Easy Homemade Funfetti Cake
This Homemade Funfetti Cake is easy to make, super moist, full of sprinkles and delicious flavor and completely from scratch using simple ingredients!
I have 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 cake is wonderfully moist. Between the butter, sour cream and milk there’s plenty of moisture to go around. The butter also gives it that buttery flavor and the sour cream adds even more great flavor. I am a firm believer in using sour cream in cakes. It’s the best!
There’s also lots of great flavor in here from using mostly vanilla extract with a little bit of almond flavor. I really love that combination, but feel free to just use all vanilla extract. There’s also a little more than 1/4 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 like to use jimmie sprinkles because they usually don’t bleed as much and they don’t leave a crunch in the cake like some sprinkles do.
To help make this cake extra light and fluffy, it uses the creaming method. Creaming the butter and sugar adds air to the batter that expands while baking, giving you that light cake that we all know and love. You want to be sure not to skimp on the full three to four minutes of creaming. You should notice the butter and sugar mixture actually get lighter in color and get a fluffy texture to it, rather than smooth and grainy.
I did use all egg whites in this cake. I think it makes a more tender, fluffy cake. You might be temped to try it with full eggs instead, but this cake won’t bake well with that substitution. While this is made in a 9×13 cake pan, you could also make cupcakes with it. It’d make about 24 cupcakes.
I topped the cake with my favorite vanilla buttercream, but this time I whipped it to lighten it up a bit. The result is a wonderfully light and fluffy cake and frosting that you won’t be able to resist! I prefer a frosting made with half butter and half shortening. It makes a sturdier frosting and I prefer to the flavor. I definitely recommend trying it first, but if you prefer you can use all butter instead.
This cake is so moist, fun and delicious, I have no doubt this will be your new go-to homemade funfetti cake! You’ll never need another box mix again!
Easy Homemade Funfetti Cake
- Yield: 12-15 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
FUNFETTI CAKE
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 3/4 cup (175g) sour cream, room temperature
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
- 6 tbsp sprinkles
VANILLA BUTTERCREAM
- 3/4 cup (168g) salted butter, room temperature
- 1/2 cup (95g) shortening
- 4 3/4 cups (546g) powdered sugar
- 1 1/2 tsp vanilla extract
- 4–5 tbsp (60-75ml) water or milk
- 1/4 cup sprinkles
- additional sprinkles for on top
Instructions
1. Grease a 9×13 inch cake pan and preheat oven to 350°F (176°C).
2. To make the cake, cream butter and sugar together with a mixer until light and fluffy, about 3-4 minutes.
3. Add vanilla and almond extract and sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in another bowl, then combine milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add 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.
7. Gently stir in the sprinkles.
8. Pour the cake batter into the cake pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
9. Remove the cake from the oven and allow to cool completely.
10. To make the frosting, whip the butter and shortening together with a mixer fitted with the whisk attachment on medium-high speed for 5 minutes.
11. Slowly add the powdered sugar, vanilla extract and 4 tablespoons of water and mix until well combined.
12. Whip the frosting on medium-high for another 5 minutes.
13. Add remaining tablespoon of water, if needed for the right frosting consistency. Stir in the sprinkles.
14. Spread the frosting evenly onto the cooled cake, then top with remaining sprinkles.
Enjoy!
You might also like:
Funfetti Popcorn Marshmallow Treat Cupcakes
Funfetti Cake Batter White Chocolate Chip Cookie Cake
Funfetti Cookie Dough Brownie Layer Cake
Recipes from friends:
Frosted Funfetti Layer Cake from Love and Olive Oil
Cake Batter Martinis from The Cookie Rookie
Funfetti Milkshake from Wine and Glue
Looks so colorful and.. fun! 🙂
Wow. This is so sunny and happy and gorgeous! It just SCREAMS birthday party. Such a great cake!
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!
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.
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!
LOVE a great funfetti cake. Obsessed with all of the funfetti recipes on your site! Can’t wait to give this one a try!
my nephew loves funfetti cakes and i wanted to make this one for him, but i am not sure about the ingredients. for the cake portion you called for only 6 tbsp of sprinkles but for the frosting part you called for 1/4 c of sprinkles. i just wanted to make sure that was correct. it seems like such little sprinkles for the cake portion. thank you….love your blog and have made many desserts
I’m so glad you enjoy the blog! The sprinkles should be correct as listed, but feel free to add more to the cake if it you’d like – it shouldn’t hurt it. 🙂
Funfetti cakes are so fun!
