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
Mikaela
Hi! Can you link the sprinkles you used? Thinking of making this cake for my boyfriends birthday!
Also for the buttercream frosting, I LOVE both almond emulsion & vanilla extract. Can I use both? If so, measurements?
Another question, I usually make a vanilla cake and it takes almond emulsion & vanilla extract. Can I incorporate almond emulsion into the batter as well? If so, how much?
Thank you!!!!
Sam
Hi Mikaela! I actually make this blend of sprinkles in my own kitchen. I buy a bunch of sprinkles and mix them together. The almond and vanilla will work in the frostin. I would just do a combination of the two but this will be to taste because I’m not really familiar with using almond emulsion. The same will go for the cake. You can add it, but add it to taste. I’m not sure how potent it is or how much you like the flavor. I hope this helps. ๐
Sandra
What would the bake time be if using 6โ trays? Iโm using this recipe to make a piรฑata cake for my partnerโs birthday so planning to make a 4 layer 6 inch cake! Never made one before – do you think itโll hold up?
Sam
Hi Sandra! I haven’t tried baking it in 6 inch pans so I’m not sure what a bake time would be. I definitely think it will hold up. This will probably make more batter than you’ll need so make sure you don’t overfill your pans. ๐
Paige
Quick question – I made this recipe once earlier this week as a tester, and it came out excellent! Light, fluffy, and delicious!
I went ahead and baked them today for the actual even I’m needing them for, and they didn’t rise properly. I thought I did everything identically, but I had to have messed up somewhere.
Do you know what specifically I did that could have caused this? The cakes just look disappointing compared to my first go-round. /:
I made sure the egg whites were at stiff peaks, and I did my best to not over-mix them while folding it into the batter.
Sam
Hi Paige! I’m so sorry this happened! ๐ There are a few things that can cause this, bad baking powder (which doesn’t sound like the problem), the eggs not being fully whipped to stiff peaks, or over-mixing when the egg whites are added, deflating them. The egg whites can be tricky, but it sounds like you got it the first time. I hope it turns out better next time. ๐
Mrs.Carter
So I made this cake over the weekend. It was a hit. I did add 1 egg yolk to the batter not sure if it made a difference. I used 3 9 inch cake pans lined with parchment paper, cakes came out perfectly. Flavor was good, I did add cream cheese to the frosting 3 packs to be exact. Would definitely recommend this recipe. Fyi I am an amateur baker and I aced this recipe.
Sam
I’m so glad you enjoyed it so much, Mrs. Carter! ๐
Sonia Edwards
Thank you so much for bringing this cake into the world. We loved it so much. You know what, it reminded me of the Ben and Jerry’s birthday cake ice cream taste..
Do you have this recipe the recipe in smaller batches as this is something I could enjoy on a monthly basis but not to that capacity.
Sam
I’m so glad you enjoyed it so much, Sonia! I don’t have it broken down into smaller portions but you can just reduce everything proportionally. ๐
Lauren
Hello,
I am planning on making this cake for our pregnancy announcement to my family ๐ This is actually the first cake I will be making from scratch! I have a few questions…what kind of milk do you use, and what do you use to grease the pans? Also, I was planning on making a two layer cake with 9 inch pans by cutting down the ingredients by 1/3. Please let me know if you think that will work too.
Thank you!
Sam
Hi Lauren! First of all, congratulations! I think you will make an awesome cake! I use whole milk here. To grease the pans I will use a shortening and then flour them, or I really like to use baking spray. It has flour in it already. This will definitely work to cut it down by 1/3. Good luck! ๐
Alisa
Hi there!! Can you substitute whipping cream for the heavy cream in the frosting? Thanks!!
Sam
Hi Alisa! That will work fine here. ๐
Samantha Sabatino
So the cake was light snd airy. Not to sweet. However it tasted really eggy. At first it reminded me of meringues but then it was just overwhelming. So Iโm not sure if I would make this again. Did anyone else encounter this?
Sam
I’m so sorry this happened, Samantha! ๐ Was the cake slightly over-baked? This can cause that eggy texture.
Kerry Ausmus
Hi! Iโm doing two layers and cupcakes. Some people want plain white. Could I leave the sprinkles out, the swirl them just into the cakes when I put the batter in the pans or would that end up causing over-mixed batter?
Sam
Hi Kerry! You could try lightly swirling the sprinkles into the cake pans but make sure to not overdo it. ๐
larissa McKenna
Hi! Can cake flour be used for this recipe and if so how many grams? The kids and I are baking it this weekend for my husbandโs birthday!!
