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
Taylor
Hello!! This cake looks delicious! Iโm planning on making this cake later this week for my birthday! I was wondering if I could use three 9 inch cake pans… If not, how much would I have to increase the recipe?? Thank you!!
Sam
Hi Taylor! You can use 9 inch pans. The baking time will just be slightly reduced. ๐
Shannon B
How long does the frosting keep in the fridge or freezer?
Sam
Hi Shannon! The frosting should last about a week in the refrigerator in an air tight container. You may need to let it warm up a bit at room temperature when you want to use it and give it a brief stir before using. ๐
Zoe
Can I use heavy whipping cream? Also will avocado oil work in this cake? Thanks!
Sam
Hi Zoe! Do you mean to use the heavy whipping cream in the frosting? That would work fine. While I have never personally made this cake with avocado oil I have other people do so with success. Enjoy! ๐
Caryll
I have been baking cakes for too many years to admit and have never found one traditional โyellowโ cake that was not too heavy or too dense.
This cake was fabulous! I made it for my grandsonโs birthday as a funfetti cake and making it for my cousin today, but without the funfetti and will ice it with my grandmotherโs favorite mocha recipe.
Sam
I am so glad you enjoyed it so much, Caryll! ๐
Liz
I made this for my son’s birthday. Delicious! I replaced the oil with 1 cup of sour cream. Very moist. Everyone loved it…and we are still enjoying it 2 days later ๐
Sam
I’m so glad everyone enjoyed it so much, Liz! ๐
Marlaina Jade
I absolutely love this cake. I had someone request it in a larger cake now. โค๏ธ Would I need to double this recipe to fill 3 -10inch pans?
Sam
Hi Marlaina! I’m so glad you enjoyed it so much! You should be able to just increase the recipe by 50% to make the 10 inch cakes. ๐
Aiza
Can I use cake flour instead of AP?
Sam
You can use cake flour here but make sure you use the proper substitution. It’s not a 1 for 1 substitute here unless you use weights. If using cups. you need 1 c + 2 TBSP of cake flour for every cup of all purpose flour. ๐
Kathy
Can I use the egg whites in a carton instead of actual eggs?
Sam
Hi Kathy! I don’t recommend using the egg whites from a carton because they tend to be very difficult to whip to stiff peaks.
Kerry
Can I cut the recipe in half? Very small Birthday gathering! If so, what size pans and cooking time?
Sam
Hi Kerry! You can cut this in half. It will make a little more batter than will fit in 2 6 inch pans. Make sure you don’t overfill your pans. I’m not sure of a bake time here.
Shweta
Looks delicious. I am planning to make a funfetti cake for my son’s 2nd birthday. Can this batter make two 9×13 cakes? I was hoping i can carve this in baby shark shape. Can this cake be carved or is it too fluffy for that?
Sam
Hi Shweta! This recipe would make enough for 1.5 9 x 13 pans. I would probably increase the recipe by 50% and discard any excess batter. You shouldn’t have any problems carving this cake. ๐
Maria
This cake was so yummy. Perfectly moist and fluffy. Never thought i could make a white cake from scratch that tasted this good. Almost reminded me of a sugar cookie flavor. My kids absolutely loved it. Im bringing a piece to my friend at work tomorrow who is a funfetti fanatic.. im sure sheโs going to go nuts over it. No more box mix for me. Thanks for another perfect recipe!! I actually have a batch of your worst chocolate chip cookies in the oven now. Cake yesterday, cookies tonight… donโt judge… lol. Totally obsessed with your desserts!
Sam
I am so glad you enjoyed it so much, Maria! You would never believe the amount of desserts that go through my kitchen so this is definitely a judgement free zone! ๐
Yeongshe
Looking forward to making this! My son asked he to bake him a birthday cake for next month and I thought a funfetti cake would be a good celebration(10 years old!) cake.
Quick question, if making only 2 layers, how much batter each should I use for two 9″ pan?
Thank you.
Sam
Just make sure to not fill your pans more than 2/3 of the way full. ๐
Evelina Ebenfelt
Best cake ever!! It turned out sooo good and soo delicious. Very moist! Thank you so much this will be my forever recipe.
Sam
I am so glad you enjoyed it so much, Evelina! ๐
J
What size eggs and also what kind of milk? Whole milk? Would buttermilk change the flavor of the cake if I used buttermilk? Thank you!
Sam
Large eggs, and whole milk. Buttermilk will work fine here. ๐
J
Hi many sticks of butter is 1lb?? Thank you!
Sam
Typically 4 sticks. ๐