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
Crystal
Hi! This looks like a great recipe I want to try. For the cake batter, do you use salted butter?
Sugar Spun Run
Hello, Crystal. I recommend unsalted butter for this recipe. ๐
Christina Goding
I have eaten this as a cake and it’s fantastic! I was wondering if this would work as cupcakes also?
Sugar Spun Run
Thank you so much, Christina! I am so happy that you enjoyed the funfetti cake. Yes, you can use this recipe for cupcakes as well. Enjoy! ๐
Sarah
Iโm looking to make this as a two tiered cake for a baby shower. If I freeze this do you think itโll be sturdy enough as a 10 inch bottom with a 6 inch top?
Sugar Spun Run
Hello, Sarah! I personally haven’t tried it, but I think it should be fine. I hope that you enjoy the funfetti cake. Let me know how it turns out. ๐
Jamie
Hi! I am making this for my daughterโs birthday cake soon. I am using a 14 inch round, 3 inch deep pan and I will torte it to have two layers. You said that the ingredients and quantities are very specific and you measure them out perfectly so Iโm a bit nervous because I am making a different size cake. I am thinking I can just double yours. I think I need about 15 cups of batter. Would doubling this equal 15 cups? Also I am seeing to bake at 325 A and at 350 for this size cake but unsure of which way to go. Thank you so much!
Aishah
Roughly how many people would this cake serve? I’ve got to do one for 40-50 people so wondering if this would be an ok size or if I’d need to scale up?
Sam
Hi Aishah! This cake serves roughly 14 people. ๐
Sarah
Amateur baker here! Does the recipe call for 4-1/2 tsps of baking soda, or is it 4 + 1/2 tsp? Same question applies to the salt and milk. Thanks!
Sam
Hi Sarah! That is 4 and 1/2 tsps. The salt and milk are read the same way. Enjoy! ๐
Lori Petrini
I need to make this as a sheet cake instead. Any suggestions on how to adjust for a 9×12 pan?
Sugar Spun Run
Hi, Lori! Unfortunately, I have not made it in a 9 x 12 so I am not sure how long it will take to bake. If you try it, I would love to know how long you baked it for. ๐
Chelsea Sexton
Hi Sam! Do you have any suggestions for high altitude baking of this recipe? Iโll be making it for a wedding shower in Colorado! Also, how long to bake for cupcakes, 25minutes?
Sugar Spun Run
Hello, Chelsea! I personally don’t have experience with it so I can not make any suggestions. I would just keep an eye on the bake time. Let me know how it turns out. ๐
Brenda
So glad you decided to tough it out! I’ve made several of your cake recipes for work potlucks/showers etc and each one has been shared several time! Thank you!
Sugar Spun Run
Thank you so much, Brenda! I appreciate your support and glad you enjoy my recipes! ๐
Sofia Bernal
I would like to know if its possible to replace the milk, for buttermilk… in order to get a moister cake.
Or do you think, that the replacement is not needed?
Sugar Spun Run
Hello, Sofia! Yes, you can substitute milk for buttermilk. It should work fine. I hope that you enjoy your funfetti cake. ๐
Barbara
I made this recipe for my daughterโs Birthday cake. Since she wanted a castle cake, I used 2 square 8 X 8 pans and then the extra batter I put in a cupcake tin. The cakes took a little bit longer to cook through, but turned out wonderfully. The cupcakes didnโt bake quite right. They were a bit sunken in the middle. I know that is always a risk that comes along with using different size pans than what the recipe calls for though. I froze the cupcakes and figure when I top them with extra frosting, the kids will never know. Just wanted to share that it will work if you need a square-shaped cake!
Sugar Spun Run
Thank you for sharing, Barbara! I hope that your daughter had a wonderful birthday and she enjoyed her cake. I appreciate you taking the time to leave a comment. Enjoy! ๐
Lora
Can the dry ingredients be mixed and stored for later use so it would be like a box mix? If that is possible could I use the dry mix in a recipe that calls for 1/3 cup dry cake mix? Would it taste the same?
Sugar Spun Run
Hello, Lori! Storing dry ingredients should be fine. Adding it to other recipes, I am not certain, as I have never done it. Let me know how it works. ๐
Katy Anderson
Can I use buttermilk instead of milk? If so, it = amounts?
Sugar Spun Run
Hello, Katy! Yes, you can use buttermilk instead of whole milk. You will want to use 1 1/2 cup worth. I hope that you enjoy this Funfetti Cake Recipe! ๐
Perla
I just made the cake and I must say it’s very light and fluffy. I love that’s it’s not overly sweet. I’ll definetly be adding it to my favorites.
Sugar Spun Run
Perla, thank you! I am so happy that you enjoyed the Funfetti Cake. I hope that you try another recipe of mine soon! ๐
Kelly Walliser
This looks like an awesome recipe! How high should I fill the pans to make this into 3 6 inch pans? Also do you have a suggestion for how to adjust baking temp and time? I’ll use the leftover batter for cupcakes! Thank you!
Sugar Spun Run
Hello, Kelly! Since I haven’t filled 6″ pans before I can’t give you a recommendation as has far as bake time. Here is a baking guide that others have found helpful. Let me know how it turns out. I hope that you enjoy it! ๐