A light and fluffy, made from scratch ย funfetti cake (sometimes also called confetti cake)! ย 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. ย 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 originallyย bought the name, Sugar Spun Run,ย inย 2012 and published a few postsย super casually, photographed viaย iPhone-only, and focused on… whatever caught my attention that particular day. ย It was maintainedย sporadically, sloppily, and definitely without intention.
So in April of 2015 when I got the bill to renew my website, I almost canceled everything. ย 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,ย nearly 250 recipes later with a bright cheerful funfetti cake to show for it.
It’s now been twoย years of late, powdered-sugar filled nights, of re-making recipes over and over again (often only to decide that they really were just rightย the first time), of website code-induced headaches, and ofย desperately attempting to solve the Rubik’s cube that is my camera.ย 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, whileย today can’t rightly be called my blog’s “birthday”, I wanted to commemorate this twoย year anniversary anyway. ย Today I’m celebrating Sugar Spun Run’s Unbirthday, and slicing up this confetti-colored, sprinkle stuffed, 3-layer, from-scratchย Funfetti cake just for the occasion. ย 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). ย Developing this recipe took weeks, andย 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). ย 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 spatulaย into the cake batter. ย This is easy to do– it takes only about 5 minutes– and isย critical for a light and fluffyย 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. ย 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 cakeย into thickย 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 postsย (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 withoutย you coming back day after day, and I know I wouldn’tย 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 Runย is here to stay.
Never give up on a dreamย just because of the time it will take to accomplish it. ย The time will pass anyway. –Earl Nightingale
Funfetti Cake from Scratch (and an UnBirthday)
Ingredients
- 9 Tablespoons (127 g) unsalted butter softened
- 3 cups (600 g) granulated sugar
- 1 cup (236 ml) neutral cooking oil Use canola, vegetable, or avocado oil
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp (516 g) all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan)
- 4 ยฝ teaspoons baking powder
- 1 ยฝ teaspoons salt
- 1 ยฝ cup (355 ml) milk
- 9 egg whites room temperature preferred
- ยฝ cup (80 g) sprinkles*
Buttercream
- 1 lb (453 g) unsalted butter softened to room temperature
- ยผ teaspoon salt
- 6 cups (750 g) powdered sugar
- 6 Tbsp heavy cream
- 2 teaspoons LorAnn Princess emulsion or vanilla extract
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
- In stand mixer, beat butter on medium-low speed until creamy.9 Tablespoons (127 g) unsalted butter
- Add sugar and oil and beat until all ingredients are well-combined and creamy.3 cups (600 g) granulated sugar, 1 cup (236 ml) neutral cooking oil
- Scrape down the sides and bottom of the bowl and then stir in your vanilla.4 teaspoons vanilla extract
- In separate bowl, whisk together your flour, baking powder, and salt.4 cups+ 2 Tbsp (516 g) all-purpose flour, 4 ยฝ teaspoons baking powder, 1 ยฝ teaspoons salt
- Measure out your milk.1 ยฝ cup (355 ml) milk
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.9 egg whites
- 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.ยฝ cup (80 g) sprinkles*
- Evenly divide cake batter into prepared pans.
- Bake on 350F (175C) 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.
- Cakes will be a light golden brown when done baking.
- 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.
- Allow to cool completely before frosting.
Frosting
- 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.
- In stand mixer, beat butter on medium-speed until creamy.1 lb (453 g) unsalted butter
- Add salt and beat again for about 20 seconds.ยผ teaspoon salt
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.6 cups (750 g) powdered sugar
- 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.6 Tbsp heavy cream
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.2 teaspoons LorAnn Princess emulsion or vanilla extract
- 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.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
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Recipe originally published 4/13/16 — text updated 4/13/17
Brooke
Hi Sam–this looks amazing and will be making it for my neice’s birthday next weekend. I ordered the Princess emulsion because I think the touch of citrus will really be a great twist! I know you trialed the recipe a gazillion times and was wondering if you ever attempted it with cake flour and if so, the results?
Sam
Hi Brooke! I hope you love the Princess flavor!
I actually have not made this cake with cake flour (I was determined to make it with all-purpose). I have been really, really happy with how the cake turned out this way and so I generally don’t recommend switching up the flour that is used, but if you’re feeling experimental and want to try it anyway I really would love to hear how it turns out for you with cake flour instead!
Either way, I hope you and especially your niece love the cake!
