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
Mrs. Lopez
First time making this and I had to substitute with almond milk. Delicious. Not dry or plain tasting. Perfect flavor and a large batch of batter. Great for a party.
Sugar Spun Run
I am so glad that you enjoyed the cake and the almond milk worked well for you, Mrs. Lopez! Thank you for trying my recipe and for commenting. ๐
Leah
If I have to bake the three layers separately because I only have one pan, will the sprinkles bleed sitting in the uncooked batter for so long?
Sugar Spun Run
Hi, Leah! You should be fine as long as you are NOT using nonpareils. Happy Baking! ๐
Makena
Do you use salter or unsalted butter for the cake?
Sugar Spun Run
I reccomend using unsalted butter for this recipe. Enjoy, Makena! ๐
Deanie
Question…in your cupcake Funfetti recipe, you use buttermilk but in this cake recipe, you use milk…why the difference? I baked the cupcakes the other day and they were awesome…I was going to back a cake for Mother’s Day and noticed the difference…
Sam
Hi Deanie! It’s a personal preference. The buttermilk makes the cake a bit more moist and you can use it for the cake, but since the cake is stacked three layers and needs to be a bit sturdier I just use whole milk there. With the cupcakes, they don’t need to be quite as sturdy so I prefer the flavor of the buttermilk. I hope that helps ๐
Natalia
Is the calories 800 per slice?
Thanks!
Sugar Spun Run
Hi, Natalia! Yes, that is correct. ๐
Gagamary
I want to make cupcakes. Just a dozen so I half recipe and just reduce cooking time
Elle
I am an avid baker and usually donโt stray from my own recipes but my husband really wanted a funfetti cake and since we moved to Germany I’ve had to relearn a lot of baking techniques due to the different measuring sizes and ingredients. I donโt have my own confetti cake recipe and all the reviews led me to this one. Iโm not sure if itโs because of the slightly different ingredients but this cake was tooth achingly sweet. After two bites I couldnโt eat more. My husband ate his slice and another one but also said it was too sweet. I used a larger pan (10โ) and made two rounds so it was a double decker cake instead of triple. I adjusted the bake time but when the cakes came out they were quite sticky and one of them even started caving in the middle – perhaps I should have let that one bake longer? I found the cake to be too moist and I didnโt feel it hold itโs shape as well as most cakes do. And the sweetness makes me stomach hurt just thinking about it. I wonโt be making this again but I acknowledge there was probably some fault in my side.
Sam
Hi Elle, I’d love to help you troubleshoot this recipe to help you find success with it. This is one of my favorite cakes for its light but sturdy texture and I personally have never had an issue with it holding its shape. Based off of your other comment it seems we have different palates with regard to taste, and while reducing the sugar is not something I would recommend in general, it could be reduced in this recipe to your taste. You mentioned a difference in ingredients, could you elaborate on that?
If the cakes were sticky and started caving in then yes it was definitely not baked long enough, which would be why you found the cakes to be too moist and why they did not hold their shape as they should have (so one problem solved there!). It honestly may have contributed to the difference in taste as well. Look for the cakes to be a light golden on the exterior, to spring back if lightly touched in the center, and for a toothpick inserted in the center to come out clean or with a few moist crumbs. I really hope this helps and would love for you to be able to enjoy this recipe as much as myself and others have!
Leighanne Haynes
My son and his fiancรฉ had to revisit their May 1 wedding. They wanted to keep their date and decided on an intimate ceremony in our backyard. My future DIL requested a funfetti cake. After a lot of research, I decided on your recipe (your commitment to your craft hooked me). I followed your recipe exactly and it was AMAZING! Everyone, especially my new DIL thought it was the best thing they ever had. Thank you for your part in making their wedding special.
Sam
That sounds wonderful! I am so glad everyone enjoyed it so much! I appreciate you taking the time to tell me that story. ๐
Renee
This was the first cake I have ever made from scratch. and it came out great. It was for my Granddaughter’s 11th birthday. Funfetti was her request. Your instructions are very detailed and easy to follow. I made sure had all my ingredients pre-measured, so there was not much down time while assembling everything. It took me a lot longer than your recipe indicates, but as mentioned, it was my first time, so I wanted to make sure that I was doing each step correctly.
The end result was very tasty, and not too sweet. I may never do a boxed cake again. ๐
Thank you for posting this recipe, and keeping your blog going.
Sugar Spun Run
I am so glad that your granddaughter enjoyed her birthday cake! Thank you for trying my recipe, Renee! I am happy you found the instructions easy to follow and helpful. ๐
Elaine Ginorio
Hi! Can I use buttermilk instead of milk?
Sugar Spun Run
Hi, Elaine! Yes, that will be fine. Enjoy your cake. ๐
Ama
About to make this cake for my husband’s birthday.. I wish it was in grams.
