A light and fluffy, made from scratch funfetti cake (sometimes also called confetti cake)! This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting — it’s the perfect homemade birthday cake!
If this funfetti cake looks familiar, you caught me, I shared it exactly one year ago in celebration of the first unofficial birthday of Sugar Spun Run.
Well, it’s been two years now since I almost completely deleted this whole website. Instead, I dug in full-force and have spent almost every spare second of my time developing and photographing (and now videoing) recipes to share with you.
As a brief review before we get to this favorite layered funfetti cake of mine, I originally bought the name, Sugar Spun Run, in 2012 and published a few posts super casually, photographed via iPhone-only, and focused on… whatever caught my attention that particular day. It was maintained sporadically, sloppily, and definitely without intention.
So in April of 2015 when I got the bill to renew my website, I almost canceled everything. I was literally one button-click away from doing so… and then decided maybe I’d give it one more shot.
Well, here we are, nearly 250 recipes later with a bright cheerful funfetti cake to show for it.
It’s now been two years of late, powdered-sugar filled nights, of re-making recipes over and over again (often only to decide that they really were just right the first time), of website code-induced headaches, and of desperately attempting to solve the Rubik’s cube that is my camera. Well over 200 lbs of butter have made their way through my kitchen, and my KitchenAid has become my near-constant companion.
And I wouldn’t trade it for anything.
So, while today can’t rightly be called my blog’s “birthday”, I wanted to commemorate this two year anniversary anyway. Today I’m celebrating Sugar Spun Run’s Unbirthday, and slicing up this confetti-colored, sprinkle stuffed, 3-layer, from-scratch Funfetti cake just for the occasion. So let’s get down to it.
How do you make Funfetti cake?
Funfetti cake is typically a fluffy white cake with sprinkles mixed into the batter.
Light and fluffy, this cake is made with a combination of butter (for flavor) and oil (for texture and moisture). Developing this recipe took weeks, and the ingredients and their ratios were calculated very precisely and carefully.
For maximum fluffy softness, this recipe calls for plenty of egg whites (no egg yolks). You’ll whip these separately with an electric hand mixer until they reach stiff peaks (that just means that when you lift a whisk straight out of the whites, the peaks stay and don’t recede back into themselves) and then fold them with a spatula into the cake batter. This is easy to do– it takes only about 5 minutes– and is critical for a light and fluffy white cake (don’t get me started on yellow funfetti cakes — there should be no such thing).
I used a buttercream that I flavored with a new emulsion that I found at my local cake shop (see notes in recipe), which accented the frosting with notes of citrus and almond. This kept the buttercream from being overbearingly sweet, but didn’t go over as well with Zach, who loathes lemon.
Vanilla extract (or any other that you prefer) can also be used, of course, and I included notes in the recipe.
Today, I’m cutting up this carefully-crafted funfetti cake into thick slices in an Unbirthday celebration, and I’m so glad that you are here to join me.
Thank you so much for following along, for taking the time to read my posts (or just look at the pictures, that’s OK too), comment, e-mail, and follow me on social media (your support as I tackle video on Facebook has been so helpful).
This space would be nothing without you coming back day after day, and I know I wouldn’t have made it this far without so many kind, encouraging comments (when I get a comment telling me that you tried a recipe and loved it, it makes my whole day).
Sugar Spun Run is here to stay.
Never give up on a dream just because of the time it will take to accomplish it. The time will pass anyway. –Earl Nightingale
Funfetti Cake from Scratch (and an UnBirthday)
A fluffy white funfetti cake made from completely scratch. Please note that if you do not want a three layer cake, you can divide the batter into just two pans and use the rest to make cupcakes!
Ingredients
- 9 Tbsp butter softened
- 3 cups sugar
- 1 cup canola oil vegetable oil would also work
- 4 tsp vanilla extract
- 4 cups+ 2 Tbsp all-purpose flour
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 cup milk
- 9 egg whites room temperature preferred
- 1/2 cup sprinkles
Buttercream
- 1 lb unsalted butter softened to room temperature
- 1/4 tsp salt
- 6 cups powdered sugar
- 6 Tbsp heavy cream
- 2 tsp LorAnn Princess emulsion or vanilla extract
Instructions
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Preheat oven to 350F and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
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In stand mixer, beat butter on medium-low speed until creamy.
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Add sugar and oil and beat until all ingredients are well-combined and creamy.
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Scrape down the sides and bottom of the bowl and then stir in your vanilla.
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In separate bowl, whisk together your flour, baking powder, and salt.
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Measure out your milk.
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With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
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Pause occasionally to scrape down sides and bottom of bowl.
