This funfetti cake recipe yields a moist, tender vanilla layer cake with a soft crumb and plenty of sprinkles—ideal for birthdays and celebrations. Made from scratch, it’s far better than bakery or boxed mixes.
Recipe updated January 10, 2022 with new photos and tips.
The Best Funfetti Cake
There’s something comforting and nostalgic about a thick slice of funfetti cake. Also called sprinkle cake, confetti cake, or birthday cake, this version is buttery and moist without being overly sweet. The vanilla buttercream is creamy, fluffy and pipes into pretty swirls. The method is approachable for beginner bakers—read the tips carefully—and the finished cake outshines most bakery versions.
Is Funfetti Cake Just Vanilla with Sprinkles?
Funfetti is essentially a vanilla cake with sprinkles mixed into the batter and frosted with vanilla buttercream. Vanilla cakes fall into two main categories:
- Yellow cake — made with whole eggs for a golden color and richer flavor.
- White cake — made with only egg whites for a lighter color and more delicate crumb.
This recipe is a traditional funfetti white cake, so it uses egg whites only and a touch of almond extract to enhance the vanilla without overpowering it.
A Few Common Questions
What Kind of Sprinkles to Use?
Use jimmies (little cylindrical sprinkles) rather than nonpareils (tiny round balls). Nonpareils tend to bleed color into the batter and can make the crumb look muddy. Jimmies hold their color better and give a cleaner, brighter result.
Pan Sizes & Conversions
- Two 8-inch round pans (high-sided) — bake 32–37 minutes at 335°F. (Shown in photos.)
- Three 8-inch pans — bake 27–32 minutes at 335°F.
- Two 9-inch pans — bake 25–30 minutes at 335°F.
- Three 6-inch pans — bake 30–35 minutes at 335°F (use high-sided pans).
- 9×13-inch pan — bake 35–40 minutes at 335°F. Use half the frosting recipe for a thick top layer only.
Important Baking Tips
- Measure flour carefully. Too much flour is the most common cause of a dry cake. Whisk the flour, then spoon into a dry measuring cup and level it off, or use a scale (3 cups = 375 grams).
- Butter should be softened to room temperature but not melted.
- Egg whites, sour cream and milk should be at room temperature—remove from the fridge about 30 minutes before starting.
- Almond extract adds depth. A small amount complements the vanilla and keeps the flavor bright—don’t skip it.
- For flat cake layers, trim domed tops with a serrated knife after cooling, or use cake strips while baking.
- Assemble on the serving plate. Place a few strips of parchment under the edges before frosting; remove them after finishing to keep the plate clean.
- If crumbs appear in the frosting, apply a thin crumb coat first, chill until set, then finish with the final layer of frosting and decorations.
This funfetti cake stands out for its light texture, balanced buttery-vanilla flavor and playful sprinkles—perfect for celebrations. Don’t wait to try it!
Funfetti Cake – From Scratch!
Equipment
- Two 8-inch round cake pans with high sides
Ingredients
Funfetti Cake
- 3 cups all-purpose flour (375 grams), measured properly
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (240 ml)
- 1/4 cup sour cream (60 ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon vegetable oil
- 1 cup unsalted butter (226 grams), softened but not melty
- 2 cups granulated sugar (400 grams)
- 6 large egg whites
- 1/2–3/4 cup sprinkles (use jimmies, not nonpareils)
Vanilla Frosting
- 1 1/2 cups unsalted butter (339 grams), softened
- 5–6 cups powdered sugar (550–660 grams)
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 3–5 tablespoons whipping cream or milk
- Food coloring (optional)
- Extra sprinkles for decorating
Instructions
Funfetti Cake
- Preheat oven to 335°F (165°C). Line the bottoms of two high-sided 8-inch pans with parchment, then grease and flour the sides.
- Whisk together flour, baking powder and salt in a medium bowl.
- Whisk milk, sour cream, vanilla, almond extract and oil in a liquid measuring cup or bowl.
- Beat butter and sugar in a large bowl until fluffy, about 5 minutes.
- Beat in egg whites, 1–2 at a time, scraping the bowl as needed.
- On low speed, add one-third of the flour mixture, then half the liquid. Repeat with another third of the flour, then the remaining liquid, finishing with the last third of flour. Stop mixing as soon as combined.
- Gently fold in sprinkles with a rubber spatula—be careful to avoid color bleeding.
- Divide batter evenly between pans and smooth the tops.
- Bake 32–37 minutes, or until a toothpick comes out clean. Cool in pans 15–20 minutes, then invert onto a rack to finish cooling. To speed cooling, wrap layers in plastic and freeze briefly to retain moisture.
Frosting
- Beat butter in a very large bowl until fluffy.
- Add 3 cups powdered sugar, almond extract and salt. Start on low speed and increase to medium.
- Beat in remaining powdered sugar 1 cup at a time, alternating with 1–2 tablespoons cream or milk until the frosting is thick and reaches your desired sweetness. Add food coloring if desired.
Assembling the Cake
- Make sure cake layers are completely cool.
- If domed, trim the rounded tops.
- Place 3–4 strips of parchment around the edge of your serving plate to protect it.
- Place the first layer on the plate (bottom side up), slightly over the parchment strips. Spread about one-third of the frosting on top.
- Place the second layer (bottom side up) on top and frost with another third of the frosting. Frost the sides and finish decorating with sprinkles if desired.
- Gently pull the parchment strips away from the plate for a clean finish.
Notes
- Pan Sizes: Adjust baking times for different pan sizes—two 8-inch pans 32–37 minutes at 335°F; three 8-inch pans 27–32 minutes; two 9-inch pans 25–30 minutes; 9×13-inch 35–40 minutes (use half the frosting for top only).
- Measuring Flour: Whisk before measuring and spoon into the cup, or use a scale. 3 cups = 375 g.
- Sprinkles: Use jimmies to avoid color bleeding.
- Frosting Amount: For less leftover frosting on a two-layer 8-inch cake, use 1 1/4 cups butter and 4–5 cups powdered sugar; keep other ingredients the same.
- Storage: Store a frosted cake covered at room temperature up to 12 hours. Refrigerate leftovers (airtight) up to 4 days; bring to room temperature 30 minutes before serving. Unfrosted layers keep 3 days at room temperature or 4 days refrigerated; freeze wrapped layers up to 2 months.
Nutrition
Estimated per slice (1 of 14): Calories: 701 kcal; Carbohydrates: 91 g; Protein: 5 g; Fat: 37 g; Saturated Fat: 22 g; Sugar: 69 g. Nutrition is an estimate only.