This funfetti cake is moist, tender and loaded with sprinkles. It has a soft crumb and a creamy vanilla buttercream — perfect for birthdays and celebrations. This from-scratch version tastes better than most bakery cakes and far superior to box mixes.
This recipe was updated January 10, 2022 with new photos and recipe tips.
The Best Funfetti Cake
There’s something nostalgic about a big slice of funfetti cake. Whether you call it sprinkle cake, confetti cake, or birthday cake, this recipe is designed for celebrations and enjoyed by kids and grown-ups alike. The cake is buttery and moist without being overly sweet, and the frosting is fluffy and pipes beautifully. It’s approachable for beginner bakers — just follow the tips below — and the flavor beats most store-bought versions.
Is Funfetti Cake Just Vanilla with Sprinkles?
Funfetti is essentially a vanilla cake with sprinkles folded into the batter and finished with vanilla buttercream. Vanilla cakes generally fall into two categories:
- Yellow cake — made with whole eggs for a golden color and slightly richer texture
- White cake — made with egg whites only for a pale, delicate crumb
A traditional funfetti cake is a white cake, so this recipe uses egg whites and a touch of almond extract. The almond extract deepens the flavor without overpowering the gentle vanilla notes.
A Few Common Questions
What Kind of Sprinkles to Use?
Use jimmies (small cylindrical sprinkles) rather than nonpareils (tiny round balls). Nonpareils tend to bleed color into the batter and create a muddy appearance, while jimmies hold their color better. For the best results, fold sprinkles in very gently.
Pan Sizes & Conversions
- Two 8-inch round pans (with high sides): bake 32–37 minutes at 335°F. This is the setup shown in the photos.
- Three 8-inch round pans: bake 27–32 minutes at 335°F.
- Two 9-inch round pans: bake 25–30 minutes at 335°F.
- Three 6-inch round 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 to cover the top with a thick layer.
- For cupcakes, use a funfetti cupcake recipe.
Important Baking Tips
- Measure flour correctly — too much flour causes dry cake. Whisk the flour, spoon it into a dry measuring cup and level it off, or use a scale. (3 cups all-purpose flour ≈ 375 grams.)
- Butter should be softened to room temperature but not melted.
- Bring egg whites, sour cream and milk to room temperature before mixing — about 30 minutes out of the fridge.
- A small amount of almond extract adds a lovely background flavor; don’t skip it.
- For flat cake tops, trim domes with a serrated knife after the cakes are fully cooled, or use cake strips while baking.
- Assemble and frost the cake on the serving plate. Place parchment strips around the edge to keep the plate clean; remove them after decorating.
- If crumbs contaminate the frosting, apply a thin crumb coat first and chill it for 30 minutes, then finish with the final layer of frosting.
This funfetti cake delivers great flavor, a tender crumb and pretty swirls of frosting. The sprinkles make it especially festive — 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 (canola works too)
- 1 cup unsalted butter (226 grams), softened to room temperature
- 2 cups granulated sugar (400 grams)
- 6 large egg whites (discard yolks)
- 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 g)
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 3–5 tablespoons whipping cream or milk (45–75 ml)
- Food coloring (optional)
- Sprinkles for decorating
Instructions
Funfetti Cake
- Preheat oven to 335°F (165°C). Line bottoms of two 8-inch pans with parchment, then grease and flour the sides.
- Sift together flour, baking powder and salt; whisk to combine.
- Whisk milk, sour cream, vanilla, almond extract and oil in a liquid measuring cup or bowl.
- In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
- Beat in egg whites a couple at a time. Stop to scrape the bowl as needed.
- With mixer on low, add one-third of the flour mixture, then half the liquid. Repeat with another third of flour, then the remaining liquid, then finish with the last third of flour.
- Stop mixing as soon as ingredients are combined.
- Gently fold in sprinkles with a rubber spatula — do this gently 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 wire racks to cool completely. To cool faster, wrap in plastic and freeze briefly to retain moisture.
Frosting
- Beat the butter in a very large bowl until fluffy.
- Add 3 cups powdered sugar, almond extract and salt. Start mixer on low, then increase to medium.
- Add remaining powdered sugar about 1 cup at a time, alternating with 1–2 tablespoons cream or milk until the frosting reaches desired sweetness and thickness. Add food coloring if desired.
Assembling the Cake
- Make sure cake layers are completely cool.
- If layers are domed, trim the tops to level them.
- Place 3–4 strips of parchment or wax paper around the edge of the cake plate or stand.
- Set the first cake layer on the plate, bottom side up, with the parchment slightly underneath.
- Spread about one-third of the frosting on the first layer.
- Place the second layer on top (bottom side up) and use about one-third of the remaining frosting on top, then frost the sides.
- Decorate with sprinkles if desired. Remove the parchment strips carefully.
Notes
- Pan sizes: See baking times above for different pan configurations. A 9×13 uses half the frosting.
- Measuring flour: Whisk, spoon into the cup and level off, or weigh. 3 cups ≈ 375 g.
- Sprinkles: Use jimmies. Nonpareils (100s & 1000s) bleed color.
- Leftover frosting: For no leftovers on a two-layer 8-inch cake, reduce butter to 1 1/4 cups and powdered sugar to 4–5 cups; keep other ingredients the same.
- Nutrition: Values are estimates based on 14 slices with all frosting.
- Storage & make-ahead:
- Store frosted cake covered at room temperature up to 12 hours. Refrigerate leftovers up to 4 days; bring to room temperature 30 minutes before serving.
- Unfrosted cake keeps at room temperature 3 days or in the fridge up to 4 days.
- Wrap unfrosted layers tightly and freeze up to 2 months; thaw in the fridge.