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In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
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Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
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Evenly divide cake batter into prepared pans.
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Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
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Cakes will be a light golden brown when done baking.
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Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
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Allow to cool completely before frosting.
Frosting
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I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
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In stand mixer, beat butter on medium-speed until creamy.
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Add salt and beat again for about 20 seconds.
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Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
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Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
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Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
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Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin "crumb coating" around the entire cake.
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Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Recipe Notes
This cake may also be made in 3 9" pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.
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Recipe originally published 4/13/16 — text updated 4/13/17
I’m glad you decided to keep this blog going!
It has also been about a year since I found your posts on imgur and asked your for some input on the brownie bottom strawberry cheese cake. Thanks again for all the great recipes and the great patience with my endless questions 😉
🙂 I’m so glad you did find my blog through imgur. I always look forward to your e-mails and your thorough feedback, it is very, very helpful to me!!! Thank you for commenting!! 🙂
This funfetti cake is seriously gorgeous and I’m so glad you kept up blogging! Happy unbirthday 🙂
Thank you so much, Medha! 🙂
Happy blogiversary. I’m happy you decided not to cancel because this cake is to die for. We don’t get Funfetti here in the UK, so nice to know I can make it from scratch with your recipe. 🙂
I’ve felt the same way with cancelling a year or two and haven’t been active myself, but I still plod on at my own pace. Any tips on not slacking off? I get serious then before I know it, a week has passed! :/
Thank you, Lisa! I know the feeling… honestly though, once I decided I was going to keep a schedule and routine, that helped me immensely. I made it so blogging wasn’t an option, it was just something that I *had* to do (and fortunately I am very passionate about it, though there can definitely be trying moments). Also, having a good virtual support group of bloggers has been a lifesaver… I recommend joining the “Food Bloggers Central” facebook page, if you don’t belong already! Podcasts help keep me motivated, too 🙂
Wow Sam,
I am so glad you stayed. I would have never known who you were or had some of your amazing recipes if you had stopped then. It’s been a joy getting to know you. Blessings Pat
Thank you, Pat! I’m so glad that you continue reading!! 🙂
I have loved receiving every single one of your comments, thank you so, so much for following along! <3
Your engagement story is so neat. Glad that squirrel showed up so you and Zach had someone to take your pic. LOL Pat
Haha, thank you! It was the perfect moment, that squirrel was seriously the icing on the cake!! 😉
I have so much enjoyed your blog. Your writing and your baking is witty & fun. I don’t bake and I try really hard not to eat sweets, but I can’t resist your recipes. I’m just back from a run, and have a cup of tea beside me and really wishing for a piece of you Unbirthday Cake. Looking forward to many more posts! Congratulations.
Thank you, Denise! See, these are the kinds of comments that really make my day, thank you so much for taking the time to write! 🙂 I wish I could serve you a slice of this cake right through the screen to go with your tea! Thank you so much for following along.
Great post, so glad you decided to keep blogging! This cake looks so pretty, and absolutely scrumptious!
Thank you, Marsha! 🙂
I’m glad you decided to stay. You’re recipes are always delicious and drop dead gorgeous! And this cake is no exception. This is so pretty! It puts a huge smile on my face. I can’t wait to try it!
I love your blog. These pics are beyond amazing. congrats for all your hard work
You are so sweet, Iram. Thank you for following along and for commenting! 🙂
Happy Blogiversary Sam! Glad you didn’t canceled. I enjoy reading your blog when I get a chance. I’m on the same boat you were a couple years ago. I have been out of touch with my blog the last few months due to my hectic work schedule, eventually I’ll be back. My blog will turn 1yr tomorrow! ?
AND by the way this cake looks amazing!!!
Happy Unbirthday, Sam! I love reading your blog… your writing is so personal and sweet, and your pictures are always gorgeous. I can’t wait to see where your blog will take you. 🙂
What oil is best to use? (Olive, vegetable, etc.)
Canola is best, but vegetable would be a fine substitute. I would not use olive oil.
Thanks girl!! One more thing to clarify, on the baking powder, it’s 1 tablespoon and 1 and a 1/2 teaspoon?
No problem at all! 🙂
And yes, that is correct.
Hi! Could you potentially use 6-inch cake pans instead? If so, what would the baking temp/time be?
Hi Annalee! Well this recipe *can* be made in 6 inch cake pans but it would make a very tall cake! I think you could get two 2-3 layer 6″ cakes out of this recipe. Take care not to over-fill your cake pans (3/4 of the way full, max), the baking temperature would stay the same but the time would likely take longer. I can’t say for sure how long it would take to bake since I haven’t made this cake into 6″ cakes before, but I would start checking the cake at 40 minutes and then continue to check every 5-10 minutes after that (use the toothpick test, where you insert a toothpick and check for it to be dry with few/no crumbs to know that it is done). I really hope this helps, but please let me know if you have any additional questions!
