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 Tablespoons unsalted butter softened
- 3 cups granulated sugar (600g)
- 1 cup canola oil vegetable oil would also work (236ml)
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan) (516g)
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cup milk (355ml)
- 9 egg whites room temperature preferred
- 1/2 cup sprinkles* (80g)
Buttercream
- 1 lb unsalted butter softened to room temperature (453g)
- 1/4 teaspoon salt
- 6 cups powdered sugar (750g)
- 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.
- 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 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.
- 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 (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.
- 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
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.
Recommended Kitchen Tools
You may also like:
Recipe originally published 4/13/16 — text updated 4/13/17
Amanda says
Is it possible to substitute non-dairy milk? I’m thinking almond as it’s what’s on hand.
Sugar Spun Run says
Hi, Amanda! Unfortunately, I don’t reccomend it. 🙁
Sherry says
Great recipe and I have saved to use again. I had read that you can do a quick processor chop on the sprinkles and they bake better in the cake without leaving large air gaps. I did this and the cake was perfect! make sure you start with the largest mixing bowl so when you add egg whites you have plenty of room to fold.
Sugar Spun Run says
I am so glad that you enjoyed the cake, Sherry! Thanks for commenting. 🙂
Nicki z says
I made this cake and IT WAS A HUGE HIT. I want to make the cupcakes-wondering why you use buttermilk in the cupcakes and milk in cake mix. The cake was spectacular.
Sugar Spun Run says
I am so glad that you enjoyed the cake, Nicki! Thank you for trying my recipe and for commenting. I appreciate the feedback. I am excited for you to try my confetti cupcakes next. This recipe calls for ½ cup buttermilk as you mentioned, however, it can be substituted with whole milk. I find that the buttermilk adds a little extra tang and also helps tenderize the gluten, leaving a softer cake-like texture at a smaller scale. Either will work. I hope that you enjoy them! 🙂
Katie says
My daughter always asks for funfetti cake for her birthday. Every year I have tried a new recipe because we haven’t loved the cake. But this time we did! This funfetti cake is amazing! It’s super moist, fluffy, colorful, easy to make and so, so good. This will be my go-to recipe from now on! Thanks Sam!
Sugar Spun Run says
Hooray!!! I am so glad that your cake search is over and that you enjoyed the recipe! Thank you so much for commenting, Katie! I hope that your daughter has a nice birthday! 🙂
Sarah says
Hi there,
I can’t find in the recipe when I should add the sprinkles. I’m just beating the egg whites now so I’m going to put them in as I fold in the whites. But when do you add them?
Sugar Spun Run says
Hi, Sarah! In step 10 you will gently fold your egg whites and sprinkles into your batter. 🙂
Tammy Sepulveda says
Good evening, I’m thinking of making this cake at the end of the week for a 3 years old birthday. question is can I do this in 3 9 inch pans instead of 3 8 inch pans with out having to adjust the recipe
Sugar Spun Run says
Hi, Tammy! Yes, you can! Since your using a slightly bigger pan the layers will be a tad thinner. It will still be fine. Please keep in mind that the bake time will be different as well so you’ll want to keep an eye on them. I hope that the birthday cake is a big hit! 🙂
Megan Green says
Hi there! Am going to be making this cake this weekend, but I live in Denver and need some high-altitude help. What adjustments need to be made for high-altitude baking?
Sugar Spun Run says
Hi, Megan! I am sorry but I do not have experience baking at high altitude so I can not provide you with any personal recommendations. I hope that someone else who has tried this recipe under those conditions will provide some insight.
Kim says
Hi ! I baked this yesterday ! Where can I post a picture?
Do I refrigerate the cake or leave it out covered?
Sugar Spun Run says
Hi, Kim! Thanks for trying my recipe. I hope that you enjoyed the funfetti cake. If you are social media you can post a picture on my Facebook-Bakers Club group page or tag me on instagram @sugarspun_sam. 🙂
Kim says
Do I refrigerate the cake ?
Sugar Spun Run says
You can! It will keep longer. 🙂
Erika says
Im planning on trying this today, but going to do a 9×13 pan. Should I half the recipe for this amount? Thank you!
Sugar Spun Run says
Hi, Erika! Others have used a 9″ x 13″ baking pan for this recipe and it worked great for them. No need to half the recipe. It should be fine as is. I do recommend keeping an eye on it while it bakes since the baking time will vary. Enjoy! 🙂
Natalie M says
This cake is beautiful and fun for any celebration. Can you use buttermilk in place of milk and if so, do I need to decrease the baking powder and add in some baking soda – would you know by how much?
Sugar Spun Run says
Sure you can substitute buttermilk for the milk.
Monika says
Hi! I’m doing this as cupcakes and wondered how much to fill the cups? I don’t want to over fill! I saw where you said it would yield 45 cupcakes. I normally use a cupcake batter measuring cup. Thanks!
Sugar Spun Run says
Hi, Monika! I have a confetti cupcake recipe that was modified from this funfetti cake recipe that you can reference. You will want to fill the cupcake liners 3/4 of the way full. 🙂
Melodee says
Hi Sam, I made this cake for my daughter and WOW it’s was delish!!!! Going to make for my son and need to downsize it. I’m wanting to use 3 6” rounds. Do I just cut recipe in half? Thanks again!
Melodee
Sugar Spun Run says
I am so glad that your family has enjoyed this cake recipe, Melodee! If you wish to bake (3) 6″ pans, I would use the entire recipe as is. This is designed to fill (2) 8″ pans so it should be enough to fill (3) 6″ pans nicely. 🙂
Faviola says
Hi! This is my go to birthday cake! Do you think I can use gel food dye in order to make it a rainbow cake?
Sugar Spun Run says
I am so glad that it has been your go-to cake recipe for birthday celebrations, Faviola! Thank you for using it. As far as food coloring, gel will work great for a rainbow cake. Keep me posted on how it turns out. 🙂
Jessica says
A couple questions- you refer to it as “light and fluffy” but is it dense enough to frost (I see pictures, but you never know!). Also, is there any change in quantity or bake time for a simple 9×13” pan? Thanks!
Sugar Spun Run says
Hi, Jessica! It is a fluffy cake but works well frosted. I have not baked this cake in a 9″ x 13″ baking pan, however, others have and reported that it took approximately 30 mins to bake. Again, having not tried it myself, I recommend just keeping an eye on it. 🙂
Sean says
Making this cake this weekend.
Any reason for all purpose flour instead of cake flour (cake flour usually makes for a softer cake ?
Thanks in advance.
Sugar Spun Run says
Hi, Sean! I generally use all-purpose flour since it is what I and most people have on hand. Others have used cake flour instead and have had success. I hope you enjoy this funfetti cake recipe! 🙂
Arielle says
Haven’t baked it yet but thinking about doing cupcakes instead. Do you have any idea about how many cupcakes these measurements will yield, baking time, and any other modifications that may need to be made?
Sam says
Hi Arielle! This recipe will make about 45 cupcakes, they’ll need to bake for about 17 minutes, no other changes.
Alissa says
Do you recommend storing the cake in the fridge if making a day ahead?
Sugar Spun Run says
Hi, Alissa! If you are making it a day in advance it will be fine stored covered at room temperature. I hope that you enjoy the cake. 🙂