Homemade Funfetti Cake

This moist and tender Homemade Funfetti Cake is full of rainbow sprinkles and topped with a tasty vanilla buttercream frosting! It’s a classic birthday cake recipe made completely from scratch!

A Slice of Confetti Cake on a Plate with a Lace-Patterned Border

Homemade Funfetti Sheet Cake

I’ve always been a massive funfetti cake fan. I totally grew up on the box mix, making it for just about any occasion I could before I started baking from scratch. It’s been quite a chore to find a from-scratch version that was worthy of replacing that mix, but I dare say this cake does it!

First of all, this classic birthday cake is wonderfully moist and tender. Between the butter, sour cream and milk, there’s plenty of moisture and flavor to go around. There’s also a little more than 1/2 cup of sprinkles in this baby. There’s no shortage of fun color, and you could easily replace the mix of colors to fit a theme or holiday! I topped the cake with my favorite vanilla buttercream. The result is a delicious cake that you won’t be able to resist!

What is the Difference Between Funfetti and Confetti Cake?

This is not technically considered a funfetti cake, since that’s the Pillsbury brand name for the box mix. However, this is a homemade version! You could also call it a sprinkle cake or a confetti cake, as it gets its name from the sprinkles cooked into the batter.

A Square Slice of Funfetti Cake with One Bite on a Metal Fork

Recipe Ingredients

This birthday cake comes together with a few super simple ingredients, both for the cake and the buttercream frosting.

For the Sprinkle Cake

  • Sprinkles: Add some flour to the sprinkles to keep them from sinking to the bottom of the cake. I recommend using jimmies.
  • All-Purpose Flour: You’ll need some for the cake batter and some for coating the sprinkles.
  • Baking Powder: To help your cake rise.
  • Baking Soda: The combination of baking soda and baking powder gives a better textured cake. Baking powder is more ideal in a vanilla cake, but the baking soda helps lighten up the texture.
  • Salt: You’ll only need half a teaspoon of salt for this cake.
  • Eggs: Separate the yolks from the whites. Whipped egg whites help lighten up the cake as well, plus they add more structure to help the sprinkles stay afloat.
  • Unsalted Butter: Bring your butter to room temperature.
  • Sugar: For that classically sweet vanilla cake flavor.
  • Vegetable Oil: Just a few tablespoons for added moisture.
  • Vanilla Extract: For flavor.
  • Milk: Room temperature.
  • Sour Cream: Sour cream is used to keep moisture in the cake, but also to thicken up the batter so that the sprinkles don’t sink when baking.

For the Vanilla Buttercream

  • Unsalted Butter: Room temperature.
  • Powdered Sugar: A frosting necessity! Needed for volume and consistency.
  • Vanilla Extract: For flavor.
  • Heavy Whipping Cream: For a creamy consistency.
  • Salt: To taste.
  • Sprinkles: You can mix them right into the frosting or sprinkle them on top – or both!

What Kind of Sprinkles to Use

When it comes to the sprinkles baked into the cake, I like to use jimmies. They usually don’t bleed as much, and they don’t leave a crunch in the cake like some other sprinkles do. All types of sprinkles will work as a topping though, so feel free to mix it up there!

A Piece of Sprinkle Cake with Vanilla Frosting on a Fancy White Plate

How to Make Funfetti Cake from Scratch

Even though this cake looks super fun and fancy, it’s such a breeze to make! You can throw it together in no time and let your oven do the rest.

  1. Prepare for Baking: Prepare a 9×13 inch baking pan with baking spray and preheat the oven to 325°F. Toss the sprinkles with half a tablespoon of flour and set aside.
  2. Combine Dry Ingredients: Combine the remaining flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. Separate Eggs: Add the egg whites to a large mixer bowl and set aside. Set aside the egg yolks for later use.
  4. Cream Butter, Sugar, Oil & Vanilla: Add the butter, sugar, oil and vanilla extract to a large mixer bowl and cream together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time. You should be able to see a visible change in the color and texture of the mixture when it’s ready.
  5. Add Egg Yolks: Add the egg yolks one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  6. Begin Adding Dry Ingredients: Add about a third of the dry ingredients to the batter and mix until mostly combined.
  7. Add Some Milk: Add half of the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
  8. Finish Adding Dry Ingredients & Milk: Add another third of the dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Add the other half of the milk and mix until well combined. Then, add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix the batter. Set aside.
  9. Whip Egg Whites: Grab the egg whites and whip on high speed with the whisk attachment until soft peaks form.
  10. Add Egg Whites & Sprinkles: Gently fold about half of the whipped egg whites into the cake batter until mostly combined. Add the remaining egg whites and the sprinkles and gently fold together until well combined.
  11. Bake: Spread the batter evenly in the prepared baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let Cool: Remove the cake from the oven and set it aside to cool.

