and sour cream. The mix of dairy products is key for a moist, soft crumb, and that signature Funfetti Cake flavor.

Step 6: Alternate Wet and Dry

Add the dry ingredient mixture to the butter mixture in three portions, alternating with the milk-sour cream mixture. Begin and end with the dry additions, mixing just until everything is incorporated. This careful approach keeps the batter tender and fluffy.

Step 7: Fold in the Sprinkles

With a spatula, gently fold in the rainbow jimmies. It’s important to do this gently so you don’t streak the batter, and so each slice of Funfetti Cake bursts with pretty, distinct sprinkles!

Step 8: Bake

Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden at the edges and just springy to the touch.

Step 9: Cool the Cakes

Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This prevents excess moisture and means your frosting won’t melt later!

Step 10: Make the Buttercream Frosting

In a clean bowl, beat softened butter until it’s creamy and smooth. Gradually add the powdered sugar, then vanilla, salt, and just enough cream or milk to reach the desired whipped, fluffy consistency. Beat on high for 2 to 3 minutes so your Funfetti Cake frosting is truly dreamy.

Step 11: Frost and Decorate

Place one cake layer on your serving plate, spread a layer of frosting, top with the second cake, then generously frost the top and sides. Shower your masterpiece with extra rainbow sprinkles—they’re the literal cherry on top!

How to Serve Funfetti Cake

Garnishes

Don’t hold back with the garnishes for Funfetti Cake. More rainbow sprinkles, of course, are a must; try borders around the edge, a sprinkle “polka dot” look on top, or even a few fancy edible glitter stars for extra dazzle. For birthdays, add a cluster of candles or personalized cake toppers and let the celebrations begin!

Side Dishes

While Funfetti Cake is a star all on its own, pairing it with fresh berries, a scoop of vanilla bean ice cream, or a dollop of whipped cream brings an extra layer of indulgence. For parties, let the cake stand alongside fruit kebabs or citrusy punch—the sweet vanilla notes play beautifully with just about anything.

Creative Ways to Present

Want to take your Funfetti Cake presentation up a notch? Try stacking mini cakes for individual servings, making a statement with tall, dramatic layers, or cutting out shapes with cookie cutters for playful occasions. You can also transform the recipe into festive cupcakes or cake pops—just adjust the baking time accordingly!

Make Ahead and Storage

Storing Leftovers

Any leftover Funfetti Cake can be wrapped tightly in plastic wrap or stored under a cake dome at room temperature for up to two days. If your kitchen runs warm, pop the cake in the fridge (just let it come to room temp before serving for the softest bite).

Freezing

For longer storage, Funfetti Cake layers (unfrosted) can be wrapped well and frozen for up to two months. Thaw the layers overnight in the refrigerator before frosting. Even frosted Funfetti Cake slices freeze well—wrap individually, then stash in a freezer-safe container for instant party vibes whenever you need them.

Reheating

Funfetti Cake is best at room temperature, but if you’re pulling straight from the fridge or freezer, let it sit until the frosting softens and the crumb is plush. Avoid microwaving, as it can affect the texture and melt your beautiful sprinkles. A gentle wait is all it takes for that perfect, classic cake slice.

FAQs

Can I use non-dairy milk or yogurt instead of whole milk and sour cream?

Absolutely! Substitute your favorite non-dairy milk (like almond or oat) for whole milk and use a thick non-dairy yogurt or coconut yogurt instead of sour cream. The texture and flavor will be slightly different but still delicious and moist.

Why do you recommend jimmies and not nonpareils for Funfetti Cake?

Jimmies-style sprinkles hold their shape and color best when baked, so you get colorful pops throughout the cake instead of streaky or muddy batter (which often happens with nonpareils). With jimmies, every slice is nice and neat!

How do I make a three-layer Funfetti Cake?

Simply divide the batter among three 6-inch round pans, and check for doneness around 20 to 24 minutes since the layers will be thinner. You’ll get a show-stopping tall cake perfect for parties!

Can I use the recipe for cupcakes instead of a layer cake?

Definitely! This Funfetti Cake recipe makes about 24 cupcakes. Just fill standard cupcake liners about two-thirds full and bake at 350°F for 16 to 20 minutes. Decorate with generous swirls of frosting and plenty of sprinkles.

What’s the secret to the softest, fluffiest Funfetti Cake?

The trick is in the careful mixing: Cream the butter and sugar very well, and be gentle when folding in the sprinkles. Alternating the dry and wet ingredients ensures a light crumb, while sour cream keeps everything beautifully tender.

Final Thoughts

If you’re looking for a joyful, crowd-pleasing bake, there’s truly nothing like a homemade Funfetti Cake. Whip this up for any celebration—big or small—and watch everyone’s eyes light up at the first sprinkle-studded slice. Your inner kid (and actual kids) will thank you, so don’t hesitate: pull out those sprinkles and let the fun begin!

Funfetti Cake Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

This Funfetti Cake recipe is a colorful and festive dessert that’s perfect for celebrations. The moist vanilla cake is studded with rainbow sprinkles and topped with a creamy buttercream frosting.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large egg whites
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup sour cream
1/2 cup rainbow sprinkles (jimmies-style, not nonpareils)

Frosting:

1 cup unsalted butter (softened)
3–4 cups powdered sugar
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
pinch of salt
extra rainbow sprinkles for topping

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Instructions

Preheat the oven: Preheat oven to 350°F and prepare cake pans.
Prepare dry ingredients: Whisk flour, baking powder, and salt in a bowl.
Mix butter and sugar: Cream butter and sugar until fluffy; add egg whites and vanilla.
Combine wet and dry: Alternate adding dry and wet ingredients to the butter mixture, then fold in sprinkles.
Bake: Divide batter, bake for 28–32 minutes, then cool cakes.
Make frosting: Beat butter, add sugar and flavorings, and frost cooled cakes.