Worked out great at 35 mins!
Glad to hear it! Thanks for commenting back 🙂
exactly my question!
Hello! Awesome recipe! I’m wanting to make this recipe but was hoping to make cupcakes. Would this work do you think?
Hi Michaela! I think this would work great as cupcakes, Im not sure how many it would make, though. I hope you love them! 🙂
This cake was as delicious as it was beautiful! I’d been looking for a white cake funfetti recipe because I believe it should be made with white cake and NOT yellow! and this one was perfect.
That’s so great to hear, Gwynn! Thank you for letting me know how the cake turned out!
Would this recipe work for two 12″ cake pans as well? What do you think the temp and cooking time would be?
Thanks!
Hi Kelly! Yes, think that would work, I would keep the temperature the same, but I’m not positive about the time. Here is a guide that I think will help you: http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html, but I would keep a close eye on the cake as it bakes. I hope you love the cake! 🙂
Congrats on your dedication to your blog and thanks for the notes on the funfetti cake!
Just saw this Armena, thanks for your kind comment and I hope you love the cake! 🙂
Hi, I was wondering if you would be opposed to also putting weights for the needed ingredients. If the required ingredients need to be precise, this would offer better results when duplicating.
Thanks!
I am excited to try the recipe!
Hi Madison, I agree completely, I do currently weigh everything but I haven’t gone back yet to update all of my old recipes. Hoping to get back to this one with weighted measurements this year 🙂
I know this is a very late comment but this cale is just perfect for my little ones second bday ! I just have a question though… for the flour it calls for an extra 2 tablespoons… it that to flour the cake pans or do they acting go in the cake? Hope you see this on time and awesome blog btw!!
Hi Penny! The 2 Tablespoons go into the cake, mixed in right with the 4 cups. The flour needed for greasing and flouring the pans isn’t accounted for in the ingredients list.
I hope this helps, and I hope you and your little one both love the cake!! 🙂
Hello! What a gorgeous cake. Can you please share what kind of sprinkles you used inside the batter? Is it the longer ‘rod’ sprinkles, the tiny balls (that end up all over the kitchen), or the confetti sprinkles? I’m not sure which would be best to use! Thank you 🙂
Thank you, Sarah! I used the longer “rod” sprinkles inside the cake. I hope you love it! 🙂
Beautiful cake! What brand of the “rod” sprinkles did you use? I’ve made funfetti cakes a few different times and every brand I’ve tried so far leaves the bleeding-rainbow-tie-die-effect inside. I’m still on the hunt for sprinkles that don’t do that and judging by your pictures, you’ve found them!
Hi Rebecca! I actually buy my sprinkles in bulk, I’ve bought them from several different places online so I’m not even sure if all of the sprinkles in this cake are from the same place/brand, I’m sorry! I will check and see if I can find any old receipts, one place I bought a lot of sprinkles from was an online cake supplier and I’m sure the name will come to me eventually!
The sprinkles won’t streak if you put them in last second only stir a few times to keep them from getting to moist. you transfer it immediately to the pan and bake. just made it a few days ago a worked out well. I used the sprinkles that are technically called Jimmies. hope this helps ya.
Hi, I love that you use oil and butter as it is a great combination to achieve a flavorful and moist cake.
Do you know if this cake is suitable for fondant and stacking a two tier cake?
Also, is there any benefit to using buttermilk instead of regular milk?
Hi Taylor! It would be fine to use fondant on this cake so long as it is applied properly. I’m not sure what you mean by stacking a two tier cake, though. Do you mean to make it just two tiers, one larger than the other? Do you mean using dowels? That should be fine if done properly, but I am not certain of what the baking time should be for each layer if it is changed from what is written.
Buttermilk is great for making cakes especially moist, but I have not tried using buttermilk in this recipe. If I did, I suspect I may have to play with the leavening agents a bit to make sure everything comes out OK, though sometimes no change is made — it’s honestly too hard to say without having tried it this way. If you try the cake with buttermilk I would love to know how it turns out!
I adore this cake! I’m looking to make it for Easter. Any way I can know the decorating tips you used here?