How to Make the Vanilla Buttercream Frosting

This creamy vanilla frosting is a 10-minute endeavor that comes together with no fuss.

  1. Beat Butter: When the cake has cooled, add the butter to a mixer bowl and beat until smooth.
  2. Add Some Powdered Sugar: Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add Vanilla & Water: Add the vanilla extract and 1-2 tablespoons of water or cream and mix until well combined.
  4. Add Remaining Powdered Sugar: Add the remaining powdered sugar and mix until well combined and smooth.
  5. Adjust Consistency & Taste: Add additional water or cream as needed to get the right consistency for the frosting. Add salt to taste.
  6. Top Cake: Spread the buttercream evenly over the cake. Add sprinkles, if desired.

Tips for the Best Funfetti Cake

To ensure the success of your sprinkle cake, follow these additional guidelines and suggestions.

  • Cream Butter & Sugar Mixture Well: To help make this cake extra light and fluffy, it uses the creaming method. Creaming the butter, sugar, oil and vanilla adds air to the batter that expands while baking, giving you that light cake texture that we all know and love. Be sure not to skimp on the full 2-3 minutes of creaming. You should notice the mixture actually get lighter in color and get a fluffy texture to it, rather than looking smooth and grainy. However, if it starts to look a little curdled, you may have over creamed.
  • Don’t Overmix Batter: Overmixing this batter can result in too dense of a cake. As soon as all of the ingredients are well incorporated, stop mixing.
  • Gentle with the egg whites: You want to whip them until soft peaks form. To tell, lift the whisk out of the bowl and turn it over. If the egg whites stay on the whisk and the “tip” when it’s turned over gently falls to the side, they are at soft peaks. If it stands up straight, that’s stiff peaks. If the egg whites start to look dry, they’ve been over whipped. Be sure to fold them in gently, so that they don’t deflate. If you over mix after adding the whipped egg whites, they can deflate.

A Piece of Funfetti Cake on a Plate with the Rest of the Cake in the Background

Serving Suggestions

This Homemade Funfetti Cake is a classic cake for special occasions, and there are plenty of ways to make it an unforgettable treat. Check out these simple serving ideas!

  • Add Color to Frosting: To make your cake even more colorful, feel free to add a few drops of gel icing color to the buttercream.
  • Serve with Ice Cream: Who doesn’t love eating a piece of cake with a creamy scoop of ice cream? This cake already has sprinkles, so it just makes sense!

How to Store Homemade Cake

If you’re storing your cake for a day or less, there’s no need to refrigerate it. Just keep it in an airtight container on the counter. If you want your cake to last a little longer, store it in the fridge instead. Just be sure to serve it at room temperature for the ideal texture and flavor.

Can I Freeze Extras?

This cake is freezer-friendly, so you can also store your leftovers there. Make sure the cake is in an airtight, freezer-safe container or wrapped well and store it for up to 3 months. Thaw frozen cake in the fridge before enjoying. If you’d like, you can bring it to room temperature on the counter once it’s been thawed.

Print
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A Slice of Confetti Cake on a Plate with a Lace-Patterned Border
Recipe

Homemade Funfetti Cake

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 15
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This super moist and fluffy Homemade Funfetti Cake is full of rainbow sprinkles and topped with a tasty vanilla buttercream frosting. It’s an easy birthday cake recipe made completely from scratch!


Ingredients

For the Funfetti Cake

  • 1/2 cup + 2 tbsp sprinkles
  • 2 1/2 cups (325g) all-purpose flour + 1/2 tbsp (4g) flour, divided
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 3/4 cup (180ml) milk
  • 1/2 cup (115g) sour cream

For the Vanilla Buttercream

  • 1 1/4 cups unsalted butter, room temperature
  • 5 cups powdered sugar
  • 1 1/4 tsp vanilla extract
  • 46 tbsp heavy whipping cream
  • Pinch or two of salt