Sam
Hi Larissa! You can use cake flour. The gram measurement is the same 516g. I hope everyone loves it! Happy Birthday to your husband! ๐
Mikki
Hi! How did the cake come out with cake flour? I’m debating if I should stick to the recipe and use AP flour or use cake flour. Thanks!
surama jusino
Hi Sam! While I was measuring out the all purpose flour for this cake, I used my measuring cup and my scale. At first (just as a guide) I started to weigh the flour by adding it a cup at a time. Then I added the 2 tablespoons. The weight came out to almost 600 grams! Since you put 518 grams in the recipe, I went according to the gram measurement. I googled the conversion and it said that 4 cups of flour were equivalent to 480 grams and 2 tablespoons is equivalent to about 18 grams. Which should total around 498 grams. Was this an error in the written recipe or am I doing the conversion wrong? Either way, I went according to the grams you listed. Looked okay coming out of the oven and the pans. Fingers crossed it will be okay taste wise!
Sam
I hope it turns out for you! I have standardized my cup of flour to be 125g. There are some variations on the weight of a cup of flour from site to site, so my 518g is accurate for this cake. I know it can be a little confusing but I hope this helps. I think your cake should still turn out. ๐
surama jusino
Thank you for responding! I’m sure glad I read it thoroughly! I have made a couple of your cakes including your banana bread. I must say that the marble cake is my absolute fave! Thank you for sharing your recipes and your passion for cooking with us! I appreciate you!
surama jusino
It turned out amazing! Soft and fluffy and had a great vanilla flavor! Thank you so much for yet another great recipe!!!!
Sam
I’m so glad you enjoyed it! ๐
Teresa
Absolutely lovely cake! Would love for it to come out a little more moist but overall it made a huge statement for my grandsons birthday celebration!
Sam
I’m so glad you enjoyed it so much, Teresa! It may have needed to come out of the oven just a minute earlier, but I’m glad it was still tasty. ๐
Christy
Hello! My birthday is coming up and Iโd love to make this recipe for myself. I would like to try to make it gluten free. Do you have any experience with gluten free baking and, if so, any specific tips for this recipe?
Thank you!
Sam
Hi Christy, and Happy Birthday (a little early!). Unfortunately I am not familiar with gluten free baking, I am hoping someone else who has tried it with this recipe will chime in, though!
Cindy
Hi. Excited to try this recipe. Would you happen to know bake instructions for doing cupcakes instead of cake? Thanks!
Sam
Hi Cindy! You will want to bake them at the same temperature for 17 minutes. Make sure not to overfill your cupcake liners. ๐
Kerry Harbinson
Am I able to make this with 2 8โ pans instead of 3?
Sam
Hi Kerry! You can make it in 2 pans, but your pans won’t hold all of the batter. Make sure to not overfill the pans. ๐
Kerry Harbinson
If I make the rest of the batter into cupcakes, can I leave the batter sitting while the cake bakes? Or will I need to put them in at the same time? Iโm just worried about the cupcakes cooking quicker than the cake….
Sam
Hi Kerry! You can let the cupcakes rest while the cakes bake. The cupcakes will need to bake for about 17 minutes. ๐
Kerry Harbinson
If I make cupcakes with the remaining batter, can it sit while the cake bakes, or would it need to go in the oven with the cake? I just worry about the baking time and opening the oven while the cake is baking?
Sam
Hi Kerry! The batter will be ok to sit while the cake bakes. The cupcakes will need to bake for about 17 minutes. ๐
Leigh
This cake is PHENOMENAL!!! Finally, a cake that delivers on being moist and fluffy. I balked a bit at the 9 egg whites, but every other recipe I’ve tried used less, so I gave it a whirl. I used carton pasteurized egg whites, about 300 grams, which whipped up really nicely. (I also made sure my bowl and whisk were spotlessly clean with vinegar). I put this in three 9 inch cake pans, and one actually rose over the top (I have one pan that’s shorter than the others). That one sank back in, and I thought I’d need to re-make it… nope! Still came out light and delicious. If I make in 8 inch pans, I’d probably cut the recipe in half – these are tall layers! This was so good, I’m making these again today as cupcakes, with about 1/3 of the recipe. Thanks for the great recipe!
Sam
I’m so glad you enjoyed it so much, Leigh! I’m glad to hear the carton egg whites worked for you. ๐
Lili
Hi! Hope all is well! I love this recipe! I was wondering if you would know or guesstimate how many 4โ cakes this would make? ๐
Sam
Hmmm I am thinking you can probably get at least 9 4″ cakes from this batter. ๐
Julie
what brand of egg whites did you use? i want to make this cake but i’m worried about wasting all those yolks!
Leigh
I can’t recall, as I believe they were the store brand, generic. THey were definitely pasteurized though!