Hi Stephanie! I hope you love the cake! I actually mention in the recipe that I followed these instructions here: http://iambaker.net/mothers-day-cake-open-star-tip-cake/ to decorate the cake, she breaks it down really well and the video is helpful. Hope it helps! 🙂
Happy Un-Birthday! This is one of my favourite blogs, it’s weird to think you were that close to pulling the plug. I think we’re all glad you didn’t 😀
hi! I did not see when you add the sprinkles to the batter? The ingredient list includes the sprinkles but the description then never mentions adding them… Can you advise? Thank you!
Never mind, I found it 😉 Thanks!
🙂
Happy Anniversary, and love your recipes!
Thank you so much, Joanne. I appreciate you reading and following along so much! <3
Wow! What a yummy looking cake. And, since it’s MY unbirthday too, I deserve it.🐝💜
YEAH you do!!! 😉
Hello, is it okay to use cake flour as opposed to regular flour?
I haven’t tried it that way so I can’t be certain, sorry!
Hi, I just came across your Funfetti Cake recipe through Pinterest and am planning on baking this today or tomorrow for my little girl’s birthday 🙂
Do you have any post or video on how to apply the base frosting? Also, for the cake, do you think I could use liquid egg whites (that come ready to use) or should I use fresh eggs and separate the whites and yolks? Thanks and congratulations on your blog!
Hi Carmen! Sorry this response is a bit late, I would recommend using fresh eggs separated just because I’m not familiar with using liquid egg whites.
I don’t have a video for the base frosting, I’m sorry! There is a link on how to apply the decorative frosting on top, though.
I used liquid egg whites for the cake and it came out great!
Hi Pau,
What brand of liquid egg whites did you use? I’m in California(USA). Did they whip-up stiff? I’m trying to find egg whites to use in recipe, so I don’t end up with so many yolks. Thank you
This recipe looks delicious! I can’t wait to try it! For some reason when I attempt to make a homemade cake recipe it always turns out more like a bread? What do I do wrong??
Hi Amanda! I’m not sure what would cause that, this recipe definitely doesn’t come out like bread and I hope you love it!
I made this cake over the weekend for my daughter’s first birthday and it was a HUGE hit! The cake was dense and moist and tasted great. I followed the recipe exactly except for the cake pan size, I used two 9″ rounds and then made mini cupcakes with the rest. I will say though that the frosting recipe was just enough for the cake. I used a fairly thin layer all around and barely had enough to cover it. There was nothing left over for decorative piping or to frost the cupcakes. Next time I will double the frosting recipe. Great recipe, thanks for sharing!
I’m so glad that you enjoyed the recipe, Kate! Thanks for coming back and letting me know how it turned out!! 🙂
Just in case anyone is wondering, half this recipe makes 3 6″ round cakes (1.5″ tall) perfect for a small smash cake for a baby 🙂
Love it! Thanks for the tip, Pau!! 😊
Hi Sam! I just followed the recipe but my cakes completely caved in the middle. (Although they taste great!!) Do you have any idea what I may have done wrong? Thank you!
Hi Amber! Hmm, it’s possible that the baking powder was bad, or is it possible that the egg whites were under-beaten? Did you beat them fully to stiff peaks? Could the batter have been over-mixed when you stirred in the egg whites, or under-mixed and the egg whites weren’t evenly incorporated? I’m sorry I don’t have a definite answer for you, unfortunately there are so many things that can go wrong when baking a cake, it truly is a chemistry! Let me know if you have any other questions, though, I’d be happy to continue trying to troubleshoot with you!
I just made this great Funfetti birthday cake for my daughter’s 3rd birthday – in the shape of Winnie the Pooh! She and the guests loved it! Definitely moist and delicious. My cake didn’t turn out as wonderfully white as yours did – I did add the sprinkles and the eggs whites at the same time, so maybe the egg whites blended the colours of the sprinkles too fast? Anyway, a great cake! Time consuming for a mother of a 3 year old and a 4 month old, but worth it!!!
I’m so glad to hear that you enjoyed the cake, Angela!! Thank you for commenting to let me know how it turned out, I really appreciate it! <3
I am planning on making this cake for my sister when she brings home her new baby twin girls next weekend! Can you tell me how you colored the icing and what piping tips you used? Thank you!!
Hi Jennifer! I used Amerigel gel colorings (highly recommend!) and I used this technique from I Am Baker – http://iambaker.net/mothers-day-cake-open-star-tip-cake/ – she lists the tips that she uses but I just used six open star tips of varying sizes that I happened to have. I hope that helps!!
Its says to combine the egg whites but nothing after… i hope it meant to just beat the egg whites…
I’m not sure what you mean, you do beat the egg whites to stiff peaks.
I want to make a smash cake for my daughter’s upcoming first birthday. Just tested this recipe out and not only was it delicious, it was fun to make. I love when a recipe calls for techniques like whipping egg whites! Thank you for the fantastic recipe!