Instructions

  1. Prepare a 9×13 inch baking pan with baking spray and preheat the oven to 325°F.
  2. Toss the sprinkles with half a tablespoon of flour and set aside.
  3. Combine the remaining flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  4. Add the egg whites to a large mixer bowl and set aside. Set aside the egg yolks for later use.
  5. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and cream together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time. You should be able to see a visible change in the color and texture of the mixture when it’s ready.
  6. Add the egg yolks one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Add about a third of the dry ingredients to the batter and mix until mostly combined.
  8. Add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
  9. Add another third of the dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  10. Add the sour cream and mix until well combined.
  11. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix the batter. Set aside.
  12. Grab the egg whites and whip on high speed with the whisk attachment until soft peaks form.
  13. Gently fold about half of the whipped egg whites into the cake batter until mostly combined.
  14. Add the remaining egg whites and the sprinkles and gently fold together until well combined.
  15. Spread the batter evenly in the prepared baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  16. Remove the cake from the oven and set aside to cool.
  17. When the cake has cooled, make the frosting. Add the butter to a mixer bowl and beat until smooth.
  18. Add about half of the powdered sugar and mix until well combined and smooth.
  19. Add the vanilla extract and 1-2 tablespoons of water or cream and mix until well combined.
  20. Add the remaining powdered sugar and mix until well combined and smooth.
  21. Add additional water or cream as needed to get the right consistency for the frosting. Add salt to taste.
  22. Spread the buttercream evenly over the cake. Add sprinkles, if desired.

Notes

Makes 12-15 servings.

Keywords: funfetti cake recipe, homemade funfetti cake, homemade birthday cake, birthday cake recipe, sprinkle cake, confetti cake, vanilla buttercream frosting, whipped buttercream frosting

Enjoy!

A Collage of Two Pictures of Funfetti Cake Slices

More Funfetti Recipes

Funfetti Cheesecake with Cake Bottom
Funfetti Bundt Cake
Funfetti Cake Batter Chocolate Chip Cookies
Homemade Funfetti Cupcakes

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Recipe rating

45 Comments
  1. rosalina romero

    Hola. En la receta, el primer ingrediente dice:
    1/2 taza + 2 cucharadas espolvoreadas, pero no entiendo de qué se trata. ¿Me podría explicar?

  2. Ini

    Hello Lindsay, I really want to make this for my daughter’s 2nd birthday but there is no sour cream where I live, could you give measurements for substituting with yogurt or buttermilk?
    Thanks a million for all your always a hit recipes

  3. Solange

    Hi Lindsay, I would like to try your funfetti cake. The pan size 9×13 is square. could I use a round pan? which size could I use it? I don’t have square ones.

    1. Lindsay

      This cake would work in three 8 inch pans or two 9 inch pans. It could possibly be made in a larger one, but I’m not sure. If you bake it at either of those sizes, I’d bake at 350 instead of 325.

  4. Lucie

    Hi. I’m a bit confused with all the comments about what to do with extra yolks. There doesn’t seem to be any extra yolks – ???
    p.s. – LOVE your website/blog/recipes etc

    1. Lindsay

      This cake used to be different and it’s been updated recently. I deleted the old comments to avoid confusion. Glad to hear you’ve enjoyed everything!

  5. Lauern

    I have two 9″ round cake pans. I was hoping to do a double layer cake with this recipe. Will the ingredients be enough to fill both cake pans or do i have to double it? Thank you! Cannot wait to make it tonight.

    1. Lindsay

      Yes, it’ll be enough. You don’t need to double it. However, if I were making a layer funfetti cake, I’d use my funfetti cupcakes and double that one. They are very similar, but that would be my choice for a layer cake.

  6. Patricia

    Hi Lindsay
    Recieved your email with thanks
    I have gone over the recipe so many time carefully it does not mention when to add the sour cream could you please let me know when you receive this email I would be so greatful
    Patricia obrien

  7. Patricia

    Hi Lindsay
    I’ve sent a few emails to you regarding your funfetti cake recipe I just wanted to know when you add the sour cream there no mention of it in your directions I seeing a couple of people asking the same question could you please reply I would like to make this cake I’m one of your subscribers and disappointed not having a reply
    Patricia obrien

    1. Lindsay

      Hi Patricia, I looked for your emails and they went to the wrong email address. The one you sent to is not one that I monitor. It’s just the one that emails come from. I’m sorry if that’s confusing. The one listed on my contact page is the one to email with questions.

      That said, I’ve updated the instructions for the sour cream.

  8. Patricia

    Hi Lindsay
    Just looking at your recipe for funfetti cake in the ingredients it says four large eggs divided adding the egg yolks after creaming the butter suger vanilla and oil, I have read some of the comments a fee mentioned about only using the egg whites and only 3 eggs which you have four and folding in the egg whites at the end there’s no mention of the sour cream rather looks a lovely cake could you clarify the ingredients
    Thanks I wait to hear from you
    Patricia obrien

    1. Lindsay

      This recipe was updated the other day and used to be different. The old version used only egg whites, so you’ll want to ignore those.

