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.
Recommended Kitchen Tools
You may also like:
Recipe originally published 4/13/16 — text updated 4/13/17
Morgan
Can the cake and frosting be made a say ahead and then assembled the next day? Would everything need to be stored in the fridge?
Sugar Spun Run
Hi, Morgan! You can make the cake and the icing in advance. You will want to make sure your cake layers have cooled completely, wrap it well, and store it at room temperature until you are ready to assemble it. As far as the icing, I make mine and store it in an airtight container and in the fridge until I am ready to decorate. It may need to sit at room temperature to soften before applying to the cake. I hope that you enjoy it! ๐
Lisa
I excited to try your recipe for my daughters 18th. She wants cupcakes so I was wondering how long do you think and I am using the larger size cupcake pans. Also I may have to make in advance how many days ahead would be ok for them to still taste fresh
Thanks
Sugar Spun Run
Hi, Lisa! Unfortunately, I am not sure of the exact bake time for the larger-sized cupcake that you have on hand. You’ll just want to keep an eye on it. As far as making these in advance, that will be fine. You can make them 2-3 days beforehand, you’ll just want to keep them well wrapped or stored in an airtight container. I hope that you enjoy them! ๐
Donna
Making this today! My 35 year old daughter wants a sprinkle cake this year!! This looks and sounds perfect. Any reason not to do in a Bundt pan?
Sugar Spun Run
Hi, Donna! This recipe will work well in a bundt pan, but the baking time will be different than what is listed so you’ll want to keep an eye on it. I hope that your daughter loves her cake and has a wonderful birthday! ๐
Rachel
I just came to say I made this cake for my birthday! I wish I could upload a picture because it’s the prettiest cake I’ve ever made. I’m just a home baker that makes cakes at birthdays for family and what I created looks store bought. I baked mine in two extra deep 9″ pans. 9×2.5″
Sam
I am so glad you enjoyed it so much, Rachel! There isn’t a way to upload pictures here, but if you join my Facebook Group you can post pictures there, or tag me on Instagram @SugarSpun_Sam. ๐
Sarah
Hi. My son really wants a confetti cake or his birthday and this sounds amazing! Do you know if it can be made in a 9×13 pan instead? Thanks
Sam
Hi Sarah! This will make more batter than you need for a 9 x 13, but you can make the excess batter into some cupcakes. ๐
Isabelle
Hi I want to make your cake for a friends birthday and was wondering if I can use buttermilk as my milk?
Sam
Hi Isabelle! Yes that will work ๐
Becky
I’ve tried this recipe many times and it always is a winner. Quick question, do u think I can substitute blueberries for sprinkles? Would blueberries taste good in this recipe? I really want to make a blueberry birthday cake covered in buttercream.
Sam
Hi Becky! I’m not sure if the blueberries will fall to the bottom or not but other than that there shouldn’t be any issues using blueberries. ๐
Gloria
This recipe is a keeper! I made 3 different RECIPES of confetti cakes today and I have to say yours was the BEST one! My husband and kids voted and they say this one was moist, the perfect sweetness in the inside with a slight buttery crisp on the outside edges. Thanks for sharing this recipe. I will using for my daughterโs birthday this month!
Sugar Spun Run
I am so happy to hear it, Gloria! Thank you so much for the feedback. ๐
Mackenzie Meredith
hello! if i wanted to color the cake itself, would it mess anything up? cause my friend loves funfetti cakes but I wanna make it black and yellow for batman, and I’m just worried that the sprinkles wont work out
Sam
Hi Mackenzie! If you are going to color the cake you probably won’t see the sprinkles (especially doing black). Coloring the cake will work just fine, but be sure not to over-mix it. ๐
Evelyn
Hi. I have trouble with the cakes sinking. I’ve read that the way that the eggwhites are beaten affects the stability of the bubbles and causes the cake to sink after it comes out of the oven. I remade the cake to no avail. Any suggestions?
Sam
Hi Evelyn! Honestly it may still be over-mixed. I recommend doing it by hand and just stirring until everything is just combined. This one should actually be a pretty stable cake. I hope it turns out for you! ๐
Rachel
Hello! This recipe sounds so wonderful but I only have two nine inch round pans, would I need to change the amounts or would it still cook alright? Thanks for the help!
Sam
Hi Rachel! It will bake in 9 inch pans. You will just have thinner cake layers. The bake time will be a little different just be sure to keep an eye on them. You can let the batter rest while the first two cakes bake and then bake the third when the first 2 are done. Enjoy! ๐
Jaycie
Hi!
I love your other white cake recipe, but I am excited to try the funfetti!! I was wondering if I could use cake flour instead? Do you know how much I would use?
Sam
Hi Jaycie! To substitute cake flour you need 1 cup + 2 TBSP of cake flour for every cup of all purpose flour. If you use weight measurements it is the same weight. ๐
Mell
How many cupcakes do you think this would make??? I’m crunched for time and DO NOT want to do a box cake haha
Sam
About 3 dozen ๐
Sarah
This cake looks amazing! I am going to make it for my daughter’s birthday in a couple of weeks.
What tips did you use for the colourful frosting on top of the cake?
Sam
Hi Sarah! I actually link to the page that inspired this topping in step 1 for the frosting. She lists out all of the different tips she uses to make it look that way. ๐
Meryl
This is my FAVORITE funfetti cake hands down. Iโm going to bake this in a wilton number 1 shaped pan. Its about 15x10x2. Can I bake the cake in two shifts to get two layers or should I bake the whole thing at once and then just cut through the middle? And should I adjust the cooking time or ingredients in any way? Thanks!!
Sam
I am so glad you enjoy it so much, Meryl! You can definitely bake it in 2 shifts for 2 layers. I’m not sure whether it would be easier to bake it once and cut it in half or bake 2 separate pans, I think that’s a matter of preference. I would probably bake it all at once and cut it in half, but that’s just me. If it’s the same pan that I am finding online, it says it takes any 2 layer cake mix; Since this is a 3 layer cake you would need to cut the recipe by 33% or just make some cupcakes or a single 8 inch round cake with the excess. I’m not sure what the baking time would be. Just keep an eye on it. ๐