I am so glad that you enjoyed the recipe, Marie! Thank you for commenting and letting me know how the cake turned out, and happy birthday to your daughter!!
Hi, congratulations on your unbirthday. I know this comment is coming a way after, but wanted to say good on you for keep going when you felt like giving up. Shows a strong character. I have just made this funfetti cake, and your instructions were really clear, I made my cake bases, and also had enough left for cupcakes. However when I open up a cupcake, there was no funfetti inside. I am hoping it was just because the sprinkles were sat in the mix for a while, while the cakes cooked, I haven’t opened the cakes up yet, it will be a surprise for me at the party tomorrow. Does that sound about right? Will I have funfetti in my main cake? Thanks. X
Hi Chelle! There definitely should be sprinkles inside! Is it possible that maybe they weren’t stirred in evenly and maybe that cupcake just happened to be a scoop without any sprinkles in the mix? I make this cake often and the sprinkles always show up great! I hope everything turns out as it should once you dig in, and I expect that it will!
Thank you for the kind words, as well! <3
hello, the cake calls for butter. Is this salted or unsalted butter?
Unsalted 🙂
Hello! I’m going to be making this recipie today, and I’m so excited! Thank you for your time to reply to everyone – I really appreciate it! I am trying to make only cupcakes though, so I was wondering what a good baking time for that would be? Thanks!
Hi Amanda! I hope I’m not getting back to you too late, but I think they would probably take around 18 minutes. Hope you love them!
Hi! I’m huge on baking cakes and freezing them a few days before I actually need to decorate them. I’ve found it tends to make them much more moist. However, there were a few times that I froze one that just didn’t taste the same after it was frozen… Have you ever froze this cake and then used it, or how do you think it would work if I did? I’m trying to find a solid funfetti recipe for my 4 year olds party in 2 weeks, and this one looks perfect!
Hi Liz Ann! I’ve never frozen this particular cake but I don’t think that it would be a problem. Wrap it really well with clear wrap and then wrap in foil, and you should be good to go, I hope you’ll let me know how it turns out!
Does this cake rise?
I never need to level mine when I bake it, it always comes out nice and flat for me!
Can this be used as just a white cake recipe ? Without the funfetti?
Definitely. Enjoy! 🙂
Any thoughts or recommendations for baking this in a 4 inch or 7 inch pan? What about cupcakes?
I’ve made them as cupcakes and they turned out great! As for the 4 or 7 inch pans, I haven’t tried it but I think if you had enough of those pans it would be fine, the cook time would definitely need to be adjusted but I can’t say for sure how much.
I would like to know if the butter can be unsaltes,and for the better can I pour it in one pan than cut the cake myself into layers
Yes you can use unsalted! As for baking all of the batter in one pan — if you have a pan large enough I am sure that it would work but the bake time would need to be adjusted. I’m not sure exactly how much longer it would take so I would check it regularly to make sure it doesn’t get overdone. I hope you enjoy!!
Going to bake your funfetti cake for my son’s first day of school. I always bake cakes for my kids for the first and last days of school. I always do their favorite chocolate cake, but this time I wanted to do something different. Looking forward to trying your recipe. 🎂🎂🎂🎂🎂🎂😋
I hope you LOVE it as much as my family does!! 🙂
Hi Sam!
LOVE LOVE LOVE this cake!! I am so excited to make it for my husbands grandmother on her 87Th birthday. I was wondering, If I make the cake on Thursday and the party is on Saturday, should I bake it and refrigerate then wait and ice it on Friday? Or should I bake it AND ice it on Thursday and refrigerate it completed, until Saturday?? I just don’t want to lose any freshness nor do I want it to dry out?? I’m clearly worried about screwing it up! haha!
that you in advance! 🙂
He Melisa! I’m so glad you like the cake! Here’s what I’ve been doing recently if I know I’m not going to be eating a cake right away — I actually like to let it cool completely and then wrap it very well in cling wrap (and then again in foil for good measure) and then freeze it. Then, the day before serving, I will remove it from the freezer, let it thaw for 30 minutes or so while still wrapped, and then unwrap and frost it as usual. I find that this makes my cakes extra moist and doesn’t dry them out at all, I also worry about my cakes drying out too much in the fridge so this would be my first suggestion.
However, you really won’t be letting the cake sit that long from Thursday to Saturday, so I think that if you prepared and iced it Thursday and refrigerated it (in an airtight cake container, preferably) and served it Saturday it would still be just fine and shouldn’t dry out.
I hope this helps, but please let me know if you have any other questions that I might be able to help with!!