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 ?
Yes, definitely! I would suggest three 8 inch cakes and they’ll likely bake for about 23 minutes at 350. 🙂
How many days in advance of the party can the cake be made? Is it ok at room temperature for 1 day before icing and 2 days before cutting?
It should be fine. It’ll always taste best when freshest, and one day before would be my preference, but 2 should be fine.
Hi Lindsay,
I love your recipes!
I just want to ask – what do you do with all your egg yolks? What is the point of leaving them out of the cake? I have tried making custard with it but sometimes I end up just throwing them away and I hate wasting…
Also just want to check, I want to make this funfetti cake for this weekend, I am making an 8 shape cake so I was thinking 2 round cakes each with 2 layers (in total 4 cakes) my cake tins are 180mm wide and 45mm deep, do you think one batch of batter will be enough to make 4 cakes?
Thank you:)
I often try to keep the yolks for custard or lemon curd, but sadly many are thrown out. The reason for using egg whites varies, but it often produces a lighter cake. As for the amount of batter, it depends on how tall of a cake you want. You might want one and half.
Regarding the extra yolks, try making key lime pie! The recipe I have uses 9 egg yolks, and it is very delicious and refreshing! ????
I just stumbled upon this blog and I love it! Is there a way to add white chocolate to this recipe? I’m looking for a more “adult” palette confetti cake. Would is be best to add the white chocolate in the form of icing?
Thanks Anna – glad you found it! 🙂 The white chocolate chips would likely sink to the bottom of the cake. I’d try adding it through the topping. You could try a whipped white chocolate ganache on top.
Do you whisk the egg whites before adding or just pour them in au natural??
I don’t, I just add them.
Hello! I made the funfetti cake and once it cooled, the cake caved a little inbthe center. Was I supposed to beat the egg whites before putting them in the cake batter? This was my first time making the cake!
Thank you!
It shouldn’t cave. It’s hard to say what happened. My first guess is usually the creaming of the butter and sugar, which really does need to be done for a full 3-4 minutes. Other than that, it’s hard to say from afar.
Hi & thank you for your response to my caved in cake! I used almond milk so would that have anything to do with it sinking in the middle. I did cream the butter & sugar for 3 minutes. Thank you & happy holidays!
It’s possible. In general almond milk shouldn’t make a huge difference, but that could have had an effect. I find that the fat in regular milk helps with the “fluff” factor.
If I were to make this recipe as cupcakes, what temperature and for what amount of time would you recommend baking?
Same temperature, baking for roughly 15-17 minutes. 🙂
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!
Thanks so much Dina! So glad to hear you enjoyed it!
Is this recipe sturdy enough for carving?
I really don’t do any carving, so it’s hard for me to say for sure. I’d guess not, but I could be wrong.
Is the butter in the icing softened?
Yes, it should be room temperature. I’ve updated the recipe. Thanks!
Thank you! I made this for my daughters second birthday and it was loved by all!! It was so moist and dense and delicious! We have a nut allergy in the bunch so I used all vanilla extract. Still delicious and the icing was amazing! Thank you!
I’m so glad it was a hit!
Hello! Could I possibly make this into a sheet cake? If so, do you recommend a cooking time? Thank you!
I’m not entirely sure of baking time, but I’d guess between 15-20 minutes. Also, here is a vanilla sheet cake that you could add sprinkles to.
do you have a substitute for sour cream, as we dont have that here?
You could try greek yogurt.
Hello! Do you think I can make this in a 7 inch cake pan? I am attempting to make a unicorn cake this weekend and looking for a good recipe for the cake. I have tried a few of your other cake recipes and me and my friends and family have always enjoyed.
You could, but I’d cut the recipe in half for just one layer. Glad to hear you’ve enjoyed the recipes!
I have a 10 inch round pan… I’m making a donut cake 🙂 what should the baking times be?
I’m not sure exactly. You might not need all of this batter for a 10 inch. If you use it all, it might bake too tall. But cutting in half might not be enough. Maybe try 3/4 of the recipe? Not really sure on bake time though. Sorry!