  9. Dawn Burnett

    Hi Lindsey 
    I started to make this recipe and I don’t see where the sour cream comes in?
    Let me know 
    Thanks

  10. Colleen Coutu

    Thanks so much for the reply, not sure how I didn’t see that (I thought that I had read more carefully). Looking forward to making this for my grand-daughter!!

  11. Colleen Coutu

    Step 6 says to add egg yolks one at a time. Should that be egg whites, as I think the yolks are not used?

    1. Lindsay

      Both the whites and yolks are used, the egg whites are just whipped and added at the end. The instructions are correct.

  12. Afua

    Will there be a difference between making your fluffy vanilla cake and adding the jimmies,  and this recipe? I want to make a three layer vanilla cake with one been Funfetti and the rest plain was not sure if I can just make vanilla and then add Funfetti to one pan.
    Thank you

    1. Lindsay

      My moist vanilla cake won’t hold the sprinkles well as is. But you could use my funfetti cupcakes recipe, which is the same as the vanilla cake, but altered to support the sprinkles. If you double it, it’ll make a full sized cake. That would be my suggestion.

      1. Danielle

        In the comment section of your funfetti cupcakes it mentions to instead use the vanilla cake recipe for a layer cake. I plan to make a 10 inch 4 layer funfetti cake and am unsure which recipe you would suggest as the best option? I love your recipes but do not want to make the wrong choice as I cannot do a practice cake. I have made your chocolate and vanilla recipes before otherwise, which I love. Thank you for your time and recipes!

      2. Lindsay

        This one is made to be a 9×13, which can be more dense so I made changes to make it lighter. So if making a funfetti cupcake or cake, I’d use the funfetti cupcake recipe, which is made a little differently.

  13. Tiffany

    Is this frosting recipe pipeable? I noticed it has slightly more butter to shortening ratio than your other buttercream recipes.

  14. Vanessa

    HI, just made this cake, the 2nd cake recipe of yours that I’ve tried and it came out really well. I decided to ice it with a cream cheese frosting (also your recipe which is delicious!) but as I was new to using cream cheese the layers didn’t stack as well or stay in position (I think the icing had got to warm and soft). Anyway it’s for a two year old’s birthday and it looks the part. Thank you!

    1. Lindsay

      I’m so glad you enjoyed it! Yeah, cream cheese frosting can be tricky because it tends to be softer from the cream cheese. You definitely want to make sure it’s thick enough and you can always refrigerate the cake as you’re stacking it so that it stays firmer.

      1. Vanessa

        Thanks Lindsay, I’ve already baked another funfetti cake it looks even better than the first time and will follow your tips when icing, The next cake I cannot wait to try is the chocolate worm cake it looks brilliant!

  15. Dina

    I just made this last night for my cousin’s birthday and it was a huge hit! It’s one of the best cakes I’ve ever made. I made it into a 3 layer cake, using 8” cake pans and baking it for 21 minutes at 350. They came out perfect. The cake had a really good flavor and the texture was nice and dense but not dry at all. I doubled the frosting and it was just the right amount with a bit leftover. My kids and husband said it’s the best frosting I’ve ever made. I’m so glad to have your website as a resource for my baking. Your recipes are beautiful and delicious and I know I can always count on them to turn out perfect!

  16. Sharon

    If I were to make this recipe as cupcakes, what temperature and for what amount of time would you recommend baking?

  17. Cami

    I have loved every recipe I have tried from your site, everything has been exceptional! We always look forward to a layer cake for birthdays, would it be possible to make this into a 3 layer cake instead of a 9×13 ?

  18. Rachel @the dessert chronicles

    LOVE a great funfetti cake. Obsessed with all of the funfetti recipes on your site! Can’t wait to give this one a try!

  19. Stephanie | Worth Whisking

    What a fun cake, Lindsay! I love Funfetti and even once tried to make Funfetti krispies treats (don’t try that at home, kids!) in some attempt to incorporate Funfetti into as many of my favorite desserts as possible! Ha ha. Love this homemade version of the classic cake! Looks so moist and fluffy!

  20. Jessica

    I would love to make this but I am confused by ingredients.  The recipe calls for 3 eggs but in the directions you say egg whites? Love your blog and you look so pretty in your new pictures!

    1. Lindsay

      Thank you for pointing that out! It’s meant to be egg whites. I’ve updated the ingredients list.

      And thank you! 🙂 The photos were fun to have taken.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12