Amanda
I used Cake Mate rainbow round sprinkles…as soon as I tried to fold them in the colours ran! Has this happened to you before? Is there a specific sprinkle I should be using? This cake looks amazing and I want to make it for my sonโs bday in October…tried it today for my own bday.
Sam
Hi Amanda, are these the tiny little balls things/nonpareils? I don’t recommend using those as they bleed ๐ I would use traditional sprinkles/jimmies which are shaped more like little bars, or even confetti quins (little colored discs) would be fine.
Julia
Hi, I want to make this cake for my fiancรฉ’s 30th birthday, and I’d love to use the emulsion for the icing but am havung trouble finding where you say how to do that. Any help would be appreciated! Thank you ๐
-Julia
Sam
Hi Julia! Step 6 of the “Frosting” instructions ๐
Kim
This cake is so delicious. I used sugar that was a little course, not white but not brown sugar. I think next time I will use bakers sugar. Also I used salted butter in the frosting and omitted the additional salt. My mouth is watering thinking about it! Thanks for posting this one.
Sam
I’m so happy to hear that you enjoyed the recipe, Kim!! Thank you for commenting <3
Vanessa
Hi
Are you able to make this recipe in advance and freeze before icing?
Thanks
sarah elisabeth
This is a really delicious recipe. I have made it numerous times and always turns out so well!! You’re a baking genius.
Joyce Outlaw
I’d first like to say I love to bake, especially cakes. I’m a perfectionist and when my cakes layers are not level I’m devasted same thing when the icing between layers is skimpy. So, I lost my phone, I wanted to take a picture so you could see. My layers are level I don’t need to level them, so I used 3 8″ pans and put 4 1/4 cups in each pan. My layers are perfect, perfect, perfect. Thank you so much. I’ve always wanted to make my son’s birthday cake but I was never confident I could do it. I followed your instructions I have made my icing for the stars. I’ll let you know how that turns out!
Heidi
I LOVE this recipe! The cake was moist and fluffy and delicious.
I used 9″ pans and the batter rose exactly to the top edge of the pans when I baked the layers. I also added an extra handful of sprinkles. ๐
I will definitely be making this one again.
Sam
I am so glad that you enjoyed it, Heidi!! <3
Maitri
I have to make 3 6″ cakes. How long should i cook it for? How much batter should i use? My pans are 6″ by 2″ should it be 3/4 way full?
Thanks
Sam
I haven’t made this size before so I’m not sure how long it will take to cook, I would probably fill just 1/2-way full just to be safe
Catherine
How many cupcakes would this recipe make?
Sam
About 45
Zaza
Hi Sam
Please please provide metric measurements to the recipe like you have with your vanilla cake recipe.
I find volume measurements too confusing ๐
Sam
Hi Zaza! I will be adding metric measurements as soon as I can test the cake using them, this is just an older recipe of mine from before I used metric, but I can’t update the measurements until I’ve tested it with them. Will update asap!
Abby
What size pan did you use to make your triple layer cake with this recipe? I need to make a triple layer 9โ cake for a fellow co-worker.
Sam
Hi Abby! I used 8″. You can use 9″ the layers will just be a bit thinner and the cake will need to bake for less time.
Amy Myers
Hi, Sam ~
What type/brand of sprinkles do you use?
Thanks ๐
Amy
Sam
I buy mine from countrykitchensa.com ๐
Amy yers
I grew up in Fort Wayne with Country Kitchen and didn’t realize what a gem that was until I moved and can’t find anything else like it anywhere. Which specific confetti did you use for the picture above (of the slice) as I really want to replicate that and from the pictures I can’t tell which one you used, or was it a mixture? I see the pastel colorful edible confetti, some jimmies, and also the spring mixlicious sprinkles in your picture. I’m making a cake for my new daughter-in-law’s birthday and I really want it to be perfect. Thank you!!!
Bridget
Whatโs the equivalent of 9 egg whites in cups?
Sam
Unfortunately I’m not sure, I will have to take note next time I make it
Sophie
First time making a cake in years and came out lovely! so so light and airy! sadly most of my sprinkes seem to have sunk to the bottom – apart from that, its perfect.
Sam
I’m glad to hear it was otherwise a hit, Sophie!! ๐
I am curious what kind of sprinkles you used that they sank?
April
Hi.. would you know the measurements for this cake in grams?
It looks amazing!
Sam
Hi April! I’m still working to get all of my older recipes converted over to grams, I will let you know once I have the gram measurements for this one