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)
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
- Preheat oven to 350F 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.
- Add sugar and oil and beat until all ingredients are well-combined and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla.
- In separate bowl, whisk together your flour, baking powder, and salt.
- Measure out your milk.
- 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.
- 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.
- 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.
- Evenly divide cake batter into prepared pans.
- 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.
- 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.
- Add salt and beat again for about 20 seconds.
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
- 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.
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
- 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
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Recipe originally published 4/13/16 — text updated 4/13/17
Leighanne says
January 16, 2019 at 10:54 amHow many cupcakes would this recipe make if you just did cupcakes?
Sam says
January 16, 2019 at 4:56 pmHi, Leighanne. It will make about 45 cupcakes. 🙂
May Smith says
January 15, 2019 at 7:58 pmHi, I was wondering if you could make this cake into cupcakes. This would be perfect for my friends birthday!
Sam says
January 15, 2019 at 8:29 pmThey are great as a cupcake! You would fill the liners about 3/4 of the way full and bake them for about 18 minutes. 🙂
Esmeralda says
January 15, 2019 at 1:13 amWhat size pans are they onea you aued?
Sam says
January 15, 2019 at 2:10 pmI used 3 8 inch round pans. 🙂
Nikki says
January 15, 2019 at 1:09 amHow long would you bake cupcakes with this recipe?
Sam says
January 15, 2019 at 3:00 pmHi, Nikki! They would need to bake for about 18 minutes. 🙂
Kelsey says
January 14, 2019 at 2:16 pmWould this be an ideal cake to use with fondant?
Sam says
January 14, 2019 at 9:28 pmHi, Kelsey! Fondant would work well on this cake. 🙂
BRIGITTE Couture says
January 13, 2019 at 8:29 pmMy daughter just requested a confetti cake but she doesn’t like buttercream icing 🙁 it’s the best part! Do you have another icing suggestion?
Sam says
January 13, 2019 at 9:33 pmHi, Brigitte! I have a few cream cheese frostings you could use: a Chocolate Cream Cheese Frosting, Regular Cream Cheese Frosting, a Peanut Butter Frosting, hopefully one of these will work. 🙂
BRIGITTE Couture says
January 13, 2019 at 10:28 pmThank you, I’ll have her pick tomorrow. They all sound delicious!
Sam says
January 13, 2019 at 3:48 pmMade this (my first cake from scratch!) for my daughters birthday. Put lemon curd in between the cake layers and it was a huge hit. Thank you!!!
Sam says
January 13, 2019 at 9:42 pmI am so glad everyone enjoyed it, Sam! 🙂
Janelle C. says
January 13, 2019 at 12:13 pmWould this recipe work in a 9 x 13 cake pan?
Sam says
January 13, 2019 at 9:50 pmHi, Janelle. You can make it in a 9 x 13. You may end up with a little extra batter. You will need to keep an eye on it as I don’t know how long it will need to bake. 🙂
Emma says
January 12, 2019 at 2:55 pmI inverted these onto dinner plates because I don’t have a cooling rack and it was kind of a disaster haha. Left half of the cake behind. Personally I would not invert these because they seem too delicate. Either that, or I slightly underbaked them, or I need deeper cake pans – though mine are 2″ deep! However, the cake is delicious even when slightly falling apart.
Sam says
January 14, 2019 at 8:54 pmHi Emma! Hmm, I’ve never had a problem inverting the cake before, if it stuck in the pan I would guess maybe it just needs to be greased/floured a bit more. I am glad to hear you still enjoyed the flavor otherwise, though! 🙂
Natasha says
January 9, 2019 at 10:26 pmWould butter work to replace the oil?
Sam says
January 14, 2019 at 10:55 amHi, Natasha. I don’t recommend it, it will make the cake too dry.
~mb says
January 6, 2019 at 12:45 pmJust wanted to tell you what a fun, beautiful cake this is! I have not made it, but I am referring to your photos. Love the way you artistically added the thick border of colored “pom poms” around the top of the cake indicative of the colored sprinkles within. Wish I was brave enough to attempt this! I may, however, try making your funfetti cheesecake 🙂 Very nice recipes!
Sam says
January 6, 2019 at 2:14 pmThank you so much! I bet you can do it if you try! I’d love to see how it turns out for you. 🙂
Leah says
January 5, 2019 at 9:04 amDo you need to cut off a part of the top of the cake to make them even? If so how do you do that? I have never made a layer cake.
Thank you!
Sam says
January 5, 2019 at 9:18 pmHi, Leah. They should bake up pretty evenly so trimming shouldn’t be necessary, but if you do happen to need to trim them a little bit, I just use a knife and saw it a little bit. The beauty of the layer cake is that if the cakes aren’t completely even, you can fill in the gaps with icing. 🙂
Alyson says
January 2, 2019 at 1:35 pmThank you! Your recipe validates my craving and search for a staple white cake! Love your Site!
Sam says
January 2, 2019 at 3:35 pmThank you so much, Alyson. I’m glad you enjoyed it. 🙂
Jeanny says
January 1, 2019 at 1:26 pmThis looks amazing, I’ve been all over the internet and Pinterest for weeks now! I’m going to attempt this cake for my sons first birthday on the 3rd. I’ve actually never made a scratch cake before.
Is the result more like an angel food cake? Also do I fold the whites in until there are no whites showing? I used that technique with waffles and they were eggy, just terrified I would over mix. What are your directions for convection? One last questions, what would you say to be using artificial vanilla to keep it more white, do you think it changes the flavor? I’m super nervous hahaha sorry for all of the questions.
Sam says
January 1, 2019 at 10:19 pmHi Jeanny! It’s not quite like an Angel Food Cake, it’s denser (still light and fluffy but denser than the lighter-than-air angel food texture). Yes, fold the whites just until they aren’t showing any longer. Unfortunately I am not familiar with baking convection so I can’t advise on any difference there. Artificial vanilla would be fine, I don’t think the difference in flavor is significant but honestly the difference in color isn’t very significant either. Enjoy! 🙂
Jeanny says
January 2, 2019 at 6:34 pmSoooo amazing!!! Thank you, made it tonight, but only did a third (i went snooping through the comments). We just wanted to do a practice run before baby’s birthday party over the weekend. Now we have a whole mini cake to give him tomorrow after dinner! I managed cut two full circles and two halves out of the cake round so we can stack and frost tomorrow. Thank you for all of your help. Had to do quality control on the scraps. They were awesome, and light! I had another question, my mother in law suggested i add the sugar to the egg whites. Would that ruin the outcome?
Sam says
January 2, 2019 at 6:48 pmHi, Jeanny. I am so glad you enjoyed the cake. I am not sure what the step of adding sugar to the egg whites would do for this recipe? Is there a particular reason she suggested this?
Jeanny says
January 2, 2019 at 7:01 pmNo, it’s just what she usually does. She bakes everything scratch the way her mother taught her. We are visiting, but I wanted my son to have a cake made by me. You need cookies, quick breads… i’m your girl. I’m clueless about cakes, but this recipe makes me look like i know what i’m doing. i’m still over joyed. Thank you again, seriously!
Nancy says
December 30, 2018 at 5:52 pmHello! What should the consistency of the cake batter be?
Sam says
December 30, 2018 at 10:37 pmHi Nancy! It’s not thin and watery but it’s not a very stiff batter, either.