Sugar Spun Run
I am in the process of updating my recipes to include grams, Ama! Unfortunately, I do not have it for this recipe yet. I hope that your husband has a nice birthday and enjoys the cake. ๐
Olivia
Not having the measurements in grams is the only thing stopping me from using this recipe๐
Sam
Just updated ๐ Enjoy!
Renee
I am going to make this cake for my granddaughter who is turning 12 on Friday. Her favorite cake is a funfetti cake, and I am about to make my first cake from scratch. I’m a bit nervous, but I should be fine. Is it better to use Cake Flour versus All-Purpose Flour, or does it make a difference.
Sugar Spun Run
Happy (early) Birthday to your granddaughter, Renee! I hope that she enjoys her cake and has a wonderful celebration. Either cake flour or all-purpose flour will work in this recipe. Toย substitute cake flourย forย all-purpose flour useย 1 cup plus 2 tablespoonsย cake flourย for every cup ofย all-purpose flour.ย I hope that she loves it! ๐
Renee
I went ahead and used the All Purpose Flour, since it was my first time making this cake. It came out great. Thank you! Now my husband is requesting a spice cake for his birthday. Do you have a Spice Cake Recipe?
Sugar Spun Run
I am so glad that it turned out well and everyone enjoyed it, Renee! I do have a spice cake recipe. I hope that your husband loves it! ๐
Dee Dee
My 2yo chose this cake for his birthday yesterday. The recipe was pretty straightforward and it came out quite nicely! I wish I had used parchment rounds in my cake pans (a step I usually donโt skimp on, but left out yesterday as I was pressed for time). Just some minor sticking to the bottom of the pan, but Iโd definitely use parchment next time. I also over-whipped my egg whites a bit (definitely didnโt need 5 mins in the stand mixer) and I had a LOT of batter. Ended up with 3 generous 9โ layers (not that Iโm complaining!). Thanks so much for sharing!
Dee Dee
Oh and I should note that I subbed unsweetened vanilla almond milk and Earth Balance non-soy โbuttery sticksโ for the dairy products (one of my kids has a severe dairy allergy) and everyone still loved it!
Sugar Spun Run
Happiest of Birthdays to your son, Dee Dee! I am so glad that he choose my recipe to celebrate his special day! I am sorry that you had issues with the cake sticking but glad it turned out well and everyone was able to enjoy it! I appreciate the feedback. Thanks for commenting. ๐
Mariah Osborn
I made the cake portion twice in one day. The cooking time was very off the first time and I ended up with 1 cake round cooked and 2 not cooked. I didn’t realize they weren’t cooked until I was taking them out of the round pans and they fell apart. The cooked round from the first batch fell apart too.
The second time around, I let the 3 rounds sit in the round pans until they completely cooled. Well, when releasing them, they began to fall apart. I am going to put them in the freezer overnight in plastic wrap to see if that makes them stop falling apart.
I honestly think the cake is TOO moist. Since I had so many issues with the cakes being undercooked and falling apart, I will not be using this recipe again.
Sugar Spun Run
Thank you for trying my recipe, Mariah! I am sorry to hear that you are having issues with your cakes. If the cake pan was prepared correctly they should come out easily. Did you generously grease and flour your pans? As far as bake time, it really depends on the size pan that you used. If you used 8-inch cake pans it should take 35-40 minutes to bake. You do not want to remove the pans until you can insert a toothpick in the center of each cake layer comes out clean or with few crumbs (should not be wet). Also, did you rotate your cake pans halfway through baking to ensure even baking? Again, I am really sorry that you experienced issues. I am happy to troubleshoot further. ๐
Mariah Osborn
I did everything on your list except turn the pans halfway through baking. I used 8 inch cake pans.
Lynette Perez
Hello!
I made this cake today, I have to say that it has great flavor but found it too dense for my taste. I was expecting a lighter fluffier cake, did I do something wrong? I followed the recipe to the T. The cake is for tomorrow so I still have time to redeem myself, lol. Many Thanks ๐ค
Sugar Spun Run
Thank you so much for trying my recipe, Lynette! Two things come to mind… over-mixing your batter or too much flour was added. When you over mix your batter, air get incorporated, when it bakes it falls or sinks becoming dense. If the cake is dry and not fluffy, it also makes me think that too much flour may have been added. This is the most common mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time. I hope that helps! ๐
Lynette Perez
Hi Sam,
Thank You so much for your quick response. I filled up my cups of flour straight from the the pack, so thatโs what I did wrong ๐ฉThanks for explaining me this. Iโll try the recipe again next week .
Many Blessings
Lynette
Sugar Spun Run
Absolutely! I am sorry that you had an issue, Lynette. I hope that this helps and your next cake comes out perfectly. ๐